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"Three Cheese Pumpkin Lasagna"

Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Servings: 9 servings


  • 12 cooked lasagna noodles you'll have a few extra in case some break
  • 1 small pumpkin roasted for 45 minutes, then cut into chunks
  • 2 medium onions thinly sliced
  • 1 cup shiitake mushrooms thinly sliced
  • 20 sage leaves
  • 3 garlic cloves diced
  • 2 cups mozzarella cheese
  • 1 cup crumbled blue cheese
  • 2 cups ricotta
  • 3 Tablespoon butter
  • salt


  • Melt butter in a skillet over medium heat.
  • To the skillet, add onions and sprinkle with salt. Stir.
  • Also include the garlic, mushrooms, and sage. Sauté until everything is caramelized and soft.
  • Meanwhile, dry off your lasagna noodles, and place one layer of them into the bottom of an oven-safe dish.
  • Smear some of the ricotta over the noodles, then evenly spread out a handful of pumpkin chunks.
  • Add some of the mozzarella and the blue cheese. Top it off with a good layer of the onion mixture.
  • Repeat these steps until you have four layers.
  • When constructing the last layer, use the last of the ingredients. Start with the ricotta, then add the pumpkin chunks, and the onion mixture. Top with remaining cheeses.
  • Bake for 40-45 minutes until cheese is bubbly and golden brown.
  • Cut and serve!