Pumpkin and Goat Cheese Lasagna
Elevate your comfort food game with this Pumpkin and Goat Cheese Lasagna, a rich and flavorful twist on a classic Italian favorite. Perfect for fall gatherings, this recipe layers tender lasagna noodles with velvety pumpkin puree, creamy ricotta, tangy goat cheese, and an indulgent medley of mozzarella and Parmesan. Infused with the earthy warmth of fresh sage and garlic, every bite is a harmonious blend of savory and sweet. The golden bubbly cheese topping adds irresistible texture, making it an ideal main course for dinner parties or cozy family meals. Simple enough for weeknight dinners yet elegant enough for special occasions, this autumn-inspired lasagna delivers seasonal flavor in every slice.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 3 cups Pumpkin puree
- 8 oz Goat cheese
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 tbsp Fresh sage
- 3 cloves Garlic
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Milk
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean surface to prevent sticking.
In a medium-sized bowl, combine the pumpkin puree, minced garlic, chopped fresh sage, salt, and black pepper. Stir well to combine.
In another bowl, mix the ricotta cheese with the milk to create a smooth, spreadable consistency.
Crumble the goat cheese into small pieces for easier layering in the lasagna.
Spread a thin layer of the pumpkin mixture on the bottom of the prepared baking dish.
Place 3-4 lasagna noodles in a single layer over the pumpkin mixture.
Spread one-third of the pumpkin mixture evenly over the noodles, followed by dollops of ricotta and crumbled goat cheese. Sprinkle shredded mozzarella and grated Parmesan on top.
Repeat the layering process (noodles, pumpkin mixture, ricotta, goat cheese, mozzarella, Parmesan) two more times, ending with a final layer of mozzarella and Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Allow the lasagna to rest for 10 minutes before slicing and serving. Garnish with extra sage leaves if desired.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.6 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 511 mg | 39% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 407 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
