Pumpkin Lasagna Skillet
A cozy one pan lasagna skillet with pumpkin, sausage, marinara, and gooey cheese. Perfect for fall comfort food without the fuss of layering
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.