Description
A delicious and easy-to-make no-bake pumpkin lasagna that combines layers of creamy pumpkin filling and rich flavors, perfect for fall gatherings.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 12 lasagna noodles (no-boil)
- 1 cup whipped cream
- 1/4 cup chopped pecans (optional)
Instructions
- In a mixing bowl, combine pumpkin puree, ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
- In a 9×13 inch dish, spread a layer of the pumpkin mixture on the bottom.
- Place a layer of no-boil lasagna noodles over the pumpkin mixture.
- Repeat the layers, alternating between the pumpkin mixture and lasagna noodles, until all ingredients are used, finishing with a layer of pumpkin mixture on top.
- Spread whipped cream over the top layer and sprinkle with chopped pecans if desired.
- Cover and refrigerate for at least 4 hours or overnight to set before serving.
Notes
- For a richer flavor, you can add a pinch of nutmeg to the pumpkin mixture.
- This dish can be made a day in advance for better flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: No-Bake Pumpkin Lasagna, Pumpkin Dessert, Fall Recipes, Easy Pumpkin Lasagna