Recipe Box, Pumpkin Sausage Lasagna
Last Fall I made a Pumpkin Alfredo Ravioli Bake
that was a big hit with my grandsons
so I decided to try a lasagna version
Sausage, ricotta, and Mozzarella cheese are layered
with lasagna noodles and covered with pumpkin Alfredo sauce
All you have to do is brown the sausage
Then cook the pumpkin with the Alfredo sauce,
over low heat, stirring to combine
I used a four cheese Alfredo sauce
and a roasted garlic Alfredo sauce so
additional seasonings wasn’t needed
Put 1/3 of this sauce into the bottom of a large baking dish
Cover with no bake lasagna noodles, breaking to fit
Put 1/2 of the sausage evenly on noodles
and add 1/2 of the ricotta cheese in small spoonfuls
Top with 1/3 of the Mozzarella cheese
Repeat layers and then top with another layer of noodles
Cover with remaining 1/3 sauce
Top with the Parmesan cheese and remaining Mozzarella
Cover baking dish and refrigerate for 4 to 24 hours
Bake covered for 25 minutes,
then uncover and continue to bake for 25 more minutes
or until hot and bubbling, and
Serve it up!
Note: You can also add sauteed baby spinach and/or mushrooms if desired
Pumpkin Sausage Lasagna
Ingredients
- 2 jars, 15 oz. Alfredo sauce*
- 1 can, 15 oz. pumpkin
- No boil lasagna noodles
- 16 oz. Breakfast sausage or Italian sausage
- 15 oz. Ricotta cheese
- 8 oz. grated Mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves**
Instructions
- Put Alfredo sauce and pumpkin in a large saucepan and cook over low heat stirring to combine into a smooth sauce
- Brown sausage and drain on paper towels
- Put 1/3 of sauce into a 8 x 8 baking dish
- Top with a layer of noodles, then 1/2 of the sausage
- Place spoonfuls of 1/2 of the ricotta cheese in dollops around the sausage
- Sprinkle with 1/2 of the Mozzarella
- Repeat layers
- Top with another layer of noodles and cover with the rest of the sauce. Sprinkle with the remaining Mozzarella and Parmesan.
- Cover and refrigerate before baking for 4-24 hours
- Remove casserole from refrigerator 30-60 minutes before baking
- Bake covered at 350 for 25 minutes. Uncover and continue baking for 25 more minutes or until hot and bubbling
- Garnish with sage leaves* if desired
Notes
Enjoy!
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Looks like this could easily become a family favorite.
Thank you Bernadette, it’s a nice change from traditional lasagna~
This looks like comfort food times ten!
Definitely comfort food!
I love pumpkin! This looks like a great comfort meal.
Thank you Angie!
Mmmmm! I would love this! Because of you I made Butternut ravioli last fall. Now I think I will be making this. Yum! Thank you, Jenna!
Thanks Nancy, enjoy!
I love pumpkin anything…add pasta and I am thrilled! This look delicious and a perfect autumn dinner! Wishing you a beautiful autumn day 🍂🧡🍂
Thank you Pam, tis the season to eat pumpkin everything!
what a great use of pumpkin Jenna…sounds yummy for a Fall day.🍁🧡🎃🐿️☢️
Thanks Kari 🙂
Seems like that would be good with the addition of bacon, cheddar cheese and chopped ham.
I take it he liked it or you wouldn’t be posting the recipe. It takes a bit of prep time, but not nearly as much as lasagna where you cook the pasta first. Sounds delicious!
The no boil lasagna noodles makes it a breeze to make!
My family will love this! Pinned! Thank you!
Thanks Laura, I hope you enjoy it!
Oh my, this looks delicious Jenna – and I love the no bake lasagna noodles! Liked and pinned! I hope you are enjoying the autumn weather and thanks for sharing!
Thank you Kim, it’s a nice change up from traditional lasagna. We have been having nice weather, thank you!
Oh Jenna, I would love this dish! I especially love sausage for added flavor. I made a pumpkin chili and am still enjoying it. Happy Halloween 🎃
Thank you Kitty! I’ve made pumpkin chili too, it’s really good~