Name: Creamy Pumpkin Sage White Lasagna for Cozy Nights
Prep time: 30 min
Cook time: 45 min
Total time: 85 min
Ingredients: 4 tablespoons Salted Butter (Unsalted works well too.); 6 leaves Sage Leaves (Fresh thyme is a great substitute.); 2 sprigs Rosemary Sprigs (Use dried rosemary in smaller amounts.); 2 cloves Garlic (minced) (Any variety is good.); 1 tablespoon Fresh Oregano (chopped) (Dry oregano can also work (1 tsp).); 1/4 cup All-Purpose Flour (Gluten-free flour is a suitable alternative.); 2 cups Whole Milk (Low-fat or plant-based for a lighter option.); 1/2 cup Apple Cider (or Vegetable Broth) (Chicken broth works for a non-vegetarian twist.); 2 cups Fresh Kale (roughly chopped) (Spinach can be swapped in easily.); 15 ounces Whole Milk Ricotta Cheese (Cottage cheese or a vegan substitute can work.); 1 cup Pumpkin Puree (Do not use pumpkin pie filling.); 1 large Egg (A flax egg or applesauce works for a vegan option.); 1 teaspoon Cinnamon (Nutmeg can also stand alone if preferred.); 1/4 teaspoon Nutmeg (Can be left out if you don't have it.); 1/2 cup Fresh Parmesan Cheese (grated) (Grana Padano or nutritional yeast is a great vegan alternative.); 1 cup Smoked Gouda (shredded) (Regular gouda or mozzarella is perfect too.); 12 sheets No-Boil Lasagna Noodles (Traditional noodles require pre-cooking.)

Steam rises from the bubbling casserole in the oven, filling the kitchen with the comforting aroma of fall. My first encounter with this Creamy Pumpkin Sage White Lasagna was a revelation—it’s not just a meal; it’s a celebration of harvest flavors that transforms any gathering. Combining layers of rich ricotta, velvety pumpkin puree, and fragrant sage, this dish is a true comfort food masterpiece that’s perfect for Thanksgiving dinner. One of the best parts? It can be prepped ahead of time, making your holiday hosting a breeze! Gather your loved ones around the table, and let the warm, creamy goodness do the talking. Curious to learn how to create this seasonal delight? Let’s dive into the recipe!

Why is this lasagna a must-try?

Comforting Flavors: Each bite embodies the essence of fall with creamy pumpkin, aromatic sage, and layers of cheese, making it irresistible.
Make-Ahead Convenience: Prep it a day in advance for a stress-free Thanksgiving dinner—just pop it in the oven!
Versatile Ingredient Swaps: Feel free to customize with spinach instead of kale or different cheeses, ensuring it’s tailored to your taste.
Crowd-Pleasing Appeal: It’s a dish that unites everyone at the table. Pair it with a light salad or even a glass of white wine for the perfect finish!
Rich, Creamy Texture: The silky bechamel sauce and rich ricotta create a luxurious mouthfeel, leaving you craving more. Dive into cozy comfort with this Pumpkin Sage White Lasagna!

Pumpkin Sage White Lasagna Ingredients

This Creamy Pumpkin Sage White Lasagna is crafted with delightful layers of flavor and comfort, ensuring each ingredient sings!

For the Bechamel Sauce

Salted Butter – Adds richness and flavor to the bechamel; unsalted works well too.
Sage Leaves – Infuse the butter with aromatic flavor—fresh thyme is a great substitute.
Rosemary Sprigs – Complements sage in the bechamel, but use dried rosemary in smaller amounts.
Garlic (minced) – Provides depth and savoriness; any variety is good.
Fresh Oregano (chopped) – Enhances the herb profile—dry oregano can also work (1 tsp).
All-Purpose Flour – Thickens the bechamel; gluten-free flour is a suitable alternative.
Whole Milk – Forms the base of the sauce; feel free to use low-fat or plant-based for a lighter option.
Apple Cider (or Vegetable Broth) – Adds sweetness and depth; chicken broth works for a non-vegetarian twist.
Fresh Kale (roughly chopped) – Boosts nutrition and texture; spinach can be swapped in easily.

For the Filling

Whole Milk Ricotta Cheese – Provides creamy richness; try cottage cheese or a vegan substitute in its place.
Pumpkin Puree – The star of the dish, delivering color and creaminess—do not use pumpkin pie filling.
Egg – Binds the filling together; a flax egg or applesauce works for a vegan option.
Cinnamon – Adds warmth and a hint of spice; nutmeg can also stand alone if preferred.
Nutmeg – Enhances flavor—can be left out if you don’t have it.
Fresh Parmesan Cheese (grated) – Adds savory flavor and texture; Grana Padano or nutritional yeast is a great vegan alternative.
Smoked Gouda (shredded) – Complements pumpkin with a smoky note; regular gouda or mozzarella is perfect too.

For the Lasagna Assembly

No-Boil Lasagna Noodles – Essential for easy preparation; traditional noodles require pre-cooking, which you can skip!

With these ingredients, you are all set to create your very own Pumpkin Sage White Lasagna that will warm hearts and tummies alike. Let’s get into the fun part—cooking!

Step‑by‑Step Instructions for pumpkin sage white lasagna

Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter or cooking spray. This will ensure that your creamy pumpkin sage white lasagna slides out perfectly once it’s baked. While your oven is heating, gather your ingredients and equipment so you’re ready to move smoothly into the next steps.

Step 2: Make the Bechamel Sauce
In a medium saucepan over medium heat, melt salted butter, then add sage leaves and rosemary sprigs. Cook for about 2-3 minutes until the herbs are crispy and fragrant. Remove them, and stir in minced garlic and oregano, cooking for another minute. Whisk in all-purpose flour until smooth, then slowly pour in whole milk and apple cider, stirring continuously. Bring the mixture to a boil, letting it thicken for 4-5 minutes before folding in the roughly chopped kale.

Step 3: Prepare the Pumpkin Filling
While the bechamel sauce is thickening, prepare the pumpkin filling. In a large bowl, dab your pumpkin puree with paper towels to remove excess moisture for a better texture. Combine the dried pumpkin puree with whole milk ricotta cheese, egg, cinnamon, nutmeg, grated Parmesan cheese, salt, and pepper. Mix thoroughly until all ingredients are well blended, making a creamy, rich filling for your pumpkin sage white lasagna.

Step 4: Assemble the Lasagna
Begin layering your lasagna by pouring a quarter of the bechamel into the bottom of the greased baking dish. Next, place a layer of no-boil lasagna noodles, followed by one third of the ricotta mixture, and a sprinkle of smoked gouda cheese. Repeat these layers two more times, ensuring that you finish with a top layer of noodles covered with the remaining bechamel and extra gouda for that gooey, cheesy finish.

Step 5: Bake the Lasagna
Cover the assembled pumpkin sage white lasagna with aluminum foil to retain moisture, and place it in the preheated oven. Bake for 30 minutes, then carefully remove the foil and continue baking for an additional 15-20 minutes. You’ll know it’s done when the cheese on top is golden and bubbly, inviting you to dive in.

Step 6: Rest Before Serving
Once baked to perfection, remove the pumpkin sage white lasagna from the oven and allow it to rest for 10 minutes before slicing. This resting time helps the layers set up nicely, making it easier to serve, while the flavors meld even further. Enjoy the comforting aroma filling your kitchen!

Pumpkin Sage White Lasagna Variations

Embrace your culinary creativity and make this recipe your own with some delicious twists!

Creamy Spinach: Swap kale for spinach for a milder, more delicate flavor that balances perfectly with the pumpkin.
Cheddar Swap: Substitute smoked gouda with sharp cheddar to add a tangy zest and a beautiful golden hue.
Mushroom Boost: Add sautéed mushrooms in between the layers for an earthy, umami flavor that complements the pumpkin beautifully.
Nut-Free Option: Replace all nuts with sunflower seeds blended to achieve a creamy filling—perfect for nut allergies!
Vegan Delight: Use a flax egg and vegan cheese substitutes to create a fully plant-based, hearty lasagna without skimping on taste.
Spice it Up: Add a pinch of red pepper flakes to the filling or sprinkle on top for a gentle kick that contrasts nicely with the creamy layers.
Herbal Twist: Incorporate fresh thyme or basil alongside sage for a more complex, fragrant herb profile that enhances every bite.
Pumpkin Swap: Mix in a jar of roasted red peppers with the pumpkin for a sweet, smoky twist, reminiscent of cozy fall evenings.

Feel free to explore various combinations, just like you might do with my Mexican Lasagna Twist. Don’t forget to indulge in the experience!

What to Serve with Pumpkin Sage White Lasagna

Create a delightful meal around this creamy, comforting dish that captures the essence of fall!

Shredded Brussels Sprout Salad: A light and refreshing salad with crunchy Brussels sprouts and a zesty dressing that cuts through the richness of the lasagna. The crunchy texture contrasts beautifully with the creamy layers of the dish.
Garlic Breadsticks: Warm, buttery breadsticks with a hint of garlic pair perfectly with the lasagna, perfect for mopping up extra sauce! They add an irresistible aroma that enhances the cozy atmosphere.
Roasted Root Vegetables: Seasonal veggies like carrots, parsnips, and beets roasted to caramelized perfection bring depth and sweetness, complementing the pumpkin flavors beautifully.
Butternut Squash Soup: This silky, spiced soup harmonizes with the lasagna’s creamy texture, creating a lovely two-course meal that is both warming and comforting.
Cranberry Sauce: A tangy cranberry sauce lends a festive touch, balancing the richness of the lasagna and providing a splendid pop of color on your plate.
Sparkling White Wine: A glass of chilled sparkling white wine offers refreshing bubbles that cleanse the palate, enhancing your lasagna experience for a stylish dinner.
Pumpkin Pie: For dessert, this classic choice complements the lasagna well, ensuring a satisfying end to a Thanksgiving-inspired feast! The familiar flavors of pumpkin round out the meal beautifully.

Make Ahead Options

These Creamy Pumpkin Sage White Lasagna layers are perfect for busy home cooks looking to save time! You can prepare the lasagna up to 3 days in advance by assembling it completely and then covering it tightly with plastic wrap before refrigerating. If you’d like to prep further ahead, it can even be frozen for up to 5 days; just remember to thaw it overnight in the fridge before baking. To maintain its delicious quality, avoid adding cheese on top until right before baking. When you’re ready to serve, simply bake the lasagna at 375°F (190°C) for about 45-50 minutes, ensuring it’s golden and bubbly for heartfelt gatherings without the last-minute rush!

Expert Tips for Pumpkin Sage White Lasagna

Blot Pumpkin: Always blot the pumpkin puree with paper towels to remove excess moisture, ensuring your lasagna doesn’t become watery.
Use No-Boil Noodles: Stick to no-boil lasagna noodles for ease of preparation—traditional noodles require pre-cooking, which can complicate the process.
Monitor Baking: Place the baking dish on a baking sheet to catch any spills while baking, avoiding messy clean-ups.
Rest Time: Allow the lasagna to rest for 10 minutes after baking. This step is essential for setting the layers and enhancing flavors in your pumpkin sage white lasagna.
Customize Cheese: Feel free to mix up the cheeses; sharp cheddar or a vegan cheese alternative can add a delightful twist to your dish.

How to Store and Freeze Pumpkin Sage White Lasagna

Fridge: Store leftover pumpkin sage white lasagna in an airtight container for up to 3 days. When ready to reheat, cover with foil and warm in the oven at 325°F until heated through.

Freezer: For longer storage, freeze the assembled but unbaked lasagna for up to 3 months. Thaw overnight in the fridge before baking.

Baked Lasagna: If you have leftover baked lasagna, let it cool completely before transferring to an airtight container. It will keep well in the fridge for up to 3 days or can be frozen for up to 3 months.

Reheating: When reheating, cover with foil to prevent drying out and heat at 350°F until warmed through, about 20-30 minutes for baked lasagna. Enjoy the comforting flavors once again!

Pumpkin Sage White Lasagna Recipe FAQs

What type of pumpkin should I use for the lasagna?
Absolutely! It’s best to use plain pumpkin puree for this recipe, as it provides the ideal texture and flavor. Avoid using pumpkin pie filling, which contains added sugars and spices that would alter the dish’s taste. Look for canned pumpkin labeled as “100% pure pumpkin” or, if feeling adventurous, roast and puree your own fresh pumpkins for a homecooked touch!

How can I store leftover pumpkin sage white lasagna?
Store any leftover pumpkin sage white lasagna in an airtight container in the fridge for up to 3 days. When reheating, I recommend covering it with foil and warming it in a preheated oven at 325°F until heated through, usually around 20-25 minutes. This helps retain moisture and prevents it from drying out.

Can I freeze the lasagna before baking?
Yes, you can freeze the assembled but unbaked pumpkin sage white lasagna for up to 3 months. To do this, wrap it tightly in plastic wrap and then in foil, or use a freezer-safe container. When you’re ready to enjoy it, just thaw it overnight in the fridge before baking it according to the original instructions.

What if my bechamel sauce turns out lumpy?
Very good question! If your bechamel sauce is lumpy, don’t fret. If it’s still on the stovetop, continue to whisk it vigorously over low heat—often this helps smooth out the lumps. Alternatively, if it has cooled, you can transfer the mixture to a blender or use an immersion blender to create a silky texture. Remember to whisk in the flour slowly to avoid lumps in the first place!

Are there any common allergens in this recipe?
Yes, this pumpkin sage white lasagna contains several common allergens, including dairy (ricotta, Parmesan, gouda) and eggs. For a dairy-free or vegan version, substitute these ingredients accordingly—cottage cheese or a vegan ricotta, nutritional yeast instead of Parmesan, and a flax egg can work beautifully. Always check labels for cross-contamination if allergies are a concern, especially if cooking for guests with dietary restrictions.

How long can I keep baked pumpkin sage white lasagna in the fridge?
Leftover baked pumpkin sage white lasagna can be stored in the fridge for up to 3 days. It’s best to let it cool completely before transferring it to an airtight container. When ready to reheat, cover it with foil to preserve moisture and heat it in the oven at 350°F for about 20-30 minutes until warmed through. Enjoy that comforting goodness again!