Skip to main content New<> this month
Get the Allrecipes magazine

Pumpkin Lasagna

Rated as 4.33 out of 5 Stars

"I was inspired to create my own pumpkin lasagna by combining two recipes I found online. The result was well worth the effort!"
Added to shopping list. Go to shopping list.


1 h 15 m servings 401
Original recipe yields 10 servings (1 9x13-inch baking pan)


{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.
  3. Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, and 1/2 of the spice blend; cook and stir until mushrooms are tender and all moisture has evaporated, about 5 minutes.
  4. Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.
  5. Grease a 9x13-inch baking pan with cooking spray. Arrange 4 lasagna noodles in the bottom so they slightly overlap. Cover with 1/2 of the pumpkin mixture and 1/2 of the mushroom mixture. Dot with 1/2 cup ricotta; sprinkle 1/2 cup mozzarella cheese on top. Repeat layers once more. Place remaining 4 noodles on top.
  6. Combine remaining 1 cup pumpkin puree, remaining 3/4 cup heavy cream, 1 dash nutmeg, and 1 dash cloves. Spread on top of noodles. Sprinkle remaining 1 cup Parmesan cheese on top. Dot with butter. Cover with aluminum foil.
  7. Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.


  • Cook's Note:
  • Substitute 1 teaspoon dried sage for the fresh if desired.

Nutrition Facts

Per Serving: 401 calories; 24.7 33 15.1 73 932 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

Made this for a work potluck and it got rave reviews. The prep was easy and took about 1:30 to make including bake time. Mushroom slicing took the longest. I like a mix of darker mushrooms so I ...

The taste was amazing but the pasta was raw. The few times I have made lasagna in the past the noodles were precooked. I watched the video to to confirm and they used raw as well. I will try thi...