Pumpkin Lasagna

A combination of Pumpkin Bisque, Lasagna Noodles, Italian Sausage, Ground Turkey, Ricotta, Mozzarella, and Sage create this delicious Fall inspired lasagna. You will love how all of these flavors blend together to create a delicious twist on lasagna!

Pumpkin Lasagna made with Pumpkin Bisque

If you are a big fan of Trader Joe’s as I am, you get super excited for their Fall products to come out. One of my favorites is their Pumpkin Bisque and this year I used it as the sauce in my lasagna. I cooked up a combination of Italian sausage and ground turkey and then I mixed in this soup. This becomes the “meat sauce” of the lasagna.

I layered the meat sauce in with layers of no boil lasagna noodles, ricotta, and then a cheese layer made with parmesan and mozzarella. Then I crisped up some sage leaves to add on top.

This lasagna is not overly saucy. If you love a super saucy lasagna, add a cup more of sauce. I find that this recipe has the perfect amount of sauce for me, especially because it is a pumpkin soup. I love the ratio of sauce to savory ingredients like meat and cheese.

Can you make this recipe without Pumpkin Bisque?

My mom is working on a version of this with a homemade pumpkin soup. I will update this recipe as soon as I find out what she did and how it tastes. Pumpkin Bisque is a combination of pumpkin puree, broth, heavy cream, garlic, onion, nutmeg, sage, thyme, and a touch of sweetness. It is a mostly savory soup with just a bit of sweetness.

Many grocery stores make their own version of a Fall inspired pasta sauce. You can use this as well. This recipe is perfect for people who find tomato sauces to be too acidic. My sister is one of these people so she really appreciated this “no tomato sauce” lasagna recipe.

Ingredients

• 1 jars Pumpkin Bisque You can save the remainder for a rainy day
• 1/2 lb Ground Sweet Italian Sausage You can remove it from the casing yourself or buy it already ground
• 1/2 lb Ground Turkey 92% lean. You want some fat in there
• 16 oz Ricotta Cheese
• Egg
• 2 tbsp Parsley chopped
• 8 oz Shredded Mozzarella Cheese
• 6 oz Shredded Parmesan Cheese
• No Boil Lasagna Noodles I used 9 noodles
• Sage Leaves optional
• 1/2 tsp Sea Salt

How to Make Pumpkin Lasagna

• Preheat oven to 375F
• Cook the Ground Sweet Italian Sausage with the Turkey in a pot with 1/4 tsp of sea salt. Once it is browned and full cooked, add half a jar of the Pumpkin Bisque and fully mix together. Let it bubble a little bit and then turn off the heat.
• Combine the Ricotta, egg, chopped parsley, and the remaining 1/4 of the sea salt. mix until full combined
• In a 10.5″ x 7.5″ casserole dish add a thin layer of pumpkin bisque followed by 1/4 of your ricotta mixture.
• Then, lay 3 no boil lasagna noodles in the dish, followed by another layer of the ricotta mixture.
• Next, add 1/2 of the meat mixture plus a little extra pumpkin bisque, followed by some of your shredded parmesan and some of your mozzarella cheese.
• Add another layer of noodles, followed by ricotta, the rest of the meat, remaining pumpkin bisque, and then another layer of cheeses.
• Add your final layer of noodles, ricotta mixture, parmesan, and mozzarella cheese.
• Add aluminum foil on top of the dish and wrap the top of the dish. Bake for 35 minutes, remove the foil, and then bake for another 10 minutes or until the top is brown and melted.
• Let it sit for 25 minutes before you cut into it.

Frying Sage Leaves

• Add olive oil to coat the bottom of a pan and add sage leaves. They will take about 1 minute to crisp up. Then remove from heat and sprinkle with a little salt. Add these on top of the lasagna

If you like this recipe, you may also like:

Pumpkin Cacio e Pepe

Butternut Squash Tacos