Pumpkin Lasagna Recipe

Name: Pumpkin Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15 oz (420 grm). can pumpkin puree; 1 lb (.5 kg). ricotta cheese; 1-1/2 cups (350 ml) parmesan cheese, divided; 2 eggs, beaten; 1 tsp (5 ml). nutmeg; 1/2 tsp (2 ml). ginger; salt and pepper, to taste; 1 lb (.5 kg). lasagna noodles; 3 cups (700 ml) grated mozzarella cheese; 2 tbsp (30 ml). butter, melted

Servings: persons

1
Heat oven to 350 degrees (175 C.).
2
Grease a 9 x 13 x 2 inch baking pan or dish.
3
In large mixing bowl, combine pumpkin, ricotta cheese, 1 cup (225 ml) parmesan cheese, eggs, nutmeg, ginger, salt and pepper; set aside.
4
Cook lasagna noodles and drain well.
5
Arrange 2 layers of cooked noodles in bottom of prepared pan.
6
Spread half of the pumpkin filling over noodles.
7
Sprinkle with 1 cup (225 ml) of mozzarella cheese.
8
Repeat once more; then top with remaining noodles.
9
Brush top with melted butter and sprinkle with remaining 1/2 cup (125 ml) parmesan cheese and 1 cup (225 ml) mozzarella cheese.
10
Bake 35 to 40 minutes or until cooked through.

1085

kcal

Calories

Fat

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.

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 10 ingredients. The key ingredients include: 1 15 oz (420 grm). can pumpkin puree, 1 lb (.5 kg). ricotta cheese, 1-1/2 cups (350 ml) parmesan cheese, divided, 2 eggs, beaten, 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