This savory Pumpkin Lasagna Skillet is the ultimate cozy fall dinner. Made in just one pan with pasta, pumpkin, cheese, and ground turkey, it’s high-protein, family-friendly, and weeknight-easy!
Pumpkin Lasagna (One Skillet)
If you’re craving comfort food this fall, you’ll love this simple Pumpkin Lasagna Skillet. It’s everything you love about traditional lasagna—cheesy layers, savory sauce, and pasta—made easier in just one skillet. The creamy pumpkin adds a seasonal twist, while lean ground turkey (or chicken) boosts the protein to keep it light yet filling. I even tested this on my husband, Tommy. He was initially skeptical, but he loved it so much he went back for seconds.
Why You’ll Love This Pumpkin Lasagna
I love one-pot recipes so much that I even wrote a cookbook about them: Skinnytaste One and Done. Lasagna is perfect for making in one skillet since you can skip all the layers and cook the noodles directly in the sauce. I also have this Skillet Lasagna if you’re looking for a more traditional version.
- Convenient: All the flavors of classic lasagna, made easier in one skillet
- High-Protein and Satisfying: Over 37 grams of protein per serving.
- A cozy fall twist with creamy pumpkin for extra nutrients
- Family-friendly: Even picky eaters, like my husband, love it.
See more pumpkin recipes here if you love pumpkin!
Ingredients You’ll Need
Here’s everything you need to make this easy pumpkin lasagna.
- Olive Oil to grease the pan
- 93% Ground Turkey for lean protein
- Onion and Garlic for aromatic flavor
- Red Pepper Flakes for a bit of spice
- Salt to bring out the flavors
- Herbs: Fresh sage and thyme give this dish fall flavor. Finish by garnishing with parsley for a pretty presentation.
- Pumpkin Puree adds fiber, potassium, and vitamin A. Buy a can or make homemade pumpkin puree.
- Broth: Use regular chicken broth or bone broth for extra protein.
- Lasagna Noodles: Break apart the noodles and stir them in. They cook right in the sauce!
- Cheese: This three-cheese pumpkin lasagna uses ricotta, Parmesan, and mozzarella for a perfectly gooey bite.
How to Make Pumpkin Lasagna in a Skillet
Instead of boiling the noodles separately, they simmer in the sauce until tender. Don’t forget to stir occasionally! This helps prevent the noodles from sticking to the bottom of the pan. See the recipe card at the bottom for printable directions.
- Cook the turkey: Sauté the ground turkey, onion, and garlic, then sprinkle with salt and chili flakes. Cook until the meat is broken up and thoroughly cooked.
- Add the remaining ingredients: herbs, pumpkin, broth, and salt.
- Add the broken lasagna noodles: Bring to a simmer, then stir in the noodles, making sure they’re fully covered by the sauce. Lower the heat, cover the skillet, and cook until the pasta is tender and the sauce is thick.
- Add the cheese: Mix in the ricotta and half of the Parmesan, then top with mozzarella and the remaining Parmesan. Broil until the cheese is melted and golden brown—set a timer! Things can go from perfectly browned to burnt in a matter of seconds, so watch it closely. Garnish with parsley
before serving.
Variations
- Try a different protein, like lean ground chicken or beef or Italian chicken sausage.
- Switch up the pasta: Substitute any kind of short pasta, like rotini, farfalle, or ziti. You can use any gluten-free pasta if needed.
- Increase the protein: Swap ricotta with cottage cheese and choose a high-protein pasta.
- Vegetarian Pumpkin Lasagna: Omit the turkey, use vegetable broth, and sauté mushrooms or spinach with the onions and garlic.
- Experiment with different herbs: Use rosemary or oregano instead of thyme or sage, and replace parsley with chives.
Storage
- Refrigerate leftover lasagna for up to 4 days.
- Freeze it for 3 months. You can either store it in one large container to feed your whole family or in smaller ones to grab for quick lunches.
- Reheat: Thaw it in the fridge the day before. Then, microwave or bake it at 350°F until warm.
More Lasagna Recipes You’ll Love
Looking for more fall dinner ideas? Try one of my pasta recipes or these one-pan recipes to make clean up a breeze.
Yield: servings
Serving Size: 1 ½ cups
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Heat a large 12-inch oven safe, nonstick skillet with a fitted lid over high heat.
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Add the olive oil, ground turkey, onion, garlic, ½ teaspoon of salt, and the chili flakes to the skillet. Cook, breaking up with a wooden spoon until cooked through, 5-7 minutes. Add the sage and thyme and stir to combine. Cook until fragrant, about 1 minute.
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Add the pumpkin puree, broth, and remaining ½ teaspoon salt to the skillet, stir to combine, and bring to a simmer. Add the pasta to the skillet, stir to combine and spread into an even layer, make sure the noodles are submerged in the liquid.
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Reduce the heat to medium, simmer covered, stirring occasionally, being sure that the noodles don’t stick to each other or the bottom of the skillet. Cook until the pasta is just tender and the sauce has thickened, about 18- 20 minutes.
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Remove from heat and stir in the ricotta cheese and 2 tablespoons of the parmesan. Top with the mozzarella and remaining 2 tablespoons of parmesan cheese.
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Transfer to the broiler on the second rack from the top and broil on high until the cheese is melted and slightly browned on top, 2-3 minutes. Garnish with parsley and serve.
Last Step:
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Serving: 1 ½ cups, Calories: 483 kcal, Carbohydrates: 55.5 g, Protein: 32 g, Fat: 15.5 g, Saturated Fat: 6 g, Cholesterol: 67.5 mg, Sodium: 1039.5 mg, Fiber: 6 g, Sugar: 6.5 g
