Go Back
Pumpkin Lasagna

Pumpkin Lasagna

This creamy, cheesy Pumpkin Lasagna is the ultimate fall comfort food — layers of velvety pumpkin sauce, sage, nutmeg, and melty cheeses come together for a cozy, flavorful twist on the classic Italian dish. Perfect for holidays, dinner parties, or a comforting night in, it’s an impressive yet easy-to-make meal that celebrates the best flavors of the season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 510
Ingredients Method Notes

Ingredients
  

For the Pumpkin Sauce
  • ½ cup unsalted butter
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp apple cider vinegar
  • 1 tsp dried sage
  • 3 cans (15 oz each) pumpkin purée (not pumpkin pie filling)
  • 2 Tbsp pure maple syrup
  • 1 tsp freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste
For the Cheese Layer
  • 1 large egg, beaten
  • 1 (15 oz) container ricotta cheese
  • 3 cups shredded Fontina cheese, divided
  • 3 cups shredded mozzarella cheese, divided
For Assembly
  • 1 lb no-boil lasagna noodles
  • Cooking spray, for greasing the dish

Method
 

  1. Step 1 – Prepare the Pumpkin Sauce: Preheat oven to 375°F (190°C). In a large saucepan, melt butter over medium heat. Sauté onion and garlic for 7 minutes until soft. Stir in apple cider vinegar and let it reduce. Add sage, pumpkin purée, maple syrup, nutmeg, salt, and pepper. Simmer for 5 minutes, stirring until smooth and fragrant.
  2. Step 2 – Make the Cheese Mixture: In a bowl, combine beaten egg, ricotta, 2 cups Fontina, and 2 cups mozzarella. Mix until creamy and smooth.
  3. Step 3 – Assemble the Lasagna: Lightly grease a 13x9-inch baking dish. Spread a thin layer of pumpkin sauce, then add a layer of noodles. Spread one-third of the cheese mixture and one-third of the sauce. Repeat layers until all ingredients are used, ending with noodles and sauce. Top with remaining 1 cup Fontina and 1 cup mozzarella.
  4. Step 4 – Bake: Cover with foil and bake 35 minutes. Remove foil, raise oven temperature to 400°F (200°C), and bake 20 minutes more until bubbly and golden. Let rest 5–10 minutes before slicing.

Notes

Use freshly roasted pumpkin purée for extra depth. Swap Fontina for Gruyère or provolone if preferred. Add cooked sausage, spinach, or kale for variation. Assemble ahead of time and refrigerate overnight before baking. Let rest after baking for clean, structured layers.