Pumpkin Lasagna

Pumpkin Lasagna


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You’ve never had lasagna like this before! During the harvest season, you will love this version of lasagna with your favorite layers of noodles and tomato sauce and an additional layer of amazing pumpkin puree.

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Time needed

15 min preparation + 1.25 hour cooking

Serving Size / Yield

6 servings


  • 1 cup pumpkin puree
  • 1 chopped onion
  • 5 sliced garlic cloves
  • ½ cup red wine
  • 1 ½ tablespoon olive oil
  • 1 can tomato sauce
  • ½ cup chopped basil
  • ½ teaspoon oregano
  • 1 box lasagna noodles
  • 2 ½ cups ricotta cheese
  • 1 egg
  • 2 ½ cups shredded mozzarella cheese

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Preheat the oven to 350 degrees to begin. Put the pumpkin puree in a sieve over a bowl and allow it to drain. Meanwhile, heat 1 tablespoon of the olive oil over medium heat. Cook the onion in the pot of oil for 6 minutes. Add the garlic and cook for 2 minutes before adding the wine. When the wine is reduced by half, pour in the tomato sauce and herbs. Simmer the pot over medium-low heat. Season with salt and pepper, lower the heat, and simmer for 15 minutes.

In a separate large pot, boil water and cook the lasagna noodles for 10 minutes. Drain the noodles and toss with the rest of the oil. In a bowl, mix the drained pumpkin puree with the egg. Season the bowl with salt and pepper. In a separate bowl, mix the ricotta cheese with 1 ½ cups mozzarella cheese. Then assemble the lasagna by pouring a layer of sauce into a baking dish. Top with a layer of noodles and then spread a layer of half of the pumpkin filling. Top with half of the cheese mixture and more sauce. Repeat the layers and then end with a layer of noodles and sauce. Sprinkle with the remaining cheese. Bake for 40 minutes.

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