Simple to make, this recipe shows you how to bring pumpkin into the classic lasagna for an easy fall dish.
Instead of the traditional red sauce, this Pumpkin Sausage Lasagna uses a delicious pumpkin sauce. The pumpkin adds flavor and turns this into a fabulous meal with a surprising taste.
Pretty tasty and hearty, this dish tastes even better the second day as leftovers. Who would have thought that putting pumpkin in a lasagna would make the dish a true keeper?
So full of flavor, this dish will help you put on your winter weight! 🙂
A definite crowd pleaser!
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Pumpkin Sausage Lasagna
This is Katie Lee’s recipe, published on TODAY.
What You’ll Need
- For the sauce: canned pumpkin puree, crushed red pepper, garlic, heavy cream, olive oil, onion, salt and black pepper, sweet Italian sausage, white button mushrooms
- For the filling: cooked kale, eggs, fresh sage, garlic powder, nutmeg, Parmesan, whole milk ricotta, salt and pepper
- For the layers: lasagna noodles, mozzarella and more Parmesan
Time: about 1 hour 15 minutes. It’s a full pan, made for a crowd or for leftovers.
Why It Stands Out
- The pumpkin sauce is rich, mild and a little sweet, a real change from tomato.
- Sausage, sage and nutmeg make it taste like fall, which makes it a good make-ahead dish for a Thanksgiving week or a cold Sunday.
- Good to know: it is a rich dish, with cream, three cheeses and sausage. Serve it with a sharp green salad.
Tips for Pumpkin Lasagna
- Use pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced and will make the sauce taste like dessert.
- Squeeze the kale dry. Wet greens make a watery lasagna.
- Let it rest 15 minutes or so after baking, so the slices hold together.
- Make it ahead: lasagna can be assembled a day early and kept covered in the fridge. Give it extra oven time if it goes in cold.
- Freezing: baked and cooled lasagna freezes well in portions. Thaw it in the fridge overnight before reheating.
Missing Something?
No heavy cream for the sauce? Here is what to use instead of heavy cream, and evaporated milk substitutes work too. Out of eggs for the ricotta filling? See what to use instead of eggs. Got leftover sage? Our guide shows how to store fresh herbs so they last.
More Fall Dinners
Get the full written recipe at TODAY.
Thanks to Katie Lee for this amazing recipe!
Photo at the top: Pumpkin sausage lasagna by Katie Lee on TODAY.
