This pumpkin skillet lasagna has all the flavor of your favorite lasagna but can be made in one pan (including the noodles) in just about 30 minutes. Swapping tomato sauce for pumpkin adds lots of fall-inspired flavor to this simple weeknight dinner dish.
Pumpkin season is in full swing and this pumpkin skillet lasagna is an easy one pot meal that is perfect for a cozy fall dinner at home. I’m so excited to be partnering with Cristel for this one since their 3.5 quart sauté pan from the Strate collection is the perfect size for this skillet lasagna.
They reached out at the perfect time since I had a hand-me-down stainless steel skillet in this size and needed an upgrade. Not only are the Cristel pieces beautiful, but the quality was 100x better with more even cooking and better heat retention. I also loved that the detachable handles of the Strate collection pieces increase the versatility and give it a smaller footprint for storage (perfect for my small city kitchen). You can use my code DEBBIE30 gets you a 30% discount on your own Cristel cookware. 
Now – let’s talk about this lasagna skillet some more! It’s a fall-flavored take on my favorite vegan skillet lasagna recipe that is is just as easy to make, you’ll just sauté onion and garlic in some fresh herbs, then add canned pumpkin, broth, and lasagna noodles that have been broken into bite size pieces. After simmering, top with cheese and use the detachable long handle to transfer the skillet to the oven to broil. Then use the short handles for carrying it to the table to serve.
Why You’ll Love this Pumpkin Lasagna
In case you need more some convincing, here are some of the reasons I think you’re going to love this pumpkin skillet lasagna.
- One Pot: unlike traditional lasagna, this pumpkin lasagna is truly one pot since you don’t have to boil the noodles separately. Instead, they get simmered in the broth and spices to infuse them with flavor as they soften.
- Seasonal Flavors: this lasagna is infused with tons of fall flavors from pumpkin, sage, and thyme. Canned pumpkin creates a creamy sauce when combined with the vegetable broth and cheese in the pan.
- Versatile: this skillet lasagna is easy to put your own spin on depending on what you have on hand in the fridge. It’s vegan friendly as written, but you can use dairy cheese if you are serving friends who aren’t plant-based. You can also swap the white beans for another protein of your choosing like crumbled tofu or veggie sausage.
Key Ingredients You’ll Need
Here’s a quick rundown of the key ingredients you’ll need for this easy vegan pumpkin lasagna recipe. Be sure to check out the recipe card for the exact measurements.
- Pumpkin: you’ll need one full can of pumpkin puree for this recipe – which means you won’t have a partial can of pumpkin to try and use up later. If you have homemade pumpkin puree, you can use that too.
- Cheese: you’ll use a combination of ricotta, parmesan, and mozzarella for this lasagna. I used dairy free versions of each to make it vegan — but you can make it with the regular versions of each if you prefer.
- Lasagna Noodles: I tested this with both regular noodles and the no-boil noodles that are available in the store. Honestly, I thought the texture of the regular noodles was much better so pick up those. The no-boil noodles tended to fall apart.
- Fresh Herbs: for the most flavor, opt for fresh sage and thyme for this recipe rather than the dried versions from your pantry. Since this recipe is pretty simple, you need to more intense flavor of the fresh herbs.
- White Beans: bump up the protein and fiber content of your skillet lasagna with some canned white beans. You can substitute with butter beans too if you’d like. If you don’t have any canned beans on hand, you could substitute with crumbled tofu or veggie sausage.
How to Make Pumpkin Skillet Lasagna
I love that this fall flavored skillet lasagna comes together in one pot and makes enough to share with plenty of friends. See the recipe card for the full directions.
Sauté the Onions & Herbs: Add the olive oil and onion to the skillet. Saute until softened and translucent, about 3-4 minutes. Add the garlic, sage and thyme and stir to combine. Cook until fragrant, about 1 minute.
Stir in the Pumpkin & Pasta: Reduce the heat to medium, simmer covered, making sure the noodles are submerged in the liquid). Stir occasionally so that the noodles don’t stick to each other or the bottom of the skillet. Cook until the pasta is just tender and the sauce has thickened, about 13-15 minutes.
Add the Beans & Cheese: Remove from heat and stir in the white beans, ricotta cheese and 2 tablespoons of the parmesan. Top with the shredded mozzarella and remaining 2 tablespoons of parmesan cheese.
Broil & Serve: Transfer to the broiler on the second rack from the top and broil on high until the cheese is melted and slightly browned on top, 2-3 minutes. Garnish with parsley and fresh thyme and serve.
Storage
Fridge: any leftover lasagna can be stored in the fridge in an airtight container for up to 3 days.
Freezer: you can also store this pumpkin lasagna in the freezer in an airtight container for up to 3 months. Just thaw in the fridge overnight and reheat on the stovetop or microwave.
More One Pot Meals You’ll Love
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Easy Vegan Skillet Lasagna
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Vegetarian Black Bean Enchilada Skillet
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Easy Tofu Pumpkin Curry
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Vegan Shakshuka
Pumpkin Skillet Lasagna
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Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 can (15 oz) pumpkin puree
- 3 cups vegetable broth
- 1/2 teaspoon sea salt
- 9 lasagna noodles, broken into bite sized pieces
- 1 can (15 oz) white beans, drained and rinsed
- 1/2 cup vegan ricotta cheese
- 4 tablespoons vegan parmesan
- 1 cup vegan shredded mozzarella
Instructions
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Heat a large 12-inch oven safe, nonstick skillet with a fitted lid over high heat.
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Add the olive oil and onion to the skillet. Saute until softened and translucent, about 3-4 minutes. Add the garlic, sage and thyme and stir to combine. Cook until fragrant, about 1 minute.
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Add the pumpkin puree, broth, and salt to the skillet, stir to combine, and bring to a simmer. Add the pasta to the skillet, stir to combine.
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Reduce the heat to medium, simmer covered, making sure the noodles are submerged in the liquid). Stir occasionally so that the noodles don’t stick to each other or the bottom of the skillet. Cook until the pasta is just tender and the sauce has thickened, about 13-15 minutes.
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Remove from heat and stir in the white beans, ricotta cheese and 2 tablespoons of the parmesan. Top with the shredded mozzarella and remaining 2 tablespoons of parmesan cheese.
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Transfer to the broiler on the second rack from the top and broil on high until the cheese is melted and slightly browned on top, 2-3 minutes. Garnish with parsley and fresh thyme and serve.
Video
Nutrition
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