Pumpkin Lasagna with Fontina

Pumpkin Lasagna with Creamy Fontina –  Roasted zucchini, yellow squash, red peppers and onions layered between lasagna noodles and topped with a flavorful pumpkin-tomato sauce and shredded Fontina cheese.  This wonderful meatless recipe is perfect for Fall.  It’s a rich, hearty and delicious vegetarian dish.

A slice of Pumpkin Lasagna on a plate garnished with four large basil leaves next to the remainder of the lasagna in a baking dish and a glass of red wine

Pumpkin Lasagna should really be called Vegetable Lasagna because the pumpkin in the title can be a little off-putting.  The flavor of pumpkin is extremely subtle and gives a nice, light sweetness to the sauce.

When I originally made this recipe, I roasted the zucchini, yellow squash and red peppers in the oven while I caramelized the onions on the stove.  After making Pumpkin Lasagna many times, I’ve come to the conclusion that caramelizing the onions isn’t necessary.  Instead, I add the onions and a couple cloves of chopped garlic to the pan with all the other vegetables and roast them all together.  I love the taste of roasted vegetables, especially roasted onions and this not only saves time but I love the taste.

Here’s all you do…

Slice zucchini, yellow squash, red peppers, onions and garlic and place them in a baking pan.  Drizzle olive oil over the top and add salt and pepper.  Use your hands to make sure the olive oil is evenly distributed over the vegetables.  Place them in the oven to roast for 15 minutes.

Sliced zucchini, yellow squash, red peppers, onions and garlic in a baking sheet

While the vegetables are roasting, mix together the ricotta, parmesan cheese, an egg, sage, parsley, salt, and pepper.

Ricotta, parmesan cheese, an egg, sage, parsley, salt, and pepper mixed together in a large mixing bowl

In another bowl, combine the tomato sauce with 1/2 cup of canned pumpkin, grated parmesan cheese, and shredded fontina cheese.

Tomato sauce, canned pumpkin, grated parmesan cheese, and shredded fontina cheese in a large mixing bowl

Tomato sauce, canned pumpkin, grated parmesan cheese, and shredded fontina cheese mixed together with a spoon in a large mixing bowl

Spread 1/2 cup of the pasta sauce in an even layer on the bottom of a baking dish and arrange a layer of cooked lasagna noodles on top, tearing them as needed to fit.

Tomato sauce at the bottom of a baking dish topped with a layer of cooked lasagna noodles

Spread 1/2 cup of the ricotta mixture on the noodles.

Tomato sauce at the bottom of a baking dish topped with a layer of cooked lasagna noodles and topped off with the ricotta mixture

Scatter a cup of the roasted vegetables on top.

Tomato sauce, lasagna noodles, and ricotta mixture topped with roasted slices of squash, zucchini, red bell peppers, and onions in a baking dish

Spread 1/2 cup of pasta sauce over the vegetables.

Tomato sauce, lasagna noodles, and ricotta mixture topped with roasted slices of squash, zucchini, red bell peppers, and onions in a baking dish topped with more tomato sauce

Add 1/2 cup of shredded fontina cheese and layer the noodles, ricotta, vegetables, and sauce 1 or 2 more times, depending on the size of your baking dish.

Tomato sauce, lasagna noodles, and ricotta mixture topped with roasted slices of squash, zucchini, red bell peppers, and onions topped with a layer of shredded cheese and a layer of cooked lasagna noodles in a baking dish

Remaining cooked lasagna noodles on top of the lasagna filling in a baking dish

Top with remaining noodles, sauce and fontina.

Topping the uncooked lasagna with tomato sauce

Topping uncooked lasagna with shredded cheese in a baking dish

Transfer to the oven and bake uncovered until sauce is bubbly and the cheese is melted, 45 to 50 minutes.

Pumpkin Lasagna in a baking dish baking in the oven

Sprinkle the remaining parsley over the top and let the pumpkin lasagna rest for 15 minutes before serving.

One of the things I love most about this recipe is the fact that it’s meatless.  It’s a lighter, healthier option that’s easier to prepare than traditional lasagna.  The pumpkin in the sauce is subtle and not overpowering and the fontina cheese goes perfectly with the pumpkin.

Pumpkin Lasagna in a baking dish

A 9 x 13 baking dish is the perfect size dish to use with this recipe but it can also be divided between two smaller baking dishes.

This comforting Pumpkin Lasagna with Fontina is a wonderful vegetarian dish.  Using canned pumpkin in your favorite spaghetti sauce gives the lasagna a subtle pumpkin flavor.  It’s a perfect dish for fall.

Scroll down to see other recipes you might enjoy… 

Pumpkin Lasagna with Fontina

Pumpkin Lasagna with Creamy Fontina - Roasted zucchini, yellow squash, red peppers and onions layered between lasagna noodles and topped with a flavorful pumpkin-tomato sauce and shredded Fontina cheese.
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Main Course
Servings: 10 servings
Author: Joanie Zisk

Ingredients

  • 2 inch yellow summer squash, cut into rounds 1/4 thick
  • 2 inch zucchini, cut into rounds 1/4 thick
  • 1 red pepper, cored and sliced into strips
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lb ricotta cheese
  • 1 teaspoon dried sage
  • 1/4 cup fresh parsley, chopped (plus 1 tablespoon for topping)
  • 1 egg, lightly beaten
  • 1/4 teaspoon kosher salt
  • pinch of pepper
  • 24 ounce jar spaghetti sauce (I use Classico Tomato and Basil)
  • 1/2 cup canned pumpkin
  • 1 cup parmesan cheese, shredded (plus 1/4 cup for topping)
  • 12 sheets lasagna noodles, cooked until al dente
  • 1 pound fontina cheese, sliced or shredded

Instructions

  • Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil.
  • In a large bowl, toss the yellow squash, zucchini, red peppers, onion, and garlic with olive oil, and season with salt and pepper.
  • Arrange in a single layer on the prepared baking sheet. Transfer to the oven and roast until tender and lightly browned, about 15 minutes.
  • In a smaller bowl, stir together the ricotta, sage, chopped parsley and egg, and season with salt and pepper. Set aside.
  • In another bowl, stir together the spaghetti sauce, pumpkin, parmesan cheese and 1 cup of the shredded fontina cheese. Set aside.
  • Reduce oven temperature to 375 degrees F.
  • Spread 1/2 cup of the pasta sauce in an even layer on the bottom of a baking dish. Arrange a single layer of lasagna noodles on top.
  • Spread 1/2 cup ricotta mixture on the noodles and scatter 1 cup of the vegetable mixture on top. Spread 1/2 cup pasta sauce over the vegetables and place 1/2 cup of fontina on top.
  • Layer the noodles, ricotta, vegetables, sauce and fontina 2 to 3 more times. Top with remaining noodles, sauce and fontina.
  • Transfer to the oven and bake until the sauce is bubbly and the cheese is melted, 45-50 minutes.
  • Sprinkle the remaining 1 tablespoon parsley and 1/4 cup parmesan cheese on top.
  • Let the lasagna rest for 15 minutes before serving.

Recipe adapted from Williams-Sonoma

Yuvarlakia – Greek Meatball Soup

Promo image for Yuvarlakia Recipe

Simple Spinach and Pine Nut Pesto

Promo image for Spinach Pesto recipe

Pea, Cheddar and Crispy Pancetta Crustless Quiche

Promo image for Pea, Cheddar and Crispy Pancetta Crustless Quiche recipe

Apple, Kale and Cabbage Salad

Promo image for Apple, Kale and Cabbage Salad recipe

Quinoa, Lentil and Black Bean Burrito Bowl

Promo image for Quinoa, Lentil and Black Bean Burrito Bowl recipe

Scroll to Top