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Pumpkin Lasgana with Sausage and Kale (make ahead option)

Ana Coronado
December 2, 2025
For the perfect cool-weather, cozy dinner, this Pumpkin Lasagna with Sausage and Kale is decadent, comforting, and ideal to warm your weekend.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Brunch, Dinner, Lunch, Potluck
Cuisine American, Californian, Italian, Mediterranean
Servings 9
Calories 605 kcal

Ingredients
  

Lasagna

  • 12-15 sheets Oven-ready lasagna
  • 1 pound Italian sausage or spicy Italian sausage.
  • 2 cups Kale finely chopped. Spinach and Swiss chard work perfectly, also.
  • 6 ounces Fresh mozzarella, torn into smaller pieces or part skim mozzarella, shredded
  • 1 cup Grated Parmegiano Reggiano or Parmesan cheese, divided for assembling and sauce. Use freshly grated cheese for maximum flavor.

Pumpkin Bèchamel Sauce

  • 5 tablespoons Butter, salted divided
  • 1 tablespoon Extra virgin olive oil
  • 1 medium Shallot, finely chopped or finely chopped yellow onion
  • 1/2 cup white wine Sauvignon blanc
  • 3 tablespoons flour all purpose
  • 2 cups milk whole
  • 1 cup Pumpkin puree Make sure it's pure pumpkin and not pumpkin pie filling.
  • 1 teaspoon Paprika ground
  • 1/2 teaspoon nutmeg ground
  • 1/2 teaspoon white pepper ground
  • 1/2 teaspoon garlic powder granulated
  • 1/2 teaspoon salt kosher
  • 9-12 fresh Sage leaves or use 2 teaspoons of rubbed sage
  • 2 cups Fontina cheese freshly shredded for max flavor.
  • 1 cup Chicken broth to thin the sauce as needed.

Instructions
 

Lasagna + Pumpkin bechamel

  • Using a skillet, crumble sausage and brown. When the sausage is almost done, add the finely chopped kale, a pinch of kosher salt and finish cooking together. When the sausage kale mixture is done, drain any excess grease that has been rendered. Set aside.
  • If using oven-ready lasagna, use a small casserole dish, add warm water, and let the noodles soak until tender. (About 30 minutes) Leave in water until ready to assemble. This helps eliminate the hard corners that this type of pasta sometimes develops after cooking. If using cooked noodles, cook according to package directions, and strain a couple of minutes before they are done. Make sure the noodles are separated after cooking so they don't stick together.
  • In another pan, add extra-virgin olive oil and one tablespoon of butter. Heat until glistening and then add shallots. Sauté until the shallots for about 1-2 minutes until translucent and soft. Deglaze with white wine, then allow it to reduce until almost completely evaporated.
  • Add three tablespoons of butter to the skillet until melted. Stir in the flour, to create a roux. Stir until golden, about 1-2 minutes.
  • Whisk in warm milk slowly until incorporated.
  • Whisk in pumpkin puree, spices, salt, and fresh sage leaves.
  • Add shredded fontina cheese and 1/4 cup of the parmesan cheese. Whisk until the sauce is thoroughly combined. Taste for salt and adjust as needed.
  • If the sauce is too thick, thin it down with chicken broth. The sauce should have the consistency of tomato puree. You can keep the chicken broth handy as the sauce cools; it thickens. I use chicken broth to keep thinning it down.

Assembly

  • Preheat oven to 375℉.
  • This recipe is perfect for an 11x8 or 13x9-inch casserole dish. Butter the dish before assembling.
  • Add a light layer of sauce to the buttered dish.
  • Arrange three lasagna noodles.
  • Add a layer of sauce (about 1/2 cup) and sprinkle some pieces of fresh mozzarella and grated parmesan cheese. (a quarter of the cheeses)
  • Add a third of the sausage and kale mixture.
  • Add dollops of sauce on top - it doesn't have to be smoothed as it will liquefy as it cooks.
  • Repeat until the noodles are used.
  • Finish the last layer of noodles with leftover sauce, some fresh mozzarella, and grated parmesan. Garnish with fresh sage leaves, chopped or whole.
  • Cover with a sheet of parchment paper and then foil. This will help prevent cheese from sticking to the foil.
  • Bake the lasagna for 45 minutes, then uncovered for 15 minutes until golden and bubbling.
  • Once completely baked, remove from the oven and allow to rest for about 10 minutes and then slice.
  • Enjoy!

Make ahead

  • This beauty is perfect for making ahead of time. If you are making a day ahead, assemble and allow to cool. Cover tightly and refrigerate.
  • The next day, remove it from the fridge an hour before baking, allowing it to come to room temperature. Bake as directed. Enjoy!

Nutrition

Serving: 1sliceCalories: 605kcalCarbohydrates: 27gProtein: 29gFat: 42gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 129mgSodium: 1073mgPotassium: 415mgFiber: 2gSugar: 5gVitamin A: 5578IUVitamin C: 7mgCalcium: 492mgIron: 2mg

Nutritional information is calculated online and should be used as a guide.

Keyword lasagna with pumpkin, pumpkin béchamel, Pumpkin lasagna with sausage, savory pumpkin recipes

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