There’s something magical about the arrival of pumpkin season. Suddenly, our kitchens are filled with the warm aromas of nutmeg, sage, and buttery goodness—and while pumpkin pie always takes the spotlight, I’m here to make a case for Pumpkin Lasagna. Yes, you read that right.

This cozy twist on the Italian classic transforms simple ingredients into a creamy, savory, and cheesy casserole that feels tailor-made for fall gatherings. It’s one of those savory pumpkin recipes that surprises everyone at the table. Layers of pumpkin puree, ricotta, Fontina, and mozzarella come together in a bubbly masterpiece that’s equal parts comfort food and showstopper.

Whether you’re looking for a hearty weeknight dinner, planning your Thanksgiving menu, or just craving something new to break up the pumpkin pie routine, this fall lasagna has you covered. One bite, and you’ll wonder why you haven’t been making Pumpkin Lasagna every October.

Why You’ll Love This Pumpkin Lasagna

A creamy pumpkin lasagna that’s perfect for fall.
Cheesy layers that melt into the ultimate comfort food.
A great alternative to traditional lasagna—lighter but still satisfying.
Ideal as a Thanksgiving lasagna centerpiece or potluck dish.
It makes your house smell like autumn coziness wrapped in cheese.

Ingredients You’ll Need

½ cup unsalted butter (1 stick)
1 onion, chopped
4 garlic cloves, finely chopped
1 tsp cider vinegar
1 tsp dried sage
3 cans (15 oz each) pumpkin puree
2 tbsp pure maple syrup
1 tsp grated fresh nutmeg
Kosher salt & freshly ground black pepper, to taste
1 large egg, beaten
1 container (15 oz) ricotta cheese
3 cups shredded Fontina cheese, divided
3 cups shredded mozzarella cheese, divided
1 lb no-boil lasagna noodles
Cooking spray

Step-by-Step Instructions

Preheat oven to 375°F. Grease a 9×13 baking dish with cooking spray.
In a skillet, melt butter over medium heat. Add onion and cook 6–7 minutes until soft.
Stir in garlic, cider vinegar, and sage. Cook 1 minute until fragrant.
Add pumpkin puree, maple syrup, nutmeg, salt, and pepper. Simmer 10 minutes. Remove from heat.
In a bowl, mix ricotta with the beaten egg. Season lightly with salt and pepper.
Begin layering: spread pumpkin mixture on the bottom, then noodles, ricotta, cheeses. Repeat layers, ending with pumpkin and a cheesy topping.
Cover with foil and bake 40 minutes. Remove foil and bake 25–30 minutes until golden and bubbling.
Rest 15 minutes before slicing. Serve warm.

Tips for a Creamy Pumpkin Lasagna

Cheese tip: If Fontina’s tricky to find, Gruyère or provolone makes a great substitute.
Want extra creaminess? Stir a little heavy cream into the pumpkin mixture before layering.
Make-ahead magic: Assemble the lasagna the day before, refrigerate, then bake when ready.
Crispier top: Broil for the last 2–3 minutes for that irresistible bubbly cheese crust.
Leftover hack: Use smaller ramekins to make individual cheesy casseroles for easy reheating.

My Story Behind This Recipe

I’ll admit it—when I first heard of Pumpkin Lasagna, I raised an eyebrow. I mean, pumpkin in lasagna? Isn’t that like putting maple syrup on spaghetti? But curiosity won, and after a little experimenting in my kitchen, I was hooked.

This dish has now become my personal Thanksgiving lasagna tradition. The first time I served it at a Friendsgiving, I thought it might just be the “quirky side dish.” But guess what? It was the first thing gone. My friends were literally scraping the casserole dish, asking for the recipe. Now, it’s one of those fall lasagna staples I can’t imagine the season without.

What to Serve with Pumpkin Lasagna

Pumpkin lasagna is rich and satisfying, so pairing it with lighter sides helps balance the plate. Some delicious options:

Garlic bread (because lasagna without bread is just sad).
A crisp green salad with apple slices and walnuts.
Roasted Brussels sprouts or green beans for a touch of freshness.
A glass of Pinot Noir or sparkling cider to wash it down.

When serving for Thanksgiving, I love setting it alongside roasted turkey as a vegetarian-friendly main or hearty side dish.

How to Store and Reheat

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Assemble the lasagna, wrap tightly in foil, and freeze up to 3 months. Bake straight from frozen, adding 15–20 minutes to the cook time.
Reheating: Microwave slices for quick lunches, or reheat the whole dish in the oven at 350°F until warmed through.

Pro tip: If you’re freezing, leave the cheese topping off and add it just before baking. It keeps the flavor fresh and the texture perfect.

FAQs About Pumpkin Lasagna

Can I use fresh pumpkin instead of canned?

Yes! Just roast and puree fresh pumpkin. Make sure to strain any extra liquid so the lasagna isn’t watery.

Can I make this gluten-free?

Absolutely. Use gluten-free lasagna noodles (many no-boil varieties are available).

What cheeses work best?

Fontina and mozzarella are dreamy, but Gruyère, provolone, or even a touch of Parmesan all work beautifully.

Can I make this ahead of time?

Yes—this is a great make-ahead dish! Assemble, cover, and refrigerate for up to 24 hours before baking.

Is this a good Thanksgiving lasagna?

Definitely. It’s festive, comforting, and a wonderful vegetarian-friendly addition to your holiday table.

The Perfect Fall Casserole

Pumpkin may be the star of pies and lattes, but in this Pumpkin Lasagna, it proves just how versatile it really is. Creamy, cheesy, and packed with autumn flavors, it’s one of those savory pumpkin recipes you’ll crave long after Thanksgiving.

Whether you’re making it as a cheesy casserole for a weeknight dinner or as a show-stopping fall lasagna for your holiday table, this recipe brings comfort and creativity together in the most delicious way. So grab that pumpkin puree, layer on the cheese, and let the oven work its cozy magic—because this Pumpkin Lasagna deserves a permanent spot in your fall recipe lineup.

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Pumpkin Lasagna

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Author: Olivia Hartwellen
Total Time: 1 hour 40 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Pumpkin Lasagna is a savory, cheesy twist on the Italian classic—perfect for fall and holiday gatherings. With layers of creamy pumpkin puree, ricotta, Fontina, and mozzarella, it’s a comforting casserole that’s rich yet surprisingly light. A festive vegetarian-friendly option for Thanksgiving or a cozy weeknight dinner.

Ingredients

Scale

½ cup unsalted butter (1 stick)
1 onion, chopped
4 garlic cloves, finely chopped
1 tsp cider vinegar
1 tsp dried sage
3 cans (15 oz each) pumpkin puree
2 tbsp pure maple syrup
1 tsp grated fresh nutmeg
Kosher salt & freshly ground black pepper, to taste
1 large egg, beaten
1 container (15 oz) ricotta cheese
3 cups shredded Fontina cheese, divided
3 cups shredded mozzarella cheese, divided
1 lb no-boil lasagna noodles
Cooking spray

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13 baking dish with cooking spray.
In a skillet, melt butter over medium heat. Add onion and cook 6–7 minutes until softened.
Stir in garlic, cider vinegar, and sage. Cook 1 minute until fragrant.
Add pumpkin puree, maple syrup, nutmeg, salt, and pepper. Simmer 10 minutes, then remove from heat.
In a bowl, mix ricotta with the beaten egg. Season lightly with salt and pepper.
Assemble lasagna: spread pumpkin mixture on the bottom, then noodles, ricotta, and cheeses. Repeat, ending with pumpkin and cheeses on top.
Cover with foil and bake 40 minutes. Remove foil and bake 25–30 minutes more until golden and bubbling.
Rest 15 minutes before slicing. Serve warm.

Notes

Substitute Fontina with Gruyère or provolone if needed.

Add a splash of heavy cream to the pumpkin mixture for extra richness.

Assemble ahead and refrigerate up to 24 hours before baking.

For a crispier topping, broil for 2–3 minutes at the end.

Store leftovers in the fridge up to 4 days or freeze (assembled, unbaked) for up to 3 months.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes (including resting time)
Category: Main Dish / Casserole
Method: Baking
Cuisine: Italian-American / Fall-Inspired

Pumpkin Lasagna: The Cheesy Fall Comfort Food You Didn’t Know You Needed