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There’s something about the first chilly breeze of autumn that sends me scrambling for cozy, comforting recipes. Last October, I was juggling a hectic week—doctor appointments, my daughter’s soccer game, and a last-minute invite to my neighborhood book club. With only an hour to pull off dinner, I cobbled together what I now lovingly call my Pumpkin Lasagna. It was pure improvisation: I grabbed a can of pumpkin puree, some ricotta from the fridge, and a lonely butternut squash begging to be roasted. Within minutes, the kitchen smelled like fall in a casserole dish, and those book club friends of mine? They went absolutely nuts (in the best way possible).
This isn’t your average lasagna. Instead of the usual ragu, we’ve got silky pumpkin, cubes of roasted squash, tangy ricotta, and melty mozzarella layered between tender noodles for a twist on classic comfort food. It’s vegetarian, lighter-feeling than a meat-heavy version, and—dare I say—almost whimsically cozy. Whether you’re hosting potluck pals or just craving a weeknight dinner that warms you from the inside out, this casserole has got your back.
Why You’ll Love This Pumpkin Lasagna
- Cozy, autumnal flavors in every bite—like wrapping yourself in a soft blanket.
- Vegetarian comfort food that still feels indulgent (yes, really!).
- Loaded with vitamin A–rich pumpkin and sweet roasted butternut squash.
- Hands-on prep under 30 minutes—perfect for busy weeknights.
- Make-ahead and freezer-friendly (you’ll want to double the batch for sure).
- Melty cheese layers that delight kids and grown-ups alike.
- One-dish casserole means minimal cleanup—hallelujah!
- A lighter spin on lasagna without skimping on that ooey-gooey feeling.
Ingredient Notes
Before we dive in, let’s chat about what you’ll need and a few casual swaps you can make if your pantry is calling for creativity:
- No-boil lasagna noodles: I reach for Barilla’s no-boil kind. They save time and finish cooking right in the sauce.
- Pumpkin puree: Go for 100% pure pumpkin—no pie spice or sugar added. If your puree seems a bit watery, just drain it in a fine-mesh sieve or cheesecloth first.
- Ricotta cheese: Whole-milk ricotta makes it extra creamy. BelGioioso is my fave, but any brand works.
- Mozzarella & Parmesan: Freshly shredded mozzarella melts best. I mix in half my Parmesan in the pumpkin layer and save the rest for topping.
- Butternut squash: Peel, cube, and roast—it caramelizes beautifully. If you’re in a hurry, you can swap with sweet potato cubes (just roast until tender).
- Herbs & spices: Dried sage brings a warm, woodsy note; fresh would be lovely, too. A pinch of nutmeg balances the pumpkin’s sweetness.
- Olive oil: Use extra-virgin if you can—it lifts the flavors of onions and squash.
Substitutions & Tips:
- Gluten-free? Swap in brown rice or quinoa lasagna sheets.
- Dairy-free? Try a tofu-based “ricotta” and vegan shredded cheese.
- Veggie boost? Tuck in a handful of baby spinach or kale between layers.
- Extra tang? Stir in crumbled goat cheese or a splash of lemon zest to the ricotta mix.
Step-by-Step Directions
Alright, grab your apron—here comes the fun part!
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Preheat & prep: Heat your oven to 375°F. Brush a 9×13-inch baking dish with a bit of olive oil so nothing sticks.
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Roast the squash: Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and a crack of black pepper. Spread on a baking sheet and roast for 15–20 minutes, flipping halfway, until golden brown and tender. (This step gives you little caramelized bites—don’t skip it!)
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Sauté the aromatics: While squash roasts, warm the remaining tablespoon of olive oil in a skillet over medium. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic, dried sage, and nutmeg, cooking just 30 seconds until you can really smell that cozy spice blend.
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Whisk up the pumpkin layer: In a large bowl, combine the pumpkin puree, the onion-garlic-spice mix, ricotta cheese, half the Parmesan, salt, and pepper. Whisk until smooth and creamy. Taste, and adjust salt or nutmeg if you’re feeling adventurous.
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First layer: Spread a thin coat of the pumpkin-ricotta mix on the bottom of your prepared dish—this helps those noodles not stick. Lay down 3–4 lasagna noodles (they’ll overlap a bit, and that’s okay!).
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Layer it up: Spoon half of the pumpkin mixture over the noodles, then scatter half the roasted squash cubes on top. Sprinkle about one-third of the mozzarella cheese evenly across.
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Repeat: Add another layer of noodles, the rest of your pumpkin mix, the remaining squash, and another third of mozzarella. Let your inner artist shine here—there’s no wrong way!
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Top it off: Finish with a final noodle layer, then shower the top with remaining mozzarella and the rest of the Parmesan. Cover with foil—pro tip: spritz or brush the foil with oil so the cheese doesn’t stick when you peel it back later.
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Bake: Slide your foil-covered dish onto a baking sheet (trust me, it catches any drips). Bake for 25 minutes, then remove the foil and bake an additional 10–15 minutes until the cheese is gloriously bubbly and the edges start to get those golden spots.
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Rest & serve: This step is crucial! Let the lasagna rest for 10–15 minutes out of the oven so the layers set up and you can slice neat squares. Sprinkle chopped fresh parsley (or more sage!) on top, give it a final crack of black pepper, and serve with confidence.
Optional Variations & Flavor Twists
- Swap in sweet potato cubes for butternut squash for a deeper, earthy sweetness.
- Stir in 1 cup of baby spinach or chopped kale between layers for a pop of green.
- Mix crumbled Italian sausage (turkey or pork) into the pumpkin layer for non-veg friends.
- Drizzle browned butter sage sauce over each slice just before serving—fancy but oh-so-easy.
- Top with toasted pumpkin seeds or chopped walnuts for a delightful crunch.
- Add a handful of sun-dried tomatoes or caramelized onions for extra depth.
Storage & Reheating Tips
Good news: this lasagna loves leftovers almost as much as you do. Store cooled slices in an airtight container in the fridge for up to 4 days. To freeze, wrap individual portions (or the whole pan) tightly in foil and pop in the freezer for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven for about 20–25 minutes until warmed through. Short on time? A quick zap in the microwave (covered loosely) works, too—just watch that cheese doesn’t dry out.
Got extra roasted squash? Freeze it in a zip-top bag and fold it into soups or future casseroles. Leftover pumpkin layer? Stir it into pasta or use it as a base for a speedy creamy soup. Waste not, want not!
Thanks so much for hanging out in my kitchen today! I hope this Pumpkin Lasagna wraps you in all the cozy, cheesy goodness of fall. If you give it a whirl, drop me a note below—questions, tweaks, or just “WOW, my kids asked for seconds!” stories are all welcome. Happy cooking, friends! 🍂🧡
Pumpkin Lasagna
Ingredients
- 9-12 lasagna noodles no-boil lasagna noodles (Barilla brand)
- 2 cups pumpkin puree (100% pure)
- 1 1/2 cups ricotta cheese (whole-milk) (BelGioioso recommended)
- 1 cup shredded mozzarella (plus extra for topping)
- 1/2 cup grated Parmesan or Pecorino Romano
- 2 tablespoons olive oil (extra-virgin)
- 1 small yellow onion (finely diced)
- 2 cloves garlic (minced)
- 2 cups butternut squash (peeled and cubed)
- 1 teaspoon dried sage (or fresh, chopped)
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley (chopped) (for garnish)
Instructions
- Preheat your oven to 375°F. Brush a 9×13-inch casserole dish with olive oil.
- Toss butternut squash cubes with olive oil, salt, and pepper. Roast until tender and golden, flipping halfway through.
- Cook onion until translucent, then add garlic, sage, and nutmeg. Cook until fragrant.
- Combine pumpkin puree, cooked onion-garlic mixture, ricotta, half the Parmesan, salt, and pepper.
- Spread pumpkin-ricotta mix on the bottom, layer with noodles, pumpkin mixture, roasted squash, and mozzarella. Repeat the layers.
- Cover with foil and bake, then remove foil and bake until cheese is bubbly and edges are golden.
- Let the lasagna sit before slicing. Garnish with parsley and black pepper before serving.
