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This fall-inspired lasagna combines creamy butternut squash–pumpkin sauce with savory ground beef and layers of cheese. It’s comforting, hearty, and perfect for holiday gatherings or weeknight family dinners.
Prep Time25 minutes
Cook Time50 minutes
Keyword: cozy, dinner, fall, healthy
Servings: 8 Servings

Equipment

  • 9x13 inch baking dish (standard lasagna size)
  • Large skillet or saucepan (for cooking beef + sauce)
  • Large pot (for boiling lasagna noodles, if not using no-boil)
  • Colander (to drain noodles)
  • Chef’s knife & cutting board (for onion, garlic, squash)
  • Wooden spoon or spatula (for stirring meat & sauce)
  • Mixing bowl (for ricotta + egg mixture)
  • Measuring cups & spoons
  • Immersion blender (or blender/food processor, to puree sauce)
  • Aluminum foil (to cover lasagna while baking)
  • Oven mitts (safety first!)

Ingredients

For the Pumpkin-Squash Sauce

  • 2 cups butternut squash peeled & cubed (fresh or frozen)
  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 cup pumpkin purée canned or fresh
  • 1 cup milk or half & half
  • ½ cup beef broth or chicken/veg broth
  • ½ tsp nutmeg
  • ½ tsp smoked paprika
  • 1 tsp salt ½ tsp black pepper

For the Meat Layer

  • 1 lb ground beef 85–90% lean
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt & black pepper to taste

For the Cheese & Layers

  • 9 –12 lasagna noodles regular or no-boil
  • 2 cups ricotta cheese or cottage cheese
  • 1 egg to bind ricotta
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Optional: 2 cups fresh spinach or kale for an extra veggie layer
  • Fresh sage or parsley for garnish

Instructions

  • Cook noodles: Boil lasagna noodles according to package directions if not using no-boil. Drain and set aside.
  • Make the sauce: In a large skillet, heat olive oil. Sauté onion and garlic until fragrant (2–3 minutes). Add squash cubes and cook until tender, about 10 minutes. Stir in pumpkin purée, milk, broth, nutmeg, paprika, salt, and pepper. Simmer 5 minutes, then blend with an immersion blender until smooth and creamy.
  • Cook the beef: In another skillet, heat olive oil. Add ground beef, Italian seasoning, salt, and pepper. Cook until browned, about 7 minutes. Drain excess fat if needed.
  • Prep ricotta layer: In a bowl, mix ricotta with egg and a pinch of salt.
  • Assemble lasagna: Spread ½ cup pumpkin-squash sauce on the bottom of a greased 9x13 baking dish. Layer 3 noodles, Repeat 2 more times. ⅓ of ricotta, ⅓ of beef, ⅓ of spinach (if using), ⅓ of sauce, and ⅓ of mozzarella.
  • Finish with noodles, remaining sauce, mozzarella, and Parmesan.
  • Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake 15–20 more minutes, until golden and bubbly.
  • Rest & serve: Let rest 10 minutes before slicing. Garnish with fresh sage or parsley.