If you’ve been searching for a dish that’s both comforting and impressive, look no further than pumpkin and sage lasagna with fontina. This easy food recipe strikes the perfect balance between indulgence and sophistication, making it ideal for fall gatherings or cozy dinners.
With minimal prep and a rich, cheesy flavor, this lasagna is the ultimate crowd-pleaser.
Why This Lasagna Is a Must-Try
Pumpkin and sage are classic ingredients in Mediterranean-inspired cuisine. They bring a unique depth of flavor that transforms traditional lasagna into a warm, seasonal masterpiece.
The creamy pumpkin sauce, fragrant sage, and melted fontina cheese work together to create layers of flavor that feel both familiar and exciting. Plus, it’s easy to prepare, making it a go-to recipe for busy weeknights or hosting friends.
What sets this dish apart is the incorporation of heartwarming Mediterranean herbs like oregano and basil, paired with the richness of ricotta and fontina cheeses. These ingredients elevate a standard lasagna into a dish that feels special without requiring hours in the kitchen.
Tips for Making This Easy Food Recipe
- Prep Ahead: Assemble the lasagna a day before serving to allow the flavors to meld beautifully. Simply store it in the fridge and bake it when ready.
- No-Boil Noodles: Using no-boil lasagna noodles saves time and ensures the perfect consistency as they absorb the creamy pumpkin sauce while baking.
- Customize the Protein: Add cooked sausage or shredded chicken for a heartier version. For a vegetarian option, roasted mushrooms make a delicious substitute.
This recipe is versatile and forgiving, making it a reliable choice whether you’re cooking for two or ten.
Perfect Pairings & Serving Ideas
This pumpkin and sage lasagna pairs wonderfully with a crisp green salad drizzled with lemon vinaigrette. A side of warm, crusty bread is perfect for soaking up the sauce.
For drinks, a light, fruity white wine like Sauvignon Blanc or even a sparkling cider complements the dish’s creamy and savory notes.
For dessert, consider finishing with a Mediterranean-inspired treat like honey-drenched baklava or a simple spiced pear crumble. These options enhance the seasonal flavors and round out the meal beautifully.
Substitutions for Dietary Needs
- Gluten-Free: Swap out regular lasagna noodles for gluten-free alternatives without compromising on taste or texture.
- Vegan: Use plant-based ricotta and a dairy-free cheese blend, and replace the milk with almond or oat milk. Pumpkin and sage remain the stars of the show, even in a vegan version.
- Low-Carb: Replace the noodles with thin slices of roasted zucchini or eggplant for a lighter, carb-conscious dish.
This adaptability ensures everyone at the table can enjoy this easy recipe.
Why This Recipe Works
At its core, this pumpkin and sage lasagna is a love letter to the Mediterranean diet’s focus on wholesome, seasonal ingredients. The dish captures the essence of fall with its pumpkin base, while the sage adds an earthy aroma that feels cozy and inviting.
Fontina cheese, with its creamy texture and mild nuttiness, ties everything together in an irresistible way.
Whether you’re new to cooking or a seasoned home chef, this recipe delivers big rewards for minimal effort. The no-boil noodles and simple ingredient list make it accessible, while the elegant flavor profile guarantees it will be a hit with guests.
Make It Your Signature Dish
Pumpkin and sage lasagna with fontina is more than just a recipe—it’s an opportunity to bring people together over good food. The ease of preparation ensures you can focus on what matters most: enjoying the company of your loved ones.
Add this easy food recipe to your rotation, and watch it become a seasonal favorite that everyone looks forward to year after year.
Easy Pumpkin & Sage Lasagna Recipe with Fontina
Equipment
- 9 x 13-inch baking dish
- Foil
Ingredients
- Extra-virgin olive oil plus more for greasing
- 1 14-ounce can pumpkin puree
- 2 cups whole milk
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
- Freshly ground pepper
- 16 ounces whole-milk ricotta cheese
- 2 garlic cloves grated
- 1 tablespoon chopped fresh sage leaves plus 8 whole leaves
- 2 tablespoons chopped fresh parsley
- 1 12-ounce box no-boil lasagna noodles
- 1 12-ounce jar roasted red peppers, drained and chopped
- 3 cups shredded fontina cheese
- 1 cup grated Parmesan cheese
- 12 to 16 pieces of thinly sliced pepperoni optional
Instructions
- Prepare the Oven and Dish: Set your oven to preheat at 375°F (190°C). Lightly grease a 9 × 13-inch baking dish to prevent sticking.
- Mix the Pumpkin Sauce: In a medium-sized bowl, combine the pumpkin puree, whole milk, oregano, basil, nutmeg, crushed red pepper flakes, and a pinch of salt and pepper. Whisk everything together until smooth.
- Prepare the Ricotta Filling: In a separate bowl, mix the ricotta cheese with the grated garlic, chopped sage, and parsley. Season this mixture with a little salt and pepper to taste.
- Start Layering the Lasagna: Spread about 1 cup of the pumpkin sauce evenly across the bottom of the greased baking dish. Lay down 3–4 lasagna sheets over the sauce, breaking them if needed to fit properly. Add half of the ricotta mixture, followed by half of the roasted red peppers, and 1 cup of shredded fontina cheese.
- Continue Building Layers: Spoon another cup of pumpkin sauce over the cheese layer, then add another 3–4 lasagna noodles. Repeat the layering process with the remaining ricotta mixture, roasted red peppers, and 1 cup of fontina. Top this layer with a final cup of pumpkin sauce.
- Top with Final Layers: Lay down the last set of lasagna noodles, then spread the remaining pumpkin sauce over them. Sprinkle the top with the final cup of fontina cheese, the grated Parmesan, and, if using, the pepperoni slices.
- Add Sage Topping: Toss the whole sage leaves in 2 teaspoons of olive oil until lightly coated. Arrange the leaves evenly across the top of the lasagna for extra flavor and presentation.
- Bake the Lasagna: Cover the dish tightly with foil and place it in the preheated oven. Bake for 45 minutes to allow the lasagna to cook through.
- Finish Cooking at Higher Heat: Increase the oven temperature to 425°F (220°C). Remove the foil and bake the lasagna for another 10 minutes, or until the cheese on top is bubbling and slightly golden.
- Let it Rest: Once baked, remove the lasagna from the oven and let it sit for 10 minutes to allow the layers to set.
- Serve and Store Leftovers: Slice and serve warm. Any leftovers can be stored in an airtight container in the refrigerator for up to three days.
Notes
- 2 Days Ahead: You can assemble the lasagna up to step 6, cover it with foil, and store it in the refrigerator. Allow it to come to room temperature before baking, then proceed with steps 7 through 10.
- Up to 3 Months Ahead: To freeze, assemble the lasagna, wrap it tightly with foil and plastic wrap, and store it in the freezer. Thaw overnight in the fridge before baking as directed.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.