Everyone’s used to classic lasagna, layer of meat, layer of noodles, layer of sauce etc…

Let’s try something new!

This recipe is with something totally atypical, pumpkin sauce and fresh ricotta cheese!

Try this recipe and you’ll forget about classic lasagna, at least for a while…


Lasagna With Pumpkin Sauce

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Dish
Cuisine American, Italian, Worldwide
Servings 6 servings


For the pumpkin sauce

  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 4 cups pumpkin puree
  • 2 cups half and half
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1 tsp dried basil

For the lasagna

  • 9 lasagna noodles
  • 1 lb ground meat
  • 1/2 tsp dried sage
  • 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 2 cups frozen spinach
  • 12 oz ricotta cheese
  • 8 oz mozzarella cheese shredded


For pumpkin sauce

  • Warm the oil over medium heat and saute the garlic until fragrant and tender, for about 1 minute.
  • Add pumpkin puree, half and half, salt, oregano and basil and cook over low heat for a few minutes to get the flavors going.
  • Set aside.

For the lasagna

  • If you use dry noodles, boil the lasagna noodles according to package instructions. We are always using fresh noodles.
  • Warm oil and brown the meat in a large pan with the sage, oregano, basil, salt and spinach.
  • Mix fried meat and ricotta cheese.
  • Spread a little pumpkin sauce on the bottom of a glass casserole dish. Add lasagna noodles.
  • Add 1/3 of the spinach-ricotta-meat mixture.
  • If you have enough mozzarella, put a layer of it over meat.
  • Top with more pumpkin sauce.
  • Add another layer of lasagna noodles // ricotta mixture // and pumpkin sauce.
  • Finish with the mozzarella.
  • Bake on 425ºF for 35 minutes.



We highly recommend using fresh noodles, it just tastes better.
Keyword Baked, Casserole, Cheese, Cottage Cheese, Kids, Lasagna, Sauce
Tried this recipe?Let us know how it was!