If you love cozy fall flavors but don’t want to fuss with layering traditional lasagna, this Pumpkin Lasagna Skillet is about to be your new weeknight favorite. It’s hearty, cheesy, and packed with savory pumpkin goodness; all made in just one skillet. Perfect for when you’re craving comfort food without the extra dishes.
This dish combines tender noodles, creamy pumpkin sauce, Italian herbs, and plenty of gooey cheese. It’s a seasonal twist on a classic lasagna, and honestly, once you try it, you might not wait until fall to make it again.
Why You’ll Love This Recipe
- One-pan meal: everything cooks right in the skillet, making cleanup easy.
- Quick and cozy: ready in under an hour.
- Pumpkin twist: adds a creamy richness without overpowering the Italian flavors.
- Family friendly: cheesy pasta that everyone will love.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (or ground turkey/chicken for a lighter version)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1 can (15 oz) pumpkin puree
- 2 cups marinara sauce (your favorite jarred or homemade)
- 2 cups chicken broth (or vegetable broth)
- 8 oz lasagna noodles, broken into pieces
- 1/2 cup heavy cream (or half-and-half)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
- Salt and black pepper, to taste
Instructions
1Cook the sausage: In a large deep skillet or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
2Add aromatics: Stir in the onion and garlic, cooking until softened, about 3–4 minutes. Season with Italian seasoning and red pepper flakes.
3Build the sauce: Add pumpkin puree, marinara sauce, and chicken broth. Stir to combine.
4Add pasta: Stir in the broken lasagna noodles. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, stirring occasionally, until the noodles are tender.
5Make it creamy: Stir in the heavy cream and season with salt and pepper to taste.
6Cheese it up: Sprinkle mozzarella and Parmesan evenly over the top. Cover for 3–5 minutes until melted and bubbly.
7Serve: Garnish with fresh basil or parsley and serve hot straight from the skillet.
Tips & Variations
- Vegetarian option: Swap the sausage for mushrooms, zucchini, or spinach.
- Extra cheesy: Add ricotta or cottage cheese in dollops before sprinkling mozzarella.
- Make ahead: You can cook the base ahead of time, then reheat and add cheese before serving.
Serving Suggestions
- This Pumpkin Lasagna Skillet is a full meal on its own, but it pairs beautifully with:
- A crisp green salad with balsamic dressing.
- Garlic bread or crusty baguette for scooping up the sauce.
- A glass of red wine or sparkling apple cider to bring in the fall vibes.
Final Thoughts
Pumpkin doesn’t just belong in pies and lattes; it shines in savory dishes too. This Pumpkin Lasagna Skillet is the best of both worlds: cozy fall flavor meets cheesy pasta comfort. Whether you’re cooking for family dinner or hosting friends, it’s a recipe that feels both impressive and approachable.
Pumpkin Lasagna Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage or ground turkey/chicken
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- 1 can 15 oz pumpkin puree
- 2 cups marinara sauce
- 2 cups chicken broth or vegetable broth
- 8 oz lasagna noodles broken into pieces
- 1/2 cup heavy cream or half-and-half
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Salt and black pepper to taste
Instructions
- In a large deep skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart. Drain excess grease if needed.
- Stir in onion and garlic, cooking until softened, about 3–4 minutes. Add Italian seasoning and red pepper flakes.
- Mix in pumpkin puree, marinara sauce, and chicken broth. Stir well.
- Add broken lasagna noodles. Bring to a boil, then reduce to a simmer. Cover and cook 15–20 minutes, stirring occasionally, until noodles are tender.
- Stir in heavy cream. Season with salt and pepper to taste.
- Sprinkle mozzarella and Parmesan on top. Cover for 3–5 minutes until melted and bubbly.
- Garnish with fresh basil or parsley and serve hot straight from the skillet.
Notes
- For a vegetarian version, swap sausage for mushrooms, zucchini, or spinach.
- Add ricotta or cottage cheese in dollops before the mozzarella for extra creaminess.
- Make ahead: cook the base ahead of time, then reheat and add cheese before serving.
