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A baking tray with pumpkin lasagna cut into eight slices, with one slice removed and a serving spoon in it
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4.67 from 3 votes

Pumpkin Lasagna with Sausage and Kale

This pumpkin lasagna with sausage and kale is a new twist on an old favorite. With pumpkin cream sauce replacing marina, and a cheesy, gooey layer on top, this will be your new favorite lasagna.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Servings: 8
Author: Julie Chiou

Equipment

Ingredients 

For the Sausage and Kale Mixture:

  • 1 pound (454 g) sweet Italian sausage
  • 8 ounces (227 g) thinly sliced mushrooms
  • 1 small onion diced
  • 3 cups (63 g) finely chopped lacinato kale
  • 2 teaspoons finely minced fresh garlic

For the Ricotta Filling:

  • 15 ounces (425 g) whole milk ricotta
  • ¼ cup (25 g) grated parmesan
  • 2 large eggs
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder

For the Pumpkin Cream Sauce:

  • 15 ounce (425 g) canned pumpkin puree
  • 1 cup (236 ml) heavy cream
  • 1 cup (112 g) shredded mozzarella cheese
  • ¼ cup (25 g) grated parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder

For the Assembly:

  • 1 pound (454 g) lasagna noodles
  • 1 ½ cups (168 g) shredded mozzarella cheese
  • 4 tablespoons (20 g) grated parmesan cheese

Instructions

  • Preheat oven to 375 °F (191 °C)
  • Cook lasagna noodles according to package directions in salted water until al dente. To prevent them from sticking together after draining, fill a large bowl with cool water and add the cooked noodles to the water.
    1 pound lasagna noodles
  • Heat a large skillet to medium and cook the sausage until browned. Add in mushrooms and onion and cook for a few minutes, until onions are translucent. Add in the kale and garlic and continue cooking for 2-3 more minutes, until softened. Remove from heat and set aside.
    1 pound sweet Italian sausage, 8 ounces thinly sliced mushrooms, 1 small onion, 3 cups finely chopped lacinato kale , 2 teaspoons finely minced fresh garlic
  • Whisk together all ingredients for the ricotta filling until smooth.
    15 ounces whole milk ricotta, ¼ cup grated parmesan, 2 large eggs, ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder
  • Add all ingredients for the pumpkin sauce to a small saucepan over medium heat. Whisk well until cheese is melted and sauce is thickened, then remove from heat.
    15 ounce canned pumpkin puree, 1 cup heavy cream, 1 cup shredded mozzarella cheese, 1/4 cup grated parmesan cheese, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon garlic powder
  • To assemble the lasagna, start with a thin layer of pumpkin sauce in a 9x13” pan.
  • Next, add a layer of lasagna noodles, followed by ⅓ of the pumpkin sauce, ½ of the ricotta and ½ of the sausage/kale mixture. Repeat 2x, then finish with a final layer of lasagna noodles, remaining ⅓ of pumpkin sauce, and top with 1 ½ cups shredded mozzarella and ¼ cup parmesan.
    1 1/2 cups shredded mozzarella cheese, 4 tablespoons grated parmesan cheese
  • Bake for 40-45 minutes, until cheese is golden brown. Remove from oven and let cool for at least 20 minutes before slicing.

Nutrition

Serving: 1 slice | Calories: 462 kcal | Carbohydrates: 5 g | Protein: 21 g | Fat: 40 g | Saturated Fat: 20 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 14 g | Trans Fat: 0.004 g | Cholesterol: 153 mg | Sodium: 1102 mg | Potassium: 254 mg | Fiber: 0.3 g | Sugar: 2 g

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