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Pumpkin, Pancetta and Ricotta Lasagna – Fall Recipe 🎃

This fall meal hits the spot on a cold night!

This super fall meal hits the spot on a cold night. I used oven-ready lasagne to make it quick but you could use homemade or traditional. Cooking the pancetta first is important because you can utilize the pancetta fat to cook the rest of the ingredients which gives it so much flavor. Enjoy this simple 40 minute lasagna recipe this fall with Pinot Grigio to bring out the sage, nutmeg and pumpkin!


  • 12 oz oven ready lasagna
  • 5 oz pancetta, sliced in matchsticks
  • 2 cups chopped baby bella mushrooms
  • 1/2 cup fresh ricotta + more for garnish
  • 15 oz pumpkin puree (canned or fresh)
  • Grated Pecorino Romano cheese for garnish
  • 1 bunch fresh sage
  • 1 sprig fresh rosemary
  • Fresh grated nutmeg for garnish
  • Kosher salt and fresh ground black pepper to taste


  1. Preheat oven to 400 F.
  2. In a pan, cook pancetta until crispy. Note: You do not need to add oil to the pan, there is enough fat in the pancetta and it will not stick. Remove pancetta from the pan with a slotted spoon and place on a few layers of paper towels. Set aside.
  3. Next, fry the sage leaves in the pancetta fat (about 20-30 seconds). Remove and set aside on the paper towels. 
  4. Cook the chopped mushrooms in the pancetta fat next. Season with salt and pepper and add the rosemary. When mushrooms are browned, add back the pancetta and sage as well as the pumpkin puree and ricotta. Stir continuously to combine ingredients and make a thick sauce. Note: You can add a little water or cream if you need to loosen the sauce but it shouldn’t be too runny. 
  5. Using an 9×12 baking dish, lay out a layer of lasagne and top with a layer of the sauce. Next add another layer of lasagne and spread ricotta cheese over with grated nutmeg, black pepper and olive oil. Add another layer of lasagne and spread the top with the rest of the pumpkin sauce. Add one more layer of lasagne on top and spread another layer of ricotta, nutmeg, pepper and olive oil. Garnish with Pecorino. 
  6. Cover dish with aluminum foil and bake for 20 minutes. Remove aluminum foil and bake another 15 minutes or until cheese is browned and bubbly. 

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