Pumpkin Lasagna

Everybody is getting ready for Thanksgiving Day here in the U.S., but not me. I have never made a Thanksgiving dinner before and this year I won’t start. We are invited to Jon’s mom’s house (like every year) for dinner and even though I always offer to bring something, she always refuses. That’s because she makes so much food that she really doesn’t need anymore. I am fine with that, while the rest of the country goes crazy cooking I can take a small break and relax, right?

But I still felt like I needed to make something related to this holiday for my blog. That’s why I made this pumpkin lasagna and wanted to share it with all of you in case you don’t have your T-Day menu yet or are looking for something different:

Pumpkin lasagna
Makes 8-10 servings

For this recipe you will need:

  • 1 lb cooked lasagna noodles
  • 1 TBSP olive oil
  • 1 medium onion, chopped
  • 4-6 garlic cloves, chopped
  • 1 lb spicy Italian sausage
  • 1 large zucchini, cubed
  • 1 cup red wine
  • 1 28oz can tomato sauce
  • 1 lb ricotta cheese
  • 1 cup Romano cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 2 eggs
  • 1 1/2 cups pumpkin puree
  • salt, pepper and spices to taste


  1. In a large heavy skillet saute onion and garlic on the olive oil until translucent. Add sausage and cook until brown. Add zucchini and let it cook for 5 more minutes. Set aside.
  2. In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat. Adjust seasoning if necessary and add more spices to your liking. (I usually add dry oregano, basil, and parsley). Reduce heat to low, cover and let it simmer for 15 minutes. Stir constantly.
  3. In a large bowl prepare the filling mixing together the ricotta, mozzarella and Romano cheeses. Add eggs, pumpkin puree and salt and pepper to taste. Mix very well. You might add more spices to the filling if you want (I added 2 tsps of cinnamon and it gave it an amazing flavor).
  4. Pre-heat oven to 350°F.
  5. Build your lasagna in a big (9″x12″) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling. Add another layer of pasta, sauce, the rest of the sausage and the filling. Finish with a layer of pasta and a layer of sauce. Sprinkle some mozzarella cheese on top and bake for 25 minutes.
  6. Serve hot and enjoy.

There you have it, a lasagna that could make it to any Thanksgiving dinner, right?

¡Buen provecho and happy turkey day!

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  • Very inventive. Without the sausage would be great for Vegetarians. I like this.

  • This looks fantastic! I’ve never cooked a Thanksgiving Dinner either – I’ve been to a few though and really enjoyed the meal!

  • Very creative Ben and you’re lucky to avoid making a huge Thanksgiving dinner. I agree, this would be a nice extra to bring to John’s mom’s place.

  • Way to go to keep the pumpkin theme happening Ben. Happy Thanksgiving to you both:D

  • This is very creative Ben. Happy Thanksgiving. I don’t know if you read the post at BloggerAid but I got the books you sent me today. Thanks Ben.

  • I left you a message before but I don’t see if posted. Hope you don’t get it twice. Very creative recipe Ben and Happy Thanksgiving. I got the books you sent me today. Thanks a lot.

  • Mmmmm…a great variation on lasagna Ben. I love the addition of the sausage and of course he pumpkin. Have a great Thanksgiving.

  • Hello Ben! That is an awesome version of lasagna! I can see that appearing at my dinner table. Thanks for sharing with PPN!!!

  • Happy Thanksgiving and thanks for sharing this non traditional pasta treat with the rest of us Presto Pasta Night lovers.

  • That’s thinking outside the box! I’m just loving it…but not today. Today I’m looking forward to turkey and ALL the fixings. It’s my favorite meal of the year and one you should try sometime. You’re so creative…I bet your Thanksgiving dinner would be awesome! Sounds like a challenge, doesn’t it?

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