Pumpkin Deconstructed Lasagna
This Pumpkin Deconstructed Lasagna is a cozy, fall-inspired twist on a weeknight favorite! With pumpkin puree, creamy ricotta, and savory chicken sausage, it’s a hearty, high-protein dinner that’s ready in under 30 minutes — no layering required.
Ingredients
- 1 box lasagna noodles not "oven ready"
- 1 tbsp. olive or avocado oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 lb. uncooked chicken sausage links can sub ground chicken, turkey or beef
- 1 cup marinara sauce I love Rao's brand
- 1 cup pumpkin puree
- 1 16-oz. container whole milk ricotta cheese
- 1/2 cup shredded mozzarella cheese
Optional Toppings
- grated parmesan cheese, fresh chopped basil, red pepper flakes
Instructions
- Preheat oven to 425º.
- Bring a large pot of salted water to a boil. Break noodles into pieces and cook until al dente, according to package directions.
- Meanwhile, in a large skillet over medium heat, warm oil and sauté onion for 3–4 minutes. Add garlic and cook another 30 seconds.
- Add chicken sausage (removed from casings), breaking up with spoon. Cook until browned and fully cooked through, about 5 minutes.
- Stir in pumpkin puree and marinara sauce, mixing gently. Simmer for 2–3 minutes.
- Once noodles have boiled, drain them and add into meat sauce pan. Toss gently to coat noodles.
- Add dollops of ricotta cheese on top of the pasta mixture, pushing some of them deeper into the pile. Then, sprinkle shredded mozzarella cheese over the top.
- Place the skillet in preheated oven and bake for 10 minutes or until the cheese is melted and golden brown.
- Top with parmesan, basil, and red pepper flakes. Serve warm!
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