This Pumpkin Lasagna has the most delicious, creamy pumpkin Alfredo! All the cozy, fall vibes you’re looking for in a lasagna recipe!
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!
Cozy, Turkey Lasagna with Pumpkin Alfredo
This comforting pumpkin lasagna just screams fall! A creamy pumpkin Alfredo bakes with seasoned ground turkey and of course tons of cheese. We flavored this ground turkey with lots of strong flavors like fresh sage and poultry seasoning so there’s nothing bland about it.
Oh and that super delicious pumpkin Alfredo 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.
Serve this Pumpkin Lasagna for your next family dinner or even on holidays like Thanksgiving instead of cooking a whole turkey. Alongside your Christmas ham is also going to be super tasty, just make it. You’ll love it.
How Do You Make A Pumpkin Lasagna?
Start with two pounds, yep two pounds of ground turkey. We want to taste every layer of this turkey lasagna, not just bits and pieces here and there. Cook the turkey with salt, pepper, poultry seasoning and fresh sage to give it tons of flavor.
Layer the ground turkey into a baking dish with cooked lasagna noodles and a ricotta cheese mixture that consists of seasonings, parmesan cheese and an egg to help keep it all together.
Now it’s time for the delicious pumpkin Alfredo sauce! Use some help from the store and buy your favorite brand of Alfredo sauce. Mix it together with a can of pumpkin puree and the sauce is finished.
That’s right. All you need is two ingredients and you’ll end up with the most creamy, thick, delicious pumpkin Alfredo sauce!
Each layer gets shredded mozzarella and grated parmesan cheese. Of course the cheese make it tastes delicious, but it also helps to keep the lasagna layers in place instead of sliding all over when you go to cut it.
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.
What Side Dishes Go Well With Lasagna?
- Cheesy Garlic Bread
- Escarole Bistro Salad
- Garlic Roasted Broccoli
- Parmesan Roasted Cauliflower
- Roasted Brussels Sprouts
Ingredient Variations For This Lasagna Recipe
While we love the ground turkey option for this lasagna recipe, you can make it with ground chicken or ground beef too. Ground chicken or turkey does give this lasagna a “lighter” feel to it, which we love.
However, lean ground beef would work just fine, too! If using ground beef, make sure that after you brown ground beef you drain any drippings from the pan before continuing.
Looking For More Dinner Ideas?
- Classic Beef Lasagna
- Italian Ciabatta Chicken Sandwich
- Lentil Soup with Ham
- Baked Macaroni and Cheese
- Dad’s Eggplant Parmesan
This 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!
- 1 tablespoon olive oil
- 1 1/2 cups diced onion
- 2 pounds ground turkey
- 2 teaspoons kosher salt
- Fresh black pepper to taste
- 2 teaspoons poultry seasoning
- 2 tablespoons fresh chopped sage
- 2 tablespoon chopped garlic
- 12 lasagna noodles, cooked and drained
- 16 ounces mozzarella cheese, shredded
- 3/4 cup grated parmesan cheese, divided
- 15 ounce can pumpkin puree (nor pumpkin pie filling)
- 15 ounce jar store bought Alfredo sauce
For The Ricotta Filling:
- 2 (15 ounce) ricotta cheese
- 1 egg, beaten
- 1 1/2 teaspoons kosher salt
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped parsley
- 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, if any. 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, 1/2 teaspoon of 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. 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
Keywords: mantitlement, lasagna recipe, turkey lasagna, pumpkin recipes, comfort food recipes, holiday recipes, recipes with ground turkey