Pumpkin Lasagna with Parmesan and Ricotta

This pumpkin lasagna with parmesan and ricotta is perfect to serve during the colder winter months. The flavours are incredible, combining the cheesy layers with pumpkin, cinnamon, and nutmeg. It’s perfect for entertaining as it can be prepared in advance, so you can pop it in the oven just as your guests arrive. Additionally, it serves 6 people with ease, so you don’t have to stress about making a big meal.


·   10-12 lasagna noodles 

For the ricotta mix:

·   1 tbsp olive oil

·   6 ounces spinach

·   15 oz ricotta cheese

·   1 egg

·   1/2 tsp dried garlic

·   Salt and pepper to taste

For the pumpkin mix:

·   30 oz pumpkin puree

·   1/2 cup almond milk

·   1/2 tsp cinnamon

·   1/2 tsp nutmeg

·   Salt and pepper to taste

For the layers:

·   2 cups sharp cheddar + 2 cups parmesan -shredded and mixed

·   Fresh chopped sage

·   Fresh chopped basil


1.          Preheat the oven to 400F. Grease a 9×13 baking pan with olive oil.

2.          Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes. Once cooked, lay the noodles flat on an oiled baking sheet.

3.          Cook the spinach by adding the olive oil, spinach and salt and pepper to a skillet over medium heat. Sauté until the spinach wilts down. Add to a medium sized bowl.

4.          Add the ricotta, egg, and garlic to the bowl with the spinach and mix. Set aside.

5.          To another bowl, add the pumpkin, milk, cinnamon, and nutmeg to a bowl. Mix to combine and season to taste with salt and pepper.

6.          Spread 1 heaping cup of the pumpkin mixture on the bottom of the oiled baking dish. Arrange lasagna noodles to cover the bottom. Spread half of the spinach ricotta mixture over the noodles and top with 3/4 cup of cheddar/parm mix.

7.          Add 1 heaping cup of the pumpkin mixture on top and sprinkle with 1/2 cup of cheese.

8.          Repeat the layering process once more, using the remaining noodles, the ricotta mixture, and the pumpkin. If you have an extra noodle layer, cover it with pumpkin and any remaining cheese. Sprinkle freshly chopped sage and basil on top.

9.          Wrap the baking pan with foil and bake for 25 minutes. Afterward, take off the foil and continue to bake for an additional 15 to 20 minutes or until the cheese on top turns golden brown. Allow the lasagna to cool in the pan for 10 minutes before serving. Enjoy!

One response to “Pumpkin Lasagna with Parmesan and Ricotta”

  1. Annette F Avatar
    Annette F

    sounds amazing…. gonna try this


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