• Pumpkin & Sausage lasagna

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    Prep time:
    Cook time:
    Servings: 6-8
    by Bria Sinnott
    5 recipes
    This might sound crazy at first but this lasagna will rock your world! The original recipe was from Rachel Ray and is a great fall dish.


    • 2 T olive oil
    • 1.5 lbs sweet italian sausage with the casings removed (i use a mix of turkey and pork)
    • 1 big eggplant, peeled and chopped
    • 1 medium onion, chopped
    • garlic to your taste
    • 3 T butter/margarine (i use smart balance for everything these days)
    • 3 T flour
    • 3 cups of milk
    • 15 oz. can of pumpkin (if you can only find pumpkin pie filling, thats fine - just skip next ingredient)
    • Dash or two of Nutmeg
    • Box of oven ready lasagna noodles
    • 1.5 cup parm cheese


    1. Heat up the oil in a pan
    2. Add sausage and brown
    3. Add eggplant, onion & garlic
    4. Cook till tender and season with salt & pepper
    5. Melt butter in a seperate saucepan
    6. add flour gradually
    7. Once mixed, add pumpkin puree
    8. Add milk gradually and bring to a boil and then simmer
    9. This is your sauce!
    10. Spread 1 cup of sauce on bottom of 13x9 casserole dish, mine is pink glass and i got it from the goodwill...i digress...
    11. layer 3 noodles
    12. top with meat/eggplant mix
    13. speinkle some cheese
    14. REPEAT!
    15. Top layer should be noodleswith a little sauce (no meat this time) and a sprinkle of remaining cheese
    16. Cover with foil and bake at 375 for 45 minutes
    17. Remove the foil for the last ten minutes to brown the cheese
    18. Let it rest before you dig in...if you can!!
    19. mwuhahahaha!

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