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