Pumpkin Lasagna

What does your family usually eat the night before Thanksgiving? Might I suggest this amazinnnnngggg Pumpkin Lasagna!?

If your family is anything like mine, everyone is already in town, drinking and playing cards before the big day, and no one wants to think about dinner… Sure, takeout food is an option if places are open.

BUT can I recommend prepping this deliciously cheesy Pumpkin Lasagna earlier in the week and heating up for pre-Thanksgiving dinner?!

It’s loaded with healthy veggies like spinach and pumpkin, plus easy oven-ready noodles, all the fabulous fall spices, and SO MUCH CHEESE (ricotta, parm, and mozzarella). JUST DO IT.

Bonus points if you’re not the Thanksgiving Day Chef and you spare them having to cook the night before, they’ll be majorly appreciative of this yummy Pumpkin Lasagna!

INGREDIENTS

• 1 (12oz) package frozen spinach steamed according to package instructions
• 1 (15oz) container ricotta cheese
• 1 cup grated Parmesan cheese
• 3 tbsps olive oil
• 1 large egg
• 1 tsp garlic powder
• healthy pinch of salt and black pepper x 2
• 2 (15oz) cans pumpkin puree
• 1/2 cup milk
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1 (9oz) package oven-ready lasagna noodles
• 16 oz shredded mozzarella cheese

How to make Pumpkin Lasagna?

Step 1:

Preheat the oven to 400°F. Coat a 9×13 baking dish with cooking spray.

Step 2:

Cook the frozen spinach according to the package instructions.

Step 3:

Combine cooked spinach, ricotta, parmesan, olive oil, egg, garlic powder, and a healthy pinch of salt and pepper in a small bowl, then mix until well combined and smooth.

Step 4:

Combine pumpkin puree, milk, cinnamon, nutmeg, ginger, allspice, a healthy pinch of salt, and pepper in another bowl, then mix until well combined and smooth.

Step 5:

Spread out about a 1/4 of the pumpkin mixture on the bottom of the prepared baking dish. Top with lasagna noodles, 1/3 of the spinach ricotta mixture, another 1/4 of the pumpkin mixture, then 1/3 of the shredded mozzarella. Repeat this process until ingredients are gone, ending with a layer of mozzarella.

Step 6:

Cover the baking dish with foil, then bake for about 30 minutes. Remove the foil, then bake for another 10-15 minutes or until the cheese is golden and melty and the sauces are bubbling.

KITCHEN EQUIPMENT NEEDED

• 9×13-inch baking dish
• Mixing bowls (2 medium or large)
• Measuring cups and spoons
• Mixing spoon or spatula
• Cheese grater (if not using pre-grated cheese)
• Foil
• Oven
• Cooking spray
• Knife and cutting board (optional, for other sides)

WHAT TO EAT WITH THIS PUMPKIN LASAGNA?

This Pumpkin Lasagna surprised even my pickiest eater, it has a rich flavor and just the right kind of cozy. I also tried it with sautéing the pumpkin first in butter with broth until tender, then layering it with a creamy béchamel instead of red sauce.

It’s hearty but not heavy, and honestly, perfect for fall. I serve it with my Easy Broccoli Slaw Mango Salad for a fresh contrast, plus Garlic Parmesan Roasted Carrots and a side of Rosemary Focaccia.

If I have time, I’ll even make a Honeycrisp Apple Crisp for dessert next time. It’s a meal that feels like a warm hug after a long day, and the leftovers are even better.

FAQ

What is this recipe made of?

This pumpkin lasagna is made of layers of oven-ready noodles, ricotta-spinach filling, spiced pumpkin sauce, and mozzarella cheese.

What does it taste like?

Pumpkin lasagna tastes cheesy with pumpkin spice flavor.

Can I make this ahead of time?

Yes, assemble the pumpkin lasagna and store it in the fridge for up to 24 hours before baking.

Can I freeze it?

Absolutely.

Can I add meat?

Sure.

Is this sweet or savory?

It’s mostly savory but with a hint of sweetness from the pumpkin and spices.

What type of pumpkin should I use?

Use canned pumpkin puree, not pumpkin pie filling.

Can I use fresh spinach?

Yes.

What’s a good substitute for ricotta?

You can use cottage cheese or mascarpone cheese.

How long does it last?

Leftovers can be stored in the fridge for 3–4 days and reheated in the microwave or oven.