Pumpkin and Vegetable Lasagna

This Pumpkin and Vegetable Lasagna is a delicious, healthy fall dinner! It’s packed with veggies and layered with ricotta cheese for the ultimate comfort meal!

We are suckers for all things pumpkin in this house and so we jazzed up our regular vegetable lasagna with the addition of this seasonal fruit! It feels a bit weird to call pumpkin a fruit in this case cause its serving as a savoury ingredient but, that’s what it is! And boy does it shine in this meal!

There are so many pumpkin recipes on my blog and its barely a year old! Clearly, I’ve got a bit of a problem here! I can’t help myself though. Its such a wonderfully delicious ingredient, I just can’t get enough of it when fall rolls around.

This pumpkin recipe is a popular one in our house. I mean, not only do we get to enjoy the pumpkin, but its a pasta dish too, so double win!! Lots of veggies and creamy ricotta make it extra yummy and healthy too. Gotta love a pasta dish that (you can still convince yourself) is pretty darn healthy!

This ultra creamy, veggie packed meal is so comforting and delicious, you may want to double this recipe and freeze some for future use!

How to make Pumpkin and Vegetable Lasagna

To make this dinner recipe, you will need:

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 cup frozen vegetable mix
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • pepper
  • lasagna noodles, cooked (or use oven-ready noodles)
  • 1/4 cup Parmesan cheese
  • 2 1/4 cups mozzarella cheese, shredded
  • 1 tablespoon fresh sage, julienned

Preheat oven to 375F and lightly grease casserole pan. If not using oven ready lasagna noodles, boil noodles according to package directions.

Mix the pumpkin layer ingredients in a large bowl. Mix the vegetable layer in a separate bowl.

Spoon 1 cup of pumpkin sauce onto the bottom of the dish and sprinkle with 1/4 cup mozzarella cheese. Place a layer of noodles on top, being sure not to overlap.

Spoon half of the vegetable layer on top and spread evenly. Sprinkle with 1/2 cup mozzarella cheese and place another layer of lasagna noodles on top.

Spoon 1 cup of pumpkin layer on top, spreading evenly. Sprinkle with 1/2 cup of mozzarella cheese and place another layer of lasagna noodles on top.
Spoon remaining vegetable layer on top and spread evenly. Sprinkle with 1/2 cup mozzarella cheese and place another layer of lasagna noodles on top.

Spoon the remaining pumpkin sauce on the top and sprinkle with 1/2 cup of mozzarella cheese. Sprinkle 1/4 cup Parmesan cheese on top and the julienned sage. Cover with foil and bake in the oven for 40 minutes.

I hope you enjoy this dish as much as we do!

Bon appetit!

-Cathy

You may also like:

Creamy Pumpkin Soup
Turkey and Pumpkin Stuffed Shells
Pumpkin Penne with Seared Scallops

pumpkin and vegetable lasagna

Pumpkin and Vegetable Lasagna

Herbs and Flour
This Pumpkin and Vegetable Lasagna is a delicious, healthy fall dinner! It’s packed with veggies and layered with ricotta cheese for the ultimate comfort meal!
No ratings yet
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 9 servings
Calories 450 kcal

Ingredients
  

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 cup frozen vegetables
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • pepper

.

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

Instructions
 

  • Preheat oven to 375F and lightly grease casserole pan. If not using oven ready lasagna noodles, boil noodles according to package directions.
  • Mix the pumpkin layer ingredients in a large bowl. Mix the vegetable layer in a separate bowl.
  • Spoon 1 cup of pumpkin sauce onto the bottom of the dish and sprinkle with 1/4 cup mozzarella cheese. Place a layer of noodles on top, being sure not to overlap.
  • Spoon half of the vegetable layer on top and spread evenly. Sprinkle with 1/2 cup mozzarella cheese and place another layer of lasagna noodles on top.
  • Spoon 1 cup of pumpkin layer on top, spreading evenly. Sprinkle with 1/2 cup of mozzarella cheese and place another layer of lasagna noodles on top.
  • Spoon remaining vegetable layer on top and spread evenly. Sprinkle with 1/2 cup mozzarella cheese and place another layer of lasagna noodles on top.
  • Spoon the remaining pumpkin sauce on the top and sprinkle with 1/2 cup of mozzarella cheese. Sprinkle 1/4 cup Parmesan cheese on top and the julienned sage. Cover with foil and bake in the oven for 40 minutes.

Nutrition

Calories: 450kcalCarbohydrates: 51gProtein: 24gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 695mgPotassium: 437mgFiber: 5gSugar: 4gVitamin A: 11366IUVitamin C: 7mgCalcium: 368mgIron: 2mg
Keyword baked pasta, fall, lasagna, pumkin, pumpkin puree
Tried this recipe?Let us know how it was!

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