Crockpot Pumpkin Lasagna Recipe
I know I just said that I was holding on tightly to summer… but now that it’s September, are you really surprised that I’ve got a pumpkin recipe for you?! Didn’t think so 😉 This crockpot pumpkin lasagna recipe was inspired by the crockpot zucchini lasagna that I made a few years ago – but with a fun autumnal twist!
I absolutely love pumpkin in savory dishes. It adds a natural sweetness and creaminess that pairs perfectly with herbs, cheese, and spice. I chose to stick with traditional lasagna cheeses, along with sage (pumpkin and sage are a match made in heaven!) and spicy sausage to offset the sweetness a little bit. But the best part is that you can cook this in a CROCK POT. No need to stress about perfect layers – just add them all in as best you can, set it and forget it for a few hours, and get excited when your kitchen smells amazing. It’s perfect for a hungry family, anyone who wants leftovers to freeze, or a cozy fall dinner party.
Crockpot Pumpkin Lasagna Recipe
Ingredients
1/2 tbs olive oil
2-3 raw spicy turkey sausage links
12 lasagna noodles
1 c shredded mozzarella
pumpkin sauce:
1/4 tbs olive oil
1 onion, diced
3 cloves garlic, minced
2 (15 oz) cans pumpkin puree
2/3 c 2% milk (or unsweetened plant-based milk)
1 tsp salt
1/2 tsp black pepper
cheese mixture:
1 (15 oz) container of part skim ricotta cheese
1/3 c grated parmesan cheese
1 egg
1 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 tbs fresh sage, chopped
Instructions
1. Add 1/4 tbs olive oil to a pan. Add diced onion and minced garlic. Cook for about 5 minutes, until the onion is translucent.
2. Combine pumpkin puree, milk, salt, and pepper to a bowl. Add the cooked onion and garlic to that bowl and stir to combine. Set aside.
3. Add 1/2 tbs olive oil to a pan. Remove the turkey sausage from the casing and add the meat to the warm oil. Break the meat up as it cooks and cook through until no longer raw.
4. In a separate bowl, combine ricotta, parmesan, red pepper flakes, salt, pepper, and sage. Set aside.
5. Spoon a thin layer of the pumpkin sauce onto the bottom of the crockpot.
6. Lay 3 lasagna noodles on the pumpkin sauce. You will probably need to break 2 of them so they can lay flat and reach closer to the edges of the crockpot. Don’t worry, this does not need to be perfect!
7. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the cooked sausage crumbles and 1/4 of the remaining pumpkin sauce.
8. Layer 3 more lasagna noodles on top of that and repeat that process: ricotta, sausage, pumpkin sauce, lasagna noodles, ricotta, sausage, pumpkin sauce.
9. After that third layer, add one more layer of lasagna noodles and spread the remaining pumpkin sauce over the top.
10. Sprinkle shredded mozzarella cheese on top.
11. Cover and cook on high for 3 hours.
12. After 3 hours, cut the lasagna into slices, top with extra chopped sage, and enjoy!
How To Make This Pumpkin Lasagna In The Oven
Don’t want to cook this in a crockpot? Use your oven! Follow the instructions using no-cook lasagna noodles, layering in an 11 by 7 inch baking dish (or a similar size) instead of a crock pot. Cover the lasagna with foil and bake at 375 degrees for about 45 minutes. Then take the foil off and cook for another 10 minutes, or until the cheese has melted.
Crockpot Pumpkin Lasagna Recipe
Ingredients
- 1/2 tbs olive oil
- 2-3 raw spicy turkey sausage links
- 12 lasagna noodles
- 1 c shredded mozzarella
- (Pumpkin Sauce)
- 1/4 tbs olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans pumpkin puree
- 2/3 c 2% milk (or unsweetened plant-based milk)
- 1 tsp salt
- 1/2 tsp black pepper
- (Cheese Mixture)
- 1 (15 oz) container of part skim ricotta cheese
- 1/3 c grated parmesan cheese
- 1 egg
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbs fresh sage, chopped
Instructions
1. Add 1/4 tbs olive oil to a pan. Add diced onion and minced garlic. Cook for about 5 minutes, until the onion is translucent.
2. Combine pumpkin puree, milk, salt, and pepper to a bowl. Add the cooked onion and garlic to that bowl and stir to combine. Set aside.
3. Add 1/2 tbs olive oil to a pan. Remove the turkey sausage from the casing and add the meat to the warm oil. Break the meat up as it cooks and cook through until no longer raw.
4. In a separate bowl, combine ricotta, parmesan, red pepper flakes, salt, pepper, and sage. Set aside.
5. Spoon a thin layer of the pumpkin sauce onto the bottom of the crockpot.
6. Lay 3 lasagna noodles on the pumpkin sauce. You will probably need to break 2 of them so they can lay flat and reach closer to the edges of the crockpot. Don’t worry, this does not need to be perfect!
7. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the cooked sausage crumbles and 1/4 of the remaining pumpkin sauce.
8. Layer 3 more lasagna noodles on top of that and repeat that process: ricotta, sausage, pumpkin sauce, lasagna noodles, ricotta, sausage, pumpkin sauce.
9. After that third layer, add one more layer of lasagna noodles and spread the remaining pumpkin sauce over the top.
10. Sprinkle shredded mozzarella cheese on top.
11. Cover and cook on high for 3 hours.
12. After 3 hours, cut the lasagna into slices, top with extra chopped sage, and enjoy!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 309Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 66mgSodium: 800mgCarbohydrates: 34gFiber: 3gSugar: 3gProtein: 19g
PS. You might also like Zucchini Lasagna and Pumpkin Lasagna Rollups. Also, follow me on Instagram for more updates.
