Pumpkin Veggie Lasagna


This recipe takes the fall favorite flavor of pumpkin and joins it with a savory veggie lasagna with a yummy sausage filling. Note that there are some dairy items in here (ricotta and cheese-mixture) that you can leave out if necessary. The ricotta really helps bind together the pumpkin sauce though and keeps it at a thicker consistency. If making without the dairy, use less of the pumpkin!


  • 4 to 6 garlic cloves, chopped
  • 1 medium onion, chopped
  • 1-2 tablespoon olive oil
  • 1 pound spicy Italian sausage, casing removed (I used Trader Joe’s Sausage made with red wine and 4 Italian cheeses)
  • 6 small zucchinis, sliced thin and lengthwise
  • 2 eggplants, sliced thin and lengthwise
  • 8 oz tomato sauce (watch the sugar level and ingredients on store-bought brands)
  • 1/4 cup red wine
  • 1/4 cup of ricotta cheese (whole-milk)
  • 1 cup shredded cheese (I used Trader Joe’s Quatro Formaggio made with 4 Italian cheeses)
  • 1 egg
  • 1 can of pumpkin puree (organic if you can)
  • Salt and pepper to taste

1. Preheat oven to 400 degrees

2. Place zucchinis and eggplant slices on cookie sheets and drizzle with olive oil and salt and pepper. Place in the oven and roast for 20 – 25 minutes until soft.

Eggplant Slices

Zucchini Slices

3. While your veggies are cooling, heat a large heavy skillet over medium heat and add 1 tablespoon of olive oil. Once heated, add your onions and garlic and cook until translucent.

4. Add sausage* and cook until brown, breaking it up as it cooks. Set sausage filling aside.

Sausage Filling

5. Combine the tomato sauce and red wine and bring to a boil over medium-low heat. I added a little salt and pepper and sage leaves as a seasoning. You can add any dried herbs in here you like. Italian seasoning works great as well. Reduce heat to low and simmer for 10 – 15 minutes, stirring occasionally.

Sauce Bubbling

6. Mix together ricotta, cheese mixture in a large bowl. Add the egg and pumpkin puree and season to taste. I added a bit of nutmeg and cinnamon to the mixture to give it more of a “warm” flavor.

Pumpkin Mixture

7. Reduce the heat of your oven to 350 degrees. Build your lasagna in a large baking dish – I used a 9 x 13 inch baking dish. Start with a layer of your red sauce, then layer on eggplants and some zucchini. Add half of the sausage mixture and a layer of half of the pumpkin filling. Add another layer of veggies, the remaining sausage and the filling. Finish off the lasagna with a layer of veggies and the rest of your sauce. Sprinkle cheese on top if you want and bake for 25-35 minutes.

Sausage Layer

Pumpkin Filling Layer

8. Let it sit for 15-20 minutes to cool down and come together. Enjoy!

Pumpkin Veggie Lasagna!

*If you buy your sausage in the casing, it’s really easy to remove! Just pull the thin layer of casing from the top and snip it off with a pair of kitchen shears. Snip the top and down the sausage and pull away the casing. Break up the sausage as your remove the casing and then add to your pan.

About the author

Jasmine Stark. Jasmine loves food. But for the past few years, she's been dedicated to eating the right kind of foods. And that usually means re-inventing her own healthy versions of her every day favorites and Food Network inspirations. She's got a natural talent for combining ingrediants and flavors, and we're always excited to be a part of her tasting crew.

1 Response to "Pumpkin Veggie Lasagna"

  • Foodology 101 02:29 PM 08/2/2013

    […] also posted a couple other paleo lasagna recipes on here (Pumpkin Veggie Lasagna & Veggie Lasagna). Now you have plenty of options to choose […]

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