This savory Pumpkin Lasagna Skillet is the perfect cozy dinner for fall evenings. Made in a single skillet with pasta, pumpkin, cheese, and lean ground turkey, it’s high in protein, family-friendly, and simple enough for weeknight cooking.
Pumpkin Lasagna (One Skillet)
If you’re craving comfort food with a seasonal twist, this Pumpkin Lasagna Skillet delivers everything you love about traditional lasagna—cheesy bites, savory sauce, and tender pasta—without the fuss of layering. The addition of pumpkin puree creates a creamy, slightly sweet base that pairs beautifully with aromatic sage and thyme. Ground turkey keeps the dish lighter while still providing satisfying protein. This recipe cooks entirely in one oven-safe skillet, so cleanup is easy and the result is hearty and comforting.
Why You’ll Love This Pumpkin Lasagna
This one-skillet approach saves time and keeps the kitchen tidy while still delivering the rich flavor and cheesy texture of classic lasagna. Instead of boiling noodles separately, broken lasagna noodles simmer right in the pumpkin-forward sauce until they’re tender and infused with flavor. Fresh herbs—sage and thyme—lend a warm, autumnal aroma, and a mix of ricotta, Parmesan, and mozzarella creates the ideal creamy, cheesy finish.
- Convenient: All the flavor of classic lasagna made in one skillet.
- High in protein: Lean ground turkey plus three cheeses make this a filling meal.
- Seasonal twist: Pumpkin puree adds nutrients and a cozy fall flavor.
- Family-friendly: Mild, comforting flavors appeal to both adults and kids.
Explore other pumpkin ideas and variations if you love seasonal dishes.
Ingredients You’ll Need
Gather these simple ingredients before you start. Substitutions and tips are included below.
- Olive oil for the skillet.
- 93% lean ground turkey for a lighter protein; ground chicken or turkey sausage also work.
- Yellow onion and garlic to build flavor.
- Red pepper flakes for a touch of heat (optional).
- Kosher salt, divided, to season as you go.
- Fresh herbs: sage and thyme add an autumnal note; parsley for garnish.
- Pumpkin puree (15-ounce can) for creaminess and nutrients.
- Chicken or bone broth to create the cooking liquid.
- Lasagna noodles broken into bite-sized pieces so they cook directly in the sauce.
- Three cheeses: part-skim ricotta, Parmesan, and part-skim mozzarella for silky, gooey texture.
How to Make Pumpkin Lasagna in a Skillet
This recipe skips the separate boiling step: broken lasagna noodles simmer right in the pumpkin and broth until tender. Stir occasionally to prevent sticking and to ensure even cooking. The dish finishes under the broiler for a bubbly, golden cheese topping.
- Cook the turkey: Heat oil in a 12-inch oven-safe skillet, add ground turkey, diced onion, and chopped garlic. Season with half the salt and red pepper flakes and cook until the meat is broken up and cooked through, about 5–7 minutes. Stir in chopped sage and thyme and cook until fragrant.
- Add the pumpkin and broth: Stir in the pumpkin puree, the remaining salt, and the chicken broth. Bring to a simmer, then add the broken lasagna noodles, pressing them into the sauce so they are submerged.
- Simmer the noodles: Reduce the heat to medium, cover the skillet, and simmer, stirring occasionally to keep the noodles from sticking, until the pasta is tender and the sauce has thickened, about 18–20 minutes.
- Finish with cheese: Remove the skillet from the heat and stir in the ricotta and half of the Parmesan. Sprinkle the mozzarella and remaining Parmesan over the top.
- Broil: Move the skillet to the oven and broil on the second rack from the top until the cheese melts and turns golden, 2–3 minutes—watch carefully to avoid burning. Garnish with chopped parsley and serve.
Variations
- Protein swaps: Use lean ground chicken, beef, or Italian chicken sausage instead of turkey.
- Different pasta: Any short pasta such as rotini, farfalle, or ziti can be used; gluten-free pasta works too.
- More protein: Replace ricotta with cottage cheese and choose a protein-enriched pasta.
- Vegetarian option: Omit the meat, use vegetable broth, and sauté mushrooms or spinach with the onions and garlic.
- Herb variations: Substitute rosemary or oregano for thyme or sage, and finish with chives instead of parsley.
Serving Suggestions
Add a veggie side dish
Pair this one-pan lasagna with a simple green vegetable—roasted broccoli, a fresh arugula salad, lemon Brussels sprouts, or roasted green beans all work well to round out the meal.
Roasted Broccoli
Arugula Salad
Lemon Brussels Sprouts
Roasted Parmesan Green Beans
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months. Use one large container for family meals or individual portions for easy lunches.
- Reheat: Thaw in the refrigerator overnight, then reheat in the microwave or bake at 350°F until warmed through.
More Lasagna Recipes You’ll Love
If you enjoy fall dinners and one-pan meals, try variations such as butternut squash lasagna, zucchini lasagna, classic layered lasagna, lasagna soup, or spinach lasagna roll ups. These alternatives offer similar comfort with different seasonal vegetables and textures.
- Butternut Squash Lasagna
- Zucchini Lasagna
- The Best Lasagna Recipe
- Lasagna Soup
- Spinach Lasagna Roll Ups
Pumpkin Lasagna Skillet
Equipment
- 12-inch oven-safe skillet with a fitted lid
Ingredients
- ½ tablespoon extra virgin olive oil
- ½ pound 93% ground turkey
- ½ yellow onion, diced
- 3 cloves garlic, chopped
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt, divided
- 2 teaspoons fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 15-ounce can pumpkin puree
- 3 ¼ cups chicken broth or chicken bone broth
- 8 ounces lasagna noodles, broken into bite-sized pieces
- ½ cup part-skim ricotta cheese
- ¼ cup Parmesan cheese, divided
- ¾ cup grated part-skim mozzarella cheese
- Chopped parsley, for garnish
Instructions
- Heat a large 12-inch oven-safe nonstick skillet with a fitted lid over high heat.
- Add the olive oil, ground turkey, onion, garlic, ½ teaspoon salt, and the red pepper flakes. Cook, breaking up the meat, until cooked through, 5–7 minutes. Stir in the sage and thyme and cook about 1 minute until fragrant.
- Add the pumpkin puree, chicken broth, and the remaining ½ teaspoon salt. Stir and bring to a simmer. Add the broken lasagna noodles, spread into an even layer, and ensure the noodles are submerged in the liquid.
- Reduce heat to medium, cover, and simmer, stirring occasionally so the noodles don’t stick. Cook until pasta is tender and the sauce thickens, about 18–20 minutes.
- Remove from heat and stir in the ricotta and 2 tablespoons Parmesan. Top with the mozzarella and remaining 2 tablespoons Parmesan.
- Place on the second oven rack from the top and broil on high until the cheese melts and is slightly browned, 2–3 minutes. Garnish with parsley and serve.
Nutrition
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
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