Mexican Pumpkin Lasagna

This recipe combines two of my favorite types of food to eat. Italian and Mexican. This take on lasagna combines the smokey, spicy flavor of chipotle peppers, tangy flavor of tomatillos and the slightly sweet flavor of pumpkin together for one amazing dish.

The spiciness level of this lasagna was just right for me. If your heat tolerance is lower or you have kids, you may want to cut back on the amount of chipotle peppers. Me, I say the spicier the better.

I used the Herdez brand of Salsa Verde for the first time with this recipe, and I liked the flavor of it better than some of the other tomatillo based salsas I’ve tried. If you already have a favorite tomatillo salsa, then you can certainly use that instead.

What you will need:

No-boil lasagna sheets ( I used whole-wheat), 1 (15 oz.) can of 100% pure pumpkin, salsa verde (such as Herdez brand) chipotle peppers in adobo sauce, ground cumin, mild cheddar cheese, ricotta cheese ( I used the whole milk kind), can of chopped black olives, a small red onion, fresh garlic, salt, and olive oil.

First, chop the red onion.

Heat a couple of teaspoons of olive oil in a medium sauce pan over medium heat.

Throw in the red onions. Cook for about five minutes, stirring occasionally.

Pour in 1 1/4 cups of the salsa verde ( or tomatillo salsa). Let simmer for about 5-6 minutes.

While that is cooking, prepare the fillings.

Finely chop 3 chipotle peppers (forgot to take a picture). Chipotle peppers can vary in size – you are basically looking to get about two tablespoons of chopped peppers.

Scoop the pumpkin puree into a medium sized bowl. Add in the chopped black olives, one teaspoon of ground cumin, half of the finely chopped chipotle peppers plus 1 tablespoon of adobo sauce.

Grate two cloves of garlic into the bowl (you can just finely mince them if you prefer).

Add 1/2 teaspoon of salt.

Next, add 3/4 cup of the shredded cheddar cheese.

Stir to combine.

In another small bowl, add 1 cup of ricotta cheese ( I used whole milk ricotta because that’s all the store had, but you can use part-skim if you want to), the other half of the chopped chipotle peppers plus one tablespoon of the adobo sauce, and 1/2 teaspoon of ground cumin.

Grate one clove of garlic into the bowl (once again, you can just finely mince them if you prefer).

Next, add in 1/4 cup of shredded cheddar cheese.

Add in 1/2 teaspoon of salt, and stir to combine.

Grab an 8 x 8 baking dish.

Spread a thin layer of the salsa verde (about 1/2 a cup) into the bottom of the dish.

Layer two lasagna sheets over the sauce.

Evenly spread a layer of half the pumpkin mixture.

Place another layer of lasagna sheets on top.

Evenly spread a layer of all the ricotta mixture.

Next, add another layer of lasagna sheets.

Evenly spread the remaining pumpkin mixture on top.

Spread the remaining salsa verde on top.

Top with the rest of the cheddar cheese.

Cover with foil and bake covered for 45 minutes. Remove foil, and bake for an additional 10-15 minutes.

Remove from oven, and let sit for 10-15 minutes before cutting into it. Serves four hungry people.

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Yields 4

Mexican Pumpkin Lasagna

20 mins Prep Time

60 mins Cook Time

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  • 1 ( 15 oz) can of 100% pure pumpkin
  • 6 no-boil lasagna sheets ( I used whole-wheat)
  • 1 1/4 Cup salsa verde (such as Herdez brand), or your favorite tomatillo salsa
  • 2 Cup mild cheddar cheese (grated)
  • 1 small red onion, chopped
  • 1 Cup ricotta cheese ( I used whole milk ricotta, but part skim is fine too)
  • 2 Tablespoon finely chopped chipotle peppers in adobo
  • 2 tbsp of adobo sauce ( from the can of chipotle peppers)
  • 1 (4 oz) can of chopped black olives
  • 3 cloves garlic, grated or finely minced
  • 1 1/2 Teaspoon ground cumin
  • 2 Teaspoon olive oil
  • 1 Teaspoon salt


  1. Preheat oven to 350 degrees. Heat the olive oil in a medium sauce pan over medium-low heat. Add the onion and cook for about five minutes, until translucent. Add the salsa verde and let simmer for 5-6 minutes. Meanwhile, prepare the fillings. In a medium sized bow, place the pumpkin puree, olives, half of the chipotle peppers, 1 tbsp. of adobo sauce, 3/4 cup grated cheddar cheese, 2 cloves of finely minced or grated garlic, one teaspoon of ground cumin, 1/2 tsp salt. Stir to combine. In another small bowl, add the ricotta cheese, 1/4 cup cheddar cheese, 1/2 teaspoon ground cumin, 1 clove garlic, and 1/2 tsp salt. Stir to combine. In the bottom of an 8x8 baking dish, spoon a thin layer (about 1/2 cup) of the salsa verde. Place two lasagna sheets on top of the sauce. Spread half of the pumpkin mixture evenly on top. Place two more lasagna sheets on top. Spread the ricotta mixture evenly on top, and add two more lasagna sheets. Spread the rest of the pumpkin mixture over those. Spoon the remaining salsa verde over the pumpkin mixture, and top the rest of the cheddar cheese. Cover with foil and bake for 45 minutes. Uncover and cook for additional 10-15 minutes. Remove from the oven and let stand for 10-15 minutes before cutting to serve.


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Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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