25 Delicious Fall Lasagna Recipes to Try This Season

When the leaves turn golden and the air grows crisp, nothing hits the spot quite like a warm, cheesy, and comforting lasagna.

But fall isn’t just about the classic version—we’re talking about hearty layers filled with seasonal produce like pumpkin, butternut squash, apples, mushrooms, and root vegetables.

Whether you love a traditional, meaty lasagna with a seasonal twist or prefer a lighter vegetarian option full of autumn flavors, these 25 fall lasagna recipes will inspire you to bring the coziness of the season to your dinner table.

From sweet-savory pairings like apple and cheddar to rustic creations with wild mushrooms and chestnuts, there’s a fall lasagna here for every craving.

25 Delicious Fall Lasagna Recipes to Try This Season

Lasagna isn’t just for Sunday dinners—it’s the perfect canvas for seasonal flavors.

These 25 fall lasagna recipes prove that comfort food can be creative, flavorful, and festive.

Whether you’re hosting a cozy family dinner, prepping for the holidays, or simply looking for a hearty meal on a chilly evening, these recipes bring the warmth and richness of fall to every bite.

Grab your favorite baking dish, layer up, and let the flavors of autumn turn an ordinary lasagna into something extraordinary.

Pumpkin Sage Lasagna

This autumn-inspired lasagna layers roasted pumpkin, creamy ricotta, and earthy sage to create a comforting dish that captures the flavors of fall.

The natural sweetness of pumpkin pairs beautifully with the savory herbs and melted cheese, making it a seasonal twist on the Italian classic.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon fresh sage, finely chopped
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 3 cups béchamel sauce (homemade or store-bought)

Instructions:

1. Preheat oven to 400°F (200°C). Spread cubed pumpkin on a baking sheet, drizzle with olive oil, season with salt, pepper, and sage, then roast for 25–30 minutes until tender.
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. In a bowl, mix ricotta, egg, and half the Parmesan until smooth.
4. Grease a baking dish and spread a thin layer of béchamel sauce at the bottom.
5. Layer noodles, roasted pumpkin, ricotta mixture, béchamel sauce, and mozzarella. Repeat layers until all ingredients are used, finishing with noodles, béchamel, mozzarella, and Parmesan.
6. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 10–15 minutes until golden and bubbling.
7. Let rest for 10 minutes before slicing.

This pumpkin sage lasagna is warm, hearty, and perfect for fall gatherings.

Each bite blends the creaminess of ricotta with the natural sweetness of roasted pumpkin, balanced by the earthy notes of sage.

Butternut Squash and Kale Lasagna

This wholesome lasagna layers sweet roasted butternut squash, garlicky sautéed kale, and creamy cheeses for a seasonal dish that is both hearty and nutritious.

The flavors balance perfectly between sweet and savory, making it an ideal autumn comfort food.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 bunch kale, stems removed and chopped
• 1 teaspoon salt
• ½ teaspoon nutmeg
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 3 cups marinara sauce

Instructions:

1. Preheat oven to 400°F (200°C). Roast butternut squash cubes on a baking sheet with olive oil, salt, and nutmeg for 25–30 minutes until golden and tender.
2. In a skillet, heat 1 tablespoon olive oil and sauté garlic until fragrant. Add kale and cook until wilted. Remove from heat.
3. Cook lasagna noodles according to package directions, then drain.
4. In a bowl, mix ricotta with egg until creamy.
5. Spread a thin layer of marinara sauce in a greased baking dish. Layer noodles, roasted squash, kale, ricotta mixture, and mozzarella. Repeat layers, finishing with noodles, sauce, mozzarella, and Parmesan.
6. Cover with foil and bake at 375°F (190°C) for 35 minutes. Uncover and bake an additional 10 minutes until cheese is golden.
7. Allow to rest for 10 minutes before serving.

This butternut squash and kale lasagna is rich yet balanced, offering layers of savory greens, sweet squash, and creamy cheeses.

It’s a fall favorite that is perfect for both weeknight dinners and holiday meals.

Mushroom and Caramelized Onion Lasagna

Deeply savory mushrooms combined with sweet caramelized onions create a rustic, fall-inspired lasagna.

The earthy richness of mushrooms and the sweetness of slow-cooked onions bring warmth and depth to every bite, perfect for chilly evenings.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 large onions, thinly sliced
• 2 pounds mixed mushrooms (cremini, shiitake, oyster), sliced
• 4 cloves garlic, minced
• 1 teaspoon thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 3 cups béchamel sauce

Instructions:

1. In a large skillet, heat butter and 1 tablespoon olive oil. Add onions and cook on low heat, stirring occasionally, for 30–40 minutes until caramelized and golden brown.
2. In another pan, heat remaining olive oil and sauté mushrooms with garlic, thyme, salt, and pepper until tender and golden.
3. Cook lasagna noodles according to package directions. Drain and set aside.
4. Mix ricotta with half the Parmesan in a bowl.
5. Grease a baking dish and spread a layer of béchamel sauce. Add noodles, mushroom mixture, caramelized onions, ricotta blend, and mozzarella. Continue layering, finishing with noodles, béchamel, mozzarella, and Parmesan.
6. Cover with foil and bake at 375°F (190°C) for 35 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
7. Let rest 10 minutes before slicing.

This mushroom and caramelized onion lasagna is hearty, earthy, and comforting.

The deep umami flavor of mushrooms combined with sweet onions makes it a perfect centerpiece for any fall dinner.

Roasted Apple and Cheddar Lasagna

This lasagna brings a unique autumn twist by pairing sweet roasted apples with sharp cheddar and creamy béchamel.

The balance of sweet, salty, and savory flavors creates a rich and unexpected dish that’s ideal for fall dinners.

Ingredients:

• 3 large apples (Honeycrisp or Gala), peeled and thinly sliced
• 1 tablespoon butter
• ½ teaspoon cinnamon
• 12 lasagna noodles
• 3 cups béchamel sauce
• 2 cups sharp white cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C). In a skillet, melt butter and sauté apples with cinnamon until softened, about 8 minutes.
2. Cook lasagna noodles according to package instructions, then drain.
3. In a bowl, mix ricotta, egg, salt, and pepper until creamy.
4. Grease a baking dish and spread a thin layer of béchamel sauce. Layer noodles, ricotta mixture, sautéed apples, cheddar, and béchamel. Repeat layers.
5. Finish with noodles topped with béchamel, mozzarella, and Parmesan.
6. Cover with foil and bake for 30 minutes, then uncover and bake an additional 10 minutes until golden.
7. Rest for 10 minutes before slicing.

Roasted apple and cheddar lasagna is a sweet-savory surprise, blending fall fruit with sharp cheese in a comforting way.

It’s both unique and delicious, perfect for adventurous autumn meals.

Sweet Potato and Spinach Lasagna

This colorful fall lasagna layers roasted sweet potatoes, garlicky spinach, and creamy cheese for a nourishing and hearty dish.

The natural sweetness of the potatoes is perfectly complemented by the savory spinach and cheesy layers.

Ingredients:

• 2 large sweet potatoes, peeled and thinly sliced
• 2 tablespoons olive oil
• 12 lasagna noodles
• 3 cloves garlic, minced
• 1 bunch fresh spinach, chopped
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 3 cups marinara sauce
• ½ teaspoon nutmeg
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss sliced sweet potatoes with olive oil, salt, pepper, and nutmeg. Roast for 20–25 minutes until tender.
2. In a skillet, sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat.
3. Cook lasagna noodles as directed, then drain.
4. In a bowl, mix ricotta and egg until smooth.
5. Spread marinara sauce in a greased baking dish. Layer noodles, roasted sweet potato, spinach, ricotta mixture, mozzarella, and sauce. Continue layering.
6. Finish with noodles, sauce, mozzarella, and Parmesan.
7. Cover and bake at 375°F (190°C) for 35 minutes. Uncover and bake an extra 10 minutes until bubbling.
8. Rest for 10 minutes before serving.

Sweet potato and spinach lasagna is a nourishing and hearty fall favorite.

Its combination of tender sweet potatoes, earthy spinach, and gooey cheese makes it a wholesome comfort dish.

Sausage and Acorn Squash Lasagna

This hearty fall lasagna layers roasted acorn squash with savory Italian sausage and creamy ricotta.

It’s a robust dish full of autumn flavors, ideal for family dinners or holiday feasts.

Ingredients:

• 1 medium acorn squash, peeled and cubed
• 2 tablespoons olive oil
• 1 pound Italian sausage, casings removed
• 1 onion, diced
• 3 cloves garlic, minced
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 3 cups marinara sauce
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. In a skillet, cook sausage with onion and garlic until browned and cooked through. Drain excess fat. Stir in oregano and set aside.
3. Cook lasagna noodles as directed, then drain.
4. Mix ricotta with egg until smooth.
5. Spread marinara sauce in a greased baking dish. Layer noodles, sausage mixture, roasted squash, ricotta, mozzarella, and more sauce. Repeat layers.
6. Finish with noodles topped with sauce, mozzarella, and Parmesan.
7. Cover with foil and bake at 375°F (190°C) for 35 minutes. Uncover and bake for 10–15 minutes until golden.
8. Allow to rest before slicing.

Sausage and acorn squash lasagna is hearty, savory, and filled with autumn character.

The combination of sweet squash and flavorful sausage makes it a comforting seasonal classic.

Roasted Beet and Goat Cheese Lasagna

This vibrant fall lasagna layers roasted beets with creamy goat cheese and béchamel for a strikingly beautiful and delicious dish.

The earthy sweetness of beets pairs perfectly with the tangy, rich flavor of goat cheese.

Ingredients:

• 4 medium beets, peeled and roasted until tender, sliced thin
• 12 lasagna noodles
• 3 cups béchamel sauce
• 1½ cups goat cheese, crumbled
• 1½ cups ricotta cheese
• 1 egg
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 teaspoon thyme
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Roast beets wrapped in foil for 45–50 minutes until tender. Cool, peel, and slice.
2. Cook lasagna noodles, then drain.
3. Mix ricotta, goat cheese (reserve some for topping), egg, salt, pepper, and thyme in a bowl.
4. Spread béchamel sauce in a greased baking dish. Layer noodles, beet slices, ricotta mixture, and mozzarella. Repeat layers.
5. Top with noodles, béchamel, mozzarella, goat cheese, and Parmesan.
6. Cover with foil and bake for 35 minutes, then uncover and bake 10 more minutes until bubbly.
7. Rest before slicing.

Roasted beet and goat cheese lasagna is visually stunning and full of earthy, tangy flavors.

It’s a sophisticated twist on lasagna that makes an impressive fall dish.

Pear, Walnut, and Blue Cheese Lasagna

This lasagna combines caramelized pears, crunchy walnuts, and bold blue cheese with creamy béchamel, offering a refined and savory-sweet autumn flavor profile.

Ingredients:

• 3 ripe pears, peeled and sliced
• 2 tablespoons butter
• ½ teaspoon cinnamon
• 1 cup walnuts, toasted and chopped
• 12 lasagna noodles
• 3 cups béchamel sauce
• 1½ cups ricotta cheese
• 1 cup crumbled blue cheese
• 1½ cups mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated

Instructions:

1. Preheat oven to 375°F (190°C). In a skillet, melt butter and sauté pears with cinnamon until lightly caramelized.
2. Cook lasagna noodles, then drain.
3. In a bowl, mix ricotta with half of the blue cheese.
4. Grease a baking dish and spread béchamel sauce on the bottom. Layer noodles, pears, walnuts, ricotta mixture, béchamel, and mozzarella. Repeat layers.
5. Finish with noodles topped with béchamel, blue cheese, mozzarella, and Parmesan.
6. Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until golden.
7. Let rest before serving.

Pear, walnut, and blue cheese lasagna is an elegant and creative fall recipe that balances sweetness, nuttiness, and sharp, creamy cheese.

It’s perfect for a holiday table.

Pumpkin and Sausage White Lasagna

This white lasagna combines savory Italian sausage, creamy pumpkin purée, and béchamel for a rich and hearty seasonal meal.

It’s a warming dish that feels indulgent yet balanced.

Ingredients:

• 1 pound Italian sausage, casings removed
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups pumpkin purée
• 3 cups béchamel sauce
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 teaspoon sage
• ½ teaspoon nutmeg
• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C). In a skillet, cook sausage with onion and garlic until browned. Drain excess fat.
2. Stir pumpkin purée into the béchamel, adding nutmeg, sage, and pepper.
3. Cook noodles, then drain.
4. Mix ricotta and egg in a bowl.
5. In a baking dish, spread pumpkin béchamel. Layer noodles, sausage mixture, ricotta, mozzarella, and more sauce. Repeat layers.
6. Finish with noodles, sauce, mozzarella, and Parmesan.
7. Cover and bake for 35 minutes. Uncover and bake an additional 10 minutes until golden.
8. Rest before slicing.

Pumpkin and sausage white lasagna is creamy, savory, and full of fall character.

The combination of pumpkin and sausage makes it a robust dish that’s perfect for cool evenings.

Roasted Brussels Sprouts and Bacon Lasagna

This lasagna layers smoky bacon and roasted Brussels sprouts with creamy béchamel and cheese, creating a savory and decadent fall comfort food.

Ingredients:

• 1 pound Brussels sprouts, halved
• 3 tablespoons olive oil
• 6 slices bacon, chopped
• 12 lasagna noodles
• 3 cups béchamel sauce
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil and roast for 20–25 minutes until crispy and golden.
2. In a skillet, cook bacon until crisp. Remove and set aside.
3. Cook lasagna noodles, then drain.
4. Mix ricotta and egg in a bowl.
5. Spread béchamel sauce in a greased baking dish. Layer noodles, roasted Brussels sprouts, bacon, ricotta, mozzarella, and more béchamel. Repeat layers.
6. Finish with noodles, sauce, mozzarella, and Parmesan.
7. Cover with foil and bake for 35 minutes. Remove foil and bake 10–15 more minutes until bubbling.
8. Rest before serving.

Roasted Brussels sprouts and bacon lasagna is smoky, cheesy, and deeply satisfying. It’s a hearty, crowd-pleasing dish for any fall dinner.

Turkey, Cranberry, and Squash Lasagna

This lasagna captures Thanksgiving-inspired flavors with roasted squash, ground turkey, and a cranberry-infused sauce.

It’s a festive, seasonal twist on a classic.

Ingredients:

• 1 pound ground turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 3 tablespoons olive oil
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 3 cups cranberry marinara sauce (marinara mixed with ½ cup cranberry sauce)
• 1 teaspoon rosemary
• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Roast squash cubes with olive oil, rosemary, and pepper for 25 minutes until tender.
2. In a skillet, cook turkey with onion and garlic until browned. Stir in cranberry marinara sauce.
3. Cook noodles, then drain.
4. Mix ricotta and egg in a bowl.
5. Spread sauce in a baking dish. Layer noodles, turkey sauce, roasted squash, ricotta, mozzarella, and more sauce. Repeat layers.
6. Finish with noodles, sauce, mozzarella, and Parmesan.
7. Cover with foil and bake 35 minutes. Uncover and bake an additional 10 minutes.
8. Rest before serving.

Turkey, cranberry, and squash lasagna is a festive fall dish that brings together holiday flavors in one hearty, layered bake.

Chestnut and Wild Mushroom Lasagna

This rustic lasagna highlights the earthy flavors of roasted chestnuts and wild mushrooms, paired with creamy ricotta and béchamel.

It’s rich, hearty, and perfect for fall celebrations.

Ingredients:

• 2 cups roasted chestnuts, chopped
• 2 pounds wild mushrooms (chanterelles, porcini, cremini), sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 12 lasagna noodles
• 3 cups béchamel sauce
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 teaspoon thyme
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. In a skillet, heat olive oil and sauté mushrooms with garlic, thyme, salt, and pepper until golden. Stir in chestnuts and cook for 3 minutes.
2. Cook noodles, then drain.
3. Mix ricotta and egg in a bowl.
4. Spread béchamel sauce in a greased baking dish. Layer noodles, mushroom-chestnut mixture, ricotta, mozzarella, and béchamel. Repeat layers.
5. Finish with noodles, béchamel, mozzarella, and Parmesan.
6. Cover with foil and bake at 375°F (190°C) for 35 minutes. Uncover and bake another 10 minutes until golden.
7. Rest before serving.

Chestnut and wild mushroom lasagna is earthy, creamy, and deeply comforting.

It’s a gourmet-style fall lasagna that celebrates the season’s flavors beautifully.

Maple Roasted Carrot and Thyme Lasagna

This lasagna highlights the natural sweetness of roasted carrots glazed with maple syrup, layered with creamy ricotta and earthy thyme for a flavorful autumn-inspired dish.

Ingredients:

• 6 large carrots, peeled and sliced thin
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 12 lasagna noodles
• 3 cups béchamel sauce
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 teaspoon fresh thyme
• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, maple syrup, thyme, and pepper. Roast 25 minutes until caramelized.
2. Cook noodles, then drain.
3. Mix ricotta and egg in a bowl.
4. Grease a baking dish and spread béchamel on the bottom. Layer noodles, roasted carrots, ricotta, mozzarella, and béchamel. Repeat.
5. Finish with noodles, béchamel, mozzarella, and Parmesan.
6. Cover and bake for 30 minutes, then uncover and bake 10–15 minutes until golden.
7. Rest before slicing.

Maple roasted carrot and thyme lasagna is sweet, savory, and creamy, bringing a seasonal twist to a comforting classic.

Roasted Garlic and Cauliflower Lasagna

A creamy, flavorful lasagna featuring roasted garlic and cauliflower blended into a velvety sauce, creating a wholesome, earthy fall dish.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 head garlic
• 3 tablespoons olive oil
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 3 cups béchamel sauce
• 2 cups mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• ½ teaspoon nutmeg
• ½ teaspoon salt

Instructions:

1. Preheat oven to 400°F (200°C). Wrap garlic in foil and roast with cauliflower tossed in olive oil for 30–35 minutes. Squeeze garlic cloves from skins.
2. Blend roasted garlic and cauliflower into the béchamel until smooth. Season with nutmeg and salt.
3. Cook noodles, then drain.
4. Mix ricotta with egg.
5. In a baking dish, spread cauliflower sauce. Layer noodles, ricotta, mozzarella, and more sauce. Repeat.
6. Finish with noodles, sauce, mozzarella, and Parmesan.
7. Cover with foil and bake 35 minutes. Uncover and bake another 10 minutes.
8. Rest before slicing.

Roasted garlic and cauliflower lasagna is creamy and earthy, a lighter fall option that still feels rich and comforting.

Apple Cider Braised Pork Lasagna

This hearty lasagna combines tender apple cider–braised pork with creamy ricotta and mozzarella for a rich, savory-sweet fall centerpiece.

Ingredients:

• 2 pounds pork shoulder, cubed
• 2 cups apple cider
• 1 onion, diced
• 3 cloves garlic, minced
• 12 lasagna noodles
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 teaspoon rosemary
• ½ teaspoon black pepper

Instructions:

1. In a Dutch oven, braise pork with apple cider, onion, garlic, rosemary, and pepper over low heat for 2–3 hours until tender. Shred meat.
2. Cook noodles, then drain.
3. Mix ricotta and egg in a bowl.
4. Spread marinara sauce in a baking dish. Layer noodles, shredded pork, ricotta, mozzarella, and more sauce. Repeat.
5. Top with noodles, sauce, mozzarella, and Parmesan.
6. Cover and bake 35 minutes, then uncover and bake another 10 minutes.
7. Rest before slicing.

Apple cider braised pork lasagna is deeply flavorful, combining fall’s favorite flavors into a rustic, hearty dish.

Spinach, Pumpkin, and Feta Lasagna

A lighter vegetarian lasagna with layers of pumpkin purée, sautéed spinach, and tangy feta cheese for a savory autumn-inspired meal.

Ingredients:

• 2 cups pumpkin purée
• 1 bunch fresh spinach, chopped
• 2 tablespoons olive oil
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 1 cup crumbled feta cheese
• 2 cups mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 3 cups béchamel sauce
• ½ teaspoon nutmeg

Instructions:

1. In a skillet, sauté spinach in olive oil until wilted.
2. Cook noodles, then drain.
3. Mix ricotta, egg, and nutmeg in a bowl.
4. In a baking dish, spread béchamel sauce. Layer noodles, pumpkin purée, spinach, ricotta mixture, feta, mozzarella, and béchamel. Repeat.
5. Finish with noodles, béchamel, mozzarella, and Parmesan.
6. Cover and bake at 375°F (190°C) for 35 minutes. Uncover and bake 10 more minutes.
7. Rest before serving.

Spinach, pumpkin, and feta lasagna is creamy, tangy, and colorful. It’s a delicious vegetarian option for fall gatherings.

Wild Rice and Mushroom Lasagna

This rustic lasagna layers nutty wild rice, sautéed mushrooms, and creamy cheeses, creating a hearty fall dish full of earthy flavors.

Ingredients:

• 1 cup cooked wild rice
• 2 pounds mushrooms (cremini, shiitake, oyster), sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 3 cups béchamel sauce
• 1 teaspoon thyme

Instructions:

1. In a skillet, heat olive oil and sauté mushrooms with garlic and thyme until tender. Stir in cooked wild rice.
2. Cook noodles, then drain.
3. Mix ricotta and egg in a bowl.
4. Spread béchamel sauce in a baking dish. Layer noodles, mushroom-rice mixture, ricotta, mozzarella, and béchamel. Repeat.
5. Finish with noodles, béchamel, mozzarella, and Parmesan.
6. Cover with foil and bake 35 minutes, then uncover and bake another 10 minutes.
7. Rest before serving.

Wild rice and mushroom lasagna is rustic, hearty, and deeply satisfying. It’s a perfect fall dish with nutty and earthy notes.

Butternut Squash and Pesto Lasagna

This autumn lasagna pairs sweet roasted butternut squash with fragrant basil pesto, ricotta, and mozzarella for a colorful, flavorful meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 12 lasagna noodles
• ½ cup basil pesto
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 3 cups béchamel sauce
• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil and roast for 25 minutes until tender.
2. Cook noodles, then drain.
3. Mix ricotta with egg in a bowl.
4. In a baking dish, spread béchamel sauce. Layer noodles, roasted squash, ricotta mixture, pesto drizzle, mozzarella, and more béchamel. Repeat.
5. Finish with noodles, béchamel, mozzarella, and Parmesan.
6. Cover with foil and bake 35 minutes. Uncover and bake an extra 10 minutes until golden.
7. Rest before serving.

Butternut squash and pesto lasagna is vibrant and flavorful, combining sweet, savory, and herbaceous notes for a comforting fall dish.

Maple Glazed Sweet Potato and Goat Cheese Lasagna

This lasagna layers maple-roasted sweet potatoes with tangy goat cheese and creamy béchamel, creating a rich yet balanced autumn dish.

Ingredients:

• 2 large sweet potatoes, peeled and sliced thin
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 cup goat cheese, crumbled
• 1 egg
• 3 cups béchamel sauce
• 2 cups mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato slices with olive oil, maple syrup, and pepper. Roast 20–25 minutes.
2. Cook noodles, then drain.
3. Mix ricotta, goat cheese, and egg until smooth.
4. Spread béchamel in a baking dish. Layer noodles, sweet potato slices, ricotta mixture, mozzarella, and béchamel. Repeat.
5. Finish with noodles, béchamel, mozzarella, and Parmesan.
6. Cover and bake 35 minutes, then uncover and bake another 10 minutes until golden.
7. Rest before slicing.

This maple glazed sweet potato and goat cheese lasagna is both sweet and savory, with layers of creamy texture and bold fall flavor.

Roasted Pumpkin and Spinach Lasagna Rolls

A fun twist on traditional lasagna, these rolls feature pumpkin purée and spinach wrapped in noodles, baked with creamy sauce and cheese.

Ingredients:

• 12 lasagna noodles
• 2 cups pumpkin purée
• 2 cups spinach, chopped
• 2 tablespoons olive oil
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 3 cups béchamel sauce
• ½ teaspoon nutmeg
• ½ teaspoon salt

Instructions:

1. Cook noodles, then lay flat on parchment paper.
2. Sauté spinach in olive oil until wilted. Mix with pumpkin purée, ricotta, egg, nutmeg, and salt.
3. Spread filling onto each noodle, roll up, and place seam-side down in a greased baking dish.
4. Pour béchamel over rolls, then top with mozzarella and Parmesan.
5. Cover with foil and bake 30 minutes. Uncover and bake another 10 minutes.
6. Rest before serving.

Roasted pumpkin and spinach lasagna rolls are elegant, portion-sized servings that combine sweet pumpkin with savory spinach and creamy cheese.

Autumn Harvest Vegetable Lasagna

Packed with roasted seasonal vegetables, this lasagna is a colorful and hearty vegetarian dish perfect for celebrating fall produce.

Ingredients:

• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red bell pepper, sliced
• 1 cup butternut squash, cubed
• 3 tablespoons olive oil
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 3 cups marinara sauce
• 1 teaspoon oregano

Instructions:

1. Preheat oven to 400°F (200°C). Roast zucchini, eggplant, pepper, and squash with olive oil and oregano for 25 minutes.
2. Cook noodles, then drain.
3. Mix ricotta and egg in a bowl.
4. Spread marinara sauce in a baking dish. Layer noodles, roasted vegetables, ricotta, mozzarella, and more sauce. Repeat.
5. Finish with noodles, sauce, mozzarella, and Parmesan.
6. Cover and bake 35 minutes, then uncover and bake another 10 minutes.
7. Rest before serving.

Autumn harvest vegetable lasagna is a hearty vegetarian option bursting with color, flavor, and the best of seasonal produce.

Pear and Prosciutto Lasagna

Sweet pears, salty prosciutto, and creamy cheeses create a luxurious and savory-sweet lasagna with autumn sophistication.

Ingredients:

• 3 ripe pears, thinly sliced
• 6 slices prosciutto, torn
• 12 lasagna noodles
• 3 cups béchamel sauce
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• ½ teaspoon black pepper

Instructions:

1. Cook noodles, then drain.
2. Mix ricotta, egg, and pepper in a bowl.
3. Spread béchamel in a baking dish. Layer noodles, pear slices, prosciutto, ricotta mixture, mozzarella, and béchamel. Repeat.
4. Finish with noodles, béchamel, mozzarella, and Parmesan.
5. Cover and bake 30 minutes. Remove foil and bake another 10–15 minutes.
6. Rest before slicing.

Pear and prosciutto lasagna is sweet, salty, and creamy—a refined fall dish with elegant flavor balance.

Apple, Cheddar, and Bacon Lasagna

This lasagna combines sweet apples, smoky bacon, and sharp cheddar cheese for a comforting, autumn-inspired flavor combination.

Ingredients:

• 3 large apples, sliced thin
• 6 slices bacon, cooked and chopped
• 12 lasagna noodles
• 2 cups sharp white cheddar cheese, shredded
• 2 cups mozzarella cheese, shredded
• 2 cups ricotta cheese
• 1 egg
• 3 cups béchamel sauce
• ½ cup Parmesan cheese, grated
• ½ teaspoon cinnamon

Instructions:

1. Cook noodles, then drain.
2. Mix ricotta, egg, and cinnamon in a bowl.
3. Spread béchamel in a greased baking dish. Layer noodles, apple slices, bacon, ricotta mixture, cheddar, mozzarella, and béchamel. Repeat.
4. Finish with noodles, béchamel, mozzarella, and Parmesan.
5. Cover and bake for 35 minutes, then uncover and bake 10 more minutes.
6. Rest before serving.

Apple, cheddar, and bacon lasagna blends smoky, sweet, and sharp flavors for a unique, hearty fall comfort dish.

Pumpkin Alfredo Lasagna

This creamy white lasagna uses a pumpkin-infused Alfredo sauce layered with noodles, ricotta, and mozzarella for a velvety fall favorite.

Ingredients:

• 3 cups Alfredo sauce
• 1 cup pumpkin purée
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• ½ teaspoon nutmeg
• ½ teaspoon black pepper

Instructions:

1. Stir pumpkin purée, nutmeg, and pepper into Alfredo sauce.
2. Cook noodles, then drain.
3. Mix ricotta and egg in a bowl.
4. Spread pumpkin Alfredo in a baking dish. Layer noodles, ricotta, mozzarella, and sauce. Repeat.
5. Top with noodles, sauce, mozzarella, and Parmesan.
6. Cover and bake 30 minutes, then uncover and bake 10–15 minutes.
7. Rest before slicing.

Pumpkin Alfredo lasagna is luxuriously creamy and full of fall flavor, making it an indulgent seasonal twist on classic Alfredo.

Rustic Root Vegetable Lasagna

Root vegetables like parsnips, carrots, and turnips bring earthy sweetness to this rustic fall lasagna, layered with béchamel and cheese.

Ingredients:

• 1 cup parsnips, sliced thin
• 1 cup carrots, sliced thin
• 1 cup turnips, sliced thin
• 3 tablespoons olive oil
• 12 lasagna noodles
• 3 cups béchamel sauce
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 teaspoon thyme
• ½ teaspoon salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss parsnips, carrots, and turnips with olive oil, salt, and thyme. Roast for 25 minutes.
2. Cook noodles, then drain.
3. Mix ricotta and egg in a bowl.
4. Spread béchamel in a baking dish. Layer noodles, roasted root vegetables, ricotta mixture, mozzarella, and béchamel. Repeat.
5. Finish with noodles, béchamel, mozzarella, and Parmesan.
6. Cover with foil and bake 35 minutes. Uncover and bake another 10 minutes.
7. Rest before serving.

Rustic root vegetable lasagna celebrates hearty autumn produce with earthy, roasted flavors in a creamy, cheesy bake.