Sausage Lasagna with Savory Pumpkin Cream Sauce

Yield: 8-10 Servings

Sausage Pumpkin Lasagna with Savory Pumpkin Cream Sauce Recipe by MorningStar Kitchen

1/2 Sweet Onion, Diced

1/2 Large Red Bell Pepper, Diced

1 Large Carrot, Grated (Optional)

3 Tablespoons Olive Oil, Divided

1 1/2 Lbs. Bulk Pork Sausage

4 Ounces Fontina Cheese

4 Ounces Cream Havarti Cheese

4 Cups Savory Pumpkin Cream Sauce

2 Tablespoons Sherry

1/3 Cup Half and Half, Divided

4 Cups Roughly Chopped Kale (Optional)

1/2 Cup Chopped Walnuts, Roasted

3 Cups Ricotta

1/2 Cup Grated Parmigiano-Reggiano Cheese

12 Oven Ready Lasagna Noodles

Salt and Pepper to Taste

This lasagna is one of our signature recipes at the farm. While the flavors are quite complex, it is not a difficult dish to prepare. So, don’t let the list of ingredients or the process scare you into thinking this is too complicated for you. The base for the sauce is our Savory Pumpkin Soup which we make in big batches ahead of time and freeze for use later. We also grate the cheeses, chop the vegetables, roast the walnuts, and sauté the sausage in advance, which makes it a breeze to assemble the lasagna on the day you intend to serve it


Place the Havarti and Fontina cheeses in the freezer for a few minutes before beginning to assemble the lasagna. It will be easier to grate them once they have been thoroughly chilled.


Preheat oven to 375 degrees.  Toss kale (if using) with 1 tablespoon of oil and place in preheated oven. Roast until tender and lightly browned. Remove from oven, cool slightly, chop finely, and set aside.


Place walnuts on cookie sheet and toast in oven for 8-10 minutes. Set aside and reduce oven heat to 350 degrees.


Heat remaining olive oil in a sauté pan placed over medium heat. Add onion, pepper, and carrots and sauté until the onions are transparent. Remove vegetables from the pan and add sausage. Season sausage with salt and pepper and brown. Return the vegetables to the pan and mix to combine them with the sausage. Set mixture aside.


Mix together ricotta, Parmigiano-Reggiano, 2 tablespoons Half and Half, kale, salt, and pepper in a small bowl.  Remove the fontina and mozzarella from the freezer. Grate into a separate bowl and toss together to combine. Set both cheese mixtures aside for use when you are ready to assemble your lasagna.


Combine Savory Pumpkin Soup, remaining Half and Half, and sherry. Set aside.


Spray a 9”x 13” baking pan with olive oil cooking spray. Spread a small amount of pumpkin sauce on bottom of pan. Place 3-4 lasagna noodles, depending on size, over the sauce. Top with a layer of sausage and vegetable mixture and dollop 1/3 of the ricotta mixture on top. Continue to layer with 1/3 of each: walnuts, pumpkin cream sauce, and shredded cheese mixture. Repeat process until you have three full layers. Let stand for 30 minutes.


Cover pan lightly with tin foil and place inpreheated oven. Bake for 50-60 minutes until bubbly. Remove foil and continue baking for another 10-15 minutes. Remove from oven and let stand for 20 minutes before serving.

MorningStar Kitchen Seasonings Featured in this Recipe
Great Lakes
Our Signature Great Lakes
blend is perfect for those
dishes that start in the great outdoors and end at your table: delectable dishes like venison, wild game, mushrooms, root vegetables, and potatoes. Try it with pork, beef, and seafood, too!
Great Lakes Juniper Berry Seasoning by MorningStar Kitchen
French Grey
Sea Salt
With its artisanal, Old World
appeal, French Grey sea salt
is a favorite of professional chefs. Hand harvested from mineral-rich salt beds, we believe this one is the perfect salt for accomplished Home Chefs as well.
French Grey Sea Salt from MorningStar Kitchen
Click on images below to learn more about seasonings in this recipe
This savory pumpkin lasagna recipe is our idea of the perfect comfort food. 
If  you like serving your family great comfort food, you're going to love some of our other recipes, like our 
Farmhouse Pot Roast
Farmhouse Pot Roast with Great Lakes Juniper Berry Seasoning Recipe by MorningStar Kitchen
No Home Chef's kitchen 
is complete without Tellicherry peppercorns, which are considered the finest pepper in the world. Left on the vine longer than other black peppercorns, these berries are given time to develop their complex, robust flavor to develop more fully.
Tellicherry Peppercorn from MorningStar Kitchen