Go Back
As the leaves begin to change color and the air turns crisp, we naturally seek comfort in our meals. Autumn is synonymous with warm, hearty dishes that evoke feelings of coziness and nostalgia. Among these beloved fall recipes, lasagna holds a special place, with its rich layers and satisfying flavors. However, this year, we invite you to experience a delightful twist on the classic Italian dish with our Autumn Bliss Pumpkin Lasagna.

Pumpkin Lasagna

Discover the cozy flavors of fall with our Autumn Bliss Pumpkin Lasagna. This delightful twist on a classic dish blends layers of creamy ricotta, rich pumpkin puree, and hearty marinara, creating a warm and inviting meal perfect for family dinners or holiday gatherings. Packed with nutrients and enhanced by savory herbs, this recipe not only satisfies your cravings but also showcases the best of autumn's bounty. Embrace the season with each comforting bite!
Print Recipe Pin Recipe

Ingredients
  

9-12 lasagna noodles (regular or no-boil)

2 cups pumpkin puree (fresh or canned)

2 cups ricotta cheese

2 cups mozzarella cheese, shredded

1 cup grated Parmesan cheese

1 large egg

2 cups spinach leaves (fresh or thawed from frozen)

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon nutmeg

1/4 teaspoon black pepper

1/4 teaspoon salt (adjust to taste)

2 cups marinara sauce

Fresh basil for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Noodles: If using regular lasagna noodles, cook them according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.

      Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, egg, garlic powder, oregano, thyme, nutmeg, black pepper, and salt. Mix well until smooth.

        Combine Pumpkin with Marinara: In another bowl, mix the pumpkin puree with half of the marinara sauce. Set aside.

          Assemble the Lasagna:

            - Spread a thin layer of the remaining marinara sauce on the bottom of a 9x13 inch baking dish.

              - Place a layer of lasagna noodles over the sauce.

                - Spread half of the pumpkin mixture over the noodles, then a layer of the ricotta mixture.

                  - Sprinkle a layer of spinach leaves and then a third of the mozzarella cheese.

                    - Repeat the layers: noodles, pumpkin mix, ricotta mixture, spinach, and mozzarella.

                      - Top with a final layer of noodles and the remaining marinara sauce, then sprinkle with the remaining mozzarella cheese and half of the Parmesan cheese.

                        Cover and Bake: Cover the baking dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray). Bake in the preheated oven for 25 minutes.

                          Uncover and Finish Baking: Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

                            Let it Rest: Once baked, remove the lasagna from the oven and let it rest for at least 10 minutes. This will help the layers set and make serving easier.

                              Garnish and Serve: Cut into squares and serve warm, garnished with fresh basil if desired.

                                Prep Time: 25 mins | Total Time: 1 hr | Servings: 8-10