Pumpkin Lasagna Recipe

Name: Pumpkin Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb fresh mushrooms, sliced; 1 small onion, chopped; ½ teaspoon salt, divided; 2 teaspoons olive oil; 2 cups pumpkin puree; ½ cup half-and-half cream; 1 teaspoon dried sage; smidge pepper; 9 lasagna noodles, no cook; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; ¾ cup parmesan cheese, shredded

Servings: persons

12 lb fresh mushrooms, sliced
1 small onion, chopped
½ teaspoon salt, divided
2 teaspoons olive oil
2 cups pumpkin puree
½ cup half-and-half cream
1 teaspoon dried sage
smidge pepper
9 lasagna noodles, no cook
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
¾ cup parmesan cheese, shredded

1
Preheat oven to 375.
2
Grease a 11x7 baking dish-use cooking spray.
3
In a small skillet, saute the mushrooms, onions, 1/4 tsp salt in the olive oil until tender.
4
Set aside.
5
In a small bowl, combine pumpkin puree, half & half, sage, pepper, and remaining salt.
6
In another small bowl, combine ricotta cheese, mozzarella cheese and 1/2 cup Parmesan cheese.
7
Set aside.
8
Spread 1/2 cup pumpkin mix in prepared baking dish.
9
Top with 3 noodles-they will overlap.
10
Spread 1/2 cup pumpkin mix over noodles.
11
Spread to the noodle edges.
12
Top with half of the mushroom mixture.
13
Top that with half of the cheese mixture.
14
Repeat layers-pumpkin, noodles, mushrooms,cheese.
15
Top with remaining noodles and pumpkin sauce.
16
Cover and bake at 375 for 45 minutes.
17
Uncover and sprinkle the top with the remaining 1/4 cup Parmesan cheese.
18
Bake 10-15 minutes longer or until cheese is melted.
19
Let stand for 10 minutes before cutting.

1529

kcal

Calories

Fat

213

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

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 12 ingredients. The key ingredients include: 12 lb fresh mushrooms, sliced, 1 small onion, chopped, ½ teaspoon salt, divided, 2 teaspoons olive oil, 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