When we predict of comfort food, we often imagine warm, cheesy dishes like mac and cheese or hearty lasagna. We enjoy this pumpkin lasagna recipe because it has the many comfort food aspects which we love though with a seasonal, fall twist so that it is unique and exciting.
This pumpkin lasagna recipe has all of those gorgeous layers that classic lasagna does. It’s made out of cheese, spinach, pumpkin, sausage, and creamy alfredo sauce. In other words, it’s a divine dish that many of us can’t often get an ample amount of.
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This pumpkin lasagna could be easily vegetarian when you left out the sausage, but we like the additional bit of flavor and heartiness it gives. In this recipe, you’ll use chicken apple sausage, however if you only have Italian sausage or turkey sausage, you have available that instead.
Another aspect to note utilizing this type of pumpkin lasagna may be the alfredo sauce. We incorporate one jar of alfredo sauce because we like to the creamy component but don’t like our lasagna too saucy. If you like your lasagna about the saucier side, add in an extra jar of alfredo sauce to the recipe.
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You could easily prepare this pumpkin lasagna before hand along with inside freezer until you’re all set to cook it. Simply cover the lasagna with a sheet of foil, then placed into the oven to bake whenever you’re prepared to take advantage of the lasagna.
Summary |
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Cook time: 60 minutes Prep time: 20 minutes Idle time: |
Level |
Servings: Unit: MetricUS Imperial |
Ingredients
- oven-ready lasagna noodles
- 14.5 oz alfredo sauce or double for the saucier lasagna
- 28 oz pure pumpkin
- 2 tbsp brown sugar
- 1 tsp pumpkin pie spice
- 32 oz whole milk ricotta
- 1 tsp garlic salt
- 1 tsp Italian seasoning
- 24 oz chicken apple sausage
- 20 oz frozen spinach drained
- 16 oz shredded mozzarella
Instructions
- Preheat the oven to 375
