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, Alcohol Free

Daily value:



  • Fat 350g 538%
  • Carbs 381g 127%
  • Saturated 207g 1,037%
  • Fiber 34g 135%
  • Trans 2g
  • Sugars 121g
  • Monounsaturated 102g
  • Polyunsaturated 17g
  • Protein 93g 185%
  • Cholesterol 1,119mg 373%
  • Sodium 2,770mg 115%
  • Calcium 2,395mg 240%
  • Magnesium 703mg 176%
  • Potassium 6,180mg 177%
  • Iron 14mg 77%
  • Zinc 12mg 80%
  • Phosphorus 2,140mg 306%
  • Vitamin A 9,643µg 1,071%
  • Vitamin C 256mg 427%
  • Thiamin (B1) 2mg 121%
  • Riboflavin (B2) 3mg 192%
  • Niacin (B3) 20mg 98%
  • Vitamin B6 3mg 127%
  • Folic Acid (B9) 433µg 108%
  • Vitamin B12 4µg 59%
  • Vitamin D 6µg 2%
  • Vitamin E 32mg 158%
  • Vitamin K 49µg 61%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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