Pumpkin isn’t just for desserts! Try this Sausage and Pumpkin Lasagna for a savory twist on fall flavors that’s creamy, cheesy, and oh-so-satisfying.
This Sausage and Pumpkin Lasagna recipe is a hearty, autumn-inspired twist on the classic Italian comfort dish. Layers of tender pasta sheets are filled with a creamy pumpkin sauce, savory Italian sausage, and plenty of gooey cheese, creating a perfect balance of sweet, savory, and rich flavors. The pumpkin adds a subtle sweetness and velvety texture that pairs beautifully with the spiced sausage. If you love lasanga and pumpkin you are sure to love this dish!
We love a good lasagna, and this pumpkin version has become a fall favorite! If you’re a lasagna fan, you’ll also enjoy our chicken lasagna and famous lasagna soup!
Table of Contents
Why We Love Pumpkin Lasagna
- Easy to make ahead and reheat, ideal for busy schedules.
- Packed with seasonal flavors, perfect for gatherings.
- Family-friendly and perfect for any fall dinner.
Recipe Ingredients
Pumpkin Purée – Use canned pumpkin purée, not pumpkin pie filling, to get the right texture and flavor without added spices. You can also use homemade purée for a fresher taste.
Ground Pork Sausage – For extra flavor, brown the sausage until crispy edges form.
Mozzarella Cheese – Use freshly shredded mozzarella for the best melt and texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Make it Meatless – Swap the sausage for 2 cups of sliced cremini or baby bella mushrooms. Cook in 3 tablespoons of olive oil until dark brown. Proceed with the remaining recipe steps.
Cheese Variation – We used ricotta, mozzarella, and Parmesan cheeses, but you can always use your favorites, like fontina, gouda, provolone, or cheddar!
How to Make Sausage and Pumpkin Lasagna
Step 1: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Set an 8×8-inch or a 9×9-inch dish or pan aside.
Step 2: In a medium saucepan set over medium heat, add the butter. Once the butter has melted, add the flour and whisk for 30 seconds. Slowly pour in the milk or half and half, whisking continuously until smooth.
Step 3: Bring the mixture to a simmer. Let thicken enough to coat the back of a wooden spoon. Add the salt, pepper, nutmeg, and pumpkin; whisk to combine. Remove from the heat.
Step 4: In a medium non-stick skillet set over medium heat, add the sausage. Cook until lightly browned, breaking it up into small chunks as it cooks. Add the shallot and garlic; cook for 2 minutes. Sprinkle in the red pepper and spinach. Continue cooking until the spinach has wilted, about 3-4 minutes. Remove from the heat. Mix in the ricotta, egg, sage, salt, mozzarella, and parmesan.
Step 5: In the bottom of the pan, add ¼ cup of sauce. Layer noodles so that they completely cover the bottom of the pan (you will most likely use two, then break up the third one). Add half of the filling, then pour ⅓ of the sauce over top.
Step 6: Repeat by adding noodles, then filling, then sauce. Add the final layer of noodles, followed by the remaining sauce over top. Sprinkle the 1 cup of cheese over the sauce.
Step 7: Cover with foil and bake for 20 minutes, then remove the foil and continue baking for an additional 20 minutes or until the top begins to turn golden brown. Remove and allow to sit for 15 minutes before cutting and serving. Garnish with fresh parsley, if desired.
FAQs
Yes, you can prepare the lasagna up to 24 hours before baking. Cover it tightly and store it in the fridge, then increase the cook time by a few minutes when ready to bake.
The possibilities are endless, but some favorites include Orzo Arugula Salad, Italian Pasta Salad, Garlic Parmesan Artisan Bread, and Cheesy Garlic Bread.
Storage Information
STORE Pumpkin Lasagna leftovers in an airtight container in the fridge for up to 3 days. To FREEZE unbaked, cover tightly and store for up to 2 months.
Thaw in the fridge overnight, then let sit at room temperature for 30 minutes before baking. Increase the cooking time slightly, reaching an internal temperature of 165°F (74°C). REHEAT in the oven at 350°F (175°C) until heated through, or use the microwave if preferred.
More Lasagna Recipes to Try
Sausage and Pumpkin Lasagna Recipe
Ingredients
For the Pumpkin Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 1/2 cup milk - or half and half
- 1/4 teaspoon salt
- 1/4 tsp ground black pepper
- pinch nutmeg
- 1 cup pumpkin puree - not pie filling
For the Filling
- 1 lb ground pork sausage - regular, sage, or Italian sausage
- 1 shallot - minced
- 4 cloves garlic - minced
- 1/8 tsp ground red pepper flakes
- 4 cup spinach - roughly chopped
- 15 oz ricotta cheese
- 1 large egg
- 1/4 tsp dried sage - or 1 tsp. freshly minced sage
- 1/4 tsp salt
- 1 1/2 cup mozzarella cheese - freshly grated
- 1/4 cup parmesan cheese - grated
For Layering
- 9 no-boil lasagna noodles
- 1 cup mozzarella cheese - freshly grated
- 1 tbsp parsley - freshly chopped (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Set an 8×8-inch or a 9×9-inch dish or pan aside.
- In a medium saucepan set over medium heat, add the butter. Once the butter has melted, add the flour and whisk for 30 seconds. Slowly pour in the milk or half and half, whisking continuously until smooth.
- Bring the mixture to a simmer. Let thicken enough to coat the back of a wooden spoon. Add the salt, pepper, nutmeg, and pumpkin; whisk to combine. Remove from the heat.
- In a medium non-stick skillet set over medium heat, add the sausage. Cook until lightly browned, breaking it up into small chunks as it cooks. Add the shallot and garlic; cook for 2 minutes. Sprinkle in the red pepper and spinach. Continue cooking until the spinach has wilted, about 3-4 minutes. Remove from the heat. Mix in the ricotta, egg, sage, salt, mozzarella, and parmesan.
- In the bottom of the pan, add ¼ cup of sauce. Layer noodles so that they completely cover the bottom of the pan (you will most likely use two, then break up the third one). Add half of the filling, then pour ⅓ of the sauce over top.
- Repeat by adding noodles, then filling, then sauce. Add the final layer of noodles, followed by the remaining sauce over top. Sprinkle the 1 cup of cheese over the sauce.
- Cover with foil and bake for 20 minutes, then remove the foil and continue baking for an additional 20 minutes or until the top begins to turn golden brown. Remove and allow to sit for 15 minutes before cutting and serving. Garnish with fresh parsley, if desired.
Such a good combination, the pumpkin made it extra smooth and tasty!