30-Minute Skillet Pumpkin Lasagna
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Lasagna on a weeknight?! This Easy 30-Minute Skillet Pumpkin Lasagna makes it possible to enjoy a scrumptious lasagna recipe, even on a busy weeknight! It is a quick and easy ONE-POT weeknight meal!
We also love adding this Pumpkin and Mushroom Risotto and Healthy Mac and Cheese (with butternut squash) recipe to our rotation in the Fall!
*This post was originally published on October 21, 2022 and updated on November 2, 2023.
One Pot Meals
If you’ve been following along with me for a while, you know how much I love one-pot meals, like my One-Pan Orzo With Spinach and Feta.
One-pot meals are perfect for busy moms as they are usually simple and easy to cook, don’t require your attention during the entire cooking time, and there is less cleanup involved afterward.
This Skillet Lasagna Recipe is no different. All of the ingredients are added right to the skillet or braiser (see details below*!), making this an easy, one-pan meal. You also get to enjoy it’s rich and savory flavor that is a little more nutrient-dense than regular lasagna!
*To make this recipe, I used Larder & Vine’s enamel coated cast-iron braiser in white. It’s absolutely beautiful! It has a lid, so you’re able to cook the entire dish all in the braiser, as if it were a skillet.
This braiser has become one of my go-to, do everything, pans! You can use my discount code: SUPERMOMEATS to get 20% off your order of any Larder & Vine product. You can find the braiser here.
Why You’ll Love This Recipe
Ready in 30 minutes. This recipe comes together in just about 30 minutes, making it a perfect comforting meal for a busy weeknight!
Easy to customize. Need it to be gluten-free? No problem, use gluten-free noodles instead! Have some veggies you need to use up? Add them or swap out the spinach for any veggie you want!
Easy clean-up. Everything cooks in just one skillet!
Meal prep + freezer-friendly. You can easily make this recipe in advance, freeze it, and then enjoy it when you’re ready!
Pumpkin Lasagna Ingredients
- Olive oil
- Onion
- Garlic cloves
- Sage leaves
- All-purpose flour
- Plain unsweetened almond milk (or another plant-based milk/cow’s milk)
- Plain whole milk yogurt (or greek yogurt/plant-based yogurt)
- Pumpkin puree
- Tomato paste
- Parmesan cheese (or plant-based parmesan cheese)
- Salt
- Vegetable broth
- No-boil lasagna noodles (you can use gluten-free lasagna noodles, if needed)
- Spinach
- Ricotta cheese (or a vegan/dairy-free ricotta)
- Shredded mozzarella (or vegan alternative)
How to Make 30-Minute Pumpkin Skillet Lasagna
STEP 1 – Make the pumpkin sauce
Heat olive oil in the skillet over medium-low heat. Add onions, garlic, and sage, and saute for 2-3 minutes. Next, add in the flour and stir to combine.
Add in the almond milk and stir until a roux has started to form (the sauce will start to thicken), then add the yogurt, pumpkin puree, tomato paste, parmesan cheese, and salt and mix well. Add the vegetable broth and stir to combine.
STEP 2 – Cook the lasagna noodles
Break the lasagna noodles into pieces (roughly into thirds) and immerse the noodles fully in the pumpkin sauce. Cover the skillet and cook the noodles until they are al dente which takes approximately 20-25 minutes. While the noodles are cooking, intermittently, gently scrape or stir the bottom of the pan so that the noodles don’t stick to the bottom.
STEP 3 – Melt the cheese
Once the noodles are cooked through, add two handfuls of spinach by sprinkling them on top. Then, add 8 dollops of ricotta cheese, followed by 2 cups of mozzarella cheese. Cover the skillet again and let the cheese melt for a couple of minutes. Alternatively, you can broil the cheese to make it golden brown by putting the skillet in the broiler for a couple of minutes (be sure to remove the silicone handle on the skillet first, if there is one).
How to Store and Freeze Pumpkin Lasagna
Fridge. If you have leftover lasagna that you’ll be eating soon, store it in the refrigerator in an air-tight container for up to 5 days.
Freezing. If you have leftover lasagna that you want to save for another time, freezing it is a great option! Allow the lasagna to cool completely and then store it in a freezer-safe air-tight container for up to three months. I love freezing my lasagna in the 2-Cup Soupercubes Tray (their cubes are my favorite freeze-storage solution!).
This is a great meal to make when you are in your third trimester of pregnancy so that you can have a delicious, no-effort home-cooked meal once the baby arrives.
Reheating. To reheat your frozen lasagna, first, you will want to thaw it in the fridge overnight. Then, you can either reheat it quickly in the microwave for a few minutes until heated through, or you can reheat it in the oven by covering it with aluminum foil and baking it at 375 degrees Fahrenheit until heated through, about 45 minutes.
Frequently Asked Questions
Yes! Feel free to use an alternative lasagna noodle to accommodate your dietary needs.
I know there’s quite a bit of cheese in this recipe! However, if you need the recipe to be vegan or dairy-free, simply swap out the yogurt, parmesan, ricotta, and mozzarella for a vegan/dairy-free alternative. Then you can still enjoy this delicious and comforting meal!
Nope! I use no-boil lasagna noodles and just break them up and cook in them in the skillet with the pumpkin sauce. So easy!
More Quick Dinners You May Like!
Roasted Red Pepper and Feta Gnocchi Bake
Creamy Roasted Red Pepper Rigatoni
Sheet Pan Gnocchi With Roasted Zucchini and Chickpeas
One-Pot Vegan Red Lentil Curry: A Quick Family Dinner Recipe
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30-Minute Skillet Pumpkin Lasagna
Ingredients
- 2 tablespoons olive oil
- ½ onion diced
- 2 garlic cloves minced
- 3 sage leaves diced finely
- 2 tablespoons flour
- ½ cup plain unsweetened almond milk, (or another plant-based milk/cow’s milk)
- ½ cup plain whole milk yogurt, (or greek yogurt/plant-based yogurt)
- 1 cup pumpkin puree
- 1 teaspoon tomato paste
- ¼ cup parmesan cheese, (or plant-based parmesan cheese)
- 1 teaspoon salt
- 1 cup vegetable broth
- 8-10 no-boil lasagna noodles, (broken into thirds)
- 2 handfuls spinach
- 8 tablespoons ricotta cheese
- 2 cups shredded mozzarella
Instructions
- Heat olive oil in the skillet over medium-low heat. Add onions, garlic, and sage, and sauté for 2-3 minutes.
- Next, add in the flour and stir to combine.
- Add in the almond milk and stir until a roux has started to form (the sauce will start to thicken), then add the yogurt, pumpkin puree, tomato paste, parmesan cheese, and salt and mix well. Add the vegetable broth and stir to combine.
- Break the lasagna noodles into pieces (roughly into thirds) and immerse the noodles fully in the pumpkin sauce.
- Cover the skillet and cook the noodles until they are al dente which takes approximately 20-25 minutes. While the noodles are cooking, intermittently, gently scrape or stir the bottom of the pan so that the noodles don’t stick to the bottom.
- Once the noodles are cooked through, add two handfuls of spinach by sprinkling them on top. Then, add 8 dollops of ricotta cheese, followed by 2 cups of mozzarella cheese.
- Cover the skillet again and let the cheese melt for a couple of minutes. Alternatively, you can broil the cheese to make it golden brown by putting the skillet in the broiler for a couple of minutes (be sure to remove the silicone handle on the skillet first, if there is one).