Golden Pumpkin Lasagna with Burrata, Crispy Sage, Pecans & Hot Honey

Golden Pumpkin Lasagna with Burrata, Crispy Sage, Pecans & Hot Honey is a cosy, elegant twist on classic lasagna, featuring layers of tender pasta and creamy roasted pumpkin sauce with mozzarella and Parmesan. Roasting the pumpkin first brings out its natural sweetness while garlic, nutmeg, and thyme add warmth and depth.

The finished lasagna is topped with creamy burrata, crisp fried sage, toasted pecans, and a drizzle of hot honey for a delicious combination of savoury, sweet, creamy, and crunchy textures. It is a beautiful centrepiece for a family dinner, autumn gathering, or special weekend meal.

Ingredients

For the Pumpkin Sauce:

• 4 cups pumpkin or butternut squash, peeled and cubed (560 g)
• 2 tbsp olive oil (30 ml)
• 3 cloves garlic, minced (9 g)
• 1 tsp salt (6 g)
• ½ tsp black pepper (1 g)
• ½ tsp ground nutmeg (1 g)
• ½ tsp dried thyme (1 g)
• ½ cup vegetable broth (120 ml)
• ½ cup heavy cream (120 ml)

For the Lasagna:

• 12 lasagna sheets (250 g)
• 2 cups shredded mozzarella (200 g)
• 1 cup grated Parmesan cheese (100 g)
• 8 oz burrata cheese (225 g)

For the Crispy Sage:

• 20 fresh sage leaves (15 g)
• 2 tbsp olive oil (30 ml)
• ¼ tsp salt (1 g)

For the Pecans & Hot Honey:

• ½ cup pecans, roughly chopped (55 g)
• ¼ cup hot honey (85 g)
• 1 tbsp fresh sage, finely chopped (2 g)

For Assembly:

• 1 tbsp olive oil (15 ml)
• ¼ tsp black pepper (0.5 g)

How to Make It

1. Roast the Pumpkin

Preheat the oven to 400°F (200°C). Place the cubed pumpkin or butternut squash on a baking sheet and toss with olive oil, minced garlic, salt, black pepper, nutmeg, and dried thyme. Spread everything into an even layer and roast for 25–30 minutes, or until the pumpkin is very tender and lightly caramelised around the edges.

2. Make the Pumpkin Sauce

Transfer the roasted pumpkin to a blender or food processor. Add the vegetable broth and heavy cream, then blend until completely smooth and creamy. Taste and adjust the seasoning if needed. The sauce should be thick enough to spread easily between the lasagna layers.

3. Prepare the Lasagna Sheets

Cook the lasagna sheets according to the package directions until just tender. Drain well and lay the sheets flat so they do not stick together while you prepare the remaining ingredients.

4. Assemble the Lasagna

Reduce the oven temperature to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with olive oil. Spread a thin layer of pumpkin sauce over the bottom, then arrange a layer of lasagna sheets over the sauce.

Spread more pumpkin sauce over the pasta, followed by mozzarella and Parmesan. Continue layering the lasagna sheets, pumpkin sauce, mozzarella, and Parmesan until the ingredients are used, finishing with pumpkin sauce and the remaining cheeses on top.

5. Bake the Lasagna

Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the lasagna is bubbling and lightly golden around the edges.

6. Make the Crispy Sage

While the lasagna bakes, heat the olive oil in a skillet over medium heat. Add the sage leaves and cook for 1–2 minutes, turning once, until crisp. Transfer the sage to a paper towel and season lightly with salt.

7. Toast the Pecans

Using the same skillet, add the chopped pecans and toast for 2–3 minutes, stirring occasionally, until fragrant. Remove from the heat and set aside.

8. Rest and Finish

Remove the lasagna from the oven and let it rest for 10–15 minutes before serving. Tear the burrata over the top, then scatter with the crispy sage and toasted pecans. Drizzle with hot honey and finish with freshly chopped sage and black pepper.

Why This Recipe Works

The roasted pumpkin sauce gives this lasagna a naturally rich and creamy texture while adding a gentle sweetness that pairs beautifully with savoury Parmesan and mozzarella. Roasting the pumpkin before blending also develops deeper flavour and gives the sauce more character than simply simmering the vegetables.

The toppings make the dish especially memorable. Creamy burrata adds freshness and richness, crispy sage brings a delicate herbal crunch, toasted pecans provide texture, and hot honey adds a sweet-spicy finish that balances the savoury cheese and pumpkin.

Tips for the Best Golden Pumpkin Lasagna

• Roast until tender: Make sure the pumpkin is completely tender before blending so the sauce becomes smooth and creamy.
• Keep the sauce spreadable: Add the vegetable broth gradually if needed to achieve a thick but easy-to-spread consistency.
• Do not overcook the pasta: Cook the lasagna sheets only until just tender because they will continue cooking in the oven.
• Cover before uncovering: Baking under foil first helps the lasagna heat through before the uncovered baking time creates a lightly golden top.
• Rest before slicing: Allowing the lasagna to rest for 10–15 minutes helps the layers settle and makes serving easier.
• Add burrata at the end: Tear the burrata over the warm lasagna just before serving so it stays creamy and fresh.
• Keep the toppings crisp: Add the fried sage and toasted pecans after baking rather than before so they retain their texture.

Serving Suggestions

Serve this pumpkin lasagna warm with the burrata, crispy sage, toasted pecans, and hot honey freshly added. The combination of creamy pasta, roasted pumpkin, melted cheese, crunchy nuts, and sweet-spicy honey makes it satisfying enough to serve as the centrepiece of a meal.

For a complete dinner, pair it with a simple green salad or lightly dressed seasonal vegetables. A little extra Parmesan, freshly chopped sage, or an additional drizzle of hot honey can be added at the table for extra flavour.

Frequently Asked Questions

Can I use butternut squash instead of pumpkin?

Yes. Butternut squash works well in the pumpkin sauce and can be used in the same quantity. Roast it until completely tender before blending.

Can I prepare the pumpkin sauce ahead of time?

Yes. The roasted pumpkin sauce can be prepared ahead and kept refrigerated until you are ready to assemble the lasagna. Bring it back to a spreadable consistency before layering if it has thickened.

Can I assemble the lasagna ahead of time?

Yes. You can assemble the lasagna before baking and keep it covered until you are ready to cook it. Allowing extra time for the dish to warm through may be helpful if it has been thoroughly chilled.

Can I use another cheese instead of burrata?

If burrata is unavailable, you can finish the lasagna with another creamy cheese such as fresh mozzarella. Add it after baking so the topping remains soft and creamy.

How do I keep the sage crispy?

Cook the sage leaves in moderately hot olive oil until they become crisp, then transfer them to paper towel to remove excess oil. Add them to the lasagna immediately before serving.

Can I make the candied-style pecans ahead?

The pecans can be toasted ahead of time and stored in an airtight container once completely cool. Add them just before serving to preserve their crunch.

Nutrition & Timing

Details	Amount
Servings	8
Prep Time	20 minutes
Cook Time	70 minutes
Total Time	90 minutes
Calories	545
Protein	22 g
Carbohydrates	55 g
Fat	28 g
Fiber	6 g
Sugar	13 g
Sodium	680 mg

Final Thoughts

Golden Pumpkin Lasagna brings together everything that makes a comforting baked pasta special, while adding a seasonal combination of roasted pumpkin, creamy cheeses, fragrant sage, crunchy pecans, and hot honey. Each layer is rich and satisfying without losing the sweet and savoury balance of the dish.

For the best presentation, finish the lasagna at the table with torn burrata, crispy sage, toasted pecans, and a final drizzle of hot honey. It makes a beautiful centrepiece for an autumn dinner or a cosy meal shared with family and friends.

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