15 Delicious Fall Vegetarian Pasta Recipes You Must Try

Fall is the perfect season to enjoy warm, comforting vegetarian pasta dishes.

With the harvest in full swing, vegetables like butternut squash, pumpkin, mushrooms, and kale take center stage.

These hearty, flavorful ingredients combine perfectly with pasta, creating meals that are both nourishing and satisfying.

Whether you’re looking for a cozy weeknight dinner or a dish to impress at a fall gathering, vegetarian pasta recipes offer endless versatility.

In this article, we’ll explore 15 fall vegetarian pasta recipes that highlight seasonal produce and bring comfort to your table.

15 Delicious Fall Vegetarian Pasta Recipes You Must Try

Fall vegetarian pasta recipes are the ultimate comfort food for the season.

They combine the earthiness of seasonal vegetables with the satisfying texture of pasta.

These 15 recipes are perfect for weeknight dinners, festive meals, or meal prep for the week ahead.

With flavors ranging from creamy pumpkin sauces to roasted vegetable medleys, there’s a recipe for every palate.

Try these dishes this fall to enjoy wholesome, hearty meals that celebrate the season’s best produce.

Butternut Squash and Sage Fettuccine

This creamy butternut squash fettuccine combines roasted squash with fresh sage for a comforting fall dinner.

A touch of garlic and parmesan enhances the nutty sweetness of the squash, making each bite rich and flavorful.

The sauce is velvety, coating the fettuccine perfectly.

It’s a hearty and satisfying meal ideal for chilly autumn evenings.

Ingredients:

• 12 oz fettuccine pasta
• 3 cups diced butternut squash
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon fresh sage, chopped
• 1/4 teaspoon nutmeg
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Optional: toasted pine nuts for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash with olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender and caramelized.
4. Cook fettuccine according to package instructions and drain.
5. In a skillet, sauté garlic and sage in a tablespoon of olive oil until fragrant.
6. Add roasted squash and vegetable broth, then mash slightly with a spoon to form a creamy sauce.
7. Stir in nutmeg, Parmesan, salt, and pepper.
8. Toss cooked fettuccine in the sauce until evenly coated.
9. Serve warm, garnished with toasted pine nuts if desired.
10. Enjoy immediately for the best flavor.

The creamy squash and fresh sage create a rich, earthy flavor profile.

Parmesan adds depth while pine nuts provide a satisfying crunch.

This dish is perfect for cozy fall dinners.

It’s hearty, flavorful, and sure to impress guests or family alike.

Autumn Harvest Penne with Roasted Vegetables

This autumn harvest penne features roasted carrots, Brussels sprouts, and red bell peppers tossed with al dente pasta.

A light garlic and olive oil dressing brings out the natural sweetness of the vegetables.

Toasted walnuts add a nutty crunch, while a sprinkle of fresh parsley brightens the dish.

It’s a colorful, hearty vegetarian meal perfect for fall evenings.

Ingredients:

• 12 oz penne pasta
• 2 cups diced carrots
• 2 cups halved Brussels sprouts
• 1 red bell pepper, sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup toasted walnuts
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss carrots, Brussels sprouts, and red bell pepper with 2 tablespoons olive oil, salt, and pepper.
3. Roast vegetables for 20–25 minutes until tender and caramelized.
4. Cook penne according to package instructions and drain.
5. In a large skillet, heat remaining olive oil and sauté garlic until fragrant.
6. Add roasted vegetables to the skillet and toss gently.
7. Mix in cooked penne and combine thoroughly.
8. Sprinkle with toasted walnuts and fresh parsley.
9. Adjust seasoning with salt and pepper as needed.
10. Serve warm immediately.

Roasted vegetables bring natural sweetness and depth to the pasta.

Toasted walnuts add texture, while parsley enhances freshness.

This pasta is hearty, nutritious, and visually appealing.

It’s perfect for a wholesome fall meal or casual dinner gathering.

Creamy Pumpkin Alfredo Linguine

This creamy pumpkin Alfredo linguine combines the rich flavor of pumpkin with a decadent, cheesy sauce.

Garlic and a hint of nutmeg elevate the dish, giving it a warm, autumnal flavor.

The sauce clings perfectly to the linguine, creating a comforting and indulgent meal.

It’s a vegetarian pasta recipe ideal for cozy evenings or special occasions.

Ingredients:

• 12 oz linguine pasta
• 1 cup pumpkin puree
• 1/2 cup heavy cream or cashew cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• 2 tablespoons butter or olive oil
• Salt and pepper to taste
• Optional: fresh sage for garnish

Instructions:

1. Cook linguine according to package instructions and drain.
2. In a large skillet, melt butter over medium heat and sauté garlic until fragrant.
3. Stir in pumpkin puree, heavy cream, nutmeg, salt, and pepper.
4. Simmer for 5 minutes until the sauce thickens slightly.
5. Add Parmesan cheese and stir until melted and creamy.
6. Toss cooked linguine in the sauce until fully coated.
7. Adjust seasoning if necessary.
8. Serve warm immediately.
9. Garnish with fresh sage if desired.
10. Enjoy as a comforting fall dinner.

Pumpkin puree and nutmeg create a rich and warming flavor.

Parmesan adds depth and creaminess, making the dish indulgent.

This linguine is perfect for cozy fall evenings.

It’s satisfying, flavorful, and a delightful vegetarian meal

Roasted Mushroom and Spinach Tagliatelle

This roasted mushroom and spinach tagliatelle combines earthy mushrooms with tender pasta for a hearty fall meal.

Garlic and a splash of white wine elevate the flavors, creating a savory, aromatic dish.

Fresh spinach adds a pop of color and a light, leafy texture.

It’s a comforting vegetarian pasta perfect for weeknight dinners or cozy gatherings.

Ingredients:

• 12 oz tagliatelle pasta
• 3 cups sliced mushrooms (cremini or button)
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup vegetable broth or white wine
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon thyme
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss mushrooms with olive oil, thyme, salt, and pepper.
3. Roast mushrooms for 20–25 minutes until tender and golden.
4. Cook tagliatelle according to package instructions and drain.
5. In a large skillet, sauté garlic in a tablespoon of olive oil until fragrant.
6. Add roasted mushrooms and vegetable broth, simmer for 2–3 minutes.
7. Stir in spinach until wilted.
8. Toss in cooked tagliatelle and combine thoroughly.
9. Sprinkle Parmesan over the pasta and mix gently.
10. Serve warm, garnished with parsley if desired.

Roasted mushrooms add depth and earthiness to the dish.

Spinach provides freshness while Parmesan adds a creamy, salty touch.

This pasta is hearty, satisfying, and perfect for fall evenings.

It’s a flavorful vegetarian meal that will please any crowd.

Pumpkin and Ricotta Stuffed Shells

These pumpkin and ricotta stuffed shells are creamy, cheesy, and full of autumn flavor.

Pumpkin puree and ricotta blend to create a rich, velvety filling.

A sprinkle of nutmeg and sage gives warmth and depth to the dish.

It’s a vegetarian pasta perfect for special dinners or cozy fall nights.

Ingredients:

• 12 large pasta shells
• 1 cup pumpkin puree
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon nutmeg
• 1 teaspoon fresh sage, chopped
• 2 cups marinara sauce
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional: extra Parmesan for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions and drain.
3. In a bowl, combine pumpkin puree, ricotta, Parmesan, nutmeg, sage, salt, and pepper.
4. Stuff each cooked shell with the pumpkin-ricotta mixture.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Arrange stuffed shells in the dish and pour remaining marinara over them.
7. Drizzle with olive oil and sprinkle extra Parmesan if desired.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake for an additional 10 minutes until bubbly.
10. Serve warm immediately.

Pumpkin and ricotta create a creamy, flavorful filling.

Nutmeg and sage enhance the autumnal flavors.

Stuffed shells are hearty, comforting, and visually appealing.

This dish is ideal for cozy dinners or festive fall occasions.

Autumn Pesto Pasta with Roasted Vegetables

This autumn pesto pasta features roasted zucchini, bell peppers, and cherry tomatoes tossed with a vibrant basil-walnut pesto.

The roasted vegetables add sweetness and depth to the dish, complementing the nutty, aromatic pesto.

Toasted walnuts and Parmesan enhance texture and flavor.

It’s a fresh yet hearty vegetarian pasta perfect for fall lunches or dinners.

Ingredients:

• 12 oz penne or fusilli pasta
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup walnuts, toasted
• 1/4 cup grated Parmesan cheese
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup olive oil for pesto

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss zucchini, bell pepper, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper.
3. Roast vegetables for 20–25 minutes until tender.
4. Cook pasta according to package instructions and drain.
5. In a food processor, combine basil, garlic, toasted walnuts, Parmesan, and olive oil to make the pesto.
6. Blend until smooth, adding more olive oil if necessary.
7. In a large bowl, toss cooked pasta with roasted vegetables.
8. Add pesto and mix until pasta is evenly coated.
9. Adjust seasoning with salt and pepper.
10. Serve warm, garnished with extra Parmesan or walnuts if desired.

Roasted vegetables add natural sweetness and depth.

Pesto provides a vibrant, nutty, and aromatic flavor.

This pasta is colorful, hearty, and perfect for fall meals.

It’s a satisfying vegetarian dish suitable for any occasion.

Creamy Mushroom and Spinach Ravioli

This creamy mushroom and spinach ravioli combines tender pasta pockets with a rich, flavorful filling.

Sautéed mushrooms, garlic, and a hint of thyme elevate the taste, creating a savory, comforting dish.

A light cream sauce coats each ravioli perfectly, making every bite indulgent.

It’s a vegetarian pasta ideal for cozy fall dinners or special occasions.

Ingredients:

• 12 oz mushroom and spinach ravioli
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1/2 teaspoon thyme
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• Optional: fresh parsley for garnish
• 1 tablespoon olive oil

Instructions:

1. Cook ravioli according to package instructions and drain.
2. In a skillet, heat olive oil and butter over medium heat.
3. Sauté garlic and mushrooms until tender and fragrant.
4. Sprinkle in thyme, salt, and pepper.
5. Add heavy cream and simmer for 3–4 minutes until slightly thickened.
6. Stir in Parmesan cheese until melted.
7. Toss cooked ravioli in the sauce gently.
8. Adjust seasoning with salt and pepper if necessary.
9. Serve warm immediately.
10. Garnish with fresh parsley if desired.

Sautéed mushrooms provide an earthy, savory depth.

Cream and Parmesan create a rich, creamy texture.

This ravioli dish is indulgent yet comforting.

It’s perfect for fall dinners or special vegetarian meals.

Roasted Butternut Squash Mac and Cheese

This roasted butternut squash mac and cheese combines creamy, cheesy pasta with naturally sweet roasted squash.

Nutmeg and a touch of smoked paprika enhance the autumn flavors.

Breadcrumb topping adds a crunchy contrast to the smooth, velvety sauce.

It’s a comforting vegetarian dish perfect for chilly fall evenings.

Ingredients:

• 12 oz elbow macaroni
• 2 cups roasted butternut squash, mashed
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup Parmesan cheese
• 1/2 teaspoon nutmeg
• 1/4 teaspoon smoked paprika
• 1 cup milk or cream
• 2 tablespoons butter
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions and drain.
3. In a saucepan, melt butter over medium heat.
4. Stir in mashed squash, milk, cheddar, Parmesan, nutmeg, smoked paprika, salt, and pepper.
5. Cook until the cheese is melted and sauce is smooth.
6. Combine cooked macaroni with the cheese-squash sauce.
7. Transfer to a baking dish and sprinkle breadcrumbs on top.
8. Bake for 15–20 minutes until golden and bubbly.
9. Remove from oven and let cool slightly.
10. Serve warm immediately.

Butternut squash adds natural sweetness and depth.

Cheese sauce creates a creamy, indulgent texture.

Breadcrumbs add a satisfying crunch to every bite.

This dish is comforting, hearty, and perfect for fall dinners.

Kale and Roasted Red Pepper Pasta

This kale and roasted red pepper pasta combines earthy greens with sweet, roasted peppers for a balanced vegetarian dish.

Garlic and olive oil enhance the flavors, creating a simple yet satisfying meal.

Toasted pine nuts add crunch, while Parmesan brings a touch of richness.

It’s a colorful, hearty pasta perfect for autumn weeknight dinners.

Ingredients:

• 12 oz penne pasta
• 2 cups chopped kale
• 2 red bell peppers, roasted and sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 2 tablespoons toasted pine nuts
• Salt and pepper to taste
• Optional: red pepper flakes for heat
• 1 tablespoon lemon juice

Instructions:

1. Cook penne according to package instructions and drain.
2. Roast red peppers at 425°F (220°C) for 20 minutes until tender, then slice.
3. In a large skillet, heat olive oil and sauté garlic until fragrant.
4. Add kale and cook until wilted.
5. Toss in roasted red peppers.
6. Add cooked penne and combine thoroughly.
7. Sprinkle Parmesan cheese and toasted pine nuts over the pasta.
8. Drizzle with lemon juice and toss gently.
9. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
10. Serve warm immediately.

Kale adds earthy flavor and a hearty texture.

Roasted red peppers bring sweetness, while pine nuts add crunch.

Parmesan and lemon juice enhance the richness and brightness.

This dish is nutritious, flavorful, and perfect for fall meals.

Creamy Pumpkin Penne with Spinach

This creamy pumpkin penne combines smooth pumpkin puree with tender pasta and fresh spinach for a hearty fall meal.

Garlic and a touch of nutmeg enhance the warm, autumnal flavors.

A splash of cream makes the sauce rich and velvety, coating each penne perfectly.

It’s a comforting vegetarian pasta ideal for chilly evenings or family dinners.

Ingredients:

• 12 oz penne pasta
• 1 cup pumpkin puree
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: toasted walnuts for garnish

Instructions:

1. Cook penne according to package instructions and drain.
2. In a skillet, heat olive oil and sauté garlic until fragrant.
3. Stir in pumpkin puree, cream, nutmeg, salt, and pepper.
4. Cook for 3–5 minutes until sauce thickens slightly.
5. Add fresh spinach and cook until wilted.
6. Toss cooked penne into the sauce and combine thoroughly.
7. Adjust seasoning with salt and pepper as needed.
8. Serve warm immediately.
9. Garnish with Parmesan and toasted walnuts if desired.
10. Enjoy a cozy autumn meal.

Pumpkin and nutmeg create a warm, seasonal flavor.

Spinach adds freshness, while cream and Parmesan make the dish rich.

This penne is hearty, comforting, and perfect for fall dinners.

It’s a vegetarian pasta that is both flavorful and satisfying.

Roasted Butternut Squash and Kale Pasta

This roasted butternut squash and kale pasta features tender roasted squash paired with earthy kale and al dente pasta.

A garlic and olive oil dressing highlights the natural sweetness of the vegetables.

Toasted pecans add crunch, while Parmesan enhances the richness.

It’s a colorful and hearty dish perfect for autumn weeknights.

Ingredients:

• 12 oz farfalle or fusilli pasta
• 2 cups diced butternut squash
• 2 cups chopped kale
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pecans
• Salt and pepper to taste
• Optional: red pepper flakes for a hint of heat
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender.
4. Cook pasta according to package instructions and drain.
5. In a skillet, heat remaining olive oil and sauté garlic until fragrant.
6. Add kale and cook until wilted.
7. Toss roasted squash and pasta with the kale and garlic mixture.
8. Stir in Parmesan cheese and toasted pecans.
9. Adjust seasoning with salt, pepper, and lemon juice.
10. Serve warm immediately.

Roasted squash adds natural sweetness and depth.

Kale provides earthy flavor, while pecans add crunch.

Parmesan enhances the richness and ties the dish together.

This pasta is hearty, nutritious, and perfect for fall meals.

Autumn Vegetable Lasagna with Spinach and Mushrooms

This autumn vegetable lasagna layers roasted mushrooms, spinach, and roasted bell peppers with creamy ricotta and marinara sauce.

A sprinkle of mozzarella and Parmesan cheese creates a golden, bubbling top.

The roasted vegetables add sweetness and depth, making each bite flavorful and hearty.

It’s a vegetarian lasagna ideal for fall dinners and festive gatherings.

Ingredients:

• 9 lasagna noodles, cooked
• 2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 2 cups sliced mushrooms
• 2 cups fresh spinach
• 1 red bell pepper, roasted and sliced
• 2 cups marinara sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté mushrooms in olive oil until tender.
3. Add spinach and cook until wilted.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
5. Layer noodles, ricotta, mushroom-spinach mixture, roasted bell pepper, and sauce.
6. Repeat layers until all ingredients are used, finishing with sauce on top.
7. Sprinkle mozzarella and Parmesan over the top layer.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake for an additional 10 minutes until bubbly.
10. Let cool slightly and serve warm.

Mushrooms and roasted bell peppers provide earthy, sweet flavors.

Ricotta and mozzarella add creamy richness to every layer.

This lasagna is hearty, flavorful, and perfect for fall meals.

It’s a comforting vegetarian dish ideal for family dinners or gatherings.

Roasted Cauliflower and Garlic Pasta

This roasted cauliflower and garlic pasta combines tender, caramelized cauliflower with al dente pasta for a hearty fall dish.

A simple garlic and olive oil sauce allows the natural flavors of the vegetables to shine.

Parmesan cheese adds richness, while crushed red pepper gives a subtle kick.

It’s a satisfying vegetarian pasta perfect for weeknight dinners or cozy autumn meals.

Ingredients:

• 12 oz spaghetti or penne pasta
• 3 cups cauliflower florets
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: chopped parsley for garnish
• 1 tablespoon lemon juice
• 1/4 cup toasted pine nuts

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 20–25 minutes until tender and golden.
4. Cook pasta according to package instructions and drain.
5. In a skillet, heat remaining olive oil and sauté garlic with red pepper flakes until fragrant.
6. Add roasted cauliflower and toss gently.
7. Mix in cooked pasta and combine thoroughly.
8. Drizzle lemon juice and sprinkle Parmesan cheese over the pasta.
9. Garnish with toasted pine nuts and parsley if desired.
10. Serve warm immediately.

Roasted cauliflower provides natural sweetness and caramelized depth.

Garlic and red pepper flakes enhance the flavor with warmth and spice.

This pasta is hearty, satisfying, and perfect for fall dinners.

It’s a simple yet flavorful vegetarian dish that will impress anyone.

Autumn Pesto Gnocchi with Spinach and Walnuts

This autumn pesto gnocchi features pillowy gnocchi tossed with fresh spinach, toasted walnuts, and a nutty basil-walnut pesto.

Roasted cherry tomatoes add sweetness and depth, balancing the dish perfectly.

Parmesan cheese gives richness while maintaining a light, fresh flavor profile.

It’s a cozy, hearty vegetarian pasta perfect for fall evenings or special occasions.

Ingredients:

• 1 lb potato gnocchi
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1/4 cup walnuts, toasted
• 1/4 cup grated Parmesan cheese
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste
• Optional: red pepper flakes for heat

Instructions:

1. Cook gnocchi according to package instructions and drain.
2. Roast cherry tomatoes at 400°F (200°C) for 15 minutes.
3. In a food processor, combine basil, garlic, walnuts, Parmesan, olive oil, salt, and pepper to make pesto.
4. Blend until smooth.
5. In a large skillet, sauté spinach until wilted.
6. Add roasted cherry tomatoes and cooked gnocchi to the skillet.
7. Toss everything with the prepared pesto until evenly coated.
8. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
9. Serve warm immediately.
10. Garnish with extra Parmesan or walnuts.

Gnocchi and roasted cherry tomatoes create a comforting, flavorful base.

Basil-walnut pesto adds richness and a nutty aroma.

This dish is hearty, fresh, and perfect for autumn meals.

It’s an indulgent yet vegetarian-friendly fall dinner.

Creamy Pumpkin and Sage Lasagna

This creamy pumpkin and sage lasagna layers tender pasta with pumpkin puree, ricotta, and a hint of fresh sage.

Mozzarella and Parmesan create a golden, bubbling top that is rich and comforting.

Nutmeg adds warmth while roasted vegetables bring natural sweetness.

It’s a hearty vegetarian lasagna perfect for fall dinners and holiday gatherings.

Ingredients:

• 9 lasagna noodles, cooked
• 1 1/2 cups pumpkin puree
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella
• 1/4 cup grated Parmesan
• 1 teaspoon fresh sage, chopped
• 1/4 teaspoon nutmeg
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: roasted vegetables for layering

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine pumpkin puree, ricotta, sage, nutmeg, salt, and pepper.
3. Spread a thin layer of pumpkin mixture on the bottom of a baking dish.
4. Layer lasagna noodles over the pumpkin mixture.
5. Spread more pumpkin mixture and add optional roasted vegetables.
6. Repeat layers until all ingredients are used, finishing with pumpkin mixture on top.
7. Sprinkle mozzarella and Parmesan cheese over the top layer.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake for an additional 10 minutes until bubbly and golden.
10. Let cool slightly before serving.

Pumpkin and sage provide warm, earthy flavors.

Cheese adds creaminess and richness, while nutmeg enhances the autumnal taste.

This lasagna is hearty, comforting, and perfect for fall meals.

It’s a satisfying vegetarian dish ideal for family dinners or festive occasions.