Pumpkin Lasagna Recipe

This Pumpkin Lasagna is probably 2 months too late for pumpkin spice season. But if you’re ever stuck without power for weeks in a hurricane, it’ll sure come handy when it’s thawing in your freezer.

PREP TIME

1 hr 15 mins

COOK TIME

1 hr 10 mins

SERVINGS

Ingredients

1 head of garlic, roasted
Olive oil
(2) 15 oz cans pumpkin purée
1/2 cup chicken stock
1/4 tsp nutmeg
1/4 tsp cayenne pepper
1 tsp ginger powder
16 oz lasagna pasta
(2) 11 oz packs Al Fresco apple chicken sausage
1 onion, diced
5 Tbsp butter, divided
4-5 large sage leaves
1.5 cups heavy cream
1.5 cups freshly grated Parmesan, divided
1/4 cup reserved pasta water

15 oz whole milk ricotta
1 egg
1 tsp garlic powder
Salt, to taste
Pepper, to taste
2.5 cups freshly grated carrot
16 oz freshly shredded mozzarella
10 oz baby spinach, sautéed
Pepitas, for garnish

A serving of Pumpkin Lasagna on a white plate with the remaining pan of lasagna behind it

COOKING INSTRUCTIONS:
Pumpkin Lasagna

Preheat oven to 400ºF.
Slice off tops of garlic (just enough to expose the ends of the cloves). Place in aluminum foil and drizzle exposed end with olive oil. Wrap foil around garlic head then roast for 1 hour. Remove from oven and set aside to let cool.
Bring a large pot of water to boil. Cook lasagna pasta according to package instructions. Reserve 1/4 cup pasta water and set aside. Drain pasta then set aside. Lightly oil pasta to ensure it doesn’t stick together while it sits.
Remove skin from chicken sausage. In a large pan over medium-high heat, add 1 Tbsp olive oil and sausage. Using spatula, crumble sausage while it cooks until desired brownness. Remove from pan and set aside.
In same large pan, melt 3 Tbsp butter then add onions and cook until tender and caramelized. Remove from pan and set aside.
In a medium bowl, add pumpkin, roasted garlic (skin removed), caramelized onions, chicken stock, nutmeg, and cayenne. Using an immersion blender, blend until smooth and sauce-like.
Melt 2 Tbsp butter in same large pan. Add sage and crisp lightly. Whisk in pumpkin mixture and heavy cream until well-combined. Bring to a light simmer. Whisk in reserved 1/4 cup pasta water. Stir in 1/2 cup Parmesan. Salt and pepper to taste. Remove from pan and set aside.
Preheat oven to 350ºF.
In a large bowl, combine ricotta, 1/2 cup Parmesan, egg, garlic powder, salt, and pepper. Mix until well-integrated. Set aside.
In a 13×9″ pan, add a thin layer of pumpkin cream sauce. Arrange 4 pieces of pasta to form a complete layer. Spread half of ricotta mixture evenly over pasta. Top with 1/3 each of spinach, carrots, sausage, pumpkin cream sauce, then mozzarella. Repeat layers with pasta, remaining half of ricotta mixture, and another 1/3 each of spinach, sausage, pumpkin cream sauce, then mozzarella. Top with another layer of pasta, then then last 1/3 of spinach, sausage, pumpkin cream sauce, and mozzarella. Top with 1/2 cup Parmesan.
Place baking pan on top of baking sheet to prevent spills. Bake covered at 350ºF for 40 mins. Remove cover, then raise temperature to 375ºF and bake for another 30 mins, or until heated through and bubbling throughout.
Remove from oven and let set for at least 10 mins. Garnish with pepitas, then slice and serve. Enjoy!