Cheesy Pumpkin Lasagna

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Who knew that a can of pumpkin could turn classic lasagna into the perfect fall comfort dinner! We put pumpkin in just about everything once fall rolls around, so naturally, it found its way to another fall pasta dish.

The pumpkin tomato sauce in this lasagna is the fall twist you didn’t know you needed. Layers of warm pumpkin tomato sauce, tender lasagna noodles, creamy ricotta, ground turkey, plenty of herbs, and layers of stringy mozzarella come together in a warm, bubbling pasta dish that’s ready to slice and serve. The pumpkin makes each bite just a little richer and cozier, but it’s also subtle enough that you still get that familiar tomato flavor. 

This recipe is easy enough to make for a weeknight dinner and special enough to serve for a cozy gathering with friends or family this fall. It’s guaranteed to be a new fall favorite. 

Why You’ll Love This Pumpkin Lasagna

• Same familiar flavor with a little extra warmth. We kept true to the traditional lasagna layers of tomato sauce, herbs, ricotta cheese, and noodles. But the addition of the pumpkin adds another layer of warmth to the tomato sauce, so it tastes different enough that it feels new.
• Perfect for a crisp fall evening. The second there’s a chill in the air, we are craving warm comfort foods. And this cheesy pumpkin lasagna is the perfect cozy dish for the fall season. 
• Perfect way to use that can of pumpkin. If you’re anything like us during the fall season, there’s always a can of pumpkin in the pantry. If you’re tired of baking pumpkin sweets, this is a fun way to add pumpkin to a savory dish. 

How to Make This Pumpkin Lasagna, Step By Step

Step 1. Preheat the oven and prep a pot of salted water to boil noodles.

Start by preheating the oven to 400°F so that it is at temperature by the time you have all your layers assembled. 

Next, heat a large pot of salted water for cooking the lasagna noodles. Make sureto add lots of salt to the water. Salted water will give the noodles a chewy texture and some additional flavor. Cook the noodles according to the package instructions until they are al dente. Strain out the water in a colander and set the noodles to the side while you make the other lasagna layers. 

Step 2. Cook ground turkey, onions, and spinach in a skillet.

Heat a large skillet over medium heat and add ground turkey to the pan. Break up the turkey and cook until it’s cooked through. Add chopped onions and garlic to the skillet and cook until they are soft. 

Lastly, add in two cups of spinach. It will look like a lot of spinach to start but will shrivel quickly as it heats up. Once the spinach has wilted, remove the skillet from the heat and set it aside.

Step 3. Make the pumpkin tomato sauce and herby ricotta. 

This pumpkin tomato sauce adds so much cozy flavor to the lasagna. It holds to the traditional lasagna tomato flavor, but the pureed pumpkin adds an extra layer of warmth and coziness to the dish. 

In a medium-sized mixing bowl, whisk together pumpkin puree, milk, a pinch of nutmeg, and tomato paste until it is evenly mixed. 

In a separate mixing bowl, make the herby ricotta mixture. Ricotta, egg, mozzarella, and an herb blend of oregano and thyme are mixed together until combined. This ricotta blend adds a delicious, creamy, slightly fluffy texture to the lasagna layers. 

Step 4. Layer the lasagna in the dish and bake until bubbly. 

Now that you have all the lasagna layers are assembled, it’s time to bake the lasagna layers. Start by spreading a thin layer of pumpkin sauce on the bottom of the dish. This will add some moisture to the bottom of the pan and prevent the noodles from sticking and burning. 

Next, add a layer of noodles. Top the noodles with the creamy ricotta spread, then the ground turkey mixture before finishing with a layer of shredded mozzarella cheese and some more pumpkin sauce. Add another layer of noodles and continue layering until the dish is full. 

You should be able to create 3-4 layers. Top the final layer with pumpkin sauce and a thick blanket of cheese. Bake the lasagna in the oven for about 45 minutes until the layers are cooked through and the cheese ont op is bubbly and browned. 

Let the lasagna set for about 5-10 minutes before slicing and serving. 

Tips for Making Pumpkin Lasagna

• Don’t skip cooking the spinach mixture down. Fresh spinach will release quite a bit of moisture as it cooks, so make sure it wilts completely before removing the skillet from the heat. This will prevent any excess liquid from making the lasagna watery. 
• Spread the layers evenly. Rather than adding large scoops of filling in one pot, spread the pumpkin and ricotta mixture into thin, even layers on top of the noodles. This will ensure that each slice gets a little bit of every texture – the creamy ricotta, savory turkey, and cozy pumpkin sauce.
• Cover the lasagna for the first part of cooking. This will help to keep some steam and moisture in the lasagna. Once you remove the foil topping for the final 20 minutes of cooking, the cheese and noodles on the edge will bake to a golden, bubbly, slightly crispy texture without becoming too dry. 
• Let the lasagna cool before slicing. Just giving 5-10 minutes for the lasagna to rest will allow time for the layers to settle. It will also make it easier to scoop without everything sliding everywhere. 

Storing leftover pumpkin lasagna

Store leftovers in an airtight container or cover the baking dish tightly in plastic wrap. Store in the refrigerator for up to 4 days and reheat individual portions in the microwave until heated through.

More yummy fall recipes to try:

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