Pumpkin Sausage Lasagna

Pumpkin Sausage Lasagna


"Robust in flavor, this hearty entree features a saucy secret. With a unique combination of roasted garlic marinara sauce and pumpkin, the goodness of this festive dish wraps itself around layers of noodles and savory cheeses."
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21 m servings 446 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1059 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. Combine ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.
  3. Heat large, nonstick skillet over medium-high heat. Add sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.
  4. Add pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.
  5. Spread 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour water around edges of lasagna. Cover with foil.
  6. Bake for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.
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  • NOTE: Can substitute BUITONI Refrigerated Marinara Sauce. If this is preferred, add 2 cloves finely chopped garlic when cooking sausage.



I love most things pumpkin, so I had to try this. I wasn't able to find the requested garlic marinara so substituted Ragu bottled marinara and added garlic. I must say that it was actually bett...

Great recipe! I had to substitute a few things. I used 10 noodles instead of 8 in order to fill up the 13x9 pan. I didn't use the recommended sauce, so I addeda TON of minced garlic to the swe...

What surprising flavor! I had to substitute a can of Hunt's Italian Seasoning tomato sauce for the marinara and regular Italian sweet sausage as I didn't have the called for ingredients on hand...

This was a definite crowd pleaser! Like the other reviewer suggested, I added more sauce... about another cup or so because I, too, enjoy a "saucier" lasagna. The leftovers were fantastic as we...

I had this for dinner last night and enjoyed it. I used soy sausage and soy cheese, fat free ricotta and whole wheat/flaxseed noodles. I wasn't able to find the sauce so I added sauted onion and...

This was good. However, it was pretty runny and didn't hold together very well. If I make it again, I will leave out the 1/3 c water.

Amazing taste. I added extra white wine, pumpkin and broth so it would be saucier. I added more Parmesan cheese and mozzarella because I love cheese. The flavors really blended well together and...

This was a definite winner! Served it to company and they gobbled it up! Made a few changes/additions... extra sauce, extra ricotta and Parmesan, extra italian seasoning, fresh oregano, garlic, ...