Pumpkin and sage lasagna with Fontina from Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods (page 133) by Tieghan Gerard

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Notes about this recipe

  • patrick_ulzrij on March 03, 2026

    This tasted like fall. Ate outside in Charleston

  • angrygreycat on October 02, 2023

    This has potential but feel like it either needs more pepperoni OR leave off the pepperoni and fry some loose italian sausage and layer it in the lasagna. Will tweak and try again as I liked the flavor of the pumpkin and ricotta.

  • anya_sf on November 22, 2022

    I added 1 lb frozen chopped spinach (cooked and squeezed dry) to the roasted red pepper and was happy with that addition. The sauce seemed too thin, but it worked, and the lasagna was done in the stated time. Overall, we liked this, but my family wanted more pepperoni, and the sage leaves on top, while pretty, were very strong tasting (but easy to remove).

  • lou_weez on June 07, 2021

    Tasty and quick to prepare. Pumpkin puree is near impossible to find in Australia so I steamed some pumpkin in the microwave and roughly mashed it up before adding the other ingredients. I agree with @puddlemere some added spinach would go well and maybe even some sliced boiled eggs. I made this using two 20 x 20cm dishes, so now I have one in the freezer for a later date.

  • puddlemere on November 30, 2019

    Pretty quick prep, actually, and I love this flavor profile. I made a bechamel out of the pumpkin sauce rather than just mixing the ingredients together because I was worried it would be too thin, and that worked well. It needed more salt (I added 1/4 tsp in the pumpkin sauce and 1/4 tsp in the ricotta), and next time I would probably add more veggies (frozen spinach or sauteed Swiss chard/kale).

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