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Easy pumpkin lasagna {with ricotta}

Preparazione 30 min
Cottura 30 min
Tempo totale 1 h
Porzioni 4


  • 250 g pasta (lasagna sheets)
  • 300 g ricotta cheese
  • 150 g pumpkin canned
  • 50 g walnut shelled
  • q.s. salt
  • q.s. pepper
  • q.s. thyme
  • q.s. basil leaves
  • 1 tbsp breadcrumbs


  • Cook the lasagna sheets into salted boiling water according to package directions, then allow them to dry flat on a clean kitchen cloth.
  • In the meantime, mix ricotta and canned pumpkin to get a smooth cream, add a little water if needed; season with salt, pepper and thyme to taste.
  • Roast walnuts in a hot pan until slightly golden and set aside.
  • To assemble, spread a little pumpkin ricotta cream in the bottom of a baking dish. Arrange some lasagna sheets over it and spread well with pumpkin cream again. Top with some roasted walnut and basil leaves.
  • Repeat layers until you finish the lasagna sheets and pumpkin cream, end with roasted walnuts and sprinkle with breadcrumbs: they will form a nice crispy crust.
  • Bake at 360°F for 25 minutes. Serve immediately.