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Pumpkin Beef Lasagna

Pumpkin Beef Lasagna
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Pumpkin Beef Lasagna is a rich and cozy fall comfort food combining hearty ground beef, creamy pumpkin puree, and traditional Italian cheeses and herbs. This seasonal twist delivers layers of savory and sweet flavors perfect for chilly evenings or family dinners. With easy customization options and a satisfying one-dish meal format, it’s ideal for warming your soul and impressing guests throughout autumn.

Ingredients

Scale

Main Ingredients

  • 1 lb lean ground beef
  • 1 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • 9–12 lasagna noodles (regular or no-boil)
  • 1 ½ cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese, divided
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes or 1 cup tomato sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • Salt and black pepper, to taste

Instructions

  1. Prepare the sauce: Brown the ground beef with chopped onions and garlic in a large skillet over medium heat until fully cooked. Drain excess fat thoroughly to prevent greasiness. Stir in diced tomatoes, pumpkin puree, and Italian herbs (basil, oregano, and thyme). Simmer gently for 10-15 minutes to meld flavors and slightly thicken the sauce.
  2. Cook the noodles (if needed): If using traditional lasagna noodles, boil them in salted water until al dente, about 8-10 minutes. Drain and lay flat to prevent sticking. Skip this step if using no-boil noodles.
  3. Mix the cheeses: In a medium bowl, combine ricotta cheese, half of the Parmesan cheese, and a pinch of salt and pepper. Mix until smooth and creamy. This mixture will bind the layers and add rich creaminess.
  4. Assemble the lasagna: Lightly grease a baking dish. Spread a thin layer of the meat and pumpkin sauce on the bottom. Layer noodles over the sauce, then spread a portion of the ricotta mixture. Add more sauce on top, followed by a sprinkle of mozzarella cheese. Repeat layers until all ingredients are used, ending with mozzarella and remaining Parmesan cheese on top.
  5. Bake until bubbly: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 40 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown and become golden and slightly crispy.
  6. Rest before serving: Remove the lasagna from the oven and let it rest uncovered for 10-15 minutes. This resting period allows the layers to set for easier slicing and enhances flavor melding.

Notes

  • Use 100% pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Drain excess fat from the cooked beef to prevent a greasy dish and keep flavors balanced.
  • Don’t over-sauce; use a moderate amount to maintain firm layers and prevent watery lasagna.
  • Let the lasagna rest after baking to help it set and slice more cleanly.
  • Sprinkle fresh basil or parsley on top before serving for a pop of bright flavor and color.

Nutrition

Keywords: pumpkin lasagna, beef lasagna, fall recipes, comfort food, pumpkin recipes, Italian casserole, autumn dinner, seasonal meal

Find it online: https://tastebudtrek.com/pumpkin-beef-lasagna/