Pumpkin & Squash Lasagna is the ultimate cozy comfort food for autumn — a rich, creamy, and savory twist on the classic Italian dish. Layers of tender lasagna noodles are filled with roasted pumpkin and butternut squash, creamy ricotta, earthy herbs, and melted cheese, all baked together until golden and bubbling. This dish strikes the perfect balance of sweet and savory, with the natural sweetness of the squash complemented by garlic, sage, and nutmeg. Whether you serve it as a vegetarian main course or a holiday side dish, this lasagna delivers warmth and sophistication in every bite.
Why You’ll Love This Recipe
- Rich and creamy: Pumpkin purée and roasted squash create a velvety filling.
- Comforting and seasonal: The perfect fall-inspired twist on traditional lasagna.
- Vegetarian-friendly: A hearty, meatless dish that still feels indulgent.
- Make-ahead and freezer-friendly: Great for entertaining or weeknight dinners.
- Elegant and crowd-pleasing: Perfect for holidays, family gatherings, or cozy dinners.
Ingredients for Pumpkin & Squash Lasagna
For the Roasted Vegetables
- 2 cups butternut squash, peeled and diced
- 2 cups pumpkin, peeled and diced (or canned pumpkin purée)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried sage or thyme
For the Ricotta Layer
- 2 cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- ¼ teaspoon nutmeg
- Salt and pepper to taste
For the Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
For Assembly
- 9 lasagna noodles (regular or no-boil)
- 1 ½ cups shredded mozzarella cheese
- ¼ cup Parmesan cheese for topping
- Fresh sage leaves or parsley for garnish
Step-by-Step Instructions
Step 1: Roast the Pumpkin and Squash
Preheat the oven to 400°F (200°C). Toss the diced pumpkin and squash with olive oil, salt, pepper, and dried sage. Spread evenly on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized. Mash gently with a fork or pulse in a food processor for a smoother filling.
Step 2: Prepare the Ricotta Mixture
In a bowl, combine ricotta cheese, Parmesan, egg, nutmeg, salt, and pepper. Stir until smooth and well-blended. This creamy mixture will add richness to each layer.
Step 3: Make the Béchamel Sauce
Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually add warm milk, whisking constantly, until smooth and thickened (about 5–7 minutes). Season with salt, pepper, and nutmeg. The sauce should be silky and coat the back of a spoon.
Step 4: Assemble the Lasagna
Lower oven temperature to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles, then spoon over some roasted pumpkin and squash mixture. Top with dollops of ricotta mixture and a drizzle of béchamel. Sprinkle with a bit of mozzarella. Repeat the layers — noodles, pumpkin filling, ricotta, and béchamel — until you’ve used all the ingredients, finishing with a layer of béchamel and the remaining mozzarella and Parmesan cheese on top.
Step 5: Bake Until Golden
Cover the lasagna loosely with foil and bake for 25 minutes. Remove the foil and bake another 15–20 minutes until the top is golden, bubbly, and slightly crisp around the edges. Let it rest for at least 10 minutes before slicing — this helps the layers set for perfect, clean pieces.
Step 6: Garnish and Serve
Garnish with fresh sage leaves, parsley, or a drizzle of olive oil. Serve warm with a crisp green salad or roasted vegetables on the side.
Flavor and Texture Profile
This Pumpkin & Squash Lasagna is creamy, savory, and slightly sweet — the essence of fall comfort. The pumpkin and squash bring a rich, earthy sweetness that contrasts beautifully with the salty cheeses and aromatic herbs. The béchamel sauce ties it all together, creating a silky, luxurious texture that melts in your mouth. Each bite delivers the perfect combination of creamy cheese, tender vegetables, and soft pasta layers.
Tips for Perfect Pumpkin & Squash Lasagna
- Use a mix of pumpkin and squash: Butternut squash adds creaminess, while pumpkin provides sweetness and color.
- Roast for depth: Roasting enhances the vegetables’ natural flavor and caramelization.
- Avoid watery filling: Drain excess moisture from roasted vegetables or canned pumpkin before assembling.
- Let it rest: Cooling slightly before serving keeps the lasagna from collapsing when sliced.
- Add greens: Layer in sautéed spinach or kale for extra nutrition and color.
Make-Ahead and Storage Tips
- Make Ahead: Assemble the lasagna up to one day in advance, cover tightly, and refrigerate. Bake just before serving.
- Freeze: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
- Reheat: Warm leftovers in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions.
Variations and Add-Ons
- Cheesy Pumpkin Lasagna: Add a layer of fontina or Gruyère cheese for extra richness.
- Vegan Version: Use dairy-free cheese and almond milk for the béchamel; skip the egg in the ricotta layer.
- Herb Lovers: Add more fresh herbs like thyme, rosemary, or sage to deepen the flavor.
- Mushroom Layer: Add sautéed mushrooms between layers for an earthy touch.
- Spicy Kick: Stir a pinch of chili flakes or cayenne into the béchamel for subtle heat.
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin works beautifully — just make sure it’s pure pumpkin purée, not pumpkin pie filling.
Can I use oven-ready lasagna noodles?
Yes, no-boil noodles work perfectly; just ensure there’s enough sauce to keep them moist during baking.
Can I make it gluten-free?
Use gluten-free lasagna noodles and substitute gluten-free flour in the béchamel.
What can I serve with pumpkin lasagna?
It pairs well with green salads, roasted Brussels sprouts, garlic bread, or a crisp white wine.
How do I prevent soggy lasagna?
Avoid adding too much liquid to the vegetable mixture, and bake uncovered at the end for a lightly crisp top.
Pumpkin & Squash Lasagna
Equipment
- Baking sheet
- Mixing bowls
- Saucepan
- Whisk
- 9×13 baking dish
- Aluminum foil
Ingredients
- 2 cups butternut squash, peeled and diced
- 2 cups pumpkin, peeled and diced or canned purée
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon dried sage or thyme
- 2 cups ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1 egg
- 0.25 teaspoon nutmeg
- salt and pepper to taste
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 9 lasagna noodles (regular or no-boil)
- 1.5 cups shredded mozzarella cheese
- 0.25 cup Parmesan cheese for topping
- fresh sage leaves or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss pumpkin and squash with olive oil, salt, pepper, and sage. Roast for 25–30 minutes until tender and caramelized. Mash lightly or pulse in food processor.
- In a bowl, mix ricotta, Parmesan, egg, nutmeg, salt, and pepper. Stir until creamy and well blended.
- Melt butter in a saucepan. Whisk in flour to make a roux. Slowly whisk in warm milk, cooking 5–7 minutes until thick. Add salt, pepper, and nutmeg.
- Lower oven to 375°F (190°C). In a 9×13 dish, layer béchamel, noodles, pumpkin mix, ricotta, and mozzarella. Repeat layers, finishing with béchamel, mozzarella, and Parmesan on top.
- Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until top is golden and bubbly. Let rest for 10 minutes.
- Garnish with sage or parsley and serve warm. Pair with salad or roasted vegetables.
Notes
Nutrition
Final Thoughts
Pumpkin & Squash Lasagna is the perfect blend of comfort and elegance — a dish that celebrates the rich flavors of fall while delivering all the satisfaction of a classic lasagna. Creamy, hearty, and beautifully golden, it’s a show-stopping vegetarian main or an impressive side dish for holiday dinners. Each forkful is pure coziness: layers of pasta, cheese, and roasted vegetables infused with herbs and warmth. This lasagna is proof that comfort food can be both wholesome and luxurious — a recipe that will have everyone at the table asking for seconds.
