Pumpkin Lasagna

Pumpkin Lasagna


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You'll be surprised on how delightful this Pumpkin Lasagna tastes! It's really a scrumptious seasonal treat.

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Serving Size / Yield

8 servings


  • 1 lb. lasagna noodles, cooked
  • 1 can pumpkin puree
  • 1 Tbs. chopped thyme leaves, fresh
  • 1 Tbs. chopped sage leaves, fresh
  • Salt and pepper to taste
  • 1/2 C. Ricotta cheese
  • 1/4 C. Parmesan cheese, freshly grated
  • 1 C. Mozzarella cheese, shredded

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Preheat oven to 400 degrees. Mix pumpkin puree, thyme, sage, Ricotta cheese, Parmensan, salt and pepper in a large bowl. Stir well. Coat 13-by-9-by-3-inch lasagna pan with non-stick cooking spray. Layer with noodle. Spread pumpkin mixture on noodle. Layer with noodle. Continue to layer 3 more times. Top with Mozzarella cheese. Add foil. Bake for 40 minutes or until lasagna is heated through. Removie foil and bake for 10 minutes or until top is golden brown.

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