Vegetarian Pumpkin Lasagna Recipe

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 06/5/22
Vegetarian pumpkin lasagna recipe

The Spruce / Ulyana Verbytska

Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 6 servings
Nutrition Facts (per serving)
536 Calories
20g Fat
66g Carbs
22g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 536
% Daily Value*
Total Fat 20g 26%
Saturated Fat 10g 48%
Cholesterol 49mg 16%
Sodium 1383mg 60%
Total Carbohydrate 66g 24%
Dietary Fiber 3g 12%
Protein 22g
Calcium 374mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This homemade three-cheese lasagna uses a pumpkin sauce in place of a red marinara sauce for a creative meatless lasagna that's nothing short of gourmet.

This pumpkin lasagna recipe would be perfect for a fall dinner, Halloween night, or even for a meatless holiday entree.

Ingredients

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

Steps to Make It

  1. Gather the ingredients. Preheat oven to 375 F.

    Ingredients for pumpkin lasagna
    The Spruce / Ulyana Verbytska

  2. Prepare an 11 x 7-inch baking dish by spraying with non-stick cooking spray.

    Spray pan
    The Spruce / Ulyana Verbytska

  3. Saute the mushrooms, onion, and 1/4 teaspoon of the salt in two teaspoons of olive oil until soft, then set them aside.

    Saute mushrooms and onion
    The Spruce / Ulyana Verbytska

  4. In a small bowl, combine the pumpkin, half-and-half, sage, pepper, and remaining salt to make a sauce.

    Combine pumpkin, half and half
    The Spruce / Ulyana Verbytska

  5. Spread 1/2 cup of the pumpkin sauce in the prepared baking dish. Top the pumpkin sauce with three noodles.

    Spread pumpkin in baking dish
    The Spruce / Ulyana Verbytska

  6. Layer another 1/2 cup of the pumpkin sauce on top of the noodles. Be sure to spread the sauce to cover the edges of the noodles well.

    Layer pumpkin sauce on noodles
    The Spruce / Ulyana Verbytska

  7. Top the pumpkin sauce with about half of the mushroom and onion mixture.

    Top with mushrooms
    The Spruce / Ulyana Verbytska

  8. Layer on half of the ricotta cheese, half of the mozzarella cheese, and about a third of the Parmesan cheese.

    Layer on half of the ricotta cheese
    The Spruce / Ulyana Verbytska

  9. Repeat with another layer of noodles, sauce, mushrooms, and the cheeses. Top off the lasagna with the remaining noodles and sauce. You should still have a third of the Parmesan cheese reserved.

    Repeat with another layer
    The Spruce / Ulyana Verbytska

  10. Cover the lasagna with a lid or a layer of foil and bake in the oven for 45 minutes.

    Cover lasagna with a lid
    The Spruce / Ulyana Verbytska

  11. Uncover and sprinkle with the remaining Parmesan cheese.

    Uncover and sprinkle
    The Spruce / Ulyana Verbytska

  12. Bake, uncovered, for another 10 to 15 minutes, or until the cheese is well melted.

    Bake uncovered
    The Spruce / Ulyana Verbytska

  13. Let your pumpkin lasagna stand for at least 10 minutes before slicing.

    Slice lasagna
    The Spruce / Ulyana Verbytska

  14. Serve and enjoy!

    Serve and enjoy
    The Spruce / Ulyana Verbytska