Pumpkin Lasagna


The great thing about getting comfortable with a lasagna recipe is that you can change it up pretty easily depending on your mood, what’s in the fridge, or in season.  Remember the Goat Cheese and Prosciutto Lasagna from June?  I made that with tons of fresh basil and a light tomato sauce.  Now that it’s fall I took the same recipe and method and just swapped out basil for sage and tomato sauce for pumpkin sauce.  The rest, the 3 cheeses and prosciutto, stay the same.

This version is a “bit” richer so you definitely want to pair it with a light salad and have a nice warming red wine on the side.  This sauce would also be lovely just over regular pasta, maybe with some cubes of roasted butternut squash tossed in as well.  I won’t bore you all to tears with step by step pictures in this post, if you need a reminder of what it should look like during assembly just refer back to the original post and follow along.  I will definitely be coming up with a winter and spring version of this lasagna – it’s just that good.

Pumpkin Lasagna 

Pumpkin sauce

  • 2 tablespoons olive oil
  • 2 small onions, or one large, chopped
  • 4 garlic cloves, minced or grated
  • 16 ounces pumpkin puree (make sure its plain pumpkin not pie filling)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon piment de espellete (if you don’t have that, well let’s assume you don’t, use 1/4 teaspoon crushed red pepper)
  • 3/4 cup chicken stock
  • 1/2 cup cream

Rest of the Lasagna

  • 16 ounces ricotta cheese (either homemade or good quality)
  • 4 ounces goat cheese, room temperature
  • 1 egg
  • 1/2 cup chopped sage
  • 4 ounces prosciutto, chopped
  • 8 sheets of no boil pasta
  • 16 ounces fresh mozzarella, sliced
  • 1/2 cup grated parmesan cheese

First make the pumpkin sauce – in a saucepan over medium heat add the olive oil and cook the onions and garlic for 7 minutes until soft and translucent.  Add the pumpkin, nutmeg and red pepper and turn up the heat to medium high.  Cook on this higher temperature for 3 minutes, stirring frequently so the bottom doesn’t burn.  Add the broth and cream and season with salt and pepper.  Bring to a simmer and cook for 5 minutes.  This makes 2 1/2 cups of sauce.

If baking right away preheat the oven to 400 degrees.  In a bowl mix the ricotta, goat cheese, egg, sage and prosciutto together then season with salt and pepper.  Put a 1/3 of the sauce in the bottom of the large pan or distribute equally among the 2 smaller pans, using the spoon to spread out the sauce.  Then add 4 sheets of the no boil pasta on top (4 laid in the bottom of the large pan or 2 in each small pan).  Then add half of the mozzarella on top of the pasta.  Next you add half of the ricotta mixture – don’t worry if your layers of sauce or cheese don’t cover the whole surface, once these get in the oven everything pretty much melts together.  Then comes another 1/3 of the sauce, 4 sheets of pasta, the remainder of the mozzarella and the remainder of the ricotta mixture.  Finish it all off with the rest of the sauce and then top with the grated parmesan cheese.

If you are going to freeze them cover with a layer of saran wrap then a layer of tin foil.  They should freeze well for 6 months – take it out of the freezer the night before you want to bake it and let it defrost in the fridge.  You could also just assemble these and leave them in the fridge for a couple of days (3 max) and then bake.

Once you are ready to bake put the lasagna in a 400 degree oven, uncovered, for 30 minutes, maybe 40 if it’s coming from the fridge.  It should be brown and bubbly on the top.  Let cool for 5 minutes or so before cutting into slices.


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