This pumpkin and sausage lasagna is what pumpkin dreams are made of! If you are looking for the perfect pumpkin family dinner look no more, this one is sure to make everyone happy!
The pumpkin gets mixed into a creamy sauce that is layer with lasagna, ricotta, sausage and cheese.
Here are a few other pumpkin recipes you may enjoy:
Red Thai Curry With Pumpkin
Pumpkin and Sausage Gumbo
Pumpkin Pot Pie in a Pumpkin with Cheddar Bacon Biscuit Topping
Here is what you will need to make this pumpkin and sausage lasagna: (full printable recipe is below)
Pumpkin cream sauce ingredients
- 4 Tablespoons Butter
- 2 Tablespoons Flour
- 2 Cups Milk
- 1/2 cup Pure Pumpkin Puree
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper
- 1 teaspoon Salt
Ingredients in lasagna
- 1/4 cup Parmesan
- 1 Cup Ricotta Cheese
- 1 Pound Mild Sausage
- 1 1/2 cups Mozzarella
- Sprinkle of Parmesan Cheese
- 1 Package of Lasagna Noodles
Directions
- Preheat oven to 350 F.
- In a sauce pan, add butter and melt then sprinkle flour over butter and stir for about 1 minute. Whisk in milk and pumpkin puree. Add salt, garlic powder and black pepper. Bring to a boil continuously stirring for about 4-5 minutes or until sauce begins to thicken. Once sauce thickens remove from heat and mix in Parmesan cheese.
- Boil Lasagna noodles per package directions so they are al dente.
- Cook Sausage in a pan.
- In a 9 x 13 inch baking dish, Pour a thin layer of the pumpkin cream sauce on the bottom (about 1/4 cup). Lay down a layer of Lasagna noodles. Followed by another thin layer of pumpkin sauce (this time about 1/2 cup). Dot spoonful’s of the ricotta cheese along the layer. Add 1/3 of your cooked sausage. Sprinkle a thin layer of mozzarella cheese. Lay down another layer of noodles and repeat all of the ingredients again. Continue layering until you run out of ingredients or you are a minimum of 1/2 inch from the top of your dish. The top layer should just be noodles followed by sauce, then Mozzarella and a sprinkle of Parmesan cheese.
- Bake for 30 minutes or until the mixture begins to bubble and cheese on top starts to get golden.
Pumpkin and Sausage Lasagna
Creamy pumpkin and sausage lasagna!
Servings: 8 people
Ingredients
- Pumpkin cream sauce
- 4 Tablespoons Butter
- 2 Tablespoons Flour
- 2 Cups Milk
- 1/2 Cup Pure Pumpkin Puree
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon black pepper
- 1 teaspoon Salt
- Lasagna Ingredients
- 1/4 cup Parmesan
- 1 Cup Ricotta Cheese
- 1 Pound Mild Sausage
- 1 1/2 Cups Mozzarella
- Sprinkle of Parmesan Cheese
- 1 Package of Lasagna Noodles
Instructions
- Preheat oven to 350 F. In a sauce pan, add butter and melt then sprinkle flour over butter and stir for about 1 minute. Whisk in milk and pumpkin puree. Add salt, garlic powder and black pepper. Bring to a boil continously stirring for about 4-5 minutes or until sauce begins to thicken. Once sauce thickens remove from heat and mix in Parmesan cheese. Boil Lasagna noodles per package directions so they are al dente. Cook Sausage in a pan. In a 9 x 13 inch baking dish, Pour a thin layer of the pumpkin cream sauce on the bottom (about 1/4 cup). Lay down a layer of Lasagna noodles. Followed by another thin layer of pumpkin sauce (this time about 1/2 cup). Dot spoonfuls of the ricotta cheese along the layer. Add 1/3 of your cooked sausage. Sprinkle a thin layer of mozzarella cheese. Lay down another layer of noodles and repeat all of the ingredients again. Continue layering until you run out of ingredients or you are a minimum of 1/2 inch from the top of your dish. The top layer should just be noodles followed by sauce, then Mozzarella and a sprinkle of Parmesan cheese. Bake for 30 minutes or until the mixture begins to bubble and cheese on top starts to get golden.