Author: Simple Foodie

Pumpkin Lasagna

Pumpkin Lasagna

Prep Time:
Cooking Time:
Lasagna: 1

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Pumpkin Lasagna Recipe. A decadent pumpkin dish with layers of flavor that adds a flair to any fall menu.


pumpkin - canned 1 3/4 lbs
heavy cream 2 cups
Parmesan cheese 2 cups grated
egg 2 beaten
sage 2 Tbsps chopped
thyme 2 tsps minced
nutmeg 1/4 tsp
salt 3/4 tsp to taste
black pepper 1/2 tsp to taste
unsalted butter 2 Tbsps
lasagne noodles -no boil 1 lb


  1. Preheat your oven to 350 degrees.
  2. In a bowl combine the canned pumpkin, heavy cream, 1 1/2 cups of Parmesan cheese, and eggs. Stir in the sage, thyme, nutmeg, salt, and black pepper.
  3. Take half of the unsalted butter and grease the inside of a 9 x 11 inch baking dish.
  4. Spoon into the bottom of the baking dish 1 cup of the pumpkin sauce and evenly spread.
  5. Place 4 of the lasagne noodles - no boil on top of the sauce.
  6. Spoon in another cup of the sauce on top of the lasagne noodles - no boil and spread evenly. Repeat this process with the sauce as the top layer.
  7. Cover with aluminum foil and place in the oven for 1 hour.
  8. Remove from the oven and uncover. Sprinkle the remaining 1/2 cup of Parmesan cheese over the top of the lasagna. Thinly slice the remaining butter and dot the top of the lasagna.
  9. Place in the oven for an additional 5 minutes. Remove and allow to sit for 15 minutes before serving.


1 Lasagna can feed 6 to 10 people depending on how large you slice it.