I created this hearty yet elegant pumpkin lasagna recipe for a winter dinner party. It’s a classic four-cheese lasagna with a beautiful twist: pumpkin pasta sheets. The subtle flavor and golden hue of the noodles go perfectly with the rich quartet of cheeses: mozzarella, Gorgonzola, Fontina, and Parmigiano. You can serve it as a first course, followed by a simple roast, or as a main course, accompanied by a colorful mixed-lettuce salad. You can count on your guests loving this—but don’t count on leftovers.–Domenica Marchetti


We’re glad you asked. LC Hump Day Pasta (#LCHumpDayPasta) is a little something we cooked up to help you on the night of the week that you feel least like cooking. Wednesday was traditionally Prince Spaghetti Day (for those of you old enough to remember). We’ve revamped and updated that to Hump Day and included every type of pasta there is.


The lasagna may be assembled and stored, unbaked, in the refrigerator for up to 2 days or in the freezer for up to 1 month. If frozen, let it thaw in the refrigerator overnight. Bring to room temperature before baking.

A square pan filled with pumpkin lasagna, covered with melted cheese.

Pumpkin Lasagna

4.50 / 6 votes
Pumpkin lasagna isn’t filled with chunks of pumpkin but instead, it’s made with lovely sheets of winter squash noodles and layered with béchamel and 4 kinds of cheese.
David Leite
Servings8 to 10 servings
Calories734 kcal
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes


  • 1 batch Pumpkin Pasta Dough, cut into lasagne noodles
  • 1 batch Béchamel Sauce, heated to a simmer
  • 8 ounces fresh mozzarella, cut into small cubes
  • 3 cups freshly grated Parmigiano-Reggiano cheese
  • 10 ounces Gorgonzola dolce cheese, crumbled or diced
  • 8 ounces Fontina or fontal cheese, shredded
  • 1 tablespoon unsalted butter, for the baking dish


  • To make the lasagna recipe, spread a clean tablecloth or several clean tea towels on a flat surface near the stove. Have ready the uncooked pasta, the béchamel, and the cheeses. Place a large bowl filled with ice water near the stove for briefly immersing the cooked lasagna noodles to remove excess starch.
  • Heat the oven to 375°F (190°C). Lightly butter a 9-by-13-inch baking dish.
  • Bring a large pot of water to a rolling boil and salt it generously. Carefully drop in 4 or 5 lasagna noodles, taking care not to crowd the pot. Boil the pasta for about 1 minute, as fresh pasta cooks quickly and the lasagna noodles should be slightly underdone. Use a large skimmer to remove the noodles from the pot and gently immerse them in the bowl of ice water. Then use the skimmer to remove the noodles and let them drip before spreading them on the clean tablecloth. Continue to cook, cool, and spread out the lasagna noodles until you have cooked and cooled all of them.
  • Spread a thin layer of béchamel in the bottom of the prepared dish. Arrange a single layer of the lasagna noodles over the sauce. Spread just enough béchamel over the pasta to cover it, and sprinkle half of the mozzarella over the béchamel. Sprinkle about 1/5 of the Parmigiano over the mozzarella. Arrange another layer of noodles in the dish and spread béchamel over them. Sprinkle the Gorgonzola and a little more Parmigiano on top. Arrange a third layer of noodles in the dish and cover them with béchamel. Sprinkle the Fontina and more Parmigiano on top. Arrange a fourth layer of noodles in the dish and spread béchamel over the pasta, reserving enough of the sauce for the top. Sprinkle the remaining mozzarella and some Parmigiano on top, reserving enough Parmigiano for the top. Cover with a final layer of noodles and of béchamel. Sprinkle the remaining Parmigiano on top.
  • Cover the dish with aluminum foil. Bake the lasagna for 20 minutes. Uncover and bake for an additional 15 to 20 minutes, or until it is bubbling and the top is golden brown. Remove the lasagna from the oven and let it sit for 5 to 10 minutes before cutting. To serve, cut into individual portions, and transfer to shallow rimmed bowls. Serve immediately.

Adapted From

The Glorious Pasta of Italy

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Serving: 1 servingCalories: 734 kcalCarbohydrates: 46 gProtein: 45 gFat: 41 gSaturated Fat: 25 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 11 gTrans Fat: 0.1 gCholesterol: 166 mgSodium: 1448 mgPotassium: 395 mgFiber: 2 gSugar: 5 gVitamin A: 1191 IUCalcium: 1026 mgIron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2011 Domenica Marchetti. Photo © 2011 France Ruffenach. All rights reserved.

Recipe Testers’ Reviews

The choice of the assorted cheeses, especially the fontina and Gorgonzola, went perfectly with the pumpkin. The béchamel just finished it with a velvety mouthfeel.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 4 stars
    Thanks for the recipe! It was very rich and very different. I think the keys to it are a creamy, well balanced and non-assertive gorgonzola and organization.

    I added some Italian sausage to the gorgonzola layer and thin roasted slices of apple to the fontina layer. I was glad for both additions. Gorgonzola was still the predominant flavor but I think the lasagna benefitted from the notes they added to it.

    Since I did half the recipe for just my husband and myself I still have half of the pasta to roll and enjoy. I’m thinking tagliatelle with browned butter, sage and pecan pieces.

    PS There was ZERO evidence of grittiness or texture in the silky pasta from the semolina.

    1. Rainey, that’s so wonderful to hear! It’s a beautiful recipe. The semolina adds just a little bit of toothsome to the pasta, that’s it. And I love your idea of brown butter sage or pecan pieces

  2. Haven’t made it. I need a substitution for the gorgonzola cheese. My area market does not carry it. Thank you

    1. Diane, you can use any blue cheese instead of gorgonzola, such as Stilton, Roquefort, or Maytag. Let us know how it turns out!