This savory pumpkin and chard lasagna is a great make-ahead fall dinner. Seasoned with sage and nutmeg, this recipe is a fall must.

pumpkin lasagna recipe

Last night we celebrated Yummy Hubby’s birthday with an al fresco dinner party. I am excited to share all the party details soon, but wanted to post one of the recipes now. Many of our friends asked for it last night. This beautiful pumpkin lasagna recipe is perfect for any autumn dinner party, Sunday family dinner, or even Thanksgiving. 

How to Make Pumpkin Lasagna

Cubes of roasted pumpkin in a large sheet pan.

Roast the Pumpkin or opt for Canned 

The original recipe called for canned pumpkin, which makes for a super easy dinner. Since this was a special dinner party, I decided to roast pumpkin with a drizzle of olive oil and honey. I wanted the pumpkin layer to be a little chunkier than canned pumpkin puree. Next time I probably go the canned route to save some time, as this was quite labor intensive.

Chard and onions are sauteed in a red Le Creuset Dutch oven.

Saute the Greens 

I used three beautiful bunches of rainbow chard from the farmers market. It seems like a lot when you add it to the pot, but it really cooks down. You can use rainbow or Swiss chard. 
Chard and onions are layered with pumpkin puree to assemble a vegetarian pumpkin lasagna.

Layer the Pumpkin Lasagna

The creamy pumpkin mixture is layered with the chard. and topped with a sprinkle of Parmesan.

I made my lasagna the night before the party and refrigerated it, unbaked. I let it come to room temperature before the party and then baked it.

A beautiful pumpkin and chard lasagna in a white casserole dish is garnished with sage and sits on a dinner party table.

Bake and Enjoy! 

The first thing our guests said when they came in was, “Ooooooh, your house smells incredible!” This dish was the reason, I think. Pumpkin lasagna is a fantastic any-day meal, but would perfect for a vegetarian Thanksgiving too.
Yield: serves 10

Pumpkin and Chard Lasagna

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours

This beautiful pumpkin lasagna layered with chard makes a delicious autumn or winter vegetarian entree. I would be a wonderful vegetarian Thanksgiving main dish.

A beautiful slice of pumpkin and chard lasagna topped with a sage leaf.


  • 2 tablespoons olive oil
  • 2 yellow onions, chopped
  • 2 pounds (about 2 bunches) Swiss or rainbow chard, stems removed, washed, and chopped
  • 1 teaspoon black pepper
  • 1 teaspoon dried sage
  • 1/2 teaspoon grated nutmeg
  • 3 cups canned pumpkin puree (or roasted and mashed pumpkin) 
  • 1 1/2 cups heavy cream
  • 1 1/2 cups grated Parmesan
  • 1/2 cup milk
  • 9 no-boil lasagna noodles
  • 1 tablespoon butter
  • fresh sage for garnish (optional)


Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 57mgSodium: 332mgCarbohydrates: 28gFiber: 4gSugar: 5gProtein: 10g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.