This Pumpkin and Vegetable Lasagna is a delicious 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!
This pumpkin recipe is a popular one in our house. I mean, not only do we get to enjoy the pumpkin flavour, but its a pasta dish too, and who doesn’t love that?
Delicious cheesy pumpkin layers, loaded vegetable layers, and plenty of lasagna noodles and cheese come together to make a pretty spectacular Fall lasagna that is sure to please your dinner guests.
If you can ignore the loads of cheese in this recipe (3 kinds – ricotta, Parmesan, and mozzarella), you can still convince yourself is pretty darn healthy with all the veggies and pumpkin!
This ultra creamy, veggie packed meal is so comforting and delicious, you may want to double this recipe and freeze some for future use (tips on how to do that below)!
Ingredients in Pumpkin and Vegetable Lasagna
- Pumpkin puree: I use canned pumpkin puree but you can also substitute homemade puree, provided you strain it to have a similar consistency to the canned variety.
- Ricotta cheese
- Seasoning: salt, pepper, nutmeg
- Herbs: both fresh and dried herbs are used in this recipe. I use fresh sage and dried basil but you can easily substitute just dried herbs for this.
- Vegetables: spinach and a frozen vegetable mix that includes corn, peas and carrots.
- Lasagna noodles: cooked as per instructions on the box. You can also use oven-ready noodles to save yourself a step.
- Cheese: In addition to the ricotta cheese mentioned above, Parmesan cheese and mozzarella cheese are also used to make this an extra cheesy and delicious meal.
How to make Pumpkin and Vegetable Lasagna
The full instructions are in the recipe card at the end of this post but essentially, making this lasagna comes down to these simple steps:
- Prep the lasagna noodles: If not using oven ready lasagna noodles, boil noodles according to package directions.
- Prepare the pumpkin and vegetable layers: Mix the pumpkin layer ingredients in a large bowl. Mix the vegetable layer in a separate bowl.
- Layer the lasagna
- Bake: Sprinkle Parmesan cheese on top and the julienned sage. Cover with foil and bake in the oven for 40 minutes.
Can you prep this Pumpkin and Vegetable Lasagna in advance?
Similar to classic lasagna recipes, this pumpkin lasagna can easily be prepped in advance. The entire lasagna can be layered and stored unbaked in the fridge the night before. The next day you can pop it in the oven and bake it as described in the recipe.
If you are opting to do this, be sure to use a baking pan that can go from fridge to oven such as a metal baking pan.
Storing and reheating leftovers
Once cooled, leftover pumpkin lasagna can be stored in an airtight container in the fridge for a few days.
To reheat, place individual slices on a baking dish and warm in the oven at 350F until heated through. Alternatively you can warm leftovers in the microwave, making this a great meal prep recipe for work lunches.
Can you freeze this lasagna recipe?
Yes, you can easily freeze this recipe for future meals. Both baked and unbaked lasagna can be frozen. To do this, ensure you are using a freezer safe baking dish and that you carefully cover the lasagna with layers of plastic food wrap and foil to prevent freezer burn.
When you are ready to bake the lasagna, defrost it in the fridge for 24 hours before placing in the oven. As mentioned earlier, ensure you are using a baking dish that can sustain the temperature changes, such as an aluminum pan for this method.
I hope you enjoy this dish as much as we do!
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Pumpkin and Vegetable Lasagna
- 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
- 1 cup spinach chopped
- 1 1/2 cups ricotta cheese
- 2 cup frozen vegetables
- 3/4 teaspoon salt
- 1/4 teaspoon dried basil
- 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
- 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.