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Pumpkin Lasagna

Rated as 4.33 out of 5 Stars
1

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

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

Directions

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  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.

Footnotes

  • 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

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Reviews

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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...