Pumpkin Lasagna Recipe

Name: Pumpkin Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon minced fresh sage, divided; 2 teaspoons salt, divided; 1 teaspoon ground black pepper, divided; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 2 tablespoons olive oil; 1 1/2 pounds sliced baby bella mushrooms; 1 large onion, diced; 2 cloves garlic, minced; 3 cups pumpkin puree, divided; 1 1/2 cups heavy whipping cream, divided; 1 1/2 cups grated Parmesan cheese; cooking spray; 12 lasagna noodles; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1 dash ground nutmeg; 1 dash ground cloves; 2 tablespoons butter, cut in small pieces

Servings: persons

1 tablespoon minced fresh sage, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 tablespoons olive oil
1 1/2 pounds sliced baby bella mushrooms
1 large onion, diced
2 cloves garlic, minced
3 cups pumpkin puree, divided
1 1/2 cups heavy whipping cream, divided
1 1/2 cups grated Parmesan cheese
cooking spray
12 lasagna noodles
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 dash ground nutmeg
1 dash ground cloves
2 tablespoons butter, cut in small pieces

1
Preheat oven to 400 degrees F (200 degrees C).
2
Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.
3
Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, and 1/2 of the spice blend; cook and stir until mushrooms are tender and all moisture has evaporated, about 5 minutes.
4
Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.
5
Grease a 9x13-inch baking pan with cooking spray. Arrange 4 lasagna noodles in the bottom so they slightly overlap. Cover with 1/2 of the pumpkin mixture and 1/2 of the mushroom mixture. Dot with 1/2 cup ricotta; sprinkle 1/2 cup mozzarella cheese on top. Repeat layers once more. Place remaining 4 noodles on top.
6
Combine remaining 1 cup pumpkin puree, remaining 3/4 cup heavy cream, 1 dash nutmeg, and 1 dash cloves. Spread on top of noodles. Sprinkle remaining 1 cup Parmesan cheese on top. Dot with butter. Cover with aluminum foil.
7
Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.

1933

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon minced fresh sage, divided, 2 teaspoons salt, divided, 1 teaspoon ground black pepper, divided, 1/2 teaspoon ground nutmeg, and more.

Yes, Pumpkin Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions