Pumpkin Lasagna
It’s the perfect time for all the fall, cozy meals and this Pumpkin Lasagna is a new favorite for a weeknight dinner. It’s made with simple ingredients and packed with protein too.
This pumpkin lasagna is a cozy twist on a classic comfort food that’s perfect for fall! Layers of tender lasagna noodles, creamy pumpkin sauce, savory sausage, and melty cheese come together for a hearty, flavorful dinner that feels a little different from your usual lasagna. The pumpkin adds a subtle sweetness and extra creaminess to the sauce, while the herbs and cheese balance everything out for the perfect bite.
It’s a great recipe to make for a cozy weeknight dinner or when you’re looking for something comforting to share with family and friends. You can prep it ahead of time, making it an easy option for busy evenings, and the leftovers are just as delicious the next day. If you love classic lasagna but want to switch things up for the season, this pumpkin version is one to add to your fall dinner rotation!
What you need for Pumpkin Lasagna:
Meat, Spinach, Ricotta Filling Ingredients:
- Olive Oil
- White Onion
- Lean Ground Beef or Ground Turkey
- Minced Garlic
- Italian Seasoning
- Salt
- Red Pepper Flakes
- Fresh Spinach
- Ricotta
Pumpkin Cottage Cheese Sauce Ingredients:
- Olive Oil
- Minced Garlic
- Tomato Paste
- Pumpkin Puree
- Salt
- Black Pepper
- Onion Powder
- Paprika
- Milk
- Cornstarch
- Cottage Cheese
- Grated Parmesan
Other Ingredients:
- Oven-Ready Lasagna Noodles (or lasagna noodles pre-cooked)
- Shredded Mozzarella
- Grated Parmesan
Optional Toppings:
- Additional Grated Parmesan
- Fresh Basil, torn or sliced
How to make Pumpkin Lasagna:
Make the meat, spinach, ricotta filling:
- Place a large skillet over medium heat and add the oil. Once heated, add the onion and cook for 3 minutes to lightly soften.
- Add the ground beef and cook until it’s no longer pink (approximately 10 – 12 minutes). Drain the excess grease. Add the garlic, italian seasoning, salt, and red pepper flakes and mix to combine.
- Mix in the spinach and cook until slightly wilted. Remove the pan from the heat and transfer the mixture to a large bowl along with the ricotta. Mix until combined. Set aside.
Make the pumpkin cottage cheese sauce:
- Place a medium saucepan over medium heat. Once heated add the oil and garlic and cook for 2 – 3 minutes or until the garlic is fragrant.Add the tomato paste and cook, stirring often, for approximately 1 minute. Add the canned pumpkin, salt, black pepper, onion powder, and paprika, and mix to combine.
- Switch the heat to low. To prepare your milk slurry, add the cornstarch and 2 tablespoons of milk to a small bowl and mix thoroughly to combine. Add the milk slurry and the remaining milk to the saucepan and whisk to combine. Add the blended cottage cheese and whisk to combine.
- Slowly whisk in the grated parmesan until combined. Remove the sauce from the heat and set aside.
Put it all together:
- Preheat the oven to 375°F. Lightly grease a 9 x 13 inch casserole dish with olive oil or non-stick cooking spray.
- Pour 1 ½ cups of the pumpkin cottage cheese sauce into the bottom of the casserole dish and spread it into an even layer. Place 3 – 4 lasagna noodles into an even layer on top, covering the sauce. Spread half of the meat, spinach, and ricotta mixture into an even layer on top of the lasagna noodles.
- Place another even layer of lasagna noodles on top. Add 1 ½ cups of pumpkin cottage cheese sauce on top of the noodles and spread into an even layer. Add the remaining meat, spinach, and ricotta mixture in an even layer on top of the sauce. Add another even layer of lasagna noodles on top.
- Pour the remaining pumpkin cottage cheese sauce on top of the noodles and spread evenly. Sprinkle the mozzarella and grated parmesan cheese into an even layer on top of the sauce.
How to store your leftover lasagna:
It’s best to store your leftovers in a sealed container in the fridge. I like using these for easy fridge storage!
If you want to switch it up, try doing this instead:
- Use ground beef or ground turkey!
- Pre-cook your lasagna noodles or use oven-ready ones
- Top with fresh basil or parmesan cheese
FAQs:
I used these oven-ready noodles!
It’s best to use a 9×13 casserole dish for this lasagna that can also go in the oven. I used this one which is also great for storing after it is baked.
This can definitely be prepped ahead of time to reheat for lunch or dinner during the week.
If you like this recipe, you may also enjoy this one on One Balanced Life:
- Slow Cooker Lasagna Soup
- One Pan Ground Beef Orzo
- One Pan Chicken Pot Pie Gnocchi
- High Protein Hamburger Helper
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Pumpkin Lasagna
This Pumpkin Lasagna makes for the perfect Fall meal! It's packed with protein and so comforting too.
Ingredients
- Meat, Spinach, Ricotta Filling Ingredients:
- 2 Tablespoons Olive Oil
- ½ White Onion, small diced
- 2 lbs. Lean Ground Beef or Ground Turkey
- 1 ½ Tablespoons Minced Garlic (approximately 4 - 5 garlic cloves)
- 1 ½ Tablespoons Italian Seasoning
- 1 ½ Teaspoons Salt
- 1 Teaspoon Red Pepper Flakes (optional)
- 6 oz. Fresh Spinach, chopped (approximately 5 cups, lightly packed)
- 15 oz. Ricotta
- Pumpkin Cottage Cheese Sauce Ingredients:
- 2 Tablespoons Olive Oil
- 2 Tablespoons Minced Garlic (approximately 6 garlic cloves)
- 1 Tablespoon Tomato Paste
- 1 (15 oz.) Can of Pumpkin Puree
- 1 ½ Teaspoons Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Onion Powder
- 1 Teaspoon Paprika
- 1 Cup Milk
- 1 Tablespoon Cornstarch
- 2 Cups Blended Cottage Cheese (or 16 oz. cottage cheese)
- ⅔ Cup Grated Parmesan
- Other Ingredients:
- 9 - 12 Oven-Ready Lasagna Noodles (or lasagna noodles pre-cooked to package instructions if preferred)
- 1 Cup Shredded Mozzarella
- ⅓ Cup Grated Parmesan
- Optional Toppings:
- Additional Grated Parmesan
- Fresh Basil, torn or sliced
Instructions
- Place a large skillet over medium heat and add the oil. Once heated, add the onion and cook for 3 minutes to lightly soften.
- Add the ground beef and cook until it’s no longer pink (approximately 10 - 12 minutes). Drain the excess grease. Add the garlic, italian seasoning, salt, and red pepper flakes and mix to combine.
- Mix in the spinach and cook until slightly wilted. Remove the pan from the heat and transfer the mixture to a large bowl along with the ricotta. Mix until combined. Set aside.
- Place a medium saucepan over medium heat. Once heated add the oil and garlic and cook for 2 - 3 minutes or until the garlic is fragrant.
- Add the tomato paste and cook, stirring often, for approximately 1 minute. Add the canned pumpkin, salt, black pepper, onion powder, and paprika, and mix to combine.
- Switch the heat to low. To prepare your milk slurry, add the cornstarch and 2 tablespoons of milk to a small bowl and mix thoroughly to combine. Add the milk slurry and the remaining milk to the saucepan and whisk to combine. Add the blended cottage cheese and whisk to combine.
- Slowly whisk in the grated parmesan until combined. Remove the sauce from the heat and set aside.
- Preheat the oven to 375°F. Lightly grease a 9 x 13 inch casserole dish with olive oil or non-stick cooking spray.
- Pour 1 ½ cups of the pumpkin cottage cheese sauce into the bottom of the casserole dish and spread it into an even layer. Place 3 - 4 lasagna noodles into an even layer on top, covering the sauce. Spread half of the meat, spinach, and ricotta mixture into an even layer on top of the lasagna noodles. Place another even layer of lasagna noodles on top. Add 1 ½ cups of pumpkin cottage cheese sauce on top of the noodles and spread into an even layer.
- Add the remaining meat, spinach, and ricotta mixture in an even layer on top of the sauce. Add another even layer of lasagna noodles on top. Pour the remaining pumpkin cottage cheese sauce on top of the noodles and spread evenly. Sprinkle the mozzarella and grated parmesan cheese into an even layer on top of the sauce.
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 35 minutes.
- Remove the foil after baking and bake the lasagna uncovered for another 15 minutes.
Optional: Broil the top of the lasagna for 2 - 5 minutes or until the cheese is slightly crispy and bubbly. Let the lasagna cool at room temperature for 30 minutes before slicing and serving. Top with additional grated parmesan and/or fresh basil. Enjoy!
