Pumpkin Lasagna

Photo by Steve Giralt
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 781 calories
    • Calories 47 calories from fat
    • Fat 41 g
    • Sat Fat 22 g
    • Cholesterol 184 mg
    • Sodium 865 mg
    • Protein 25 g
    • Carbohydrate 50 g
    • Sugar 6 g
    • Fiber 4 g


  1. Check 3tablespoons unsalted butter, plus more for the dish
  2. Check 1 large yellow onion, finely chopped
  3. Check 1 clove garlic, finely chopped
  4. Check 2 bunches Swiss chard, stems removed and leaves roughly chopped (optional)
  5. Check 1 1/2teaspoons kosher salt
  6. Check 1teaspoon black pepper
  7. Check 2tablespoons chopped fresh sage
  8. Check 1/4teaspoon ground nutmeg
  9. Check 2 15-ounce cans pure pumpkin (not pumpkin pie filling)
  10. Check 2cups (1 pint) heavy cream
  11. Check 1 1/2cups (6 ounces) grated Parmesan
  12. Check 1 1/2 18- to 24-ounce packages refrigerated cheese ravioli


  1. Heat oven to 400° F.
  2. In a large skillet, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 5 minutes. Add the garlic and chard (if using) and increase heat to medium-high. Cook, stirring frequently, for 5 to 7 minutes. Season with 1 teaspoon of the salt, 1/2 teaspoon of the pepper, the sage, and the nutmeg.
  3. In a large bowl, combine the pumpkin, cream, 1 cup of the Parmesan, and the remaining salt and pepper.
  4. Place a layer of ravioli in a buttered 9-by-13-inch baking dish. Top with half the onion mixture and almost half the pumpkin mixture. Top with another layer of ravioli. Repeat with the remaining onion mixture and all but 1 cup of the pumpkin mixture. Top with the remaining ravioli, pumpkin mixture, and Parmesan. Sprinkle with the remaining butter, cut into small pieces. Cover and bake for 20 minutes. Uncover and bake for 15 minutes more.