Fall is the perfect season to bring pumpkin into your kitchen, but this recipe for Savory Pumpkin Lasagna is a little different from the sweet pies and breads you might be used to.
It's creamy, cheesy, and full of autumn flavor. It’s the ultimate cozy comfort food for dinner and makes a fantastic dish for family gatherings or holiday meals. For more inspiration, check out all the Best Pumpkin Recipes on my site.
If you love pumpkin but want to try it in a new and unique way, this recipe will quickly become a favorite.
Why You’ll Love This Recipe
- A hearty vegetarian dinner option.
- Combines the creaminess of ricotta and pumpkin with the sharp flavor of Parmesan and mozzarella.
- Perfect for fall holidays, potlucks, or Sunday family dinners.
- Make-ahead friendly — it tastes even better the next day.
Ingredients
Pumpkin Filling:
- 1/4 cup of fresh sage leaves, chopped
- 2 tablespoons of butter
- 29-ounce can of pumpkin puree
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of salt
- 1 teaspoon of black pepper
Cheese Layers:
- 16 ounces of fresh spinach
- 1 teaspoon of garlic
- 1/2 teaspoon of pepper
- 1/2 teaspoon of salt
- 1 egg
- 15 ounces of ricotta cheese
- 1 cup of shredded Parmesan cheese
- 2 cups shredded mozzarella cheese
How to Make Savory Pumpkin Lasagna
Step 1: Prepare the Pumpkin Filling
In a small saucepan, add the butter and the sage. Cook over medium-low heat until the sage is fragrant and the butter has been slightly browned. Pour into a medium mixing bowl and allow it to cool.
Once it cools, add in the pumpkin puree, pumpkin pie spice, salt, and pepper until smooth and well combined. Set aside.
Step 2: Cook the Noodles
If not using oven-ready noodles, boil lasagna noodles according to package directions. Drain and set aside.
Step 4: Prepare the cheese layer
- In a skillet, add a drizzle of oil and add the spinach. Cook over medium heat until the spinach is wilted, about 5-7 minutes.
- Add the spinach to a medium bowl and add in garlic, pepper, salt, egg, ricotta cheese, and 1/2 cup of Parmesan Cheese. Set aside.
Step 3: Assemble the Lasagna
In a greased 9×13 baking dish, spread a thin layer of the pumpkin mixture on the bottom.
- Add a layer of noodles.
- Spread half of the pumpkin mixture on top.
- Add 1/3 of the ricotta cheese mixture
- Repeat layers until all ingredients are used, finishing with noodles, mozzarella/Parmesan cheese on top.
Step 5: Bake
Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake for another 15–20 minutes until the cheese is golden and bubbly.
Let rest for 10 minutes before slicing. Garnish with fresh parsley.
Tips for Success
- Make ahead: Assemble the lasagna a day ahead, refrigerate, and bake before serving.
- Storage: Store leftovers covered in the fridge for up to 4 days. Freezes well for up to 2 months.
Serving Ideas
Serve this Savory Pumpkin Lasagna with a crisp green salad and a side of garlic bread. It pairs beautifully with roasted vegetables or a glass of white wine for a cozy fall dinner.
Check out these other lasagna-inspired dishes
- Crockpot Lasagna
- Slow Cooker Lasagna Pasta
- Lasagna With Homemade Noodles
- How to Make Homemade Lasagna Noodles
Savory Pumpkin Lasagna
Serve this Savory Pumpkin Lasagna with a crisp green salad and a side of garlic bread. It pairs beautifully with roasted vegetables or a glass of white wine for a cozy fall dinner.
Ingredients
- 1 box of lasagna noodles
Pumpkin Filling:
- 1/4 cup of fresh sage leaves chopped
- 2 tablespoons of butter
- 29 ounce can of pumpkin puree
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of salt
- 1 teaspoon of black pepper
Cheese Layers:
- 6 ounces of fresh spinach
- 1 teaspoon of garlic
- 1/2 teaspoon of pepper
- 1/2 teaspoon of salt
- 1 egg
- 15 ounces of ricotta cheese
- 1 cup of shredded Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
Step 1: Prepare the Pumpkin Filling
In a small saucepan, add in the butter and the sage. Cook over medium-low heat until the sage is fragrant and the butter has been slightly browned. Pour into a medium mixing bowl and allow it to cool.
Once it cools, add in the pumpkin puree, pumpkin pie spice, salt, and pepper until smooth and well combined. Set aside.
Step 2: Cook the Noodles
If not using oven-ready noodles, boil lasagna noodles according to package directions. Drain and set aside.
Step 3: Prepare the cheese layer
In a skillet, add a drizzle of oil and add the spinach. Cook over medium heat until the spinach is wilted, about 5-7 minutes.
Add the spinach to a medium bowl and add in garlic, pepper, salt, egg, ricotta cheese, and 1/2 cup of Parmesan Cheese. Set aside.
Step 4: Assemble the Lasagna
In a greased 9x13 baking dish, spread a thin layer of the pumpkin mixture on the bottom.
Add a layer of noodles.
Spread half of the pumpkin mixture on top.
Add 1/3 of the ricotta cheese mixture
Repeat layers until all ingredients are used, finishing with noodles, mozzarella/Parmesan cheese on top.
Step 5: Bake
Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake for another 15–20 minutes until the cheese is golden and bubbly.
Let rest for 10 minutes before slicing. Garnish with fresh parsley.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 270Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 69mgSodium: 820mgCarbohydrates: 17gFiber: 4gSugar: 4gProtein: 18g