Pumpkin Lasagna – Savory Creamy Fall Layers

Warm, creamy, and full of comforting autumn flavors — this Pumpkin Lasagna brings a cozy seasonal twist to a family classic.
Layered with creamy pumpkin purée, spinach, cheese, and tender pasta, it’s the perfect balance of savory and sweet — ideal for festive dinners, potlucks, or cozy weekends.

This dish combines comfort food with seasonal nutrition, offering beta-carotene from pumpkin, calcium from cheese, and fiber from spinach. A perfect make-ahead meal that tastes even better the next day!

Summary

• Prep Time: 20 minutes
  
• Cook Time: 40 minutes
  
• Total Time: 1 hour
  
• Servings: 6–8
  
• Difficulty: Medium
  

Equipment for Pumpkin Lasagna

• Large saucepan
  
• Mixing bowl
  
• 9×13-inch baking dish
  
• Whisk and spatula
  
• Oven
  

Ingredients for Pumpkin Lasagna

For the Pumpkin Filling

• 2 cups pumpkin purée (unsweetened)
  
• 1 cup ricotta cheese
  
• ½ cup shredded mozzarella
  
• ¼ cup grated parmesan
  
• 1 egg
  
• ½ tsp garlic powder
  
• ½ tsp ground sage
  
• Salt & pepper to taste
  

For the Lasagna Layers

• 9 lasagna noodles, cooked and drained
  
• 2 cups fresh spinach
  
• 1½ cups mozzarella cheese (for topping)
  
• 1 tbsp olive oil
  

Optional Garnish

• Fresh sage leaves
  
• Extra parmesan
  

Directions for Pumpkin Lasagna

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
   
2. Prepare Filling:
   In a bowl, combine pumpkin purée, ricotta, parmesan, egg, garlic powder, sage, salt, and pepper. Mix until creamy and smooth.
   
3. Layer the Lasagna:
   Spread a thin layer of pumpkin mixture on the bottom of the dish.
   Add lasagna noodles, then spinach, mozzarella, and more pumpkin filling. Repeat until all ingredients are used, ending with a layer of cheese on top.
   
4. Bake:
   Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
   
5. Serve:
   Let rest for 10 minutes before slicing. Garnish with fresh sage or extra cheese if desired.
   

Tips & Variations for Pumpkin Lasagna

• Add a layer of sautéed mushrooms for earthy flavor.
  
• Use gluten-free noodles for a lighter, allergy-friendly version.
  
• Try butternut squash purée instead of pumpkin for a sweeter taste.
  
• Add extra parmesan or gruyère for a richer texture.
  
• Pairs beautifully with a crisp green salad or garlic bread.
  

Nutrition Facts (Per Serving)

Nutritional Highlights

✔️ Beta-carotene–rich pumpkin for immune support
✔️ Protein from cheese and egg
✔️ Calcium for bone health
✔️ Comforting, high-energy meal for cooler months

Dietitian Tips

• Use part-skim cheeses to reduce fat.
  
• Add chopped kale for extra micronutrients.
  
• Make ahead and freeze individual portions for quick dinners.
  
• Serve with lean protein side (like grilled chicken) for balanced macros.
  

Conclusion

This Pumpkin Lasagna is the ultimate cozy fall dinner — rich, creamy, and bursting with flavor.
A perfect make-ahead dish for holidays or family gatherings that blends comfort, nutrition, and seasonal goodness in every bite.

Pumpkin Lasagna – Savory Creamy Fall Layers

A creamy, savory fall lasagna layered with pumpkin, spinach, and cheese. Comforting, rich, and perfect for cozy family dinners or autumn gatherings.

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Ingredients Equipment Method Notes

Ingredients

  

• For the Pumpkin Filling
• 2 cups pumpkin purée unsweetened
• 1 cup ricotta cheese
• ½ cup shredded mozzarella
• ¼ cup grated parmesan
• 1 egg
• ½ tsp garlic powder
• ½ tsp ground sage
• Salt & pepper to taste
• For the Lasagna Layers
• 9 lasagna noodles cooked and drained
• 2 cups fresh spinach
• 1½ cups mozzarella cheese for topping
• 1 tbsp olive oil
• Optional Garnish
• Fresh sage leaves
• Extra parmesan

See also  Oatmeal Bake – Warm Breakfast Treat

Equipment

• Large saucepan
• – Mixing bowl
• 9×13-inch baking dish
• Whisk and spatula
• – Oven

Method

 

1. Preheat Oven:
2. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
3. Prepare Filling:
4. In a bowl, combine pumpkin purée, ricotta, parmesan, egg, garlic powder, sage, salt, and pepper. Mix until creamy and smooth.
5. Layer the Lasagna:
6. Spread a thin layer of pumpkin mixture on the bottom of the dish.
7. Add lasagna noodles, then spinach, mozzarella, and more pumpkin filling. Repeat until all ingredients are used, ending with a layer of cheese on top.
8. Bake:
9. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
10. Serve:
11. Let rest for 10 minutes before slicing. Garnish with fresh sage or extra cheese if desired.

Notes

Add a layer of sautéed mushrooms for earthy flavor.

Use gluten-free noodles for a lighter, allergy-friendly version.

Try butternut squash purée instead of pumpkin for a sweeter taste.

Add extra parmesan or gruyère for a richer texture.

Pairs beautifully with a crisp green salad or garlic bread.

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