This hearty autumn lasagna layers savoury Italian sausage, Swiss chard and spinach with creamy ricotta, mozzarella and a silky pumpkin béchamel scented with sage and nutmeg. The pumpkin adds a subtle earthy sweetness rather than dominating the dish, balancing the richness of the sausage and cheese beautifully. Bubbling and golden from the oven, it’s a deeply satisfying cool-weather dinner—elegant enough for company and comforting enough for a cosy weekend supper.
Pumpkin Lasagna with Italian Sausage & Swiss Chard
A rich, savoury autumn lasagna with Italian sausage, Swiss chard and spinach, creamy ricotta and mozzarella, and a silky sage-scented pumpkin béchamel.
Ingredients
- 55 g or 4 tbsp unsalted butter
- 30 g or ¼ cup all-purpose flour
- 1 L or 4 cups whole milk, warmed
- 450 g or 2 cups pumpkin purée
- 1 ml or ¼ tsp freshly grated nutmeg
- 2.5 ml or ½ tsp kosher salt
- Freshly ground black pepper, to taste
For the Sausage Filling
- 30 ml or 2 tbsp olive oil
- 900 g or 2 lb sweet or hot Italian sausage, removed from casings
- 150 g or 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 450 g or 1 lb Swiss chard, stems removed and leaves chopped
- 100 g or 3 cups baby spinach
For the Cheese Filling
- 450 g or 2 cups ricotta cheese
- 2 large eggs
- 4 g or 2 tbsp fresh sage, chopped
- 240 g or 2 cups grated mozzarella
- 1 ml or ¼ tsp salt
For Assembly
- 12 regular dried lasagna noodles (not no-boil), cooked for 6 minutes and drained
- 1 ml or ¼ tsp freshly ground black pepper
- 30 g or ¼ cup grated Parmesan
Instructions
Make the pumpkin béchamel
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for 1–2 minutes to form a roux. Gradually whisk in the warm milk until smooth and thickened, about 4–5 minutes. Stir in the pumpkin purée, nutmeg, salt, and pepper. Set aside.
Prepare the sausage filling
- Heat the olive oil in a large skillet over medium heat. Sauté the sausage, breaking it up as it cooks, until browned. Add the onion and cook until translucent, 5 minutes. Stir in the garlic and cook 1 minute more. Add the chard and cook until wilted, then add spinach and cook until just softened. Remove from heat and let cool slightly.
Prepare the cheese filling
- In a medium bowl, whisk the eggs until well beaten. Stir in the ricotta, mozzarella, salt and pepper until well mixed.
Assemble the lasagna
- Preheat the oven to 190°C or 375°F. Butter a deep 23 x 33 cm (9 x 13-inch) baking dish.
- Spoon a thin layer of pumpkin béchamel on the bottom of the dish. Layer 3 lasagna noodles lengthwise. Spread one third of the cheese filling, followed by one third of the sausage filling, then a quarter of the remaining béchamel. Repeat twice. Finish with the final noodles and the rest of the béchamel. Top with the Parmesan.
Bake
- Cover the dish loosely with foil and bake for 25–30 minutes. Remove the foil and bake another 15–20 minutes until bubbling and golden brown. Let rest for 10–15 minutes before slicing.
Notes
Do not skip boiling the noodles! The short 6-minute boil ensures they retain structure without absorbing too much sauce.
This dish reheats beautifully and can be made 1 day ahead.
Try roasted butternut squash purée in place of pumpkin for a deeper sweetness.
