Description
This Sausage and Pumpkin Lasagna is a cozy fall twist on classic lasagna, layered with creamy pumpkin sauce, savory sausage, spinach, ricotta, mozzarella, and Parmesan cheese. It’s rich, comforting, cheesy, and perfect for a satisfying family dinner.
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk or half and half
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch of nutmeg
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 pound ground pork sausage, regular, sage, or Italian sausage
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/8 teaspoon ground red pepper flakes
- 4 cups spinach, roughly chopped
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 teaspoon dried sage or 1 teaspoon freshly minced sage
- 1/4 teaspoon salt
- 1 1/2 cups freshly grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 9 no-boil lasagna noodles
- 1 cup freshly grated mozzarella cheese
- 1 tablespoon freshly chopped parsley, optional
Instructions
- Preheat the oven to 375°F (190°C). Set aside an 8×8-inch or 9×9-inch baking dish.
- In a medium saucepan over medium heat, melt the butter. 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 and cook until thick enough to coat the back of a wooden spoon. Add the salt, black pepper, nutmeg, and pumpkin puree, then whisk until combined. Remove from the heat.
- In a medium non-stick skillet over medium heat, cook the sausage until lightly browned, breaking it into small pieces as it cooks. Add the shallot and garlic and cook for 2 minutes.
- Add the red pepper flakes and spinach. Continue cooking for 3-4 minutes, until the spinach has wilted. Remove from the heat.
- Mix the sausage mixture with the ricotta, egg, sage, salt, 1 1/2 cups mozzarella, and Parmesan until well combined.
- Spread 1/4 cup of pumpkin sauce over the bottom of the prepared baking dish. Arrange the lasagna noodles over the sauce, breaking one if needed to cover the bottom.
- Add half of the filling, then spread 1/3 of the remaining sauce over the filling.
- Repeat with another layer of noodles, filling, and sauce. Finish with the final layer of noodles and the remaining pumpkin sauce.
- Sprinkle the 1 cup of mozzarella cheese evenly over the top.
- Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 20 minutes, or until the top is golden brown.
- Remove from the oven and let the lasagna rest for 15 minutes before slicing. Garnish with fresh parsley if desired.
Notes
- For a meatless version, replace the sausage with 2 cups sliced cremini or baby bella mushrooms. Cook the mushrooms in 3 tablespoons olive oil until deeply browned, then continue with the recipe.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze unbaked lasagna, cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature for 30 minutes before baking.
- For frozen lasagna, increase the baking time slightly and cook until the internal temperature reaches 165°F (74°C).
- Reheat leftovers in a 350°F (175°C) oven until heated through, or use the microwave.
- Use pumpkin puree rather than pumpkin pie filling for the savory pumpkin sauce.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Bake
- Cuisine: American