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A one-pan lasagna with pumpkin-squash sauce, ground beef, and melty cheese. Cozy, hearty, and ready in under 40 minutes — the ultimate fall weeknight dinner!
Prep Time10 minutes
Cook Time25 minutes
Course: Main Course
Keyword: cozy, dinner, easy, fall, healthy
Servings: 6 Servings

Equipment

  • Large deep skillet or Dutch oven (12-inch or larger, with lid)
  • Wooden spoon or spatula (for stirring beef & sauce)
  • Chef’s knife & cutting board (for onion, garlic, squash)
  • Measuring cups & spoons
  • Immersion blender (or regular blender/food processor, to puree sauce)
  • Colander (if rinsing noodles separately, optional)
  • Ladle or large spoon (for serving)

Ingredients

For the Meat Base

  • 1 lb ground beef 85–90% lean
  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 tsp Italian seasoning
  • Salt & pepper to taste

For the Pumpkin-Squash Sauce

  • 2 cups butternut squash cubed (fresh or frozen)
  • 1 cup pumpkin purée canned or fresh
  • 1 ½ cups low-sodium beef broth plus more if needed
  • 1 cup milk or half & half
  • ½ tsp smoked paprika
  • Salt & pepper to taste

For the Pasta & Cheese Layers

  • 8 –10 lasagna noodles broken into bite-sized pieces
  • 1 ½ cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh parsley or sage for garnish

Instructions

  • Cook the beef: In a large deep skillet or Dutch oven, heat olive oil. Add ground beef, onion, garlic, Italian seasoning, salt, and pepper. Cook until beef is browned and onion softens, ~6 minutes. Drain excess fat if needed.
  • Make the sauce: Stir in butternut squash, pumpkin purée, broth, milk, smoked paprika, salt, and pepper. Simmer 8–10 minutes until squash is soft. Blend with immersion blender (or mash) until smooth and creamy.
  • Cook the noodles: Stir in broken lasagna noodles. Cover and simmer 12–15 minutes, stirring occasionally, until noodles are tender. Add extra broth if it gets too thick.
  • Add cheese: Stir in dollops of ricotta. Sprinkle mozzarella and Parmesan over top. Cover and cook 3–4 minutes until cheese is melty and bubbly.
  • Serve: Garnish with parsley or sage. Scoop and serve straight from the skillet.