Pumpkin Lasagna Recipe
Pumpkin Lasagna Recipe photo by Taste of Home
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Pumpkin Lasagna Recipe

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4.5 59 62
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I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna! Canned pumpkin and no-cook noodles make it a cinch to prepare. —Tamara Huron, Colorado Springs, Colorado
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
MAKES: 6 servings


  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1/2 teaspoon salt, divided
  • 2 teaspoons olive oil
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup half-and-half cream
  • 1 teaspoon dried sage leaves
  • Dash pepper
  • 9 no-cook lasagna noodles
  • 1 cup reduced-fat ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup shredded Parmesan cheese

Nutritional Facts

1 piece: 310 calories, 12g fat (6g saturated fat), 36mg cholesterol, 497mg sodium, 32g carbohydrate (7g sugars, 5g fiber), 17g protein Diabetic Exchanges: 2 starch, 1 lean meat, 2 fat.


  1. In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
  2. Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.
  3. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
    Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 6 servings.
Originally published as Pumpkin Lasagna in Healthy Cooking October/November 2009, p59

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fascinator 238936
Reviewed Dec. 7, 2015

"This was actually very good. The pumpkin was not overwhelming. Would add more mushrooms next time."

Appy_Girl 236759
Reviewed Nov. 5, 2015

"What a Pleasing recipe . Its so nice to have a new Lasagna recipe to turn too. I down sized it to feed just Hubby and myself. Didn't change a thing. I did pre cook the noodles and I felt that the pumpkin puree was perfect for spreading. I even had enough left over to serve on the side. I did use more of all of the cheese's and also the mushroom mixture. Going to try to come up with a formula for switching out the Noodles for Shells * Perfect appetizer for the Holidays* Talk about Impressive *

Taste of Home Volunteer Field Editor"

jerimerc 235598
Reviewed Oct. 25, 2015

"The best, always looking for pasta recipes without tomatoes. I have a family member allergic to tomatoes."

chefheidi18 232458
Reviewed Sep. 7, 2015

"It's really tasty. I was surprised as to how good it tasted. I would use regular noodles, not no cook noodles."

MBenton1223 185333
Reviewed Nov. 17, 2013

"Loved this! I added sage breakfast sausage and doubled the ricotta and mozzarella. Definitely holding onto this one!"

Herbalcooking 185329
Reviewed Oct. 19, 2013

"What a great Fall dish. My friends loved this and loved the simplicity! Making extra sauce is worth it and so delicious!"

DeanGirl 145046
Reviewed Mar. 6, 2013

"I'll stick with my old vegetarian lasagna recipe. This was a bit dry even though I didn't cook it as long as the recipe said. It's edible but not scrumptious."

mspurple01 106639
Reviewed Jan. 25, 2013


mspurple01 106638
Reviewed Jan. 25, 2013

"yes it awesome"

mspurple01 115419
Reviewed Jan. 25, 2013

"it was awesome"

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