The Best Pumpkin Lasagna Recipe

My Pumpkin Lasagna brings autumn warmth to your dinner table with silky pumpkin layers.

This cozy dish wraps you in the season’s embrace, filling your kitchen with gentle spice aromas. I created this recipe after craving something both familiar and surprising for chilly evenings.

Why this Pumpkin Lasagna works no matter the season

The creamy pumpkin sauce feels like a warm hug on your fork, rich yet surprisingly light.

You’ll love how the nutmeg and sage dance together, creating depth without overwhelming your palate.

This Pumpkin Lasagna satisfies both vegetarians and cheese lovers with its generous, melty layers.

Everything you need for the perfect Pumpkin Lasagna

For the Pumpkin Sauce

• ½ cup unsalted butter – Base of the silky sauce
• 1 medium yellow onion, diced – Sweet onions work great too
• 4 large garlic cloves, minced – Fresh makes all the difference
• 1 tablespoon apple cider vinegar – Adds subtle brightness
• 1 teaspoon dried sage – Or 1 tablespoon fresh, chopped
• 3 cans (15 oz each) pure pumpkin puree – Not pumpkin pie filling
• 3 tablespoons pure maple syrup – Or honey as a substitute
• 1 teaspoon freshly grated nutmeg – Pre-ground loses its punch
• Sea salt and black pepper, to taste

For the Cheese Filling

• 1 large egg, lightly beaten – Helps bind the mixture
• 1 container (15 oz) whole milk ricotta cheese
• 3 cups shredded fontina cheese, divided – Gruyere works as a substitute
• 3 cups shredded mozzarella cheese, divided

For Assembly

• 1 pound no-boil lasagna noodles
• Cooking spray – For greasing the baking dish

I always buy the best pumpkin puree I can find since it’s the star ingredient. Quality ricotta makes all the difference in texture, so splurge a little if you can.

My Method for Pumpkin Lasagna

Step 1: Heat your oven to 380°F. Melt butter in a large, heavy-bottomed saucepan over medium heat. The butter should bubble gently without browning.

Step 2: Add diced onion and minced garlic to the melted butter. Cook for about 8 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Step 3: Pour in the apple cider vinegar and let it bubble away for 3-4 minutes, stirring constantly. The sharp smell will mellow as it reduces.

Step 4: Sprinkle in the sage and stir for 30 seconds until it releases its earthy aroma.

Step 5: Add pumpkin puree, maple syrup, and freshly grated nutmeg. Season generously with salt and pepper. Stir everything together and cook for 6 minutes until heated through. The mixture should coat your spoon nicely.

Step 6: In a separate bowl, whisk the beaten egg into the ricotta until smooth. Fold in 2 cups fontina and 2 cups mozzarella, mixing until just combined.

Step 7: Spray a 13×9-inch baking dish generously with cooking spray. Spread a thin layer of pumpkin mixture across the bottom.

Step 8: Layer one-quarter of the lasagna noodles over the sauce, slightly overlapping. Spread one-third of the cheese mixture over the noodles, then cover with one-third of the remaining pumpkin sauce.

Step 9: Repeat the layering process: noodles, cheese mixture, pumpkin sauce, then noodles and cheese again. Finish with remaining pumpkin sauce, final layer of noodles, and sprinkle with remaining fontina and mozzarella.

Step 10: Cover tightly with aluminum foil and bake for 40 minutes. Remove foil, increase temperature to 405°F, and bake uncovered for 18-20 minutes until cheese bubbles and turns golden.

Step 11: Let the lasagna rest for 8 minutes before slicing. This helps everything set properly and prevents a sloppy mess.

My kitchen secrets for getting this Pumpkin Lasagna just right

I always taste the pumpkin sauce before assembling and adjust the maple syrup to my liking.

The Perfect Low-Carb Zucchini Lasagna taught me that patience during the resting period prevents soggy layers.

Don’t skip grating fresh nutmeg; it transforms this Pumpkin Lasagna from ordinary to extraordinary with its warm spice.

How I love to share this Pumpkin Lasagna

This dish shines at autumn dinner parties when guests expect something beyond traditional pasta.

I often serve it alongside a crisp green salad and crusty bread for perfect balance.

Can I make this Pumpkin Lasagna ahead of time?

Absolutely! Assemble completely, cover tightly, and refrigerate up to two days before baking. Add 10 extra minutes to the covered baking time if starting from cold.

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What’s the best way to store leftovers?

Cover and refrigerate for up to four days, or freeze individual portions for up to three months. Reheat in a 350°F oven until warmed through.

Can I substitute different cheeses?

Yes! Try ricotta mixed with goat cheese, or swap fontina for sharp cheddar. Keep the mozzarella for that classic stretchy texture we all love.

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I’d love for you to follow me on Pinterest where I share more cozy autumn recipes like this one. You’ll find endless inspiration for seasonal cooking that brings families together around the dinner table.

How do I prevent watery lasagna?

Make sure your pumpkin mixture isn’t too thin, and always let the finished lasagna rest before cutting. Patience pays off with clean, beautiful slices.

This irresistible creamy pumpkin soup pairs beautifully as a starter when you’re serving this Pumpkin Lasagna for a special meal.