This Beef Lasagna with Pumpkin Sauce is an packed with nutrition and great way to embrace Fall.
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It’s officially Fall and I’ve got a list a mile long of recipes I think would be great for the Fall. The Fall is a really fun time around here and not just for the littles. Yes, they get Halloween but there are all types of fall get togethers. It’s like as the weather turns a bit crisp and everyone is excited to light a fire and make some cider. Yes, Fall is a fun time and this Beef Lasagna with Pumpkin Sauce is the perfect addition to it.
ThisBeef Lasagna with Pumpkin Sauce recipe is inspired by one on our favorite Italian dinners … lasagna. A while back my trainer gave me a recipe that really beefed up the nutrition in my chili recipe. How do you ask? By adding pumpkin. Yes, Pumpkin Chili is absolutely delicious. So I thought, hmmm this would work with lasagna too.
So I got in the lab (my kitchen) and worked on getting every element of the recipe as tasty as possible. It took a couple of tries to get it right. But, I finally did it. Funny enough, one of the things that was missing was nutmeg.
Ever since I tried adding nutmeg to our mac n cheese and the kids wouldn’t eat it. Since then, I’ve had an aversion to putting nutmeg in savory dishes. But the missing element from this pumpkin sauce was nutmeg.
So I finally had all the elements on this delicious Fall dish. And you know what’s great about it? It’s whole entire meal. It has veggies, carbs and protein. And t
he addition of pumpkin makes it nutrient dense. Yippee. This dish can take a bit of time to make and assemble. So, If you decide to make this dish please set aside some time. It’s worth it. Your family will love it.
Beef Lasagna with Pumpkin Sauce
Makes 6 – 8 servings
- 2 tablespoons butter
- 1 large onion
- 4 cloves garlic
- 6 ounces mushrooms, sliced
- 15 ounce can pure pumpkin puree
- 2 cups milk
- 2 teaspoons fresh sage
- 1 teaspoon nutmeg
- 1 tablespoon fresh basil or dried basil
- 1/2 teaspoon oregano
- 2 teaspoons lemon
- 2 cups water
- 1 pound ground beef (ground turkey)
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 9 cooked lasagna noodles
- 10 ounces spinach, thawed
- 15 ounces ricotta
- 1 egg
- 16 ounces shredded cheese
Place a large pot over medium heat. Add butter and saute mushrooms, onion, garlic and 1/4 teaspoon salt in oil until tender. Then add pumpkin puree, milk, sage, nutmeg, basil, oregano, lemon, pepper and salt.
In a dutch oven/ large cast iron pan cook ground beef, onion, and garlic over medium heat until well browned.
Add ground beef to pumpkin puree and allow to simmer.
While pumpkin mix simmers bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
In a mixing bowl, combine ricotta cheese with egg, spinach, and 1/2 teaspoon salt.
Spread 1 cup of pumpkin mixture bottom of pan and top with three noodles.
Then top with 1/2 cup ricotta mixture and sprinkle of cheese.
Then add 1/4 cup of sauce and then 3 noodles and additional sauce. Repeat (ricotta, cheese sauce.
Lastly, add your final layer of noodles, pumpkin sauce and cheese.
Spray foil with cooking spray and cover beef and pumpkin lasagna (prevents sticking).
Bake 375 (on the middle rack in the oven) for 30 minutes then remove foil and bake for an addition 15 minutes. Let stand for 15 minutes.
Serve with a delicious side salad and some garlic bread.
Does this Beef Lasagna with Pumpkin Sauce make you even more excited about Fall? Good, you’re going to love the next dish too.