What is pumpkin lasagna?

Pumpkin lasagna is a cozy fall-inspired twist on traditional lasagna that replaces tomato sauce with a creamy pumpkin sauce infused with herbs and spices like sage, thyme, cinnamon, and nutmeg. It’s layered with noodles, ricotta and spinach filling, and gooey cheese for a comforting, slightly sweet, and savory dish that’s perfect for the season.

How to make pumpkin lasagna?

To make pumpkin lasagna, layer cooked lasagna noodles with creamy pumpkin sauce, a cheesy ricotta and spinach mixture, and shredded mozzarella and Parmesan. Bake until golden and bubbly, then let it rest before slicing. It’s a simple but impressive dish that captures all the cozy flavors of fall in one pan.

How do I prevent watery lasagna?

Simmer the pumpkin sauce briefly to thicken and let the lasagna rest before slicing. This allows the layers to set and stay firm.

What to serve with pumpkin lasagna?

Pumpkin lasagna pairs beautifully with crisp salads and light vegetable sides that balance its richness. Try serving it with Garlic Bread , Caesar Salad , Roasted Brussels Sprouts , or Tomato Basil Soup . A chilled glass of white wine or sparkling water with lemon also complements the creamy pumpkin flavors perfectly.

Can I make this lasagna ahead of time?

Yes! Assemble it up to one day in advance, cover tightly, and refrigerate. Bake when ready to serve. It’s great for meal prep or entertaining.

Pumpkin Lasagna with Ricotta and Spinach

Name: Pumpkin Lasagna with Ricotta and Spinach
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 9 lasagna noodles, uncooked; 1 tablespoon olive oil; 2 tablespoons olive oil (or butter); 3 cloves garlic, minced; 1 small onion (or 2 shallots), finely diced; 1 teaspoon fresh thyme (or ½ teaspoon dried); 1 teaspoon fresh sage, chopped (or ½ teaspoon dried); 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 teaspoon salt (or to taste); ½ teaspoon ground black pepper; pinch of red pepper flakes (optional, for heat); 2 (15 ounce) cans of pumpkin puree (or homemade) – not pumpkin pie filling; 1 cup milk (or use part heavy cream for richness); 1 tablespoon olive oil; 8 ounces fresh spinach, roughly chopped; salt and pepper (to taste); 2 cups ricotta cheese; 1 ½ cups mozzarella cheese, divided; ½ cup parmesan cheese, divided; 1 egg, beaten; ¼ cup fresh parsley, chopped

Description

Pumpkin Lasagna with ricotta cheese and spinach is a delicious twist on traditional lasagna — the perfect cozy comfort food for fall.

Ingredients

Scale

For the lasagna noodles:

9 lasagna noodles, uncooked
1 tablespoon olive oil

For the pumpkin sauce:

2 tablespoons olive oil (or butter)
3 cloves garlic, minced
1 small onion (or 2 shallots), finely diced
1 teaspoon fresh thyme (or ½ teaspoon dried)
1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt (or to taste)
½ teaspoon ground black pepper
pinch of red pepper flakes (optional, for heat)
2 (15 ounce) cans of pumpkin puree (or homemade) – not pumpkin pie filling
1 cup milk (or use part heavy cream for richness)

For the spinach:

1 tablespoon olive oil
8 ounces fresh spinach, roughly chopped
salt and pepper (to taste)

For the cheese mixture:

2 cups ricotta cheese
1 ½ cups mozzarella cheese, divided
½ cup parmesan cheese, divided
1 egg, beaten
¼ cup fresh parsley, chopped

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Instructions

Preheat oven to 375°F.
Cook the lasagna noodles: Bring a large pot of salted water to a boil over medium-high heat. Add the lasagna noodles and olive oil. Cook until al dente, about 10 minutes or according to package instructions. Drain and rinse under cold water to stop the cooking process, then set aside in the pot.
Make the pumpkin sauce: In a large skillet, heat olive oil (or butter) over medium heat. Add garlic and onion, and sauté until fragrant and softened, about 2–3 minutes. Stir in thyme, sage, cinnamon, nutmeg, salt, pepper, and red pepper flakes (if using). Add pumpkin puree and milk, whisking until smooth and creamy. Taste and adjust seasoning. Simmer for 3–4 minutes to thicken slightly, then remove from heat.
Sauté the spinach: In a separate skillet, heat olive oil over medium heat. Add spinach and cook until wilted, about 2 minutes. Season lightly with salt and pepper, then set aside.
Mix the cheese filling: In a medium mixing bowl, combine ricotta cheese, 1 cup mozzarella, ¼ cup Parmesan, beaten egg, parsley, and the sauteed spinach. Stir until fully combined.
Assemble the lasagna: Lightly grease a 9x13-inch baking dish. Layer as follows:
1. Sauce: Spread 1 cup of the pumpkin sauce evenly in the bottom.
2. Noodles: Place 3 noodles on top.
3. Cheese-spinach: Spread half of the cheese-spinach mixture evenly over the noodles.
4. Sauce: Spread half of the remaining pumpkin sauce on top.
5. Noodles: Add another 3 lasagna noodles.
6. Cheese-spinach: Spread the rest of the cheese-spinach mixture.
7. Noodles: Add the final 3 noodles.
8. Sauce: Spread the remaining pumpkin sauce on top.
9. Shredded cheeses: Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan evenly on top.
Bake the lasagna: Lightly grease a piece of aluminum foil and cover the dish, greased side down (to prevents the cheese from sticking). Bake covered for 40 minutes. Remove foil and bake uncovered for 20 minutes, until the cheese is golden and bubbly. If it browns too quickly, cover loosely with foil again. For an extra crispy crust (optional), broil on high for 3–4 minutes, watching closely to avoid burning.
Rest and serve: Let the lasagna cool for 10 minutes before slicing and serving. Garnish with toasted walnuts or pecans, crispy fried sage leaves, and/or a sprinkle of shredded Parmesan.

Notes

How to store: Store cooled lasagna in an airtight container in the refrigerator for up to 4 days.

How to reheat: Reheat covered in the oven at 350°F oven for 15–20 minutes, until hot and bubbly. For a quicker option, microwave individual portions until warmed through.

How to freeze: Lasagna freezes beautifully, making it perfect for meal prep or saving leftovers for later. You can freeze it whole or in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

To freeze individual slices, first let the lasagna cool completely, then slice into portions, wrap each piece tightly in plastic wrap, and place them in a freezer-safe airtight container or resealable bag. This helps prevent freezer burn and makes it easy to reheat one serving at a time.
To freeze the whole lasagna, cover the baking dish tightly with a layer of plastic wrap and then foil. Label with the date and freeze.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Casserole
Method: Bake
Cuisine: Italian