With the Holidays on the horizon, entertaining in an inspired kitchen will create the fondest memories!

Entertaining in an inspired kitchen can make the difference between feeling stressed or enjoying yourself with your guests during the holiday season. Sabine Hill cement tile bridges durability with beauty perfect for any hostess kitchen.

"A successful dinner party starts before we even start eating. It starts from the preparation.”

- New York luxury real estate broker, Steve Gold


Wow your guests with this super simple Pumpkin Lasagna recipe! Now, if only the dishes could do themselves….

Pumpkin and Sage Lasagna

A delicious, easy recipe perfect for holiday hosting.
Prep Time30 mins
Cook Time50 mins
Servings: 8 people
Author: Half Baked Harvest


  • 9-by-13-inch baking dish


  • 2 tsp olive oil, plus more for greasing
  • 14 oz 1 can pumpkin puree
  • 2 cups whole milk
  • 2 tsp dried oregano 
  • 2 tsp dried basil
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp crushed red pepper
  • kosher salt & freshly ground pepper to taste
  • 16 oz whole-milk ricotta
  • 2 garlic cloves, grated
  • 1 tbsp chopped fresh sage leaves plus 8 whole leaves
  • 2 tbsp chopped fresh parsley
  • 12 oz 1 box no-boil lasagna
  • 12 oz jar of roasted red peppers drained and chopped
  • 3 cups shredded Fontina
  • 1 cup grated Parmesan
  • 12-16 pieces thinly sliced pepperoni (optional)


  • Preheat oven to 375 degrees Fahrenheit. Grease a 9-by-13-inch baking dish.
  • In a medium bowl, whisk together the pumpkin, milk, oregano, basil, nutmeg, red pepper flakes, and a pinch each of salt and pepper. In a separate medium bowl, combine the ricotta, garlic, chopped sage, and parsley, then season with salt and pepper. 
  • Spread a quarter of the pumpkin sauce (about 1 cup) in the bottom of the prepared baking dish. Add 3 or 4 lasagna sheets, breaking them as needed to fit. It’s okay if they don’t fully cover the sauce. Layer on half of the ricotta mixture, half of the red peppers, then 1 cup of Fontina. Add another quarter of the pumpkin sauce, and place 3 or 4 lasagna noodles on top. Layer on the remaining ricotta mixture, the remaining red peppers, 1 cup of Fontina, and then another quarter of the pumpkin sauce. Add the remaining lasagna and the remaining pumpkin sauce. Sprinkle the remaining 1 cup of Fontina on top, then the Parmesan. Top with pepperoni, if using.
  • In a small bowl, toss the whole sage leaves in 2 teaspoons of olive oil. Arrange on top of the lasagna. 
  • Cover the lasagna with foil and bake for 45 minutes. Increase the oven temp to 425 degrees, remove the foil, and bake until the cheese is bubbling, about 10 minutes more. Let the lasagna stand 10 minutes. Serve. Store any leftovers refrigerated in an airtight container for up to three days. 


Note: If you want to prepare ahead of time, prep the lasagna through step 3 up to two days before serving, then cover it with foil and keep in the fridge. Allow it to sit at room temperature while the oven preheats, then pick up with step 4. 
Reprinted from Half Baked Harvest: Super Simple. Copyright © 2019 by Tieghan Gerard.