Sausage and Homemade Béchamel Pumpkin Lasagna

When it comes to pumpkin lasagna, I want mine layered with all that cheesy goodness. It’s the best comfort food to celebrate all those fall flavors.

Lasagna makes an appearance at our dinner table quite often. From my family recipe for Classic Lasagna to this fusion recipe for Buffalo Blue Lasagna Soup… we enjoy Lasagna in all forms! With fall officially here, I wanted to see if pumpkin could fit into the mix… and I’m sure glad I tried it! This turned out so insanely delicious. I can’t wait for you to sink your teeth into it.

WATCH OUR VIDEO ON THE GRAM!

INGREDIENTS FOR PUMPKIN LASAGNA:

I’ve divided the ingredients into sections, as each layer should have its own individual attention before layering.

RICOTTA MIX:

Ricotta Cheese
Egg
Parmesan Cheese
Italian Seasoning
Salt + Pepper

PUMPKIN BÉCHAMEL:

Butter
Flour
Whole Milk
Pumpkin Puree
Nutmeg
Salt + Black Pepper

CHEESES:

Sliced Provolone
Low Moisture Mozzarella

LASAGNA FILLING:

No Boil Lasagna Noodles
Italian Sausage
Yellow Onion
Garlic Cloves

GARNISH:

Parmesan
Italian Parsley
Red Pepper Flakes

Now, when I describe this as cheesy… I MEAN CHEESY! I absolutely love the flavor mixture of slightly nutty provolone + creamy mozzarella. This would make a great side dish to share with the family for Thanksgiving or with your favs for a Friendsgiving potluck! Below are the exact brands I picked up from my local Earth Fare. I always feel good shopping there, as they pledge to only carry foods that are free of added hormones, antibiotics, high fructose corn syrup, artificial sweeteners, preservatives, and colors.

MORE FALL RECIPES YOU’LL SWOON OVER:

High Protein Homemade Mac & Cheese

Tuscan Butter Bean Skillet with Crusty Bread Dippers

Shortcut Italian Wedding Soup

Cheesy Jumbo Lump Crab Hot Spinach Dip

Super Cozy Potato and Leek Soup

White Lasagna Soup with Chicken

Hearty Pasta Bolognese

Cheeseburger Meatloaf

Air Fryer Arancini Balls with Red Pepper Sauce

Cheesy French Onion

Classic Fettuccini Alfredo with Peas and Pancetta

Scratch-Made Cream of Celery

Beef and Mushroom Lasagna Soup

VIEW ALL RECIPES BY CLICKING HERE!

Sausage and Homemade Béchamel Pumpkin Lasagna

Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

When it comes to pumpkin lasagna, I want mine layered with all that cheesy goodness. It's the best comfort food to celebrate fall flavors.

Serves: 12

Ingredients

RICOTTA MIX:

12 oz. Ricotta Cheese
1 Egg
½ Grated Parmesan Cheese
2 tsp. Italian Seasoning
¼ tsp. Salt
¼ tsp. Pepper

CHEESES:

8 oz. Sliced Provolone
16 oz. Low Moisture Mozzarella, grated

PUMPKIN BÉCHAMEL:

4 tbsp. Butter
4 tbsp. Flour
4 cups Whole Milk
15 oz. Pumpkin Puree
¼ tsp. Nutmeg
½ tsp. Salt + ½ tsp. Black Pepper

LASAGNA FILLING:

24 oz. Italian Sausage
1 Yellow Onion, chopped
2 Garlic Cloves, minced
16 oz. No Boil Lasagna Noodles

GARNISH:

Parmesan
Italian Parsley
Red Pepper Flakes, optional

Instructions

Mix together all ingredients for the Ricotta layer. Place in the refrigerator until you’re ready to assemble.
Grate the mozzarella and set aside in the refrigerator.
Melt the butter in a stockpot over medium-high heat. Once melted, whisk-in the flour and continue to whisk for about 2 minutes. Then, whisk in the milk and continue to whisk until combined… about 2 minutes. Next, whisk-in the pumpkin puree, nutmeg, salt, pepper, and turn off the heat.
Add the sausage to a large skillet over medium-high heat. Break apart and sauté until starting to brown. Add the yellow onion, garlic, and continue to sauté until softened. About 5 more minutes.
Spread 1 cup of the pumpkin béchamel sauce in a 9x13 greased casserole dish. Top with 4 lasagna noodles, slightly overlapping. Next layer with ½ ricotta cheese mixture, ½ the sausage, about 1 cup of cheese (I like to alternate layers with the provolone and mozzarella), and then 1 cup pumpkin béchamel sauce. Repeat these layers one more time. Finish with 4 noodles on top, remaining pumpkin béchamel, and remaining cheeses.
Cover with foil that's been sprayed on the interior side with cooking spray, then bake for 45 minutes in a preheated 350F oven.
Remove foil and bake for an additional 15 minutes, or until browned and bubbly. If desired, broil at the end for 2 minutes.
Allow the lasagna to rest for at least 10 - 15 minutes before cutting and serving. Garnish each lasagna slice with parmesan cheese, chopped parsley, and optional red pepper flakes.

NOTES ON THIS RECIPE:

When picking out pumpkin puree, make sure it’s not pumpkin pie mix. The ingredients should be 100% pumpkin.
Depending on your hunger level, this hearty dish can serve up to 16. When I say it’s cheesy… it’s rich and cheesy! Serve alongside a simple salad with my Creamy Italian Dressing to brighten up your plate. Oh, and don’t forget my Homemade Garlic Bread!
Leftovers should be kept in an airtight container, refrigerated, and enjoyed within the next 2 – 3 days. We simply reheat our slices in the microwave but you can also pop them in the oven.

This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!