Pumpkin Sausage Lasagna

4.67 from 30 votes

Layers of creamy pumpkin sauce and cheesy sausage filling make this lasagna a perfect comfort food for fall or winter. Pumpkin sausage lasagna is the ultimate savory pumpkin dish!

Prep Time10

Cook Time1

Cooling Time15

Total Time1 25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 504kcal

Author: Andrea

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 tsp 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
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. Set an 8x8-inch or a 9x9-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 the 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 1/4 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 1/3 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.

Notes

-To make this 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 remaining recipe steps.

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