Golden baked baking dish full of pumpkin lasagna.

Pumpkin Lasagna

  • Author: Contentedness Cooking
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Lunch, dinner
  • Method: Cooking, baking
  • Cuisine: Vegan, vegetarian


This Pumpkin Lasagna is easy to make with simple ingredients and should be on your Thanksgiving dinner table. Once you’ve tried it, I guarantee this will be a staple the whole year. It is kids friendly and everyone in your family will enjoy. No one would taste and tell it is vegan, it tastes so much like the real deal, if not better.



  • 2 batches Florentine Sauce (add 2 Tbs of cornstarch)
  • pumpkin, cut thin into 12 lasagna sheets
  • 8 oz mushrooms
  • 1 onion
  • 2 Tbs vegan butter
  • 4 oz vegan cheese
  • salt, pepper to taste



  1. Melt vegan butter in a casserole, add diced onions and fry for around 2 minutes. Next add mushrooms and fry for 5 minutes more one medium heat. Season with salt and pepper, set aside.
  2. Then, you will need to preheat your oven to 425°F. Take the 10×10 inch casserole and start assembling the lasagna with a layer of Florentine sauce.
  3. Follow this by pumpkin, fried mushrooms and onions. Divide vegan cheese (and the optional vegan Parmesan) and reserve half. Give a bit of the other half into the lasagna. Repeat until everything is used. The last layer should be the Florentine sauce. Sprinkle with the reserved, then bake for 45 minutes.
  4. Last, serve on pla​tes and enjoy.


  • Serving Size: 2 cups
  • Calories: 411
  • Sugar: 17.0 g
  • Sodium: 297 mg
  • Fat: 27.9 g
  • Saturated Fat: 11.9 g
  • Unsaturated Fat: 5.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 35.0 g
  • Fiber: 6.5 g
  • Protein: 10.2 g
  • Cholesterol: 0 g