Pumpkin and White Bean Lasagna
Elevate your comfort food game with this irresistible Pumpkin and White Bean Lasagna, a hearty vegetarian dish that’s perfect for cozy fall dinners or any time you're craving a twist on the classic Italian favorite. Layers of tender lasagna noodles are paired with creamy pumpkin puree, smashed garlic-infused white beans, and a trio of cheeses—ricotta, mozzarella, and Parmesan—creating a luscious, savory flavor profile. Fresh sage adds an earthy aroma, while a touch of heavy cream enhances the silky texture of the pumpkin filling. This dish not only satisfies but also surprises with its unique blend of seasonal ingredients, making it a show-stopping main for weeknight meals or entertaining. Serve it with a crisp green salad or a slice of crusty bread to complete this comforting, crowd-pleasing meal. Keywords: pumpkin lasagna, white bean lasagna, vegetarian lasagna, fall comfort food, cheesy baked pasta recipe.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 cups pumpkin puree
- 1.5 cups canned white beans (such as cannellini beans), drained and rinsed
- 1.5 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 0.5 cups heavy cream
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the drained white beans to the skillet and stir to coat with the garlic and oil. Use a fork or potato masher to gently mash about half the beans, leaving some whole for texture. Remove from heat.
In a mixing bowl, combine the pumpkin puree, heavy cream, sage, salt, and black pepper. Stir until smooth.
To assemble the lasagna, spread a thin layer of the pumpkin mixture in the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the pumpkin mixture.
Spread half of the ricotta cheese over the noodles, followed by half of the mashed white beans. Sprinkle a layer of shredded mozzarella on top.
Repeat the layers: pumpkin mixture, noodles, ricotta, mashed white beans, and mozzarella.
Finish with a final layer of lasagna noodles. Spread the remaining pumpkin mixture on top, then sprinkle with the remaining mozzarella and the Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 5.2 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 555 mg | 12% | |
*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.
