When we think of comfort food, we often think of warm, cheesy dishes like mac and cheese or hearty lasagna. We love this pumpkin lasagna recipe because it has all those comfort food aspects that we love but with a seasonal, fall twist that makes it unique and exciting.
This pumpkin lasagna recipe has all those gorgeous layers that classic lasagna does. It’s made with cheese, spinach, pumpkin, sausage, and creamy alfredo sauce. Simply put, it’s a divine dish that we can’t seem to get enough of.
This pumpkin lasagna could easily be vegetarian if you left out the sausage, but we like the extra bit of flavor and heartiness it provides. For this recipe, you’ll use chicken apple sausage, but if you only have Italian sausage or turkey sausage, feel free to use that instead.
Another thing to note with this pumpkin lasagna is the alfredo sauce. We add in one jar of alfredo sauce because we like the creamy component but don’t like our lasagna too saucy. If you prefer your lasagna on the saucier side, add in a second jar of alfredo sauce to the recipe.
You can easily prepare this pumpkin lasagna ahead of time and set in the freezer until you’re ready to cook it. Simply cover the lasagna with a sheet of foil, then place in the oven to bake whenever you’re ready to enjoy the lasagna.
Summary |
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Cook time: 60 minutes
Prep time: 20 minutes
Idle time:
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Level
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Servings:
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Ingredients
- oven-ready lasagna noodles
- 14.5 oz alfredo sauce or double for a saucier lasagna
- 28 oz pure pumpkin
- 2 tbsp brown sugar
- 1 tsp pumpkin pie spice
- 32 oz whole milk ricotta
- 1 tsp garlic salt
- 1 tsp Italian seasoning
- 24 oz chicken apple sausage
- 20 oz frozen spinach drained
- 16 oz shredded mozzarella
Instructions
- Preheat the oven to 375°F.
- To a medium bowl, add the alfredo sauce, pumpkin, brown sugar, and pumpkin pie spice. Stir together to combine, then temporarily set aside.
- To a small bowl, add the ricotta, garlic salt, and Italian seasoning. Stir together and set aside.
- Add the chicken sausage to a food processor and pulse until it's finely chopped.
- Begin the lasagna layers by spreading 1 cup of the pumpkin-alfredo mixture throughout the bottom of a 9"x13" pan. Arrange 3 lasagna noodles on top of this sauce, then break a 4th lasagna noodle so that it can fit vertically in the empty spot of the pan.
- Add 1/3 of the ricotta mixture on top, then 1/3 of the remaining pumpkin mixture, 1/3 of the spinach, 1/3 of the mozzarella, then 1/3 of the chicken sausage.
- Add another layer of lasagna noodles before repeating the previous step. Add a final layer of lasagna noodles and the remaining toppings.
- Cover the lasagna with a sheet of foil and bake for 45 minutes. Remove the foil and bake for another 20 minutes uncovered. Let the lasagna cool before slicing into it.
Additional information
Recipe adapted from diningwithalice.com
