Savory Pumpkin Lasagna with Brown Butter and Sage
Delicate ruffled lasagna sheets layered with spiced pumpkin ricotta, velvety fontina béchamel, and crispy fried sage in brown butter.
In a nutshell: This authentic italian-american savory pumpkin lasagna with brown butter and sage comes together in just 1 hr 15 mins using simple whole ingredients. The chef's secret is to Sautéing the canned pumpkin puree with minced garlic and freshly grated nutmeg for 3 minut. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This Savory Pumpkin Lasagna is the ultimate autumn centerpiece! Delicate sheets of pasta layered between velvety roasted pumpkin ricotta, rich fontina béchamel, crisp fried sage leaves, and fragrant nutty browned butter. Finished with a golden bubbled crust of shredded mozzarella and freshly grated Parmigiano-Reggiano.
Key Equipment
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- 9x13-inch ceramic baking dish
- Heavy skillet for brown butter
- Medium saucepan & whisk
- Box grater
- Aluminium foil
Chef's Pro-Tips
- Cook down the pumpkin puree: Sautéing the canned pumpkin puree with minced garlic and freshly grated nutmeg for 3 minutes evaporates excess moisture, ensuring your lasagna layers stay firm and never watery.
- Crisp the sage gently: Swirl whole sage leaves in foaming hazelnut-brown butter over medium-low heat for just 30 to 45 seconds until translucent and crisp, then immediately remove to a paper towel to avoid burning.
- Rest before slicing: Allow the lasagna to rest on a wire rack for 15 minutes after pulling from the oven. This allows the creamy fontina béchamel to set into clean, distinct, picture-perfect layers.
Ingredients
8
servings
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12 sheets lasagna noodles, boiled al dente or oven-ready sheets
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1 can (15 oz) pure pumpkin puree, 100% pure pumpkin, not pie filling
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15 oz whole milk ricotta cheese, drained of excess moisture
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1 large egg, lightly beaten, for binding ricotta
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½ cup unsalted butter, divided: 4 tbsp for brown butter sage, 4 tbsp for béchamel
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20 leaves fresh sage, whole leaves for frying in brown butter
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¼ cup all-purpose flour, for béchamel roux
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2 ½ cups whole milk, warmed slightly
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1 ½ cups Fontina cheese, shredded, melts into silky cream sauce
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1 ½ cups low-moisture whole milk mozzarella, shredded, for top crust
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¾ cup Parmigiano-Reggiano, freshly grated, divided
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3 cloves garlic, finely minced
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½ tsp ground nutmeg, freshly grated adds signature warmth
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1 tsp kosher salt & freshly cracked black pepper, to taste
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Step-by-Step Instructions
Brown the Butter and Crisp the Sage
Melt 4 tablespoons unsalted butter in a skillet over medium heat. Swirl continuously for 3–4 minutes until foam subsides and butter turns fragrant golden-amber with nutty brown specks. Drop in fresh sage leaves and fry for 30–45 seconds until crisp. Immediately transfer sage with tongs to a paper towel; pour browned butter into a small heatproof bowl.
Whisk the Silky Fontina Béchamel
In a saucepan over medium heat, melt the remaining 4 tablespoons butter. Whisk in flour and cook for 1 minute to form a pale roux. Slowly pour in warmed whole milk while whisking vigorously to prevent lumps. Simmer for 4–5 minutes until thickened to coat the back of a spoon. Remove from heat and stir in shredded Fontina, 1/4 cup Parmigiano-Reggiano, nutmeg, 1/2 tsp salt, and black pepper until completely smooth.
Mix the Roasted Pumpkin Ricotta
In a large bowl, combine pumpkin puree, drained ricotta cheese, beaten egg, minced garlic, half of the browned butter, 1/4 cup Parmigiano-Reggiano, and remaining 1/2 tsp salt. Mix thoroughly until smooth and evenly seasoned.
Layer the Lasagna
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Spread 1/2 cup of Fontina béchamel across the bottom. Layer 3 lasagna sheets, spread one-third of the pumpkin ricotta mixture, drizzle with a spoonful of béchamel, and sprinkle with mozzarella. Repeat for two more layers. Top with the final 3 pasta sheets, pour all remaining béchamel over top, and scatter with remaining mozzarella and Parmigiano-Reggiano.
Bake to Golden Perfection
Cover loosely with foil (tented so cheese doesn't stick) and bake for 25 minutes. Remove foil and bake an additional 18–20 minutes until bubbling vigorously and the cheese crust is blistered and golden brown. Let rest for 15 minutes, drizzle with remaining brown butter, scatter the crispy fried sage leaves over top, slice, and enjoy!
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes! Assemble the entire unbaked lasagna up to 24 hours in advance, cover tightly with plastic wrap and foil, and refrigerate. Add 10 minutes to the covered baking time when baking chilled.
Yes, oven-ready no-boil noodles work wonderfully in this recipe because the rich fontina béchamel provides plenty of hydration during baking.
Slice cooled lasagna into individual portions, wrap each in parchment paper and foil, and freeze in a zip-top bag for up to 3 months. Reheat in a 350°F oven until warmed through.
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