50+ Cozy Fall Lasagna Recipes to Savor This Season

As the leaves turn golden and the air becomes crisp, fall invites us to enjoy cozy, comforting meals that warm the soul.

One dish that embodies the essence of autumn is lasagna. Traditionally known for its rich layers of noodles, cheese, and sauce, lasagna is a versatile canvas that can take on the flavors of the season in countless creative ways.

From the savory sweetness of roasted butternut squash to the earthy notes of mushrooms and sage, fall lasagna recipes can bring the harvest’s best ingredients to your table.

Whether you’re looking for a vegetarian delight, a hearty meat-filled option, or even a sweet twist with apples and sausage, there’s a lasagna to suit every fall craving.

In this collection of 50+ fall lasagna recipes, we’ve gathered an array of ideas to inspire your autumn cooking.

These dishes are perfect for family dinners, holiday feasts, or any occasion where you want to impress with layers of flavor and seasonal goodness.

Get ready to embrace the cozy vibes of fall with these creative lasagna recipes!

50+ Cozy Fall Lasagna Recipes to Savor This Season

Fall is all about warmth, comfort, and the rich bounty of the season, and these 50+ lasagna recipes capture the spirit of autumn in every layer.

Whether you’re a fan of traditional flavors or enjoy experimenting with new ingredients like pumpkin, apples, and sage, there’s no shortage of ideas to explore in the world of fall lasagna.

These recipes offer something for everyone, from vegetarian options to meat lovers’ favorites, and even gluten-free and dairy-free versions.

So, as the cool weather sets in and you find yourself craving something warm and filling, why not try one of these fall lasagna recipes?

They’re perfect for cozy nights at home, gatherings with friends, or even as a creative addition to your Thanksgiving table.

With so many delicious options to choose from, you’re sure to find a new autumn favorite!

Harvest Vegetable Lasagna

This Harvest Vegetable Lasagna is a delightful twist on traditional lasagna, packed with the vibrant flavors of fall vegetables like butternut squash, spinach, and mushrooms. Layered with creamy ricotta and mozzarella cheese, this dish is not only hearty but also a feast for the eyes, showcasing the rich colors of the harvest season. It’s perfect for cozy family dinners or special occasions, ensuring everyone enjoys a hearty serving of autumn goodness.

Ingredients:

• For the Lasagna:
  • 9 lasagna noodles (no-boil or regular)
  • 2 cups butternut squash, peeled and diced
  • 2 cups spinach, fresh or thawed from frozen
  • 2 cups mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 jar (24 oz) marinara sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, cooking until fragrant (about 2 minutes). Add the diced butternut squash and sliced mushrooms. Cook for about 5-7 minutes, until they start to soften. Stir in the spinach, dried thyme, oregano, salt, and pepper, and cook until the spinach is wilted. Remove from heat.
3. Assemble the Lasagna: In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer three lasagna noodles over the sauce. Spoon half of the vegetable mixture over the noodles, followed by half of the ricotta cheese, half of the mozzarella cheese, and a third of the marinara sauce. Repeat the layers, finishing with a final layer of noodles topped with the remaining marinara sauce, mozzarella, and Parmesan cheese.
4. Bake: Cover the dish with foil (to prevent sticking, you can spray the foil with cooking spray). Bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
5. Rest and Serve: Let the lasagna sit for 10 minutes before slicing. Serve warm and enjoy!

This Harvest Vegetable Lasagna is a fantastic way to embrace the flavors of fall while providing a comforting meal that everyone will love. The combination of earthy vegetables and creamy cheeses creates a satisfying dish perfect for family gatherings or casual get-togethers with friends. You can easily customize it with your favorite vegetables or add some cooked ground meat for added protein. This recipe not only nourishes the body but also warms the soul, making it a must-try during the autumn season.

Pumpkin and Sausage Lasagna

Indulge in the warm flavors of autumn with this Pumpkin and Sausage Lasagna. Combining savory Italian sausage with creamy pumpkin puree and layers of cheese, this dish offers a rich, comforting meal that’s perfect for chilly nights. The pumpkin adds a touch of sweetness, while the sausage brings a hearty depth of flavor, creating a balanced and satisfying lasagna that will delight your taste buds and fill your home with the aroma of fall.

Ingredients:

• For the Lasagna:
  • 12 lasagna noodles (no-boil or regular)
  • 1 pound Italian sausage (sweet or spicy)
  • 2 cups pumpkin puree (canned or fresh)
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup grated Parmesan cheese
  • 2 cups spinach, fresh or thawed from frozen
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 jar (24 oz) marinara sauce

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Sausage: In a large skillet, cook the Italian sausage over medium heat until browned. Drain excess fat. Add minced garlic, sage, thyme, salt, and pepper, cooking for an additional minute until fragrant. Remove from heat and let cool slightly.
3. Mix the Pumpkin Filling: In a bowl, combine pumpkin puree, ricotta cheese, and half of the mozzarella cheese. Stir in the cooked sausage and spinach until evenly mixed.
4. Assemble the Lasagna: Spread a layer of marinara sauce in the bottom of a baking dish. Layer three lasagna noodles, then half of the pumpkin filling. Repeat the layers, finishing with a layer of noodles topped with the remaining marinara sauce and the rest of the mozzarella and Parmesan cheese.
5. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
6. Rest and Serve: Let sit for 10 minutes before serving.

This Pumpkin and Sausage Lasagna captures the essence of fall in every bite. The combination of savory sausage and sweet pumpkin creates a unique flavor profile that will surprise and please your guests. This dish is not only delicious but also a wonderful way to introduce pumpkin into savory meals, making it a standout option for autumn dinners. Serve it with a simple side salad or some crusty bread, and you have a complete meal that is sure to impress.

Spinach and Ricotta Fall Lasagna with Sage Brown Butter

Elevate your fall dining experience with this Spinach and Ricotta Fall Lasagna, enriched with the flavors of sage brown butter. This recipe features layers of creamy ricotta, fresh spinach, and a buttery sage sauce, making it a perfect vegetarian option for Thanksgiving or any autumn celebration. The brown butter adds a nutty, aromatic quality that perfectly complements the earthiness of the spinach, creating a comforting and indulgent dish that is sure to become a favorite.

Ingredients:

• For the Lasagna:
  • 9 lasagna noodles (no-boil or regular)
  • 4 cups fresh spinach (or 2 cups thawed frozen spinach)
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/4 cup unsalted butter
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté Spinach: In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted. Remove from heat and let cool. Once cooled, chop coarsely and mix with ricotta, nutmeg, salt, and pepper in a bowl.
3. Prepare Brown Butter Sauce: In a saucepan, melt the butter over medium heat. Add chopped sage and cook until the butter is golden brown and fragrant. Remove from heat and set aside.
4. Assemble the Lasagna: In a baking dish, spread a layer of brown butter sauce at the bottom. Layer three lasagna noodles, half of the spinach-ricotta mixture, half of the mozzarella, and another drizzle of brown butter sauce. Repeat the layers, finishing with a top layer of noodles and the remaining mozzarella and Parmesan cheese.
5. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until golden and bubbly.
6. Rest and Serve: Let the lasagna sit for 10 minutes before slicing and serving.

This Spinach and Ricotta Fall Lasagna with Sage Brown Butter is a perfect way to highlight the flavors of the season. The combination of creamy ricotta and earthy spinach, enhanced by the aromatic sage brown butter, creates a dish that feels both luxurious and comforting. Ideal for special occasions or a cozy family meal, this lasagna is a wonderful vegetarian option that will impress even the most ardent meat lovers. Pair it with a crisp green salad and a glass of wine for an exquisite autumn dining experience that will leave everyone coming back for seconds.

Mushroom and Truffle Oil Lasagna

Indulge in the luxurious flavors of this Mushroom and Truffle Oil Lasagna, a sophisticated dish perfect for fall gatherings. Featuring a blend of earthy mushrooms, creamy béchamel sauce, and aromatic truffle oil, this lasagna offers a rich and decadent experience that elevates the traditional recipe. The combination of textures—from the tender noodles to the hearty mushrooms—ensures that each bite is a delightful culinary adventure, making it an excellent choice for a cozy dinner party or special occasion.

Ingredients:

• For the Lasagna:
  • 12 lasagna noodles (no-boil or regular)
  • 4 cups mixed mushrooms (shiitake, cremini, and button), sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups béchamel sauce (see instructions below)
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons truffle oil (more or less to taste)

Béchamel Sauce Ingredients:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and nutmeg to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour, stirring continuously for about 1 minute. Gradually add the milk, whisking to avoid lumps. Cook until the sauce thickens. Season with salt and a pinch of nutmeg. Remove from heat and set aside.
3. Sauté the Mushrooms: In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden, about 8-10 minutes. Add minced garlic, thyme, salt, and pepper, and cook for another 2 minutes. Remove from heat.
4. Assemble the Lasagna: In a baking dish, spread a layer of béchamel sauce at the bottom. Layer three lasagna noodles, half of the mushroom mixture, half of the mozzarella cheese, and a drizzle of truffle oil. Repeat the layers, finishing with a top layer of noodles, béchamel sauce, mozzarella, and Parmesan cheese.
5. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden brown.
6. Rest and Serve: Let the lasagna cool for 10 minutes before slicing. Drizzle with extra truffle oil before serving for an added touch of luxury.

This Mushroom and Truffle Oil Lasagna is a fantastic way to celebrate the flavors of fall while adding a touch of elegance to your dinner table. The earthiness of the mushrooms combined with the luxurious essence of truffle oil creates a unique flavor profile that will impress your guests. This dish pairs beautifully with a fresh arugula salad and a light red wine, making it an unforgettable addition to your fall entertaining repertoire.

Sweet Potato and Kale Lasagna

This Sweet Potato and Kale Lasagna offers a nutritious and delicious option for fall, perfect for those looking to enjoy a hearty meal without sacrificing health. The natural sweetness of the sweet potatoes pairs beautifully with the earthy flavor of kale, all complemented by a creamy ricotta and mozzarella filling. This lasagna is not only visually stunning, with its vibrant colors, but it also provides a wholesome and satisfying dish that can easily be made ahead of time and enjoyed on busy weeknights.

Ingredients:

• For the Lasagna:
  • 9 lasagna noodles (no-boil or regular)
  • 2 large sweet potatoes, peeled and thinly sliced
  • 4 cups kale, stems removed and chopped
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 jar (24 oz) marinara sauce

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Kale: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute. Add kale, rosemary, salt, and pepper, sautéing until the kale is wilted (about 5 minutes). Remove from heat and set aside.
3. Assemble the Lasagna: In a baking dish, spread a layer of marinara sauce at the bottom. Layer three lasagna noodles, a layer of sweet potato slices, half of the sautéed kale, half of the ricotta cheese, and half of the mozzarella cheese. Repeat the layers, finishing with a top layer of noodles and remaining marinara sauce, mozzarella, and Parmesan cheese.
4. Bake: Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes until cheese is golden and bubbly.
5. Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing. Serve warm and enjoy!

This Sweet Potato and Kale Lasagna is a perfect representation of fall’s bounty, combining wholesome ingredients into a comforting and filling meal. The layers of sweet potatoes and kale create a beautiful contrast, both in flavor and color, making it an appealing dish for any gathering. It’s also a fantastic make-ahead option, allowing the flavors to meld beautifully, making your busy life easier while still serving up something delicious and nutritious. Pair it with a side salad for a complete meal that everyone will love.

Apple and Sausage Lasagna

This Apple and Sausage Lasagna brings a unique twist to traditional lasagna, incorporating sweet and savory flavors that are perfect for the fall season. The combination of savory sausage, tart apples, and creamy cheeses creates a delightful contrast that will intrigue your taste buds. This dish is perfect for potlucks or family dinners, where it is sure to be a conversation starter, offering a new and exciting take on a classic favorite.

Ingredients:

• For the Lasagna:
  • 12 lasagna noodles (no-boil or regular)
  • 1 pound Italian sausage (sweet or spicy)
  • 2 cups tart apples (like Granny Smith), peeled and diced
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 jar (24 oz) marinara sauce
  • 1 tablespoon olive oil

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Sausage: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened (about 3 minutes). Add the Italian sausage and cook until browned. Add minced garlic, thyme, salt, and pepper, cooking for an additional minute. Stir in the diced apples and cook for another 3-4 minutes until slightly softened. Remove from heat.
3. Assemble the Lasagna: In a baking dish, spread a layer of marinara sauce at the bottom. Layer three lasagna noodles, half of the sausage-apple mixture, half of the ricotta cheese, and a third of the mozzarella cheese. Repeat the layers, finishing with a top layer of noodles topped with the remaining marinara sauce, mozzarella, and Parmesan cheese.
4. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
5. Rest and Serve: Allow the lasagna to cool for 10 minutes before slicing. Serve warm and enjoy!

This Apple and Sausage Lasagna is a delightful blend of sweet and savory flavors that perfectly captures the essence of fall. The addition of apples not only adds a surprising twist but also brings a natural sweetness that balances the hearty sausage. This dish is sure to impress at any gathering, inviting everyone to enjoy a new take on classic lasagna. Serve it alongside a simple green salad and perhaps a warm loaf of bread for a complete meal that’s cozy and satisfying. Your family and friends will be raving about this dish long after the last bite!

Pumpkin and Sage Lasagna

This Pumpkin and Sage Lasagna is a celebration of fall’s iconic flavors, combining creamy pumpkin puree with the aromatic essence of fresh sage. The sweet and earthy notes of pumpkin paired with a luscious béchamel sauce create a smooth and comforting texture, while the addition of mozzarella and Parmesan adds a cheesy richness. This vegetarian lasagna offers a hearty and satisfying meal perfect for cozy dinners or holiday gatherings, giving a seasonal twist to a beloved classic.

Ingredients:

• For the Lasagna:
  • 9 lasagna noodles (no-boil or regular)
  • 2 cups pumpkin puree
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh sage, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground nutmeg
  • Salt and pepper to taste

Béchamel Sauce Ingredients:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking continuously until the sauce thickens. Season with salt and pepper, and set aside.
3. Prepare the Pumpkin Filling: In a bowl, combine pumpkin puree, ricotta cheese, minced garlic, nutmeg, sage, salt, and pepper. Mix until well combined.
4. Assemble the Lasagna: Spread a thin layer of béchamel sauce at the bottom of a baking dish. Place three lasagna noodles on top. Spread half of the pumpkin mixture over the noodles, followed by a third of the mozzarella cheese. Repeat the layers, ending with a final layer of noodles and topping it with béchamel sauce, mozzarella, and Parmesan.
5. Bake: Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10-15 minutes, until the top is bubbly and golden.
6. Rest and Serve: Let the lasagna cool for 10 minutes before serving to allow the layers to set.

Pumpkin and Sage Lasagna is a fantastic way to embrace the flavors of fall. The creamy pumpkin filling, combined with the aromatic sage and cheesy layers, creates a unique and comforting dish that’s perfect for cooler evenings. This lasagna will easily become a fall favorite, pairing wonderfully with roasted vegetables or a fresh autumn salad. It’s a delicious and satisfying way to bring seasonal warmth to your table.

Butternut Squash and Spinach Lasagna

This Butternut Squash and Spinach Lasagna is a healthy, hearty dish that highlights the natural sweetness of roasted butternut squash paired with the mild, earthy taste of fresh spinach. Layered with ricotta, mozzarella, and a rich béchamel sauce, this lasagna is not only delicious but also packed with nutrients. It’s a wonderful vegetarian option that’s perfect for fall dinners and special occasions, offering a cozy and nourishing meal that will satisfy any crowd.

Ingredients:

• For the Lasagna:
  • 9 lasagna noodles (no-boil or regular)
  • 1 medium butternut squash, peeled and cubed
  • 4 cups fresh spinach
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Béchamel Sauce Ingredients:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Roast the Butternut Squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, until tender and caramelized.
3. Sauté the Spinach: In a skillet, heat a little olive oil over medium heat. Add the garlic and spinach, sautéing until wilted. Season with salt and pepper and set aside.
4. Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking until thickened. Season with salt and pepper.
5. Assemble the Lasagna: In a baking dish, spread a layer of béchamel sauce on the bottom. Add three lasagna noodles, half of the roasted butternut squash, half of the spinach, and a third of the ricotta and mozzarella. Repeat the layers, finishing with noodles, béchamel sauce, mozzarella, and Parmesan.
6. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
7. Rest and Serve: Let the lasagna cool for 10 minutes before serving.

Butternut Squash and Spinach Lasagna is a delightful, nutritious dish that’s perfect for the fall season. The roasted butternut squash adds a natural sweetness that complements the savory spinach and creamy cheeses, creating a well-balanced and flavorful meal. This vegetarian lasagna is sure to become a favorite for weeknight dinners or holiday celebrations, bringing warmth and comfort to your table.

Caramelized Onion and Goat Cheese Lasagna

For a more gourmet twist on traditional lasagna, try this Caramelized Onion and Goat Cheese Lasagna. The rich sweetness of caramelized onions pairs beautifully with the tangy, creamy goat cheese, creating an elegant dish that is ideal for fall entertaining. With layers of tender noodles, béchamel sauce, and a blend of cheeses, this lasagna offers a sophisticated flavor profile that will impress your guests while still delivering the familiar comfort of a classic lasagna.

Ingredients:

• For the Lasagna:
  • 9 lasagna noodles (no-boil or regular)
  • 4 large onions, thinly sliced
  • 8 oz goat cheese, crumbled
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Béchamel Sauce Ingredients:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Caramelize the Onions: In a large skillet, heat olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20-25 minutes. Season with thyme, salt, and pepper.
3. Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking until the sauce thickens. Season with salt and pepper.
4. Assemble the Lasagna: Spread a thin layer of béchamel sauce on the bottom of a baking dish. Add three lasagna noodles, a third of the caramelized onions, crumbled goat cheese, and mozzarella. Repeat the layers, finishing with a final layer of noodles topped with béchamel, mozzarella, and Parmesan.
5. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
6. Rest and Serve: Allow the lasagna to cool for 10 minutes before slicing and serving.

Caramelized Onion and Goat Cheese Lasagna is an elegant dish that brings together rich, gourmet flavors in a comforting format. The sweet onions and tangy goat cheese offer a sophisticated balance that will leave a lasting impression. This lasagna is ideal for special occasions, dinner parties, or anytime you want to elevate your meal with a little something special. Pair it with a crisp salad and a glass of white wine for a truly indulgent fall dinner experience.

Sweet Potato and Ricotta Lasagna

This Sweet Potato and Ricotta Lasagna is a delightful autumn twist on the classic pasta dish, perfect for showcasing the natural sweetness of fall vegetables. The tender slices of sweet potato, combined with the creamy layers of ricotta and mozzarella, make this lasagna a heartwarming and satisfying meal. The addition of fresh rosemary and thyme adds a subtle depth of flavor, making it a great choice for a cozy family dinner or even a holiday feast.

Ingredients:

• 9 lasagna noodles (no-boil or regular)
• 2 large sweet potatoes, thinly sliced
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Béchamel Sauce Ingredients:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Sweet Potatoes: Toss the sweet potato slices with olive oil, rosemary, thyme, salt, and pepper. Arrange on a baking sheet and roast for 20 minutes or until tender.
3. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute. Gradually pour in the milk while whisking until the sauce thickens. Season with salt and pepper.
4. Assemble the Lasagna: Spread a thin layer of béchamel sauce at the bottom of a baking dish. Layer three lasagna noodles, followed by half of the roasted sweet potatoes, a third of the ricotta, mozzarella, and Parmesan. Repeat the layers, finishing with béchamel sauce, mozzarella, and Parmesan on top.
5. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
6. Rest and Serve: Let the lasagna cool for 10 minutes before slicing and serving.

Sweet Potato and Ricotta Lasagna offers a delightful combination of creamy and earthy flavors that embrace the essence of fall. The roasted sweet potatoes add a comforting sweetness, perfectly balanced with the savory ricotta and mozzarella layers. This lasagna is not only delicious but also provides a wholesome and nourishing meal, making it a wonderful option for chilly autumn evenings or as part of a festive celebration.

Mushroom and Kale Lasagna

Mushroom and Kale Lasagna is a savory, earthy dish that showcases the robust flavors of sautéed mushrooms and tender kale. The hearty combination of these ingredients with creamy ricotta, melted mozzarella, and a rich tomato sauce creates a lasagna that’s both filling and nutritious. This dish is ideal for anyone looking for a healthy yet indulgent fall meal, packed with the goodness of seasonal vegetables and rich, comforting textures.

Ingredients:

• 9 lasagna noodles (no-boil or regular)
• 2 cups mushrooms, sliced (cremini, shiitake, or button mushrooms)
• 4 cups kale, chopped
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 2 cloves garlic, minced
• 1 jar marinara sauce (24 oz)
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Mushrooms and Kale: In a large skillet, heat olive oil over medium heat. Add the garlic and red pepper flakes, followed by the mushrooms. Sauté for 5-7 minutes until the mushrooms are browned. Add the kale and cook until wilted. Season with salt and pepper.
3. Prepare the Ricotta Filling: In a bowl, mix the ricotta cheese with a pinch of salt and pepper.
4. Assemble the Lasagna: Spread a thin layer of marinara sauce at the bottom of a baking dish. Add three lasagna noodles, a third of the ricotta, mushrooms and kale mixture, and mozzarella. Repeat the layers, finishing with noodles, sauce, and mozzarella on top.
5. Bake: Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly.
6. Rest and Serve: Let the lasagna cool for 10 minutes before slicing and serving.

Mushroom and Kale Lasagna is a flavorful, nutrient-rich dish that combines the deep, earthy flavors of mushrooms with the vibrant, slightly bitter taste of kale. The addition of ricotta and mozzarella balances the flavors beautifully, resulting in a lasagna that feels indulgent yet wholesome. This dish is a great way to incorporate more greens into your diet while still enjoying the hearty comfort of a traditional lasagna.

Brussels Sprouts and Bacon Lasagna

Brussels Sprouts and Bacon Lasagna is a savory, smoky dish that takes advantage of one of fall’s most beloved vegetables—Brussels sprouts. The caramelized Brussels sprouts, combined with crispy bacon and creamy béchamel, create a rich and flavorful lasagna that is both indulgent and comforting. The crispy bacon adds a touch of smokiness that elevates the dish to new heights, making it an excellent choice for a special occasion or a cozy weekend meal.

Ingredients:

• 9 lasagna noodles (no-boil or regular)
• 2 cups Brussels sprouts, trimmed and halved
• 6 slices of bacon, cooked and crumbled
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Béchamel Sauce Ingredients:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Roast the Brussels Sprouts: Toss the Brussels sprouts with olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until caramelized and tender.
3. Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Gradually add milk while whisking until the sauce thickens. Season with salt and pepper.
4. Assemble the Lasagna: Spread a layer of béchamel sauce at the bottom of a baking dish. Add three lasagna noodles, followed by half of the roasted Brussels sprouts, crumbled bacon, ricotta, and mozzarella. Repeat the layers, finishing with noodles, béchamel sauce, mozzarella, and Parmesan on top.
5. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
6. Rest and Serve: Let the lasagna cool for 10 minutes before slicing and serving.

Brussels Sprouts and Bacon Lasagna is the perfect combination of savory, smoky, and creamy flavors that make for a truly comforting fall dish. The caramelized Brussels sprouts add a nutty sweetness that pairs beautifully with the salty, crisp bacon and creamy béchamel sauce. This lasagna is sure to impress your family or guests, providing a satisfying and flavorful twist on a classic that celebrates the best of fall produce.

Butternut Squash and Sage Lasagna

Butternut Squash and Sage Lasagna is a wonderful autumnal recipe that combines the sweet, nutty flavors of roasted butternut squash with the earthy and aromatic touch of fresh sage. This creamy, cheesy lasagna is a perfect seasonal comfort food, making it ideal for cozy fall dinners and holiday gatherings. The rich layers of butternut squash, mozzarella, and ricotta cheese make every bite unforgettable.

Ingredients:

• 9 lasagna noodles (no-boil or regular)
• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon fresh sage, chopped
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon nutmeg
• Salt and pepper to taste

Béchamel Sauce Ingredients:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Roast the Butternut Squash: Toss the butternut squash cubes with olive oil, garlic, sage, salt, and pepper. Spread them on a baking sheet and roast for 25 minutes or until tender.
3. Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Gradually whisk in the milk until the sauce thickens. Season with salt, pepper, and nutmeg.
4. Assemble the Lasagna: Spread a thin layer of béchamel sauce in a baking dish. Layer three lasagna noodles, half of the roasted butternut squash, a third of the ricotta, mozzarella, and Parmesan. Repeat the layers, ending with noodles and a final layer of béchamel, mozzarella, and Parmesan on top.
5. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly.
6. Rest and Serve: Let the lasagna rest for 10 minutes before serving.

Butternut Squash and Sage Lasagna captures the essence of fall with its sweet and savory flavors. The roasted squash brings warmth and sweetness, while the sage adds a comforting earthy aroma. This creamy, layered dish is a perfect balance of flavors and textures, making it an autumn favorite that will impress at any family gathering or dinner party.

Pumpkin and Goat Cheese Lasagna

This Pumpkin and Goat Cheese Lasagna is a delicious fall-inspired dish that blends the richness of pumpkin purée with the tangy creaminess of goat cheese. It’s a lighter, more sophisticated take on the traditional lasagna, perfect for those who enjoy gourmet flavors with a seasonal twist. The layers of tender lasagna noodles, savory pumpkin, and creamy goat cheese create a unique and satisfying dish ideal for autumn celebrations or cozy nights in.

Ingredients:

• 9 lasagna noodles (no-boil or regular)
• 2 cups pumpkin purée
• 1 cup goat cheese, crumbled
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons fresh thyme, chopped
• Salt and pepper to taste

Béchamel Sauce Ingredients:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Pumpkin Filling: In a bowl, mix the pumpkin purée with cinnamon, nutmeg, thyme, garlic, salt, and pepper.
3. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until the sauce thickens. Season with salt and pepper.
4. Assemble the Lasagna: Spread a thin layer of béchamel sauce in the bottom of a baking dish. Layer three lasagna noodles, followed by a third of the pumpkin mixture, ricotta, goat cheese, and mozzarella. Repeat the layers, ending with noodles and a final layer of béchamel, mozzarella, and goat cheese.
5. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and golden.
6. Rest and Serve: Let the lasagna cool for 10 minutes before serving.

Pumpkin and Goat Cheese Lasagna is an elegant and flavorful dish that highlights the best of autumn’s produce. The creamy pumpkin and tangy goat cheese create a beautiful balance of flavors, while the herbs and spices add warmth and depth. This unique lasagna is a crowd-pleaser, perfect for those looking to explore new flavors during the fall season.

Apple and Sausage Lasagna

Apple and Sausage Lasagna is a delightful savory-sweet dish that combines the flavors of juicy apples with savory Italian sausage, making it a perfect fall comfort meal. The sweetness of the apples adds an unexpected yet delicious twist to the hearty, meat-filled lasagna, while the ricotta and mozzarella provide a creamy balance. This recipe is perfect for a cozy family dinner or as a standout dish at a fall potluck.

Ingredients:

• 9 lasagna noodles (no-boil or regular)
• 1 lb Italian sausage (sweet or spicy)
• 2 apples, peeled, cored, and thinly sliced
• 1 onion, diced
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 jar marinara sauce (24 oz)
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Sausage: In a large skillet, heat olive oil over medium heat. Add the sausage and onion, breaking the sausage into small pieces as it cooks. Cook until browned and fully cooked through, about 8 minutes.
3. Prepare the Apples: In a separate pan, sauté the apple slices for 3-4 minutes until softened but still firm. Season with a pinch of salt.
4. Assemble the Lasagna: Spread a layer of marinara sauce in the bottom of a baking dish. Layer three lasagna noodles, half of the sausage mixture, a third of the ricotta, apples, and mozzarella. Repeat the layers, ending with noodles, marinara sauce, mozzarella, and Parmesan on top.
5. Bake: Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
6. Rest and Serve: Let the lasagna cool for 10 minutes before slicing and serving.

Apple and Sausage Lasagna is a unique and flavorful take on a traditional comfort dish. The combination of sweet apples with savory sausage creates a delightful contrast that perfectly captures the essence of fall. This hearty, flavorful lasagna is a great way to celebrate the season, offering something new and exciting for your family or friends to enjoy at the dinner table.

Note: More recipes are coming soon!