Introduction

This Pumpkin Lasagna is a comforting and delicious twist on traditional Italian lasagna, perfect for fall. Filled with creamy pumpkin, cheese, spinach, and savory chicken apple sausage, it brings warm flavors to your dinner table with ease.

A single square slice of lasagna is placed on a white plate, showing four visible layers: the bottom layer is a thick pale yellow noodle, above it is a beige ground meat mixture, followed by a white creamy cheese layer with spots of dark green spinach, and topped with a golden brown melted cheese crust with bubbly texture. In the background, a larger dish with the remaining lasagna shows the same creamy, cheese-covered top on a wooden table set against a blurred dark backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oven-ready lasagna noodles
2 jars (14.5 ounces each) Three Cheese Alfredo Sauce
28 ounces pure pumpkin
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
32 ounces whole milk ricotta
1 teaspoon garlic salt
1 teaspoon Italian seasoning
2 (12-ounce) packages chicken apple sausage
2 (10-ounce) bags frozen spinach, drained
2 (8-ounce) bags shredded mozzarella

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a bowl, mix one jar of the Alfredo sauce with the pumpkin, brown sugar, and pumpkin pie spice. Set this pumpkin sauce mixture aside.
Step 3: In a separate bowl, combine the ricotta cheese with garlic salt and Italian seasoning. Set aside.
Step 4: Finely chop the chicken apple sausage using a food processor or knife. Set aside.
Step 5: Spread 1 cup of the pumpkin sauce mixture evenly in the bottom of a 9×13 inch baking pan.
Step 6: Arrange three lasagna noodles horizontally across the pan. Break an additional noodle into a three-quarter piece and place it vertically to cover the pan fully.
Step 7: Build three layers in the following order, distributing each ingredient evenly: noodles (arranged as described), ricotta mixture, pumpkin sauce mixture, Alfredo sauce, spinach, shredded mozzarella, and chopped chicken sausage.
Step 8: Cover the pan and bake for 45 minutes. Then remove the cover and bake for an additional 20 minutes until the top is golden and bubbly.
Step 9: Let the lasagna cool before slicing to allow it to set.

Tips & Variations

If you prefer a less saucy lasagna, reduce or omit the second jar of Alfredo sauce.
Fresh spinach can be used instead of frozen; just wilt it lightly before layering.
For a vegetarian version, omit the chicken sausage and add mushrooms or roasted vegetables.
Use a blend of mozzarella and Parmesan for extra cheesy flavor.

Storage

Store leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or rewarm the whole dish covered with foil in a 350°F (175°C) oven until heated through.

How to Serve

A slice of lasagna sits on a simple white plate, showing four main layers: the bottom is a slightly wavy layer of pasta noodles with a light cream color; above it is a thick, textured layer of light brown ground meat mixed with vegetables; the third layer is a creamy white cheese filling with bits of dark green spinach or herbs mixed in; and the top layer is golden melted cheese, bubbling lightly with a few browned spots. In the background, there is a glass baking dish filled with the rest of the lasagna, also showing the same layered texture. The plate rests on a wooden table with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pumpkin lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance. Keep it covered in the refrigerator and bake it just before serving.

Do I need to boil the lasagna noodles before assembling?

No, this recipe uses oven-ready lasagna noodles, so there’s no need to boil them beforehand. They will cook perfectly in the sauce during baking.

Pumpkin Lasagna Recipe

Print Recipe

★★★★★

5 from 66 reviews

This Pumpkin Lasagna is a cozy, fall-inspired dish that combines creamy three-cheese Alfredo sauce, pure pumpkin, seasoned ricotta, spinach, chicken apple sausage, and shredded mozzarella into layers of oven-ready lasagna noodles. Baked to perfection, it offers a saucy, comforting meal perfect for weeknights or family dinners.

Author: Maya
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Sauce Mixture

2 jars (14.5 ounces each) Three Cheese Alfredo Sauce
28 ounces Pure Pumpkin
2 tablespoons Brown Sugar
1 teaspoon Pumpkin Pie Spice

Ricotta Mixture

32 ounces Whole Milk Ricotta Cheese
1 teaspoon Garlic Salt
1 teaspoon Italian Seasoning

Other Ingredients

Oven-Ready Lasagna Noodles (enough to cover three layers with 3 horizontal and 1 vertical noodle per layer, approx. 12-15 noodles)
2 (12 ounces each) packages Chicken Apple Sausage, finely chopped
2 (10 ounces each) bags Frozen Spinach, drained
2 (8 ounces each) bags Shredded Mozzarella Cheese

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
Prepare Pumpkin Sauce Mixture: In a large bowl, combine one jar of the alfredo sauce, pure pumpkin, brown sugar, and pumpkin pie spice. Stir until well blended and set aside.
Prepare Ricotta Mixture: In another bowl, mix the ricotta cheese with garlic salt and Italian seasoning until smooth. Set aside.
Chop Sausage: Finely chop the chicken apple sausage using a food processor or knife for even distribution throughout the lasagna layers.
Assemble Bottom Layer: In a 9×13 inch baking dish, spread 1 cup of the pumpkin sauce mixture evenly on the bottom. Arrange three lasagna noodles horizontally across the pan, then break one noodle into a ¾ piece and place it vertically to cover the pan evenly.
Layer Ingredients: Repeat layering three times: noodles (3 horizontal + ¾ vertical), ricotta mixture, pumpkin sauce mixture, alfredo sauce, spinach, shredded mozzarella, and chopped chicken apple sausage, distributing each layer evenly.
Bake Covered: Cover the assembled lasagna with foil and bake in the preheated oven for 45 minutes to allow flavors to meld and noodles to cook thoroughly.
Bake Uncovered: Remove the foil and continue baking for an additional 20 minutes to brown the top and melt the cheese perfectly.
Cool and Serve: Let the lasagna cool before slicing to help it set and make serving easier. Enjoy your saucy, flavorful pumpkin lasagna.
Optional Sauce Adjustment: If you prefer less sauce, either omit the second jar of Alfredo sauce or use less than called for to reduce the overall sauciness.

Notes

This recipe uses oven-ready lasagna noodles, so no boiling is needed.
Ensure spinach is well-drained to avoid a watery lasagna.
Pumpkin pie spice adds warm autumn flavors; adjust quantity to taste.
Chicken apple sausage adds a savory, slightly sweet element but can be substituted with plain sausage or omitted for vegetarian option.
Allow lasagna to rest after baking for clean slicing.
Store leftovers covered in the refrigerator for up to 3 days.
Frozen leftovers can be reheated in the oven at 350°F until warmed through.

Keywords: Pumpkin Lasagna, Fall Recipes, Comfort Food, Italian, Chicken Sausage, Spinach Lasagna, Autumn Dinner