Pumpkin Lasagna Creamy Sage Spinach (Printable)

Creamy pumpkin, ricotta, sage, and cheese layers create an autumn-inspired Italian-American main dish.

# What You'll Need:

→ Vegetables

01 - 2 cups pumpkin purée (homemade or canned)
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 cups fresh spinach, roughly chopped (optional)

→ Dairy

05 - 2 cups ricotta cheese
06 - 1 large egg
07 - 2 cups shredded mozzarella cheese
08 - 1 cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter
10 - 2 cups whole milk

→ Pantry & Spices

11 - 9 to 12 lasagna noodles (no-boil or regular)
12 - 2 tablespoons olive oil
13 - 1/4 teaspoon nutmeg
14 - 1/2 teaspoon dried sage or 1 tablespoon fresh sage, chopped
15 - 1/2 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 2 tablespoons all-purpose flour

# How To Make It:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
02 - In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add garlic and spinach if using, and cook for an additional 2 minutes. Remove from heat and set aside.
03 - In a saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in whole milk until a smooth mixture forms. Simmer for 3 to 4 minutes until slightly thickened. Stir in pumpkin purée, nutmeg, sage, salt, and black pepper. Remove from heat once well combined.
04 - In a mixing bowl, combine ricotta cheese with the large egg and half of the grated Parmesan cheese, stirring until evenly incorporated.
05 - Spread a thin layer of pumpkin sauce on the bottom of the prepared baking dish. Arrange lasagna noodles in a single layer. Add half of the ricotta mixture, followed by half of the sautéed vegetables, one-third of the shredded mozzarella, and one-third of the remaining pumpkin sauce. Repeat the layers, finishing with noodles, remaining pumpkin sauce, mozzarella cheese, and the rest of the Parmesan.
06 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15 to 20 minutes, or until the top is golden and the lasagna is bubbling around the edges.
07 - Allow the dish to rest for 10 minutes before slicing to help the layers set. Serve warm.

# Tips from dashanddishes:

01 -
  • Uses simple ingredients easy to find in most pantries and stores
  • Vegetarian and packed with both protein and veggies
  • Perfect make-ahead or freezer meal for busy nights
  • Elegant enough for entertaining and simple enough for a cozy weeknight dinner
02 -
  • Rich in protein and fiber so it is filling even without meat
  • No one will miss the traditional tomato thanks to the savory pumpkin sauce
  • Freezes beautifully and is perfect for prepping ahead
  • The nutmeg is my secret favorite ingredient here Just a whisper brings a surprising amount of warmth and nostalgia
03 -
  • Let your pumpkin sauce cool slightly before layering This helps the ricotta keep its structure
  • If using regular noodles boil until just flexible but not fully cooked so they finish perfectly in the oven
  • Do not skip covering tightly with foil for the first bake or the noodles may dry out
  • If you have time toast the sage in the olive oil before sautéing your onions for even more aroma

Return