Sausage and Pumpkin Lasagna Recipe

Sausage and pumpkin lasagna in a baking dish.

4.70 from 33 votes

Sausage and Pumpkin Lasagna Recipe

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.

Prep Time10

Cook Time1

Cooling Time15

Total Time1 25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 575kcal

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 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 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 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, and proceed with the remaining recipe steps.

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.

Nutrition