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Pumpkin Lasagna Recipe

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★★★★★

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.

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
  2. 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.
  3. Prepare Ricotta Mixture: In another bowl, mix the ricotta cheese with garlic salt and Italian seasoning until smooth. Set aside.
  4. Chop Sausage: Finely chop the chicken apple sausage using a food processor or knife for even distribution throughout the lasagna layers.
  5. 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.
  6. 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.
  7. 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.
  8. Bake Uncovered: Remove the foil and continue baking for an additional 20 minutes to brown the top and melt the cheese perfectly.
  9. Cool and Serve: Let the lasagna cool before slicing to help it set and make serving easier. Enjoy your saucy, flavorful pumpkin lasagna.
  10. 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

Find it online: https://messykitchenmagic.com/pumpkin-lasagna-recipe/