Savory Pumpkin Lasagna Recipe with Sausage and Kale: A Cozy Fall Dinner

Craving a warm and comforting dish perfect for cool weather? This Pumpkin Lasagna with Sausage and Kale is a decadent and satisfying meal that’s ideal for a cozy weekend dinner. This lasagna recipe is best enjoyed during a leisurely weekend when you want to savor a glass of wine, listen to some relaxing music, and take your time in the kitchen, creating something special.

This Lasagna is Delicious!

For me, spending an afternoon in the kitchen is a true luxury. The noise of the outside world fades away, and I can fully immerse myself in the art of cooking and creating. This Pumpkin Lasagna is incredibly rich and flavorful – truly a bit fancy! While I’m not particularly fond of pumpkin spice, I absolutely adore using pumpkin in savory dishes. If you enjoy savory pumpkin recipes, you might also like my Easy Pumpkin Risotto, Baked Rigatoni with Pumpkin Cream Sauce, and Pumpkin Pizza with Prosciutto and Sage.

This pumpkin lasagna recipe is perfect for entertaining guests as a starter or main course. It’s also a great option for brunch or potlucks. I recommend serving it with a simple Butter Lettuce Green Salad or my Grilled Romaine and Radicchio Caesar Salad, which complement the dish beautifully and create a well-rounded meal.

Ingredients and Substitutions

Let’s explore the key ingredients that make this pumpkin lasagna so special and discuss some possible substitutions.

Lasagna

• Oven-ready lasagna sheets: These are convenient and save time. However, you can certainly use traditional lasagna noodles that require boiling. If using boiled noodles, make sure they are cooked slightly under al dente.
• Italian sausage: Spicy Italian sausage adds a fantastic kick to this recipe. Chicken sausage is another delicious option. For a vegetarian version, omit the sausage entirely and add more greens.
• Kale, finely chopped: Spinach and Swiss chard are excellent alternatives. Be sure to chop them finely for even distribution in the lasagna.
• Fresh mozzarella: This provides a creamy and delicate texture. Freshly shredded part-skim mozzarella is also a suitable substitute.
• Grated Parmigiano Reggiano or Parmesan cheese: Always use freshly grated cheese for the best flavor. Avoid pre-shredded cheese, as it often contains cellulose, which can hinder melting.

Pumpkin Béchamel

This is not a traditional béchamel sauce, but it starts as one and is then infused with pumpkin, Fontina cheese, and aromatic spices. This pumpkin béchamel sauce is so delicious that it can even be enjoyed on its own as a pasta sauce.

• Butter, salted: Salted butter adds flavor and richness to the sauce.
• Extra virgin olive oil: Olive oil contributes to the sauce’s overall flavor and helps sauté the shallots.
• Shallot or finely chopped yellow onion: Shallots offer a delicate, slightly sweet flavor, while yellow onions provide a more pungent taste.
• Dry white wine: Used to deglaze the pan after sautéing the shallots, adding complexity to the sauce. A crisp Sauvignon Blanc or Pinot Grigio works well.
• Flour: Used to thicken the sauce. All-purpose flour is a suitable choice.
• Whole milk: Whole milk creates a rich and creamy sauce. You can use 2% milk for a slightly lighter version.
• Pumpkin puree: I prefer using organic, canned pumpkin puree. Make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.
• Spices: Paprika (not smoked), nutmeg, white pepper, garlic powder, and kosher salt. These spices enhance the pumpkin flavor and add warmth to the sauce.
• Fresh sage leaves: Fresh sage complements the pumpkin beautifully. If fresh sage is unavailable, rubbed sage can be used as a substitute, but I highly recommend using fresh sage if possible.
• Fontina cheese: Fontina cheese melts beautifully and provides a nutty, slightly tangy flavor. Freshly shredded Fontina offers the best flavor.
• Chicken broth: Used to thin the sauce as needed. The sauce tends to thicken as it cools, so keep chicken broth on hand to adjust the consistency.

How to Prepare the Lasagna

This pumpkin lasagna recipe involves several steps, but I’ve organized the recipe for maximum efficiency in the kitchen. Don’t be intimidated – it’s easier than it looks!

• In a large skillet, crumble the Italian sausage and cook over medium heat until browned. Once the sausage is almost cooked through, add the finely chopped kale and a pinch of kosher salt. Continue cooking until the kale is wilted and tender. Drain any excess grease from the sausage and kale mixture and set aside.
• If using oven-ready lasagna noodles, soak them in a small casserole dish filled with warm water until they are softened and pliable. This typically takes about 30 minutes. Keep them submerged in water until you’re ready to assemble the lasagna. Soaking helps prevent the noodles from developing hard, dry edges during baking. If using traditional lasagna noodles, cook them according to the package directions, but drain them a couple of minutes before they are fully cooked. The noodles should be slightly undercooked, as they will continue to cook in the oven. After cooking, separate the noodles to prevent them from sticking together.
• In a separate saucepan, add the extra-virgin olive oil and one tablespoon of butter. Heat over medium heat until the butter is melted and glistening. Add the shallots and sauté for 1-2 minutes, or until they are translucent and softened. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce until almost completely evaporated.
• Add the remaining three tablespoons of butter to the skillet and heat until melted. Stir in the flour to create a roux. Cook the roux, stirring constantly, until it turns golden brown, about 1-2 minutes.
• Gradually whisk in the warm milk, ensuring that there are no lumps.
• Whisk in the pumpkin puree, paprika, nutmeg, white pepper, garlic powder, kosher salt, and fresh sage leaves.
• Add the shredded Fontina cheese and 1/4 cup of the grated Parmesan cheese. Whisk until the cheese is fully melted and the sauce is smooth and creamy. Taste the sauce and adjust the seasoning as needed.
• If the sauce is too thick, thin it out with chicken broth until it reaches the consistency of tomato puree. Keep chicken broth nearby as the sauce cools, as it will continue to thicken. I typically use chicken broth to thin it out as needed.

How to Assemble

Now it’s time to assemble the lasagna! This is where all your hard work comes together to create a beautiful and delicious dish.

Preheat oven to 375℉ (190℃).

This recipe is ideally suited for an 11×8 or 13×9-inch casserole dish. Before assembling, lightly butter the inside of the dish to prevent the lasagna from sticking.

• Spread a thin layer of the pumpkin béchamel sauce evenly across the bottom of the buttered dish.
• Arrange three lasagna noodles over the sauce, overlapping them slightly if necessary to cover the bottom of the dish.
• Spread approximately 1/2 cup of the pumpkin béchamel sauce over the noodles. Sprinkle with some pieces of fresh mozzarella and grated Parmesan cheese (use about a quarter of the total amount of each cheese for this layer).
• Add one-third of the sausage and kale mixture, spreading it evenly over the cheese.
• Dollop spoonfuls of the pumpkin béchamel sauce on top of the sausage and kale mixture. There’s no need to smooth it out completely, as the sauce will liquefy during baking.
• Repeat these layers – noodles, sauce, mozzarella, Parmesan, sausage and kale mixture, and dollops of sauce – until all the noodles are used.
• For the final layer, top the noodles with the remaining pumpkin béchamel sauce, fresh mozzarella, and grated Parmesan cheese. Garnish with fresh sage leaves, either chopped or whole.
• Cover the lasagna with a sheet of parchment paper and then a layer of aluminum foil. This will prevent the cheese from sticking to the foil during baking.

Bake the lasagna for 45 minutes. Then, remove the parchment paper and foil and continue baking for another 15 minutes, or until the top is golden brown and bubbly.

Make Ahead

This pumpkin lasagna is a fantastic dish to prepare in advance, making it perfect for busy weeknights or holiday gatherings. To make it ahead of time, simply assemble the lasagna as directed, allow it to cool completely, cover it tightly with plastic wrap and aluminum foil, and refrigerate it for up to 24 hours. The flavors will meld together beautifully overnight, resulting in an even more delicious lasagna.

When you’re ready to bake the lasagna, remove it from the refrigerator about an hour before baking to allow it to come to room temperature. This will ensure that it cooks evenly. Bake as directed in the recipe.

How to Store and Reheat

If you have any leftover pumpkin lasagna, store it in an airtight container in the refrigerator for up to three days. In fact, this lasagna often tastes even better the next day, as the flavors have had more time to develop and meld together.

To reheat the lasagna, preheat your oven to 350°F (175°C). Cover the lasagna with aluminum foil and bake until thoroughly warmed through, about 20-30 minutes. You can also reheat individual slices in the microwave for a quicker option.

I hope you enjoy this pumpkin lasagna recipe as much as I do. It’s a delicious and comforting dish that’s perfect for any occasion.

Enjoy!

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