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Pumpkin and Sausage Lasagna

Pumpkin and Sausage Lasagna
Pumpkin and Sausage LasagnaTODAY
Cook Time:
35 mins
Prep Time:
40 mins

Chef notes

This is a hearty dish with all the flavors of fall. It's great the first night and leftovers are even better!

Chef's tip: Cook your lasagna noodles for half the amount of time the package recommends so that they don't overcook when you bake. 

Swap ideas: For a lighter lasagna, substitute half-and-half for the heavy cream and turkey sausage for the pork sausage in the sauce, and part-skim ricotta for the full-fat ricotta in the filling.  If you're not into kale, try spinach or Swiss chard.


  • 2 tablespoons olive oil
  • 2 pounds sweet Italian sausage (if links, casings removed)
  • 1 large yellow onion
  • 8 ounces white button mushrooms
  • 3 cloves garlic
  • 1 pinch crushed red pepper
  • 30 ounces canned pumpkin puree
  • cups heavy cream
  • teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • cups whole milk ricotta cheese
  • 1 cup finely grated Parmesan cheese
  • 1 cup chopped cooked kale
  • 2 large eggs
  • 2 tablespoons minced fresh sage
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch ground nutmeg
  • 1 pound lasagna noodles
  • 4 cups shredded mozzarella
  • 1/3 cup finely grated Parmesan cheese



Heat one tablespoon olive oil in a large skillet over medium high heat. Add the sausage and use a wooden spoon to break up the meat as it browns. When the sausage has cooked to golden brown, remove from heat and transfer to a paper towel-lined plate to drain.


Return skillet to medium heat and add the remaining tablespoon of olive oil. Add onions to the pan. Use a wooden spoon to break up any browned bits left on the bottom of the pan. Deglaze the pan with 2 tablespoons of water. Cook until onions are translucent, stirring occasionally, about 8 minutes. Add the mushrooms to the pan and cook about 4 to 5 minutes, until browned. Stir in garlic and a pinch of crushed red pepper and cook about 2 minutes.  Add the sausage back to the pan.  Stir in the canned pumpkin, cream, salt, and pepper.  Remove from heat and set aside. 


In a medium bowl, combine ricotta, 1 cup Parmesan, kale, eggs, sage, garlic powder, salt, pepper, and nutmeg. Stir to combine. Set aside.


In a large pot of salted boiling water, cook lasagna noodles half the amount of time their package recommends. Drain and toss with a drizzle of olive oil to prevent them from sticking together.


Preheat oven to 400 F.


Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon about a cup of sauce into the dish, spreading it to cover the bottom. Make a layer of lasagna noodles over the sauce, then begin layering first with the ricotta mixture, then the sauce, then the mozzarella. Continue layering with the remaining pasta, ricotta, and sauce, finishing with mozzarella on top. Sprinkle with Parmesan. Tap the pan on the counter to force out any air bubbles. Bake 35 minutes. Let rest 15 minutes so it will settle and cut easily.