Pumpkin Sausage Lasagna
A creamy, cheesy lasagna with sausage and pumpkin, perfect for cool fall nights.
Servings
6
Servings
6
Ingredients
Instructions
  1. Add sausage and onions to a large skillet. Cook over medium heat until sausage is browned and cooked through and onions are soft. Add garlic and cook for another 30 seconds until garlic is fragrant.
  2. Stir in broth, pumpkin, nutmeg, and sage. Bring to a simmer and cook until heated through. Taste and season with salt and/or pepper as needed.
  3. Set sauce aside to cool slightly. Meanwhile, combine ricotta, 3 tablespoons Parmesan, and salt and pepper to taste (about 1/4 teaspoon each). If desired, refrigerate sauce and cheese at this point and assemble lasagna the next day.
  4. Assemble the lasagna in an 8×8-inch greased baking pan. Place 1/2 cup pumpkin sauce in the bottom of the pan and top with a layer of noodles. Add 1/3 of the ricotta mixture and spread evenly. Top with 1/3 of the remaining pumpkin sauce, and sprinkle with 1/3 cup (slightly less than a third of the total) mozzarella. Repeat the layers twice, ending with the rest of the mozzarella and the remaining tablespoon of Parmesan.
  5. You can refrigerate or freeze the lasagna at this point before baking. Cover tightly with plastic wrap and refrigerate overnight, or add a layer of foil and freeze up to a month.
  6. Bake at 350 degrees Fahrenheit. If baking immediately, bake for 30-45 minutes until bubbly and browned. If cheese begins to brown too quickly, cover loosely with foil. If refrigerating overnight, remove from refrigerator while preheating oven. Remove plastic wrap and cover loosely with foil. Bake 30-45 minutes. Remove foil and bake another 15-20 minutes until bubbly and cheese is browned. If lasagna has been frozen, thaw in refrigerator overnight, then follow directions for baking refrigerated version.
Recipe Notes
  • Cooked and pureed butternut squash, acorn squash, or sweet potatoes can be substituted for the pumpkin. The sweetness level will vary, so use something you enjoy.
  • Cottage cheese can be swapped for the ricotta.
  • Any hard, sharp cheese can be used in place of the Parmesan.
  • Any good, melting cheese like Provolone or Swiss, can be used instead of or in combination with the mozzarella.
  • Use regular lasagna noodles if desired, but boil them first.
  • Double the recipe and assemble in a 9×13 or lasagna pan.