Pumpkin Lasagna with Fontina

Rated 4.5 out of 5
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This hearty lasagna is perfect for that transitional time, when late-summer produce is winding down and the first fall vegetables appear at farmers’ markets. Combining yellow squash, zucchini and pumpkin, the dish comes together quickly, thanks to our ready-to-use pasta sauce.

Prep Time 40 minutes
Cook Time 60 minutes
Servings 10


  • 1 lb. (500 g) whole milk ricotta cheese
  • 1 Tbs. julienned fresh sage
  • 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
  • 1/2 tsp. minced garlic
  • Kosher salt and freshly ground pepper, to taste
  • 2 yellow summer squash, cut into rounds 1/4 inch (6 mm) thick
  • 2 zucchini, cut into rounds 1/4 inch (6 mm) thick
  • 2 Tbs. olive oil
  • 1 large yellow onion, thinly sliced
  • 1 jar (24 oz./680 g) pumpkin Parmesan pasta sauce
  • 12 sheets dried ruffle-edged lasagna noodles, cooked until al   dente
  • 1 lb. (500 g) Italian fontina cheese, shredded


Preheat an oven to 450°F (230°C). Line a baking sheet with aluminum foil.

In a bowl, stir together the ricotta, sage, 3 Tbs. of the parsley and the garlic, and season with salt and pepper. Set aside.

In a large bowl, toss the yellow squash and zucchini with 1 Tbs. of the olive oil, and season with salt and pepper. Arrange in a single layer on the prepared baking sheet. Transfer to the oven and roast until tender and lightly browned, about 15 minutes.

Meanwhile, in an oval Dutch oven over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 15 minutes. Transfer to a bowl and add the yellow squash and zucchini. Reduce the oven temperature to 400°F (200°C).

Spread 1/2 cup (4 oz./125 g) pasta sauce in an even layer on the bottom of the Dutch oven. Arrange a single layer of lasagna noodles on top, tearing them as needed to fit. Spread 1/2 cup (4 oz./125 g) ricotta mixture on the noodles and scatter 1 cup (5 oz./155 g) vegetable mixture on top. Spread 1/2 cup (4 oz./125 g) pasta sauce over the vegetables and sprinkle 1 cup (4 oz./125 g) fontina on top. Layer the noodles, ricotta, vegetables, sauce and fontina 3 more times, omitting the sauce and fontina on the last layer. Top with the remaining noodles, sauce and fontina.

Transfer to the oven and bake until the sauce is bubbly and the cheese is melted and browned, 45 to 50 minutes. Sprinkle the remaining 1 Tbs. parsley on top. Let the lasagna rest for 15 minutes before serving. Serves 8 to 10.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from New Thanksgiving Tradition Made this recipe as a vegetarian option for Thanksgiving. We loved it! As another reviewer said, Williams-Sonoma's pumpkin parmesan sauce is not vegetarian and is chock full of chicken product. So, I subbed a very good pumpkin pasta sauce from Cucina Antica and stirred in a bit of parmesan. Based on other reviews, I upped the sage and garlic, but otherwise made no modifications. Everyone loved this and I will definitely make it again!
Date published: 2014-11-28
Rated 3 out of 5 by from Tasty, but expensive and time consuming Turned out delicious. Couldn't stop going back for seconds and thirds! The 1 lb of fontina cheese on top of the cost of the pasta sauce made it too pricey for me. I always forgot how time consuming it is to make lasagna. This is a Sunday afternoon project, not an evening meal.
Date published: 2014-11-24
Rated 5 out of 5 by from Amazing Fall Dinner Reading the previous reviews, we upped the spices, and I added in a bit of garlic powder, as well. We swapped the summer squashes for a sugar pumpkin and added shredded turkey, and used mozzarella as one of our guests did not like fontina and it was a HUGE hit. We also lessened the amount of mozzarella/fontina a bit as previously suggested. Flavor was even better the second day.
Date published: 2014-11-11
Rated 5 out of 5 by from Want to impress? Use this recipe! I made this recipe last night for a group of eight friends. Everyone loved it. I did make some changes because of tastes, what I did to my regular lasagna and what I had on hand. I added a mild Italian sausage, because I felt it needed meat. I used one and a half quarts of the sauce instead of only one quart and I left out the sage and added one half red pepper and on half orange pepper. It was messy to make, but you can make it all ahead of time and get the mess cleaned up before you guests arrive. Try it either as is or make some changes according to your likes and dislikes, but either way you will love it!
Date published: 2014-10-27
Rated 1 out of 5 by from No flavor, ZERO taste I have never had good luck with "starters" from WS, but the advertisement photo looked so good i had to try this one last time. It took two hours of preparation, and there was zero flavor, no flavor of pumpkin, not even a hint. Tasted like noodles with cheese. My son said, "flavorless", my husband said, "we have a whole lot of terrible left overs to eat". I could have made my usual lasagna and had the whole week to eat the leftovers. This will probably end up in the trash on Friday. Does WS have a test kitchen, I think not?
Date published: 2014-09-29
Rated 5 out of 5 by from NOT Vegetarian :-( This entree is very flavorful and, compared to traditional lasagna, easy to put together. Unfortunately, the Pumpkin Parmesan Sauce contains chicken broth and therefore the dish cannot be served to vegetarians. If WS had used vegetable broth instead, this great dish would be suitable for both carnivores and vegetarians alike.
Date published: 2013-12-01
Rated 5 out of 5 by from no longer available It is such a great dish but as usual WS takes away the product - the pumpkin sauce that is the heart of the recipe. I really wish they would stop doing this!
Date published: 2013-11-03
Rated 4 out of 5 by from Great Fall Dish I tried this recipe last night and it was so delicious. The fontina cheese is perfect with the pumpkin. The next time I make I will add more pumpkin sauce than the recipe requires. My dutch oven is not oval or large enough so I made it in a regular lasagna dish and it was still perfect.
Date published: 2013-10-29
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