Pumpkin Sausage Lasagna
Indulge in the cozy, comforting flavors of fall with this Pumpkin Sausage Lasagna—a savory twist on the classic Italian dish! This recipe marries tender lasagna noodles with layers of creamy pumpkin béchamel, rich ricotta, and hearty Italian sausage, creating a perfectly balanced dish that's both indulgent and unique. The hint of nutmeg and aromatic dried herbs like basil and oregano elevate the pumpkin purée, while bubbly melted mozzarella and Parmesan add a satisfying golden crust. Whether you're looking for a seasonal dinner centerpiece or a new way to enjoy lasagna, this dish brings autumn's warmth to your table with every luscious bite. Perfect for fall gatherings or cozy weeknight meals, this pumpkin sausage lasagna is sure to impress!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 pound Italian sausage (mild or spicy)
- 4 cloves Garlic cloves, minced
- 15 ounces Ricotta cheese
- 15 ounces Pumpkin purée
- 1 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 2 cups Whole milk
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up into small pieces as it cooks, until fully browned, about 8–10 minutes. Add the minced garlic and cook for 1 more minute. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1–2 minutes, stirring constantly to remove the raw flour taste.
Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens and begins to simmer, about 3–4 minutes.
Stir in the pumpkin purée, nutmeg, dried basil, oregano, salt, and black pepper. Simmer for another 2 minutes, then remove from heat.
In a small bowl, mix the ricotta cheese with half of the grated Parmesan. Set aside.
To assemble the lasagna, spread a thin layer of the pumpkin béchamel sauce on the bottom of the prepared baking dish. Lay 3 lasagna noodles on top.
Spread one-third of the ricotta mixture over the noodles, followed by one-third of the cooked sausage, one-fourth of the mozzarella cheese, and one-fourth of the pumpkin béchamel sauce.
Repeat the layering process (noodles, ricotta, sausage, mozzarella, sauce) two more times.
Finish with 3 more lasagna noodles, the remaining pumpkin béchamel sauce, and sprinkle the remaining mozzarella and Parmesan on top.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and bubbling.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.1 g | 390% | |
| Saturated Fat | 144.2 g | 721% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 951 mg | 317% | |
| Sodium | 8996 mg | 391% | |
| Total Carbohydrate | 629.1 g | 229% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 62.7 g | ||
| Protein | 309.2 g | 618% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 5239 mg | 403% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 4426 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
