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Pumpkin Lasagna

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My Pumpkin Lasagna with Roasted Butternut Squash tastes like eating Autumn. All pumpkin-y and spicy and cheesy. Moist and full of flavor. It’s everything you want in a great comfort casserole. And, it’s vegetarian, and full of healthy good for you ingredients!

It’s the perfect time of year for comfort food! Who doesn’t love a delicious lasagna for dinner?! With our Pumpkin Lasagna recipe, you can make an easy family dinner that everyone can enjoy. Fall has never tasted so good! Scroll down to grab this recipe!

Pumpkin Lasagna with Roasted Butternut Squash

There’s nothing better than gathering around the table with your family for a comforting fall dinner!

Inspiration for this recipe

The other day I made the kitchn’s Pumpkin & Ricotta Pasta Casserole.

While I made it, I kept thinking about how much it reminded me of lasagna. Pumpkin lasagna.

Must’ve been the Ricotta in the dish.

Well, and it has pasta, just a different form of pasta. So, I decided that if the flavors were good, I’d try to recreate it as a lasagna.

The Pumpkin & Ricotta Pasta Casserole that inspired this Pumpkin Lasagna casserole
The Pumpkin & Ricotta Pasta Casserole that inspired this Pumpkin Lasagna

The flavors were great in that casserole! Perhaps it was a little on the dry side for my taste. And, I wanted a little more spice in the pumpkin (my husband and I have always liked our pumpkin pie a little on the spicier side).

Changes to that casserole

Dan also wanted a little more pumpkin flavor. I think the addition of more spice will up the pumpkin flavor.

But, just to make sure, I thought that a roasted butternut squash would up the ante. {affiliate links} Sweet Potato Puree or canned yams would also do the trick (as well as adding a little moisture).

My Pumpkin Lasagna with Roasted Butternut Squash tastes like eating Autumn.

How to cut a Butternut Squash

The one thing I don’t care for in the kitchen is cutting into a hard butternut squash.

Well, the kitchn to the rescue again! They posted a trick to cutting any hard winter squash (acorn, butternut, pumpkin, hubbard, anything) without that annoying worry of chopping into your hand.

Quoted from the kitchn: “Here it is: roast the squash whole. Just for the first twenty minutes or so until the flesh begins to soften. Then you take it out of the oven and slice it into halves, quarters, chunks, whatever you need. Another forty minutes in the oven will complete the roasting.”

home grown butternut squash
Butternut Squash from my garden. It’s really the easiest thing that I grow. In fact, if you have a little plot of land, I’d totally recommend growing a hard winter squash!

It totally works!

I tried it and, YES it works!

The whole squash roasted for 20 minutes; took the squash out, turned off the oven, and let it sit while I ran some errands.

I came back and cut it open.

The knife slid into the squash with little resistance. So easy! So great!

Once you’ve cut it, finish roasting for 40 more minutes.

I’m totally doing this from now on, especially since my garden always giving me hard winter squash.

So, the instructions for the pumpkin lasagna call for this roasting method, because I think it’s that good.

lasagna with pumpkin

My favorite lasagna recipe

The rest of the changes I made to the original casserole were to make the dish a little more like a spicy pumpkin pie crossed with my Red Pepper and Fresh Mozzarella Lasagna.

And, how was it? Great!

It tasted like eating Autumn. All pumpkin-y and spicy and cheesy.

It was moist and full of flavor.

Dan even said he couldn’t tell which he liked more, the new pumpkin lasagna or the red pepper one. Awesome!

Healthy lasagna

On the health side of things, this vegetarian lasagna is a good source of vitamin A, is filled with Beta-Carotene which can protect your cells from the damaging effects of free radicals and can enhance the functioning of your immune system.

This lasagna is also lower in calories and fat than most.

Pumpkin Lasagna with Roasted Butternut Squash, Ricotta, and Fresh Mozzarella

Other fabulous Pumpkin Recipes

If you love pumpkin as much as I do, you have to check out these fantastic fall dishes! Pumpkin Coconut Soup, Pumpkin Spice Cake with Apple Butter Cream Cheese Frosting, and Cheese Tortellini in Pumpkin Gorgonzola Sauce with Roasted Sweet Potatoes

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Pumpkin Lasagna with Roasted Butternut Squash Recipe

a slice of pumpkin lasagna on a plate with a rosemary sprig next to it.

Pumpkin Lasagna

Debi
Fall is upon us and nothing quite says comfort food like a warm plate of Pumpkin Lasagna! This yummy family-friendly meal is sure to be a hit for dinner.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Resting time 20 minutes
Total Time 2 hours 40 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 559 kcal

Ingredients
  

  • 1 medium butternut squash
  • 15 ounce can pumpkin puree
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon dried ground ginger
  • 3 tablespoons light brown sugar
  • 1 tablespoon maple syrup
  • 15 ounces ricotta cheese
  • 8 ounces fresh mozzarella chopped 1/2 to 1-inch pieces
  • ½ cup finely shredded Parmesan cheese
  • 10 no-boil lasagna noodles

Instructions
 

  • Preheat oven to 400° F.
  • Place the butternut squash directly in the oven, whole. Bake for 20 minutes or until soft enough to cut in half with little effort. Cut in quarters, place in a baking dish or large cast iron skillet, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh. Cut into chunks about ½ to 1-inch in size. Set aside. Reduce the heat on the oven to 350° F.
    1 medium butternut squash
  • In a small bowl, mix together the pumpkin and the next 7 ingredients (salt through maple syrup). Set aside.
    15 ounce can pumpkin puree, 1 teaspoon salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1/8 teaspoon dried ground ginger, 3 tablespoons light brown sugar, 1 tablespoon maple syrup
  • In another small bowl, stir together the ricotta, 2/3 of the chopped mozzarella, and ¼ cup of Parmesan. Set aside.
    15 ounces ricotta cheese, 8 ounces fresh mozzarella, ½ cup finely shredded Parmesan cheese
  • Lightly coat a baking dish with cooking spray. Spoon 1/3 cup of the pumpkin sauce in the dish. Top with 2 lasagna noodles. Spoon ¼ of the ricotta mixture over the noodles. Top with ¼ of the butternut squash chunks. Top with 1/3 cup of sauce.
    10 no-boil lasagna noodles
  • Top with two more noodles, continuing to layer like this until all the cheese and squash is used. Add last 2 lasagna noodles, and remaining sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining Parmesan.
  • Cover with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes before serving. Enjoy!

Nutrition

Calories: 559kcalCarbohydrates: 68gProtein: 27gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 73mgSodium: 843mgPotassium: 828mgFiber: 6gSugar: 15gVitamin A: 24962IUVitamin C: 29mgCalcium: 512mgIron: 3mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword butternut squash, lasagna, pumpkin
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!

Pumpkin Lasagna with Roasted Butternut Squash by Life Currents
about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

Reader Interactions

Comments

  1. Grandma Bonnie

    This recipe sounds so delicious. I can’t wait to try this on my family. I have a couple pumpkins waiting to be eaten. So something new would be fun to try. Thanks for sharing. Stopping by from Success U Wednesday. I hope you stop by for a visit.

  5. Jenna @ Newlyweds

    Wow this looks delicious I’ve always wanted to make pumpkin lasagna so I am going to have to give this a try.

  6. Vanessa

    Hmm.. This looks delicious!!
    Thank you for linking up to {nifty thrifty sunday} last week! You have been featured at this week’s party! 🙂
    You have been featured at this week’s party!
    I hope to see more of your creativity this weekend!
    xoxo,
    Vanessa

  8. danielle

    I wanted to let you know that I featured this on my “What I Bookmarked This Week” post today – stop by and check it out!

  13. Lori J. Delgado

    Hi this sounds so good! I am going to make it for Christmas and just wondering if the recipe is enough to make in a 9 x 13 dish? I am thinking I need to double or almost double the pumpkin sauce, as it doesn’t seem like enough to layer in that size dish. Just curious since you didn’t mention what size baking dish to make this in. Thanks!

  14. Debi

    Yippie! I’m happy you’ll be making this! I make it in a 13×8 oval dish that’s a little deeper than my regular rectangular 13×9 dishes (you can see my favorite lasagna dish in this post: https://lifecurrentsblog.com/red-pepper-and-fresh-mozzarella-lasagna/). It’ll totally work in a regular 13×9 dish. It makes about 6 servings. If you want leftovers it could be doubled, but I’d probably double the amount of lasagna noodles too so that it’s not too saucy. Thanks for the comment. I’ll update the recipe too thanks!

  15. Lori J. Delgado

    Hi Debi: Thanks for the response 🙂 I have another question for you…I noticed many other pumpkin lasagna recipes call for milk or stock to be mixed with the pumpkin for the “sauce”. I assume that thins it out and makes it more creamy. Is this sauce pretty thick from just the pumpkin and little bit of maple? I plan on using my 13 x 9 dish and also I am using 9 whole grain lasagna noodles, making 3 layers. That is usually what I do when I use them. So just wanna be prepared for when I make this. THANKS!!

  16. Debi

    I would think that they add the stock or milk to thin it. Personally, I don’t think it needs thinning at all. It is a thick sauce, but I would think that thinning it would make it too soupy. If you use fresh mozzarella, it has more water in it. So, if those other recipes use stock and regular mozzarella, it may be doing the same thing as the fresh mozzarella and a thicker sauce. So, are you using fresh or just regular store bought? That will account for some difference.
    Also, I might suggest that you make the sauce that way I note, but if you think it looks too thick, add the stock or milk a little at a time, maybe like a couple tablespoons at a time.
    Your whole grain lasagna noodles will be a little drier than regular noodles too, so a little thinning might be good.

    Hope that all helps!!! 🙂
    Merry Christmas!

5 from 1 vote (1 rating without comment)

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