Pumpkin Homemade Lasagna

I always keep a pan of this pumpkin lasagna in the freezer during fall — it’s cozy, comforting, and a little unexpected. This Pumpkin Homemade Lasagna layers silky pumpkin and ricotta with tender spinach and lots of melty cheese for a seasonal twist on a classic. It’s perfect for chilly weeknights, a make-ahead holiday side, or when you want something both familiar and a touch elegant.

Why you’ll love this dish

This lasagna marries savory and slightly sweet notes — pumpkin puree gives body and a gentle autumn flavor without being dessert-sweet. The ricotta keeps the filling creamy while mozzarella and Parmesan add that irresistible stretch and golden crust. It’s also:

• Family-friendly: mild flavors that kids often enjoy.
• Make-ahead friendly: assemble and refrigerate or freeze for later.
• Budget-smart: uses pantry staples and a can or two of pumpkin puree.
• Vegetarian: rich and satisfying without meat.

“Comfort food with a seasonal twist — pumpkin adds warmth without overpowering the classic lasagna flavors.” — A reader who tried this for Thanksgiving

Step-by-step overview

Before you dive in, here’s the quick process at a glance:

1. Boil lasagna sheets and sauté aromatics.
2. Mix pumpkin, ricotta, and seasonings into a smooth filling.
3. Layer noodles, pumpkin-ricotta, spinach, and cheeses in a baking dish.
4. Bake covered, then uncovered to brown the top.
5. Rest, slice, and serve.

This overview helps you pace the work: boiling and sautéing happen first, then assembly, then baking. Total active prep is about 25–35 minutes; baking is 45 minutes.

What you’ll need

• 12 sheets lasagna noodles (regular or no-boil; see notes)
• 2 cups pumpkin purée (canned or smooth homemade)
• 15 ounces ricotta cheese
• 3 cups mozzarella cheese, shredded (reserve 1 cup for the filling)
• 1 cup Parmesan cheese, grated
• 2 cups fresh spinach (roughly packed)
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• 1 teaspoon Italian seasoning

Substitutions & notes:

• Gluten-free: use gluten-free lasagna sheets.
• Dairy-free: replace ricotta with a firm tofu ricotta and use dairy-free shredded cheese.
• Pumpkin: canned pumpkin purée is reliable. If using fresh, roast and purée until smooth and measure the same amount.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to the package directions until al dente. Drain and lay flat on a sheet of parchment or a lightly oiled tray so they don’t stick.
3. Heat olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic. Sauté until soft and translucent, about 3–4 minutes. Let cool slightly.
4. In a mixing bowl, combine pumpkin purée, ricotta cheese, 1 cup of the shredded mozzarella, salt, black pepper, nutmeg, and Italian seasoning. Stir in the sautéed onion and garlic. Mix until smooth and well combined.
5. Spread a thin layer of the pumpkin mixture across the bottom of a 9×13-inch baking dish (this prevents sticking).
6. Place 4 lasagna noodles over the pumpkin base. Spread half of the pumpkin-ricotta mixture over the noodles. Evenly distribute half of the fresh spinach on top, then sprinkle with some Parmesan.
7. Add another layer of 4 noodles. Spread the remaining pumpkin mixture, then the remaining spinach, and another sprinkle of Parmesan.
8. Top with the final 4 noodles. Spread the remaining mozzarella over the top and finish with the remaining Parmesan.
9. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes, until cheese is bubbly and golden.
10. Let the lasagna cool for about 10 minutes to set before slicing and serving.

Best ways to enjoy it

• Plate with a simple arugula salad dressed with lemon and olive oil to cut through the richness.
• Serve alongside roasted Brussels sprouts or a garlicky green beans sauté.
• For a heartier meal, add a side of crusty bread and a glass of medium-bodied white wine (Chardonnay or Viognier) or a light red (Pinot Noir).
• Garnish slices with toasted pumpkin seeds and a drizzle of good olive oil for texture and visual appeal.

Storage and reheating tips

• Refrigerator: Cool lasagna to room temperature, cover tightly, and refrigerate for up to 4 days.
• Reheat: Warm individual slices in a 350°F (175°C) oven for 15–20 minutes (covered) or microwave until heated through. For best texture, use the oven.
• Freezing: Assemble the lasagna and wrap tightly with plastic wrap and foil, or freeze individual slices in airtight containers for up to 3 months. If frozen solid, bake covered at 375°F (190°C) for about 50–60 minutes from frozen, then uncover and bake another 10–15 minutes to brown.
• Food safety: Don’t leave cooked lasagna at room temperature for more than 2 hours. Reheat leftovers to 165°F (74°C) before serving.

Pro chef tips

• Don’t overcook noodles: Slightly undercook regular lasagna noodles so they finish tender in the oven and absorb less sauce.
• Drain excess liquid from spinach: If the spinach is very wet, quickly wilt it in a pan and squeeze out excess moisture to prevent a soggy lasagna.
• Layering trick: Spread a thin base layer of filling first — it keeps the noodles from sticking to the dish and ensures even heat distribution.
• Make it ahead: Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking — flavors meld beautifully.
• Browning: If the top isn’t browned after uncovering, broil for 1–2 minutes watching constantly to avoid burning.

Creative twists

• Add a crunchy top: Mix panko with a tablespoon of melted butter and sprinkle on top before the last 15 minutes of baking.
• Protein boost: Stir 1 cup of cooked lentils or crumbled tempeh into the pumpkin-ricotta for more substance.
• Herb-forward: Fold in fresh sage or thyme to the pumpkin mixture for a woodsy lift.
• Spice it up: Add ¼–½ teaspoon of crushed red pepper flakes or smoked paprika for warmth.
• Swap the greens: Use kale (stems removed and sautéed) instead of spinach for a heartier bite.

Your questions answered

Q: Can I use fresh pumpkin instead of canned?
A: Yes. Roast or steam cubed pumpkin until very tender, then purée until smooth. Measure 2 cups purée. Canned pumpkin is simply more consistent and quicker.

Q: Can I prepare this ahead and freeze?
A: Absolutely. Assemble, wrap tightly, and freeze for up to 3 months. Bake from frozen or thaw overnight in the fridge before baking. Increase covered baking time if baking from frozen.

Q: How long does the lasagna need to rest before slicing?
A: About 10 minutes. Resting helps the layers set so slices hold their shape.

Q: Is this suitable for vegetarians?
A: Yes — this recipe is vegetarian as written. For vegan, use tofu ricotta and plant-based cheeses.

Q: My lasagna was watery — what went wrong?
A: Likely excess moisture from the spinach or overripe pumpkin with extra water. Sauté and squeeze the spinach dry and use thick pumpkin purée. Also avoid overloading wet ingredients without enough cheese or binding.

Conclusion

If you want a make-ahead, seasonal twist on a comfort classic, this pumpkin lasagna delivers rich, creamy layers with minimal fuss. For a similar recipe designed expressly for preparing ahead, check out this Easy Pumpkin Lasagna Recipe (Make-Ahead). For an alternate take emphasizing a pumpkin sauce and spinach layers, see Spinach Pumpkin Lasagna | Frugal Nutrition.

Enjoy the cozy flavors, and don’t hesitate to tweak the herbs and cheeses to make it your own.

Pumpkin Lasagna

Cozy and comforting pumpkin lasagna layers silky pumpkin and ricotta with spinach and melty cheese for a seasonal twist on a classic dish.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegetarian

Calories: 380

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 12 sheets lasagna noodles Regular or no-boil; see notes
• 2 cups pumpkin purée Canned or smooth homemade
• 15 ounces ricotta cheese
• 3 cups mozzarella cheese, shredded Reserve 1 cup for the filling
• 1 cup Parmesan cheese, grated
• 2 cups fresh spinach Roughly packed
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• 1 teaspoon Italian seasoning

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to the package directions until al dente. Drain and lay flat on a sheet of parchment or a lightly oiled tray so they don’t stick.
3. Heat olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic. Sauté until soft and translucent, about 3–4 minutes. Let cool slightly.
4. In a mixing bowl, combine pumpkin purée, ricotta cheese, 1 cup of the shredded mozzarella, salt, black pepper, nutmeg, and Italian seasoning. Stir in the sautéed onion and garlic. Mix until smooth and well combined.

Assembly

1. Spread a thin layer of the pumpkin mixture across the bottom of a 9x13-inch baking dish (this prevents sticking).
2. Place 4 lasagna noodles over the pumpkin base. Spread half of the pumpkin-ricotta mixture over the noodles. Evenly distribute half of the fresh spinach on top, then sprinkle with some Parmesan.
3. Add another layer of 4 noodles. Spread the remaining pumpkin mixture, then the remaining spinach, and another sprinkle of Parmesan.
4. Top with the final 4 noodles. Spread the remaining mozzarella over the top and finish with the remaining Parmesan.

Baking

1. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes, until cheese is bubbly and golden.
2. Let the lasagna cool for about 10 minutes to set before slicing and serving.

Notes

For best texture, reheat in the oven. Don’t overcook noodles, drain excess liquid from spinach, and spread a thin base layer of filling to keep noodles from sticking.