Pumpkin-Pecan Lasagna Recipe

Name: Pumpkin-Pecan Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pecan halves; 5 tablespoons butter, divided; 5 cups peeled, cubed pumpkin or butternut squash (about 1 1/2 pounds); 1 onion, chopped; 2 garlic cloves, minced; 1 1/2 teaspoons salt, divided; 9 (9 3/4- x 2-inch) uncooked lasagna noodles; 1/4 cup all-purpose flour; 2 cups whole milk; 2 tablespoons minced fresh sage; 1/2 teaspoon pepper; 1 1/2 cups (6 ounces) freshly grated Parmesan cheese, divided; 1 1/2 cups (6 ounces) shredded mozzarella cheese

Servings: persons

1 cup pecan halves
5 tablespoons butter, divided
5 cups peeled, cubed pumpkin or butternut squash (about 1 1/2 pounds)
1 onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons salt, divided
9 (9 3/4- x 2-inch) uncooked lasagna noodles
1/4 cup all-purpose flour
2 cups whole milk
2 tablespoons minced fresh sage
1/2 teaspoon pepper
1 1/2 cups (6 ounces) freshly grated Parmesan cheese, divided
1 1/2 cups (6 ounces) shredded mozzarella cheese

1
Preheat oven to 350u00b0. Place pecans in a single layer on a baking sheet, and bake, stirring once, 7 minutes or until toasted. Transfer to a plate to cool; chop.
2
Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add pumpkin, onion, garlic, and 3/4 teaspoon salt; cook, stirring often, 15 minutes or until pumpkin is just tender. Stir in pecans; set aside.
3
Cook lasagna noodles according to package directions. Rinse with cool water, and cover with plastic wrap until ready to assemble.
4
Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly, 1 minute. Gradually whisk in milk. Add sage, pepper, and remaining 3/4 teaspoon salt; cook, whisking constantly, about 9 minutes or until thickened. Remove from heat, and whisk in 1 cup Parmesan cheese.
5
Spread 1/3 cup sauce in a greased 13- x 9-inch baking dish. Top with 3 lasagna noodles. Spread with about 2/3 cup sauce, half pumpkin mixture (about 2 1/4 cups), and 3/4 cup mozzarella. Top with 3 more lasagna noodles. Spread 2/3 cup sauce over noodles, top with remaining pumpkin mixture, and sprinkle with mozzarella. Top with remaining 3 lasagna noodles. Spread remaining sauce over noodles. Sprinkle with 1/4 cup Parmesan cheese. Cover tightly with aluminum foil, and bake 30 minutes.
6
Remove foil; sprinkle with remaining 1/4 cup Parmesan, and bake 10 minutes or until golden brown. Let stand 10 minutes before serving.

3876

kcal

Calories

314

Fat

212

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 13 ingredients. The key ingredients include: 1 cup pecan halves, 5 tablespoons butter, divided, 5 cups peeled, cubed pumpkin or butternut squash (about 1 1/2 pounds), 1 onion, chopped, and more.

Yes, Pumpkin-Pecan 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-Pecan Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions