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Savory Pumpkin Lasagna with Ricotta and Sage

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dinner Ideas
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 9–12 lasagna noodles (cooked or no-boil)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 cups pumpkin puree (fresh or canned)
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp fresh sage, chopped (or 1/2 tsp dried)
  • 1/2 tsp nutmeg (optional)
  • Salt and black pepper, to taste
  • 1 1/2 cups shredded mozzarella cheese
  • 2 cups béchamel sauce or cream sauce (optional, can substitute extra ricotta mixture)
  • Fresh sage leaves, for garnish

Instructions
 

  • Preheat Oven u0026 Prepare Noodles : Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions if not using no-boil noodles. Drain and set aside.
  • Make Pumpkin-Ricotta Mixture : In a medium bowl, combine pumpkin puree, ricotta cheese, Parmesan, minced garlic, chopped sage, nutmeg, salt, and black pepper. Mix until smooth.
  • Prepare Sauce (Optional) : If using béchamel or cream sauce, prepare according to recipe or package instructions.
  • Assemble Lasagna : Spread a thin layer of béchamel or sauce on the bottom of a 9x13-inch baking dish. Place a layer of noodles over the sauce. Spread 1/3 of the pumpkin-ricotta mixture over the noodles. Drizzle some béchamel/cream sauce and sprinkle 1/3 of mozzarella. Repeat layers 2–3 times, finishing with a layer of noodles, pumpkin mixture, sauce, and mozzarella on top.
  • Bake : Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until top is golden and bubbly.
  • Rest u0026 Garnish : Let lasagna rest 10 minutes before slicing. Garnish with fresh sage leaves.