Creamy Pumpkin Lasagna Recipe | Easy Fall Comfort Food

By Rebecca St.Clair

This creamy pumpkin lasagna recipe is the perfect way to bring the cozy flavours of autumn to your dinner table. The layers of pasta are filled with a rich pumpkin and Italian sausage sauce, creamy ricotta cheese with spinach and fresh sage, and a golden, bubbly topping of mozzarella and Parmesan cheese.

Pumpkin adds a wonderful velvety texture and subtle sweetness to the savoury sauce. The creamy ricotta and spinach filling balances the richness of the sauce, making this homemade pumpkin lasagna a comforting, hearty meal that feels special enough for Sunday supper but is simple enough for a weeknight dinner.

Lasagna is my husband’s all time favourite dinner, so I’m always looking for new ways to adapt this family favourite dinner. This fall inspired pumpkin lasagna was an absolute hit!

Serve it with a fresh green salad and homemade bread for a cozy autumn meal the whole family can enjoy!

What Is Pumpkin Lasagna?

Pumpkin lasagna is a savoury baked pasta dish made with layers of lasagna noodles, pumpkin cream sauce, cheese, and fresh fall herbs. Unlike traditional lasagna, which is usually made with tomato sauce, pumpkin lasagna uses pumpkin to create a creamy, rich sauce with a subtle sweetness.

In this recipe, Italian sausage adds savoury depth, while cream makes the pumpkin sauce smooth and luxurious. A ricotta, spinach, and sage filling adds the perfect fragrant and creamy texture, and mozzarella and Parmesan melt together to create a golden, cheesy top.

This is perfect for those crisp autumn evenings.

Ingredients for Creamy Pumpkin Lasagna

Italian sausage meat: Italian sausage provides savoury flavour and seasoning that pair beautifully with pumpkin. I used mild Italian sausage and the herbs inside complimented this recipe perfectly.

Pumpkin: Pumpkin creates the base of the creamy sauce. Use plain pumpkin purée rather than pumpkin pie filling, which contains added sugar and spices. Homemade pumpkin purée or canned pumpkin purée both work for this recipe. You could also replace the pumpkin in this recipe with another type of winter squash like butternut squash.

Shallot: Shallots have a delicate, slightly sweet flavour that complements pumpkin without overpowering the sauce. A half an onion can be substituted.

Garlic: Fresh garlic adds savoury depth and pairs perfectly with Italian sausage and sage.

Cream: Cream makes the pumpkin sauce smooth, rich, and silky. I used half and half cream but you could also use milk. If you want to skip the cream all together, replace it with vegetable or chicken broth.

Fresh sage: Sage is a classic autumn herb that pairs perfectly with sausage and pumpkin.

Pasta: Lasagna noodles: I used oven-ready lasagna noodles but you can use your favourite type of lasagna noodles. Make sure to following the package instructions for preparation. Some varieties need to be boiled before assembling, while oven-ready noodles are layered directly into the dish. If you want to make your own check out this recipe. Spinach pasta would also look and taste amazing in this recipe!

For the Ricotta and Spinach Filling

Ricotta cheese: Ricotta creates a soft, creamy layer between the noodles. And is a familiar filling for a classic lasagna.

Spinach: Spinach adds bold colour a delicious contrast to the rich pumpkin sauce. Fresh or frozen spinach can be used. If using frozen spinach, thaw it completely and squeeze out as much moisture as possible before mixing it into the filling.

Sage: A little sage in the ricotta mixture carries the autumn flavour throughout the lasagna and complements the pumpkin sauce.

For the Cheesy Topping

Mozzarella cheese: Mozzarella melts beautifully and creates the perfect golden crust.

Parmesan cheese: Parmesan adds a savoury, nutty flavour that balances the creaminess of the pumpkin sauce.

How to Make Creamy Pumpkin Lasagna

1. Cook the Italian Sausage

In a large skillet over medium heat, crumble and cook the Italian sausage meat. Cook until no pink remains and the sausage reaches a safe internal temperature of 160°F (71°C) for ground pork sausage.

2. Make the Creamy Pumpkin Sauce

Move the sausage meat to one side of the pan. Add the chopped shallot to the sausage grease and cook until softened. Stir in the garlic and cook until fragrant.

Stir everything together with the sausage meat and sprinkle in the diced sage.

Remove from the heat and stir in the pumpkin purée and cream, until everything is combined. Season with 1 teaspoon of salt or to your taste.

3. Prepare the Ricotta and Spinach Filling

In a mixing bowl, combine the ricotta cheese, spinach, fresh diced sage, and 1 egg. Mix until combined.

4. Assemble the Lasagna

Spread a thin layer of pumpkin sausage sauce across the bottom of a 9 x9 inch baking dish. Add a layer of lasagna noodles, followed by half of the pumpkin sauce. Place another layer of noodles and the ricotta, spinach mixture. Add the final layer of noodles and the rest of the pumpkin sauce.

Helpful tip: Make sure the noodles are covered with sauce, especially around the edges. Exposed noodles can become dry or tough during baking. If using oven-ready lasagna noodles, keep in mind the noodles with expand as they cook. Leave a little bit of space between each noodle.

5. Bake Until Golden and Bubbly

Bake uncovered in a preheated 350 °F (180 °C) oven for 30 minutes or until the lasagna is heated through, the noodles are tender.

Remove from the oven and sprinkle on the grated mozzarella and parmesan cheese.

Return to the oven and bake at 375 °F (190 °C) for another 15 – 20 minutes or until the cheese is golden and bubbly on top.

For easy serving, allow the lasagna to rest for about 10–15 minutes before cutting. This gives the creamy layers time to settle and slightly set up which makes serving much easier.

Can You Make Pumpkin Lasagna Ahead of Time?

Yes! Creamy pumpkin lasagna is an easy make-ahead dinner.

Assemble the entire lasagna, cover it completely, and refrigerate it for up to 24 hours before baking.

Keep in mind, if baking the lasagna directly from the refrigerator, it will take longer to heat through.

How to Store Leftover Pumpkin Lasagna

Allow leftover lasagna to cool, then transfer leftovers to an airtight container or cover the casserole dish completely.

Refrigerator: Store leftovers for up to 4 days.

Freezer: Freeze in an airtight, freezer-safe container for up to 3 months for best quality.

Reheating: Reheat individual portions in the microwave or in a foil covered oven-safe dish in the oven until heated through. The leftovers should reach 165°F (74°C) when reheated.

Frequently Asked Questions

Can I use canned pumpkin for pumpkin lasagna?

Yes. Plain canned pumpkin purée perfect for this creamy pumpkin lasagna. Be sure to use unsweetened pumpkin purée rather than pumpkin pie filling, which contains sugar and spices.

Does pumpkin lasagna taste sweet?

Pumpkin has a naturally mild sweetness, but this recipe is savoury. Italian sausage, garlic, shallot, sage, ricotta, mozzarella, and Parmesan balance the pumpkin and create a rich, savoury flavour.

Can I make pumpkin lasagna without Italian sausage?

Yes. You can omit the sausage for a vegetarian version. Add vegetable stock in place of cream to give the sauce a creamy consistency.

Can I use frozen spinach?

Yes. Thaw frozen spinach completely and squeeze out as much water as possible before combining it with the ricotta and sage. Removing excess moisture helps keep the lasagna from becoming watery.

What can I use instead of ricotta cheese?

Cottage cheese is my go-to substitute for ricotta.