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This savory Pumpkin Lasagna is creamy, cheesy, lightly spiced, and baked until bubbling and golden on top! A smoky bacon and Italian sausage tomato sauce and silky pumpkin béchamel with layers of mozzarella and Gruyère for the ultimate cheese pull! The pumpkin adds the perfect cozy richness without making your dinner taste like pie – because absolutely not! One look at those saucy, cheesy layers and whew…go ahead and plan for seconds.
For more cozy pasta recipes, try my Lasagna alla Bolognese, Chicken Alfredo Lasagna, or Sausage Lasagna next.
Why You’ll Love This Pumpkin Lasagna
- The ultimate fall comfort food: This pumpkin lasagna has all the saucy, cheesy comfort of the classic, but the savory fall twist makes it memorable enough for Sunday dinner, Thanksgiving, or anytime you’re trying to show off a little.
- That texture is everything. You get tender pasta and creamy sauce underneath, plus bubbling cheese, crisp edges, and those golden-brown spots everyone tries to claim first.
- Savory, not sweet: the pumpkin puree gives the béchamel a silky texture, gorgeous golden color, and subtle earthy sweetness without making your lasagna taste like pumpkin pie. Whew!
Table of contents
My New and Improved Pumpkin Lasagna
I first shared a pumpkin lasagna years ago. It was good then but I had an idea on how to make it even better.
For this version, I built two completely different sauces. The first is a smoky tomato meat sauce made with bacon, Italian sausage, tomatoes, and red wine. This the autumn version of a baked ziti. The second sauce is a silky pumpkin béchamel packed with garlic, fresh herbs, Parmesan, and a touch of warm spices. 🤤
Together they create a cozy, hearty Autumn lasagna that’s familiar enough for lasagna lovers but with a touch of savory pumpkin goodness.
Does Pumpkin Lasagna Taste Sweet?
Not this one! Pumpkin purée has a mild, earthy flavor that you can taste especially well when it isn’t mixed with sugar.
The to getting that pumpkin flavor to shine is packing this lasagna with unapologetically savory ingredients. We’re talking fresh sage, thyme, garlic, Parmesan, red pepper flakes, nutmeg, and allspice. These bring warmth without turning the sauce into pumpkin pie filling.
Main Ingredients and Substitutions
(The complete list of ingredients and measurements can be found in the recipe card.)
- Lasagna noodles: Regular dried lasagna noodles work best for this recipe. Cook them only until just al dente so they don’t become overly soft in the oven.
- Bacon and Mild Italian sausage: Bacon creates a smoky foundation for the meat sauce. Italian sausage makes the lasagna hearty without overpowering the pumpkin. You can also use hot Italian sausage for a little extra heat.
- Tomato paste and crushed tomatoes: Tomato paste adds concentrated flavor, while crushed tomatoes create the body of the meat sauce. Cooking the paste until it darkens slightly removes its raw taste.
- Red wine: Deglazes the pot and lifts all those browned bits from the bottom. Use a dry red wine you enjoy drinking. Beef stock can be used for an alcohol free version.
- Pumpkin purée: Use a can labeled 100% pure pumpkin. Do not use pumpkin pie filling, which contains sugar and baking spices. This is not pumpkin pie!
- Whole milk and heavy cream: Create a rich, smooth béchamel that can stand up to the pumpkin purée without becoming watery.
- Parmesan: flavors the pumpkin béchamel and adds a salty, nutty finish.
- Mozzarella and Gruyère: Mozzarella supplies that glorious cheese pull, while Gruyère gives the lasagna a deeper, buttery flavor. Fontina or smoked Gouda can replace the Gruyère.
How to Make Pumpkin Lasagna
These step-by-step instructions will guide you through the process. For the complete printable recipe with measurements, scroll down or tap “Jump to Recipe.”
Cook the lasagna noodles. Boil the noodles in generously salted water until just al dente. Drain and immediately arrange them in a single layer on a lightly greased baking sheet or parchment paper to prevent sticking.
Make the sausage tomato sauce. Cook the bacon until crisp, then sauté the onion in the rendered fat. Brown the Italian sausage, draining excess grease if needed. Stir in the smoked paprika and tomato paste and cook until the paste turns brick red. Deglaze with red wine, add the crushed tomatoes, and simmer until the sauce looks thick and concentrated.
Prepare the pumpkin béchamel. Melt the butter and briefly cook the garlic, herbs, and spices until fragrant. Whisk in the flour, followed gradually by the milk and cream.
Cook until the sauce coats the back of a spoon, then stir in the Parmesan, seasonings, and pumpkin purée until smooth, creamy, and evenly golden.
Assemble and bake the pumpkin lasagna. Layer the pumpkin béchamel, noodles, sausage sauce, and mozzarella-Gruyère mixture in a 9-by-13-inch baking dish, spreading the sauces to the edges so the pasta stays tender. Finish with béchamel and cheese, then bake uncovered at 350°F for 40 minutes. Broil for 3–4 minutes until bubbling and golden brown, then rest for at least 20 minutes before slicing.
Make-Ahead Instructions
You can assemble the pumpkin lasagna up to 24 hours before baking. Cover it tightly and refrigerate until you’re ready to cook.
Let the baking dish sit at room temperature while the oven preheats. Note: A refrigerated lasagna may require an additional 10–15 minutes in the oven. Look for bubbling sauce around the edges and melted cheese across the center rather than relying only on the clock.
Pro Tip: For the best texture, prepare the sauces before assembling and let them cool slightly. Extremely hot sauces can continue softening the noodles while the unbaked lasagna sits in the refrigerator.
Britney’s Pro Recipe Tips
- Cook the noodles just until al dente. They will continue cooking as the lasagna bakes. Fully soft noodles can become mushy.
- Lay the cooked noodles flat. Separating them immediately is much easier than trying to pull apart a stack of glued-together pasta later.
- Place the baking dish on a sheet pan. This lasagna is generously filled, and the sheet pan will catch any spillage so it doesn’t burn on the bottom of the oven.
- Don’t skip the resting time. Cutting into it immediately may send those beautiful layers sliding across the plate. Give it at least 20 minutes to settle.
What to Serve With Pumpkin Lasagna
This sausage and pumpkin lasagna is hearty enough to be the main event, so I like to keep the sides fresh and simple. Serve it with an arugula and pear salad or easy roasted green beans.
And please bring some bread to the table! Garlic bread, warm brioche dinner rolls, or pumpkin popovers will help you swipe up every last bit of pumpkin béchamel left on the plate.
If you have leftover pumpkin puree, make my pumpkin bread with cream cheese frosting next!
Recipe FAQs
Store leftover pumpkin lasagna in an airtight container in the refrigerator for up to 4 days. To freeze, assemble the lasagna in a freezer-safe pan, but do not bake it. Let the sauces cool completely, wrap the dish tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator before baking. Remove the plastic wrap, replace the foil, and bake until hot and bubbling, uncovering it toward the end so the cheese can brown.
Yes! Let the lasagna cool completely and wrap with plastic wrap or aluminum foil. Place into a freezer safe dish and freeze for up to 3 months.
No. Pumpkin pie filling contains sugar and additional spices that will make the lasagna taste sweet. Use plain 100% pumpkin purée.
Regular boiled noodles are recommended because this recipe was developed around their moisture needs. If you use oven-ready noodles, follow the package directions and make sure every noodle is fully covered with sauce. You may also need to cover the lasagna during part of the baking time.
Yes. Omit the bacon and Italian sausage and replace them with deeply browned mushrooms, spinach, or a plant-based sausage. Cook vegetables until their excess moisture evaporates before assembling the lasagna.
More Savory Fall Recipes
Main Course
Rosemary Apple Cider Chicken
Main Course
Chicken Alfredo Spaghetti Squash
Main Course
Stove Top Beef Stew
Main Course
Loaded Butternut Squash Boats
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Pumpkin Lasagna with Italian Sausage and Bacon
Equipment
- Skillet
Ingredients
- 1 lb Lasagna Noodles
Meat Sauce
- 6 slices Bacon , (cut into chunks)
- 1 large Yellow Onion, (diced)
- 1 lb Mild Italian Sausage , (ground, if using links, remove the meat from the casing)
- 1 tsp Smoked Paprika
- 2 tbsp Tomato Paste
- 14 oz Crushed Tomatoes
- 1/2 cup Red Wine
- Salt and Pepper, (to taste)
Pumpkin Carbonara Sauce
- 4 tbsp Salted Butter
- 4 cloves Garlic , (diced)
- 1 tbsp Italian Seasoning
- 2 tbsp Fresh Sage , (diced)
- 1 tbsp Thyme Leaves, (diced, stems removed)
- 3/4 tsp Nutmeg
- 1/4 tsp Allspice
- 4 tbsp All Purpose Flour
- 2 1/2 cups Whole Milk
- 1 cup Heavy Cream
- 1 tsp Red Pepper Flakes, (optional)
- 1/2 cup Parmesan Cheese, (grated)
- 15 oz Pumpkin Puree
- 1 tsp Black Pepper
- 1 tsp Kosher Salt
For Assembling
- 16 oz Mozzarella Cheese, (shredded)
- 8 oz Gruyere Cheese, (shredded)
Instructions
- Preheat the oven to 350 degrees F. Place a large pot of water onto the stove over high heat and add a generous about of kosher salt (about 1 tbsp). Bring to a boil. Add the lasagna sheets and cook until just al dente according to the package instructions. Drain and lay the noodles flat on a lightly greased baking sheet or a piece of parchment paper so they don’t stick together. 1 lb Lasagna Noodles
- Place a Dutch oven onto the stove over medium heat and let the skillet warm for about 5 minutes, until hot but not smoking. Add the diced bacon and cook until browned and crisp, about 5–7 minutes, then add diced onions and continue to cook for about 5 minutes, until softened and slightly golden brown. 6 slices Bacon 1 large Yellow Onion
- Add the Italian sausage and cook, breaking it apart with the bottom of a spatula or wooden spoon, until browned and no longer pink, about 5–7 minutes. Stir in the smoked paprika and tomato paste and cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and coats the meat. 1 lb Mild Italian Sausage 1 tsp Smoked Paprika 2 tbsp Tomato Paste
- Pour in the red wine and scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes, then stir in the crushed tomatoes. Reduce the heat to low and simmer for about 10–15 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from the heat and set aside. Taste and season with salt and pepper as desired. 1/2 cup Red Wine 14 oz Crushed Tomatoes Salt and Pepper
- Now make the pumpkin bechamel sauce. Melt the butter in a large saucepan over medium heat. Add the diced garlic, Italian seasoning, chopped sage and thyme, nutmeg, and allspice. Cook for about 1-2 minutes, until fragrant. 4 tbsp Salted Butter 4 cloves Garlic 1 tbsp Italian Seasoning 2 tbsp Fresh Sage 1 tbsp Thyme Leaves 3/4 tsp Nutmeg 1/4 tsp Allspice
- Sprinkle in the flour and whisk continuously for about 1–2 minutes. Slowly pour in the whole milk and heavy cream, whisking constantly to keep the sauce smooth. 4 tbsp All Purpose Flour 2 1/2 cups Whole Milk 1 cup Heavy Cream
- Continue cooking over medium-low heat for 6-8 minutes, stirring frequently, until the sauce is thick enough to coat the back of a spoon. Stir in the red pepper flakes, Parmesan, black pepper, and kosher salt. Whisk in the pumpkin puree until completely smooth and incorporated. Taste and adjust the seasoning as needed. Remove from the heat. 1 tsp Red Pepper Flakes 1/2 cup Parmesan Cheese 1 tsp Black Pepper 1 tsp Kosher Salt 15 oz Pumpkin Puree
- Mix together Mozzarella cheese and Gruyere cheeses in a medium bowl. 16 oz Mozzarella Cheese 8 oz Gruyere Cheese
- Spread a thin layer of pumpkin béchamel over the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles, followed by half of the meat sauce, and a generous sprinkle of cheese. Then add another layer of lasagna noodles, cover with pumpkin bechamel. Another layer of noodles, then add the rest of the meat sauce and a generous sprinkle of cheese. Top with the last layer of lasagna noodles, the remainder of the pumpkin bechamel and then coat with the rest of the cheese.
- Place lasagna onto a baking sheet to prevent any overflow from spilling over onto the oven floor. Bake on the middle rack, uncovered for 40 minutes, then broil for 3-4 minutes, until golden and slightly browned on top.
Notes
- Cook the noodles just until al dente. They will continue cooking as the lasagna bakes. Fully soft noodles can become mushy.
- Lay the cooked noodles flat. Separating them immediately is much easier than trying to pull apart a stack of glued-together pasta later.
- Place the baking dish on a sheet pan. This lasagna is generously filled, and the sheet pan will catch any spillage so it doesn’t burn on the bottom of the oven.
- Don’t skip the resting time. Cutting into it immediately may send those beautiful layers sliding across the plate. Give it at least 20 minutes to settle.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks amazing, tastes amazing! Amore is one of our favorite brands to use, so much flavor. This is the perfect weeknight dish and my kids love it. We used homemade thick cut bacon, and let me tell you, this dish is it! So good….
I knew I had to try this lasagna recipe — the ingredients just scream FLAVOR! And that pumpkin carbonara sauce is so mouthwatering. This dish is definitely a showstopper!
I love making savory pumpkin dishes and this one was a great addition to my recipe box. The salty pancetta is a genius addition.
This recipe is absolutely delicious!! It was flavourful, so warming and perfect for the fall season! I will definitely be making this again, just mouthwatering!
I haven’t made lasagna in a few years and this was a great way to mix it up! I’ll be making this over the Thanksgiving holiday and can’t wait to share it with my family.
I tried this yesterday and it was the best lasagna I have ever made. The pumpkin, the cheese, the garlic! It was perfect and delicious! I’m going to make it again next week.
The smoked gouda, eggplant and pancetta combined into a most wonderful mouthful of goodness. Simply divine!
I use the Amore anchovy paste all the time! I’ve never tried the chili paste. I have been looking for more savory pumpkin recipes!!!
Very interesting recipe. The pumpkin puree and the pancheta are the ingredients that make this lasagna meal special.
This is such a delicious lasagna. The pumpkin sauce brings a unique flavor but it was a brilliant idea and makes this and dish a great one for the fall. So glad I found this recipe!