Why You’ll Love This Recipe
I like how this lasagna brings together comforting flavors in a unique way. The pumpkin makes the sauce creamy and slightly sweet, while the sausage adds richness and spice. With ricotta, mozzarella, and parmesan layered throughout, every bite is cheesy and satisfying. It’s a dish that’s impressive enough for entertaining yet simple enough for a weeknight dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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)
Directions
I preheat the oven to 375°F (190°C) and set aside a square 8×8-inch or 9×9-inch baking dish.
Make the Pumpkin Sauce
In a medium saucepan over medium heat, I melt the butter. I whisk in the flour and cook for 30 seconds, then slowly pour in the milk while whisking until smooth. I let it simmer until thick enough to coat a spoon, then stir in the salt, pepper, nutmeg, and pumpkin. I remove it from the heat.
Make the Filling
In a skillet over medium heat, I cook the sausage until browned, breaking it into pieces. I add the shallot and garlic and cook for 2 minutes. I stir in the red pepper flakes and spinach and cook until wilted, about 3–4 minutes. I remove from the heat and mix in the ricotta, egg, sage, salt, mozzarella, and parmesan.
Assemble the Lasagna
I spread 1/4 cup of sauce in the bottom of the dish. I layer noodles to cover, then half the filling, followed by 1/3 of the sauce. I repeat with another layer of noodles, filling, and sauce. I top with the last noodles, the remaining sauce, and sprinkle with 1 cup mozzarella.
Bake
I cover the dish with foil and bake for 20 minutes. Then I remove the foil and bake another 20 minutes until golden brown on top. I let it cool for 15 minutes before slicing and serving, garnished with parsley if desired.
Servings and Timing
This lasagna serves 8. Prep time is 10 minutes, cooking time is 1 hour, cooling time is 15 minutes, for a total of about 1 hour and 25 minutes.
Variations
Sometimes I swap the sausage for mushrooms to make it vegetarian. I also like using butternut squash puree instead of pumpkin for a different fall flavor. For a spicier version, I use hot Italian sausage and extra red pepper flakes.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. For freezing, I wrap the unbaked lasagna tightly and keep it frozen for up to 2 months. When ready to use, I thaw it overnight, bring it to room temperature for 30 minutes, then bake until heated through at 165°F (74°C). To reheat cooked leftovers, I warm them in the oven at 350°F or use the microwave.
FAQs
Can I make this lasagna ahead of time?
Yes, I assemble it up to a day in advance and refrigerate until baking.
Can I use fresh pumpkin instead of canned?
Yes, I cook and puree fresh pumpkin, just making sure it’s smooth and not watery.
Do I need to cook the noodles first?
No, this recipe uses no-boil lasagna noodles.
Can I use cottage cheese instead of ricotta?
Yes, cottage cheese works as a lighter substitute.
How do I make it vegetarian?
I replace the sausage with mushrooms or extra spinach.
Can I freeze baked lasagna?
Yes, I let it cool completely, then wrap and freeze for up to 2 months.
Can I make this gluten-free?
Yes, I use gluten-free noodles and flour in the sauce.
How do I keep the lasagna from being watery?
I make sure the spinach is well-cooked and drained before adding it to the filling.
What can I serve with this lasagna?
I like pairing it with a fresh green salad or garlic bread.
Can I double the recipe?
Yes, I assemble it in a 13×9-inch pan for a larger crowd, adjusting baking time slightly.
Conclusion
This sausage and pumpkin lasagna is a rich, comforting dish that I love making in the fall. The creamy pumpkin sauce, hearty sausage, and layers of cheese create a meal that feels both special and satisfying. It’s a recipe I turn to when I want a cozy dinner that always impresses.
Sausage and Pumpkin Lasagna Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes (including cooling)
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Description
This sausage and pumpkin lasagna is a cozy, savory twist on the classic, featuring a creamy pumpkin sauce, hearty sausage, spinach, and layers of ricotta, mozzarella, and parmesan. Perfect for fall or anytime you want a comforting, flavorful meal.
Ingredients
Pumpkin Sauce:
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 1/2 cups milk or half and half
1/4 tsp salt
1/4 tsp ground black pepper
Pinch nutmeg
1 cup pumpkin puree (not pie filling)
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 cups spinach, roughly chopped
15 oz ricotta cheese
1 large egg
1/4 tsp dried sage (or 1 tsp fresh minced)
1/4 tsp salt
1 1/2 cups 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, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8 or 9×9-inch baking dish.
- Make the Pumpkin Sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook 30 seconds. Slowly whisk in milk, cooking until thickened. Stir in salt, pepper, nutmeg, and pumpkin. Remove from heat.
- Make the Filling: In a skillet over medium heat, cook sausage until browned. Add shallot and garlic; cook 2 minutes. Stir in red pepper flakes and spinach; cook until wilted, 3–4 minutes. Remove from heat and stir in ricotta, egg, sage, salt, mozzarella, and parmesan.
- Assemble Lasagna: Spread 1/4 cup sauce on bottom of dish. Layer noodles, half the filling, and 1/3 sauce. Repeat with another layer of noodles, filling, and sauce. Top with remaining noodles, sauce, and 1 cup mozzarella.
- Cover with foil and bake 20 minutes. Remove foil and bake another 20 minutes until golden and bubbly.
- Cool 15 minutes before slicing. Garnish with parsley, if desired.
Notes
Swap sausage for mushrooms to make it vegetarian.
Use butternut squash puree instead of pumpkin for a flavor twist.
Hot Italian sausage and extra pepper flakes make it spicier.
Drain spinach well to prevent a watery lasagna.
Can be assembled a day in advance and refrigerated before baking.
Nutrition
- Serving Size: 1 slice (1/8 of lasagna)
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 105mg
