This Pumpkin Lasagna has the most delicious, creamy pumpkin sauce! All the cozy, fall vibes you’re looking for in a lasagna recipe with some help from the store.
Whether you’re looking for some fall comfort food, or a holiday meal instead of cooking a whole turkey, this lasagna recipe is for you! Make tons of buttery Garlic Bread and add a homemade Caesar Salad on the side!
Why We Love This Pumpkin Lasagna
This comforting pumpkin lasagna just screams fall! A creamy pumpkin sauce bakes with seasoned ground turkey and of course tons of cheese. We flavored this ground turkey with lots of bold flavors like fresh sage and poultry seasoning so there’s nothing bland about it.
Oh and that super delicious pumpkin cream sauce? Yep there’s a little hack for that, too, so don’t think that you’re going to be at the stove all day cooking.
All in all this lasagna is a cozy, hearty, delightful pasta dish that’s made for fall. We’ve even served this as a side to our roast turkey at Thanksgiving.
How To Make
There are a few steps to getting this pumpkin lasagna in the oven, but we have step by step photos to take you through it. For the complete recipe head to the recipe card at the end of the post.
- Add the onion to a skillet with olive oil and cook for 3-4 minutes until softened, then add the ground turkey to the skillet. Cook the ground turkey, breaking up into smaller pieces. Drain any drippings from the pan. Season the turkey with salt, pepper, poultry seasoning and sage and then stir to combine. Remove the turkey from the heat and set aside.
- Add the pumpkin puree and the jar of Alfredo sauce to a bowl and whisk together to combine, In another bowl, mix together the ricotta cheese, egg, salt, parmesan cheese and parsley.
- Spoon about 1/2 cup of sauce to the bottom of a 9″ x 13″ baking dish. Layer 4 lasagna noodles, overlapping on top of the sauce. Add half of the ricotta cheese mixture on top of the noodles, spreading out to cover the noodles. Place half of the ground turkey filling on top, followed by a 1/3 of the pumpkin Alfredo sauce.
- Add 1/3 of the mozzarella cheese on top of the sauce, along with 1/4 cup of the parmesan cheese. Repeat with another layer of 4 noodles, the rest of the ricotta cheese, the other half of the turkey filling, 1/3 of the sauce, 1/3 of the mozzarella and 1/4 cup of the parmesan cheese.
- Top that layer with 4 more lasagna noodles, the rest of the sauce and the last of the mozzarella and parmesan cheese.
- Cover with non-stick aluminum foil and bake for 20 minutes. Uncover the lasagna and bake for another 20 minutes until the cheese on top is melted.
Can You Make This Lasagna Recipe Ahead Of Time?
Definitely, and you can do it in a couple of different ways. For example, you can make the entire lasagna recipe and then stop right before baking. Wrap it up and place it in your refrigerator for a day or two at the most until you’re ready to cook it.
30 minutes before baking, take the lasagna out of the refrigerator to take the chill off and then bake per the instructions.
Another way to make this pumpkin lasagna ahead of time is to bake it, let it cool completely and then refrigerate until ready. Further, you can cut individual slices and microwave for a quick meal or reheat it in the oven, covered, at 350 until warmed through.
Can You Freeze Lasagna?
Lasagna is perfect for freezing! First, make this turkey lasagna up until the point of cooking. Wrap with plastic and aluminum foil and freeze for up to 3 months. Remove the oven from the day before and let defrost in the refrigerator.
Take the lasagna out of the refrigerator 30 minutes to an hour before cooking and then bake per the instructions. When reheating a frozen lasagna, it might end up slightly drier than if it was cooked originally, so a good idea is to have some extra sauce on hand.
Sides That Go With Lasagna
Lasagna is such a hearty meal in itself, but we do love our sides. Any of these recipe ideas will be delicious.
Looking For More Pasta Recipes?
Pumpkin Lasagna
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeThis Pumpkin Lasagna has the most delicious, creamy sauce! A little help from the store gets this cozy turkey lasagna on the table faster than you might think!
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups diced onion
- 2 tablespoons chopped garlic
- 2 pounds ground turkey
- 2 teaspoons kosher salt
- Fresh black pepper to taste
- 2 tablespoons fresh chopped sage
- 1 teaspoon dried oregano
- 12 lasagna noodles, cooked and drained
- 16 ounces mozzarella cheese, shredded
- 3/4 cup grated parmesan cheese, divided
- 15 ounce can pumpkin puree (not pumpkin pie filling)
- 15 ounce jar store bought Alfredo sauce
For The Ricotta Filling:
- 32 ounce container of ricotta cheese
- 1 egg, beaten
- 1 teaspoon kosher salt
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees.
- Add the oil to a large skillet, 12-13 inches, over medium heat. Add the onion and cook for 3-4 minutes until softened, then add the ground turkey to the skillet. Cook the ground turkey, breaking up into smaller pieces until no pink remains. Drain any drippings from the pan. Season the turkey with salt, pepper, oregano and sage and then stir to combine. Remove the turkey from the heat and set aside.
- Add the pumpkin puree and the jar of Alfredo sauce to a bowl and whisk together to combine, In another bowl, mix together the ricotta cheese, egg, salt, parmesan cheese and parsley.
- Spread 1/2 cup of sauce to the bottom of a 9″ x 13″ baking dish. Layer 4 lasagna noodles, overlapping on top of the sauce. Add half of the ricotta cheese mixture on top of the noodles, spreading out to cover the noodles. Now add half of the ground turkey filling, followed by a 1/3 of the pumpkin Alfredo sauce. Add 1/3 of the mozzarella cheese on top of the sauce, along with 1/4 cup of the parmesan cheese. Repeat with another layer of 4 noodles, the rest of the ricotta cheese, the other half of the turkey filling, 1/3 of the sauce, 1/3 of the mozzarella and 1/4 cup of the parmesan cheese.
- Top that layer with 4 more lasagna noodles, the rest of the sauce and the last of the mozzarella and parmesan cheese.
- Cover with non-stick aluminum foil and bake for 20 minutes. Uncover the lasagna and bake for another 20 minutes until the cheese on top is melted and the lasagna is warmed through.
- Let the lasagna rest for 15 minutes before slicing. Garnish with more chopped parsley if desired and serve.
- Category: Dinner
- Method: Stove Top / Oven
- Cuisine: American
We made this over the weekend and everyone loved it! It was much easier to make than I first thought, the store bought sauce mixed with pumpkin is genius!