Pumpkin Lasagna Recipe

Pumpkin Lasagna

Courtesy of Larry Busacca/Getty Images


For the butternut squash sauce:

  • 1 butternut squash, peeled and diced
  • 1 sprig rosemary, chopped
  • Salt and pepper, to taste
  • 2 cups half and half
  • 2 cups heavy cream
  • ¼ cup maple syrup
  • 2 ounces butter

For the pumpkin:

  • One 1-2 pound sugar pumpkin
  • 7 sheets blanched rosemary pasta (substitute 7 sheets fresh pasta)
  • ½ cup mascarpone cheese
  • ¼ cup ground amaretti cookie
  • ¼ cup ground almonds
  • ½ cup parmesan cheese, grated
  • Watercress, for garnish

For Thanksgiving, Chef Todd English loves to prepare ‘common’ vegetables in an ‘uncommon’ way: shredding Brussels sprouts into coleslaw with mayonnaise, lemon and sometimes chopped truffles, or making pumpkin lasagna, a dish that he prepared at the New York Culinary Experience in early October. The presentation of this delicious and decadently-creamy dish will make your Thanksgiving dinner anything but ordinary. - Yasmin Fahr

For more cooking ideas, check out some of our top lasagna recipes.


For the butternut squash sauce:

Place the squash in saucepan, season with salt and pepper, and add the rosemary and liquids. Slowly cook until the squash becomes soft. Drain off the liquid and reserve.

Place the squash into blender. Add just enough liquid to cover, blend, and then add butter. Adjust seasoning and consistency.

For the pumpkin and assembly:

Slice top of pumpkin, scoop out seeds and membranes. Clean seeds and toast separately.

Roast pumpkin in 400 degrees oven for 40 minutes, or until inside meat is cooked [Editor’s Note: a fork inserted inside will pierce the flesh easily]. Remove from the oven, and lower temperature to 350 degrees.

Toss pasta in butternut squash sauce.

Lay one sheet of pasta in sauce on the bottom of the pumpkin.  Spread 1-2 tablespoons of mascarpone cheese on top, then sprinkle a thin layer of cookies, almond and parmesan. Continue layering until pumpkin is filled. Top with parmesan and bake 30 minutes. Garnish with watercress.


Calories per serving:

2,446 calories

Dietary restrictions:

High Fiber Vegetarian, Egg Free, Peanut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 175g 269%
  • Carbs 190g 63%
  • Saturated 104g 518%
  • Fiber 17g 67%
  • Trans 1g
  • Sugars 60g
  • Monounsaturated 51g
  • Polyunsaturated 8g
  • Protein 46g 93%
  • Cholesterol 560mg 187%
  • Sodium 1,385mg 58%
  • Calcium 1,198mg 120%
  • Magnesium 352mg 88%
  • Potassium 3,090mg 88%
  • Iron 7mg 39%
  • Zinc 6mg 40%
  • Phosphorus 1,070mg 153%
  • Vitamin A 4,821µg 536%
  • Vitamin C 128mg 213%
  • Thiamin (B1) 1mg 60%
  • Riboflavin (B2) 2mg 96%
  • Niacin (B3) 10mg 49%
  • Vitamin B6 1mg 63%
  • Folic Acid (B9) 216µg 54%
  • Vitamin B12 2µg 29%
  • Vitamin D 3µg 1%
  • Vitamin E 16mg 79%
  • Vitamin K 24µg 30%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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