Pumpkin and Vegetable Lasagna

Why You’ll Love This Recipe

This lasagna is a delightful twist on the traditional version, swapping out heavy meat sauces for vibrant vegetables and a silky pumpkin-ricotta mixture. The pumpkin adds a subtle sweetness, while the sage, basil, and nutmeg provide warm, aromatic flavors. It’s hearty enough to please everyone at the table, yet lighter than a classic meat lasagna. Plus, it’s an excellent way to sneak in extra veggies for the whole family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin layer:

• 2 cups pumpkin puree
• 1 cup ricotta cheese
• 1/4 cup milk
• 3/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 teaspoon fresh sage, julienned

Vegetable layer:

• 1 cup spinach, chopped
• 1 1/2 cups ricotta cheese
• 2 cups frozen vegetables
• 3/4 teaspoon salt
• 1/4 teaspoon dried basil
• Pepper, to taste

Other ingredients:

• 1 package lasagna noodles, cooked (or oven-ready noodles)
• 1/4 cup Parmesan cheese
• 2 1/4 cups mozzarella cheese, shredded
• 1 tablespoon fresh sage, julienned

Directions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Prepare the pumpkin layer: In a bowl, combine pumpkin puree, ricotta cheese, milk, salt, nutmeg, and fresh sage. Mix until smooth.
3. Prepare the vegetable layer: In another bowl, mix spinach, ricotta cheese, frozen vegetables (thawed if preferred), salt, basil, and pepper. Stir to combine.
4. Assemble the lasagna: Spread a thin layer of pumpkin mixture at the bottom of the baking dish. Add a layer of noodles, followed by half of the vegetable mixture, a sprinkle of mozzarella, and then the pumpkin mixture. Repeat layers until all ingredients are used, finishing with noodles, pumpkin mixture, and mozzarella on top.
5. Sprinkle Parmesan cheese and fresh sage over the final layer.
6. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes, until cheese is golden and bubbly.
7. Let rest for 10 minutes before slicing and serving.

Servings and timing

This recipe makes about 8 servings. Preparation time is around 25 minutes, and baking time is about 40–45 minutes.

Variations

• Add roasted butternut squash or sweet potato for extra depth of flavor.
• Swap frozen vegetables for fresh zucchini, bell peppers, or mushrooms.
• Use cottage cheese instead of ricotta for a lighter version.
• Add a layer of béchamel sauce for an extra creamy lasagna.
• Make it vegan by using dairy-free ricotta, mozzarella, and Parmesan alternatives.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm in a 350°F (175°C) oven for 15–20 minutes until heated through. To freeze, assemble the lasagna but do not bake wrap tightly and freeze for up to 2 months. Bake from frozen, covered, at 375°F (190°C) for about 60–70 minutes.

FAQs

Can I make this lasagna ahead of time?

Yes, assemble the lasagna a day in advance, cover, and refrigerate. Bake when ready to serve.

Do I need to cook frozen vegetables first?

Not necessarily if thawed and well-drained, they can go straight into the mixture.

Can I use canned pumpkin instead of fresh puree?

Yes, canned pumpkin puree works perfectly in this recipe.

Can I use no-boil lasagna noodles?

Yes, just be sure to add a bit more moisture to the layers so they cook properly.

What vegetables work best for this recipe?

Spinach, zucchini, mushrooms, bell peppers, and broccoli all work beautifully.

Can I add protein to this lasagna?

Absolutely try adding cooked chicken, turkey sausage, or even lentils for extra protein.

How do I prevent the lasagna from being watery?

Drain vegetables well and avoid adding excess liquid to the ricotta mixtures.

Can I freeze baked lasagna?

Yes, baked lasagna freezes well. Cool completely, portion, and freeze for up to 2 months.

How long should I let the lasagna rest before serving?

Allow at least 10 minutes for the layers to set and for easier slicing.

Is this lasagna gluten-free?

It can be made gluten-free by using gluten-free lasagna noodles.

Conclusion

Pumpkin and vegetable lasagna is a cozy, flavorful twist on the classic pasta dish, packed with nutritious vegetables and creamy pumpkin layers. Whether you’re serving it as a main dish for a family dinner or as a meatless holiday option, this lasagna is sure to impress. With its comforting flavors and satisfying texture, it’s a recipe you’ll want to enjoy again and again.

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