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Have you ever enjoyed a pumpkin ravioli at a fine dining restaurant? If you have, this Pumpkin Sausage Lasagna recipe is for you! It has the clear taste of pumpkin which is balanced with the sausage and the cheeses. It’s fairly easy to make and it is kid friendly (my toddler gobbled it up).
As with all of my recipes, the nutritional information is listed below. There are 12 servings, with each being 332 calories and 11 grams of fat. Of the fat, only about 5.5 grams are saturated. I used low-fat Italian turkey sausage links, evaporated milk and ricotta cheese and part-skim mozzarella cheese. You can see the full nutritional facts for this recipe at the bottom of this post.
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Pumpkin Sausage Lasagna Steps (full recipe below steps)
Start off by cooking the lasagna noodles according to the package directions. I usually cook a couple extra just in case one of them rips. Also, feel free to use the no-boil lasagna noodles for this recipe. I’m not a fan so it’s just my preference to pre-boil. I’m a fan of preparing my ingredients ahead of time, so I love this ramekins to help organize as you cook.
Remove the casings from the sausage, then add the olive oil to a large skillet and saute the sausage, onions and mushrooms. Just before the sausage is cooked through, add the garlic and 1/4 teaspoon of the salt. Don’t skip the mushrooms in the recipe. I think the earthy taste is an important element for this dish.
Make the sauce by mixing (I used a large whisk) the pumpkin, evaporated milk and the seasonings (including the remaining salt). When it’s finished, the sage will smell pretty strong. That’s OK. It mellows some while it cooks.
Layer as you would any classic lasagna recipe. I use this Pyrex glass dish. Spread 3/4 cup of sauce on the bottom of the dish and then lay 3 noodles down. Add half of the ricotta (I pipe it out from a freezer bag with a hole cut in the corner), 1/3 of the mozzarella and 1/3 of the parmesan cheese. Then add half of the meat mixture. Repeat the layers. End the lasagna with the last 3 noodles, 3/4 cup of the sauce, and the remaining mozzarella and parmesan cheeses. Don’t worry if you don’t use all of the sauce.
Cover with aluminum foil (you might want to spray it with cooking spray) and bake in a 375 degree oven for 50 minutes. Uncover and bake for 10 more minutes. I recommend letting it sit for another 10 minutes before serving. If you make this Pumpkin Sausage Lasagna recipe, will you please rate it and leave me a comment? Thanks!
Pumpkin Sausage Lasagna
Pumpkin Sausage Lasagna
- 9 lasagna noodles cooked
- 1 tbsp extra virgin olive oil
- 1 pound Italian turkey sausage
- 1 small onion chopped
- 1/2 cup mushrooms chopped
- 2 cloves garlic minced
- 1/2 tsp salt divided
- 1 15 oz can pumpkin
- 1 12 oz can evaporated milk
- 1/2 tsp sage
- 1 tbsp Italian seasoning
- dash pepper
- 15 oz low-fat ricotta cheese
- 2 cups part-skim mozzarella cheese shredded
- 1/3 cup parmesan cheese shredded
- Cook lasagna noodles according to package directions. Drain.
- While lasagna cooks, add olive oil to a large skillet. Saute sausage, onion, and mushrooms. When sausage is almost cooked, add the garlic and 1/4 teaspoon salt. Saute for another 5 minutes. Set aside.
- In a medium bowl, combine pumpkin, evaporated milk, sage, Italian seasonings, 1/4 teaspoon salt and a dash of pepper.
- In a 11 x 7 inch baking dish, spread 3/4 cup of the pumpkin sauce on the bottom. Add 3 lasagna noodles, 1/2 of the ricotta, 1/3 of the mozzarella, 1/3 of the parmesan, 1/2 of the sliced tomatoes and 1/2 of the sausage mixture. Repeat layers. Finish with a final layer of noodles, 3/4 cup of sauce, remaining mozzarella and parmesan cheeses.
- Cover and bake at 375 degrees for 50 minutes. Uncover and bake for another 10 minutes.