Pumpkin Lasagna: A Ridiculously Easy 25-Minute Dish

Okay, friends, let’s talk fall. And comfort food. Is there anything better than curling up with a warm, cheesy dish when the leaves start to turn? I think not! That’s why I’m SO excited to share my recipe for **Pumpkin Lasagna** with you. It’s seriously the *easiest* way to get your pumpkin fix, and trust me, it’s ridiculously delicious.

This pumpkin lasagna is my go-to when I want something comforting but don’t want to spend hours in the kitchen. You know those nights, right? The kids are running wild, you’re starving, and the thought of a complicated recipe makes you want to hide under the covers? Yeah, this is the answer. Plus, it’s a total crowd-pleaser! I remember the first time I made it for my family – even my pickiest eater went back for seconds! And honestly, what’s more magical than a creamy, dreamy pumpkin lasagna on a cool autumn evening?

Why You’ll Love This Pumpkin Lasagna

Easy Pumpkin Lasagna: A Weeknight Dinner Winner

Seriously, this pumpkin lasagna is a lifesaver on busy weeknights! It comes together so quickly, you’ll have dinner on the table before you know it. No complicated steps, I promise!

Creamy, Dreamy, and Delicious Pumpkin Lasagna

Oh my goodness, the flavor! The creamy pumpkin filling with the savory marinara… it’s a match made in heaven! Every bite is like a warm hug. Trust me, you’ll be hooked!

Kid-Friendly Pumpkin Lasagna

Getting kids to eat vegetables can be a struggle, right? But this pumpkin lasagna? They gobble it up! The sweetness of the pumpkin and the cheesy goodness? It’s a total win!

Ingredients for Your Pumpkin Lasagna

Alright, let’s gather our goodies! You’ll need: one 15-ounce can of pumpkin puree (not pumpkin pie filling, okay?), a 15-ounce container of ricotta cheese – the full-fat kind, please! It makes it extra creamy. Then you’ll want about a half-cup of grated Parmesan, a quarter-cup of chopped fresh sage (trust me, fresh is best here!), a teaspoon of ground nutmeg, salt and pepper to taste, two cups of shredded mozzarella, and two cups of your favorite marinara sauce! Oh, and a pound of lasagna noodles, of course!

How to Make Pumpkin Lasagna: Step-by-Step Instructions

Okay, let’s get down to business! This Pumpkin Lasagna is easier than you think, I promise! Just follow these steps, and you’ll have a delicious dinner on the table in no time.

Preparing the Pumpkin Lasagna Filling

First things first, let’s make that dreamy pumpkin filling! Grab a large bowl and dump in your pumpkin puree, ricotta cheese, Parmesan, chopped fresh sage (smells amazing, right?), nutmeg, salt, and pepper. Now, mix it all together really, really well. You want everything evenly combined so you get that delicious pumpkin flavor in every single bite. Don’t be afraid to get in there and really stir it up!

Assembling Your Pumpkin Lasagna

Alright, assembly time! Preheat your oven to 375 degrees F (190 degrees C) – don’t forget this step! Now, grab a 9×13 inch baking dish and spread a thin layer of marinara sauce on the bottom. This prevents the noodles from sticking. Then, layer your cooked lasagna noodles (make sure they’re drained!), followed by a layer of that creamy pumpkin mixture, and a sprinkle of mozzarella cheese. Repeat those layers, and then top it all off with the remaining marinara sauce and mozzarella. Don’t be shy with the cheese!

Baking the Best Pumpkin Lasagna

Pop that lasagna into the preheated oven and bake for 25-30 minutes, or until it’s golden brown and bubbly. That cheese should be melted and gorgeous! Now, this is important: let it stand for about 10 minutes before serving. I know, it’s hard to wait, but trust me, it needs that time to set up a little. This also helps prevent you from burning your tongue! Enjoy!

Tips for the Perfect Pumpkin Lasagna

Want to take your pumpkin lasagna from good to *amazing*? Here are a few of my favorite tricks to make sure it turns out perfect every time!

No-Boil Noodles for a Quicker Pumpkin Lasagna

Okay, if you’re *really* short on time, grab some no-boil lasagna noodles! They’re a total game-changer! Just make sure you have enough sauce to keep them moist while baking. Nobody wants crunchy noodles!

Spice It Up: Pumpkin Lasagna Variations

Feeling adventurous? Throw in a handful of spinach to the pumpkin mixture for a little extra green! Or, swap out the ricotta for goat cheese for a tangy twist. My favorite part is experimenting!

Serving Suggestions for Your Delicious Pumpkin Lasagna

Okay, your pumpkin lasagna is baked to perfection! Now, what to serve with it? I love keeping it simple. A crisp green salad with a light vinaigrette is always a winner. Or, you can’t go wrong with some warm garlic bread to soak up all that delicious sauce!

Storing and Reheating Your Pumpkin Lasagna

Got leftovers? Lucky you! This pumpkin lasagna is even better the next day. Just pop it in an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. When you’re ready for round two, just microwave it until heated through or bake it in the oven at 350°F until warm and bubbly. Easy peasy!

Pumpkin Lasagna FAQs

Can I make Pumpkin Lasagna ahead of time?

Absolutely! This easy pumpkin lasagna is *perfect* for making ahead. Just assemble it, cover it tightly with foil, and pop it in the fridge. You can bake it up to 24 hours later. Talk about a stress-free dinner!

What kind of noodles should I use for Pumpkin Lasagna?

Okay, so you’ve got options! I usually go for regular lasagna noodles, but those no-boil ones are super convenient for a quick pumpkin lasagna. Just be sure to add a little extra marinara to keep them happy and hydrated!

Can I freeze Pumpkin Lasagna?

You betcha! Freezing this homemade pumpkin lasagna is a great idea for meal prepping. Let it cool completely, then wrap it *really* well (I’m talking layers of plastic wrap and foil). It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and bake as directed. Voila! **Best Pumpkin Lasagna** anytime!

Estimated Nutritional Information for Pumpkin Lasagna

Okay, friends, here’s a *rough* idea of what you’re looking at, nutrition-wise: about 350 calories, 18g fat, 15g protein, and 35g carbs per slice. But hey, it’s an estimate, okay?

Rate This Pumpkin Lasagna Recipe

Tried this pumpkin lasagna? Let me know what you think! Leave a rating and a comment below – I love hearing from you!

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