Pumpkin Lasagna Creamy Sage Spinach

This cozy pumpkin lasagna was born from my love of fall flavors and the need to make a weeknight dish that feels special without being fussy. Creamy pumpkin, hints of sage, and a layer of bubbling cheeses signal chilly weather and family dinner alike. If you want comfort food that feels a little bit elegant and a little bit rustic, this is it.

I first cooked pumpkin lasagna for a Friendsgiving years ago and it quickly became a tradition. My family requests it for both holiday gatherings and those chilly nights in when we want something rich and nostalgic.

Ingredients

• Pumpkin purée: a creamy autumn base that keeps the dish moist and naturally sweet Look for deep orange color for best flavor
• Ricotta cheese: brings silkiness and protein Choose fresh and high-quality for the smoothest layer
• Egg: gives structure to the ricotta so the lasagna slices neatly
• Mozzarella cheese: melts for those signature cheesy strings Use whole milk mozzarella for best melt
• Parmesan cheese: adds a salty punch and golden finish Grate it yourself if you can for better texture
• Unsalted butter: for the roux and rich flavor Quality butter gives a clean backdrop to the pumpkin sauce
• Whole milk: provides creaminess and helps thicken the sauce Use full fat for best results
• Lasagna noodles: layer the whole dish No-boil makes things faster but classic noodles work too
• Olive oil: for sautéing aromatics Use extra virgin for better depth
• Nutmeg: brings warmth and enhances the pumpkin Use fresh grated if possible
• Sage: for that unmistakable autumnal earthiness Fresh sage will give brighter flavor than dried
• Salt and black pepper: balance and boost every other ingredient Choose flaked salt and freshly cracked pepper if you can
• All-purpose flour: thickens the sauce Use unbleached white for a smoother roux
• Onion and garlic: start the flavor party Look for sweet or yellow onion which will caramelize best
• Fresh spinach (optional): to bring color and extra veg Use crisp bright leaves always

Instructions

Preheat and Prep:

Set your oven to 375 degrees Fahrenheit Make sure your rack is in the center and generously grease a nine by thirteen inch baking dish so nothing sticks

Sauté the Aromatics:

Add olive oil to a skillet over medium heat Toss in your chopped onion and gently sweat for five minutes stirring often until translucent and fragrant Add garlic and spinach if using then stir for two minutes until just wilted Remove from heat so nothing burns

Make the Pumpkin Sauce:

In a medium saucepan melt the butter on medium When fully melted scatter in the flour and whisk constantly for one minute so the roux cooks but does not brown Slowly pour in milk whisking all the time to prevent lumps Let it gently bubble and thicken for three to four minutes Stir in your pumpkin puree nutmeg sage salt and pepper Taste for seasoning then take off the heat

Mix the Ricotta Layer:

Combine ricotta cheese with the egg and half of your grated Parmesan in a mixing bowl Stir until smooth and fully combined

Layer the Lasagna:

Spoon a thin layer of pumpkin sauce into your baking dish to keep noodles from sticking Arrange noodles to cover the bottom without overlapping too much Spread half your ricotta mixture on top then half the sautéed onions and spinach Sprinkle with a third of the mozzarella and a third of the pumpkin sauce Repeat all layers again Finish with noodles the rest of the pumpkin sauce all remaining mozzarella and Parmesan

Bake:

Cover tightly with foil and bake for thirty minutes This allows steam to cook the noodles Uncover and bake for another fifteen to twenty minutes until the top is bubbling and golden brown at the edges

Rest and Serve:

Let the lasagna rest for ten minutes before slicing This time lets the creamy filling settle so you get neat squares with every scoop

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With its creamy pumpkins and stringy cheese this lasagna reminds me of crisp Sunday evenings spent with my siblings cozy at the table and ready for second helpings

Storage Tips

Store leftover pumpkin lasagna covered in the fridge up to four days The flavors deepen and slices get even neater after a day To reheat place single portions in the microwave or pop the entire dish in a low oven covered until warmed through If you see any liquid separating just spoon it away before serving and the layers will hold together

Ingredient Substitutions

Make it gluten-free by using your favorite gluten-free lasagna noodles For dairy free try plant-based ricotta mozzarella and milk alternatives Oat milk works surprisingly well for the sauce Fresh thyme or rosemary can be swapped in for sage if you want a woodsy perfume or add cooked mushrooms for an even earthier bite

Serving Suggestions

Pumpkin lasagna shines with a fresh cucumber salad or crisp greens on the side A chilled glass of Pinot Grigio or a light red brings out the sweetness in the pumpkin For cozy gatherings sprinkle a few fried sage leaves on top right before serving for an instant upgrade

Cultural Historical Context

Lasagna is rooted in Italy but this autumn riff follows the Italian American tradition of making classics your own Pumpkin actually features in Northern Italian cooking especially around Lombardy and Emilia Romagna where rich squashes and soft cheeses have long been paired Come fall in the Midwest I love seeing this golden comfort on the table where old world and new world flavors meet

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This lasagna brings comfort warmth and a dash of autumn nostalgia to your table Enjoy every creamy slice with family and friends