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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  • Happy Thanksgiving… Enjoy your relaxed celebration… 🙂

  • This pumpkin lasagna sounds really tasty and looks great!

  • Yum, Ben. This rocks! Hope you and John’s family had a lovely Thanksgiving!

  • Yummy! I’ve also been batting around the idea of a squash lasagna, it seems like such a perfect flavor fit

  • Ben, delicioso y facil. Good job my friend. My kind of recipe.

  • It is not everyday that friends and family wants to cook for us foodies, so if the opportunity presents itself, you’d better grab it!!!!!

    I think the lasagna is very interesting and inventive!!!!

  • Your recipe makes me wish we would celebrate Thanksgiving here but then again I don’t necessarily need an official holiday to make your lasagna, right? It looks delicious and I love how nice it holds together, I suspect that was quite a challenge but it turned out gorgeous!
    Thanks for sharing it with the Original Recipes Round-Up and hope you and Jon had a great second day of Thanksgiving 🙂

  • Ben this is fabulous. So different and mighty attractive.

  • Oh, hi. You must have read my mind. THIS LOOKS AMAZING. I’m holding off on it until next year though since I need to go on a pumpkin detox. However, this WILL be made!!!!!!


  • your blog is very good..

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