Creamy Pumpkin Lasagna with Burrata, Crispy Sage, Candied Walnuts & Hot Honey
Creamy Pumpkin Lasagna with Burrata, Crispy Sage, Candied Walnuts & Hot Honey is a cosy, autumn-inspired twist on classic lasagna, layering tender pasta with creamy pumpkin sauce and a rich ricotta-Parmesan filling. The combination of savoury pumpkin, melted cheese, and warm spices creates a comforting centrepiece that feels both familiar and special.
Finished with creamy burrata, crisp fried sage, crunchy candied walnuts, and a drizzle of hot honey, this lasagna brings together sweet, savoury, creamy, and crunchy elements in every serving. It is an inviting dish for a family dinner, weekend meal, or festive gathering.
Ingredients
For the Pumpkin Sauce:
- 2 tbsp unsalted butter (28 g)
- 1 small yellow onion, finely diced (150 g)
- 3 cloves garlic, minced (9 g)
- 2 cups pumpkin purée (480 g)
- 1 cup heavy cream (240 ml)
- ½ cup vegetable or chicken broth (120 ml)
- ½ tsp ground nutmeg (1 g)
- ½ tsp dried thyme (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Ricotta Filling:
- 15 oz ricotta cheese (425 g)
- 1 large egg (50 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 cup shredded mozzarella cheese (100 g)
- ¼ tsp ground nutmeg (0.5 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Lasagna:
- 12 lasagna noodles (240 g)
- 1 cup shredded mozzarella cheese (100 g)
- ½ cup grated Parmesan cheese (50 g)
- 8 oz burrata cheese (225 g)
For the Crispy Sage:
- 2 tbsp olive oil (30 ml)
- 20 fresh sage leaves (10 g)
For the Candied Walnuts:
- ¾ cup walnut halves, roughly chopped (85 g)
- 2 tbsp maple syrup (40 g)
- 1 tbsp brown sugar (12 g)
- 1 tbsp unsalted butter (14 g)
- ¼ tsp ground cinnamon (0.5 g)
- Pinch of salt
For the Hot Honey:
- ⅓ cup honey (113 g)
- 1–2 tsp hot honey seasoning or crushed red pepper flakes (2–4 g)
- 1 tsp fresh lemon juice (5 ml)
How to Make It
1. Prepare the Pumpkin Sauce
Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish. Melt the butter in a saucepan over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds.
Stir in the pumpkin purée, heavy cream, broth, nutmeg, thyme, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until smooth, creamy, and well combined. Remove from the heat.
2. Cook the Lasagna Noodles
Cook the lasagna noodles according to the package directions until just tender. Drain carefully and lay the noodles flat so they do not stick together while you prepare the remaining components.
3. Make the Ricotta Filling
In a large bowl, combine the ricotta, egg, Parmesan, mozzarella, nutmeg, salt, and black pepper. Mix until creamy and evenly combined, making sure the cheese mixture is smooth enough to spread easily between the layers.
4. Assemble the Lasagna
Spread a thin layer of pumpkin sauce over the bottom of the prepared baking dish. Add a layer of lasagna noodles, followed by some of the ricotta filling, pumpkin sauce, and a little shredded mozzarella. Continue layering until the ingredients are used, finishing with pumpkin sauce, mozzarella, and Parmesan over the top.
5. Bake the Lasagna
Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the lasagna is bubbling and lightly golden on top.
6. Make the Crispy Sage
While the lasagna bakes, heat the olive oil in a skillet over medium heat. Add the fresh sage leaves and fry for 30–60 seconds per side, until crisp. Transfer them to a paper towel-lined plate to drain and keep them crisp.
7. Make the Candied Walnuts
Melt the butter in a small skillet over medium heat. Add the walnuts, maple syrup, brown sugar, cinnamon, and salt. Cook for 3–4 minutes, stirring constantly, until the walnuts are glossy and lightly caramelised. Transfer them to parchment paper and allow them to cool and crisp.
8. Prepare the Hot Honey
Warm the honey gently in a small saucepan or microwave-safe bowl. Stir in the hot honey seasoning or crushed red pepper flakes and fresh lemon juice. Mix until evenly combined.
9. Finish and Serve
Allow the baked lasagna to rest for 10–15 minutes before serving. Tear the burrata over the top, then scatter with the crispy sage and candied walnuts. Drizzle generously with the warm hot honey just before serving.
Why This Recipe Works
This lasagna brings a seasonal twist to a familiar comfort food by replacing a traditional tomato-based sauce with a creamy pumpkin sauce. Pumpkin, nutmeg, thyme, ricotta, Parmesan, and mozzarella create a rich and savoury combination, while the creamy filling gives every layer a soft, satisfying texture.
The toppings make the dish especially memorable. Cool, creamy burrata contrasts with the bubbling lasagna, while crispy sage adds an aromatic savoury note and candied walnuts provide crunch. A final drizzle of hot honey ties everything together with a gentle sweet-and-spicy finish.
Tips for the Best Pumpkin Lasagna
- Keep the sauce creamy: Simmer the pumpkin sauce gently rather than boiling it vigorously to maintain its smooth texture.
- Do not overcook the noodles: Cook them just until tender so they retain enough structure during baking.
- Spread the filling evenly: Use an even layer of ricotta mixture so every portion has a balanced combination of cheese and pumpkin sauce.
- Watch the walnuts closely: The maple syrup and brown sugar can caramelise quickly, so stir constantly while they cook.
- Add the burrata at the end: Tear it over the warm lasagna just before serving for the creamiest finish.
- Rest before slicing: Letting the lasagna sit for 10–15 minutes helps the layers settle and makes serving easier.
- Adjust the heat: Use less crushed red pepper for a milder hot honey or more for a stronger spicy contrast.
Serving Suggestions
Serve this pumpkin lasagna warm as a main course with a simple green salad or lightly dressed seasonal vegetables. The fresh greens help balance the richness of the creamy sauce, cheeses, walnuts, and hot honey.
For a special gathering, serve the lasagna directly from the baking dish with the burrata, crispy sage, candied walnuts, and hot honey added just before bringing it to the table. The contrasting textures and colours make it an inviting centrepiece.
Frequently Asked Questions
Can I use homemade pumpkin purée?
Yes. Homemade pumpkin purée can be used in place of canned pumpkin purée as long as it has a smooth consistency. If the purée is particularly watery, allow some excess moisture to drain before adding it to the sauce.
Can I make this lasagna ahead of time?
Yes. The pumpkin sauce, ricotta filling, candied walnuts, and crispy sage can be prepared ahead of time. For the best texture, keep the walnuts and sage separate and add them after baking.
What can I use instead of burrata?
If burrata is unavailable, fresh mozzarella can be used as a substitute. Soft mozzarella will still provide a creamy cheese topping that works well with the pumpkin and other ingredients.
How do I keep the candied walnuts crunchy?
Transfer the walnuts to parchment paper as soon as they finish cooking and allow them to cool completely before adding them to the lasagna. Keeping them separate until serving helps preserve their crunch.
Can I make the hot honey less spicy?
Yes. Start with 1 teaspoon of hot honey seasoning or crushed red pepper flakes for a milder flavour. You can always add more after tasting the mixture.
Why should the lasagna rest before serving?
A short resting period allows the layers to settle after baking, making the lasagna easier to portion while keeping the creamy filling and pumpkin sauce nicely distributed.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 10 |
| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Resting Time | 10–15 minutes |
| Total Time | Approximately 1 hour 35 minutes |
| Calories | 595 kcal |
| Protein | 23 g |
| Carbohydrates | 55 g |
| Fat | 34 g |
| Fiber | 4 g |
| Sugar | 18 g |
| Sodium | 720 mg |
Final Thoughts
Creamy Pumpkin Lasagna with Burrata, Crispy Sage, Candied Walnuts & Hot Honey is a rich and comforting dish that turns simple seasonal ingredients into something especially inviting. The creamy pumpkin sauce and cheesy layers provide the cosy foundation, while the toppings add contrast with every bite.
With its combination of creamy burrata, crisp sage, caramelised walnuts, and sweet-spicy hot honey, this is a lasagna that feels perfect for autumn dinners and special occasions. Prepare the toppings while the lasagna bakes, then finish everything just before serving for the best texture and flavour.
Print
Creamy Pumpkin Lasagna with Burrata, Crispy Sage, Candied Walnuts & Hot Honey
- Total Time: 1 hour 35 minutes
Description
A cosy autumn-inspired lasagna layered with creamy pumpkin sauce, ricotta, Parmesan, and mozzarella, then finished with creamy burrata, crispy sage, candied walnuts, and a sweet-spicy hot honey drizzle.
Ingredients
For the Pumpkin Sauce:
2 tbsp unsalted butter (28 g)
1 small yellow onion, finely diced (150 g)
3 cloves garlic, minced (9 g)
2 cups pumpkin purée (480 g)
1 cup heavy cream (240 ml)
½ cup vegetable or chicken broth (120 ml)
½ tsp ground nutmeg (1 g)
½ tsp dried thyme (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Ricotta Filling:
15 oz ricotta cheese (425 g)
1 large egg (50 g)
½ cup grated Parmesan cheese (50 g)
1 cup shredded mozzarella cheese (100 g)
¼ tsp ground nutmeg (0.5 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Lasagna:
12 lasagna noodles (240 g)
1 cup shredded mozzarella cheese (100 g)
½ cup grated Parmesan cheese (50 g)
8 oz burrata cheese (225 g)
For the Crispy Sage:
2 tbsp olive oil (30 ml)
20 fresh sage leaves (10 g)
For the Candied Walnuts:
¾ cup walnut halves, roughly chopped (85 g)
2 tbsp maple syrup (40 g)
1 tbsp brown sugar (12 g)
1 tbsp unsalted butter (14 g)
¼ tsp ground cinnamon (0.5 g)
Pinch of salt
For the Hot Honey:
⅓ cup honey (113 g)
1–2 tsp hot honey seasoning or crushed red pepper flakes (2–4 g)
1 tsp fresh lemon juice (5 ml)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish.
2. Melt the butter in a saucepan over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds.
3. Stir in the pumpkin purée, heavy cream, broth, nutmeg, thyme, salt, and black pepper. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until smooth and creamy. Remove from the heat.
4. Cook the lasagna noodles according to the package directions until just tender. Drain carefully and lay the noodles flat so they do not stick together.
5. In a large bowl, combine the ricotta, egg, Parmesan, mozzarella, nutmeg, salt, and black pepper. Mix until creamy and evenly combined.
6. Spread a thin layer of pumpkin sauce over the bottom of the prepared baking dish. Add a layer of lasagna noodles, followed by some of the ricotta filling, pumpkin sauce, and shredded mozzarella. Continue layering until the ingredients are used, finishing with pumpkin sauce, mozzarella, and Parmesan.
7. Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 15–20 minutes, or until bubbling and lightly golden on top.
8. While the lasagna bakes, heat the olive oil in a skillet over medium heat. Add the sage leaves and fry for 30–60 seconds per side, until crisp. Transfer to a paper towel-lined plate.
9. Melt the butter in a small skillet over medium heat. Add the walnuts, maple syrup, brown sugar, cinnamon, and salt. Cook for 3–4 minutes, stirring constantly, until glossy and lightly caramelised. Transfer to parchment paper and allow to cool and crisp.
10. Warm the honey gently in a small saucepan or microwave-safe bowl. Stir in the hot honey seasoning or crushed red pepper flakes and fresh lemon juice.
11. Allow the baked lasagna to rest for 10–15 minutes. Tear the burrata over the top, then scatter with the crispy sage and candied walnuts. Drizzle generously with the warm hot honey just before serving.
Notes
Simmer the pumpkin sauce gently rather than boiling it vigorously to maintain a smooth, creamy texture. Cook the lasagna noodles just until tender so they retain enough structure during baking. Spread the ricotta filling evenly between the layers for a balanced combination of cheese and pumpkin sauce. Watch the walnuts closely because the maple syrup and brown sugar can caramelise quickly. Add the burrata at the end and tear it over the warm lasagna for the creamiest finish. Rest the lasagna for 10–15 minutes after baking to help the layers settle and make serving easier. Use less crushed red pepper for a milder hot honey or more for a stronger spicy contrast. Homemade pumpkin purée can be used instead of canned pumpkin purée. If it is particularly watery, allow excess moisture to drain first. The pumpkin sauce, ricotta filling, candied walnuts, and crispy sage can be prepared ahead of time. Keep the walnuts and sage separate until serving. Fresh mozzarella can be substituted for burrata. Serve with a simple green salad or lightly dressed seasonal vegetables to balance the richness.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
