Pumpkin and Sage Sausage Lasagna: Making Magic with Leftovers

February 11, 2019
Smoked Pumpkin Lasagna2

This Pumpkin and Sage Sausage Lasagna was created out of a random desire to eat something savoury, using whatever was leftover in the fridge and pantry. While not a conventional combination by any means, it does hit the spot if you’re looking for something with a smoky flavour that’s a little heavier (with your daily dose of beta carotene and iron to boot).

Smoked Pumpkin Lasagna3

In lieu of a traditional béchamel sauce, the cream of chicken soup adds the thick texture required for the sauce. This is a perfect dish to make if you’re expecting friends over for the weekend, maybe during a viewing party of the latest American Horror Story episode.

Smoked Pumpkin Lasagna1

Pumpkin and Sage Sausage Lasagna

Total Time: 90 minutes | Yield: 6-10 servings

Ingredients for the Base Sauce

  • 600 grams of canned pure pumpkin or fresh pureed pumpkin
  • 500 grams pasta sauce of your choice (I used Prego for this recipe)
  • Olive oil
  • 1/2 a can of cream of chicken soup
  • 1/2 cup of garlic
  • 1/2 cup of red onions
  • 1/2 cup of spinach
  • 1/2 cup of roasted red bell peppers, pureed
  • 2 teaspoons Paprika
  • Salt and Pepper to taste

Ingredients for the Chicken and Sage Sausage

  • 1 kg of ground chicken
  • 1 small onion
  • 1/4 cup of red onions
  • ¼ cup of garlic
  • Olive oil
  • 2 teaspoons of black pepper
  • 2 1/2 tbsps of Worcestershire sauce
  • 3 teaspoons of dried sage
  • 2 tbsp of Grey Poupon mustard
  • 1½ teaspoons of salt
  • ½ teaspoon of Liquid Smoke (optional)

Other Ingredients

  • 1 box of lasagna noodles
  • 400 grams of mozarella, shredded
  • 200 grams of smoked gouda, grated


  1. Combine thoroughly all the ingredients of the sausage together. Cook it in a pan using a little oil. Add spices and salt as you go along, according to your preference.
  2. Boil water and cook the lasagna sheets.
  3. Sauté the garlic and onions for the sauce in olive oil. Add the pureed pumpkin, spinach, and pureed bell peppers. Follow with the pasta sauce and cream of chicken soup.
  4. Add the spices, salt and pepper to taste. Incorporate the sausage into the sauce.
  5. Layer the lasagne using the pasta sheets, sauce,  gouda, and mozzarella. Top with a generous amount of even more mozzarella.
  6. Serve and enjoy!
Stephanie Ong SEE AUTHOR Stephanie Ong

Stephanie Ong is a freelance writer/bibliophile. In her spare time, she likes to hang out with the Sherlock to her Watson, Lucas. Previously considered a stage four disaster in the kitchen, she now attempts to cook without much fuss – although she still chops at the speed of a turtle stuck in peanut butter. Her favorite things include horror movies, the blues, date night with her man, and breakfast for dinner.

5 comments in this post SHOW

5 responses to “Pumpkin and Sage Sausage Lasagna: Making Magic with Leftovers”

  1. G says:

    Nice! 🙂

    Where can you get pureed pumpkin in a can and the fresh kind? All I see in groceries is squash, but I don’t know if you can substitute that for pumpkin.

  2. Nica Angeles says:

    This is great! However, I don’t think the leftovers in my fridge include any of the main ingredients listed in this recipe. 🙁 Oh well.

  3. Mema says:

    The photos on this site are gorgeous as is the styling, but the recipes are usually half out of the can. It just seems a bit of a mismatch.

    • Lars Roxas says:

      A lot of our readers are people who are new to cooking and/or on a budget. A lot are also young folk afraid of the kitchen. We try to cater to their abilities and needs. However, we do post more involved recipes every now and again. 🙂

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