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5 from 1 vote

Healthy Pumpkin Lasagna

A deliciously Fall inspired healthy lasagna with layers of pumpkin “ricotta”, spinach and a turkey & mushroom marinara sauce ready in an hour!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 12
Author: Nikole Goncalves


  • 9-12 brown rice lasagna pasta depending on the size of your casserole dish
  • 2 large **turkey sausages with casing removed
  • 3 cups chopped cremini mushrooms
  • 1 tbsp. olive oil
  • 2 shallots chopped
  • 3-4 garlic cloves minced
  • 2 cup marinara sauce I have a recipe HERE
  • 1/2 tsp. chili flakes
  • 1/4 tsp. ground nutmeg
  • 1 tbsp. chopped fresh sage
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 1 cup pumpkin puree
  • 2-3 cups baby spinach
  • 1 cup shredded organic mozzarella cheese
  • 1 batch *tofu ricotta recipe below

Tofu Ricotta

  • 1 block extra firm tofu
  • 2 tbsp. nutritional yeast
  • 1/2 medium lemon juiced
  • 1 tbsp. olive oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper


Tofu Ricotta

  • In a food processor, crumble in tofu and add remaining ingredients.
  • Blend for 15-30 sec until smooth or until you've reached a "ricotta cheese" consistency.
  • Next, in a large bowl combine pumpkin puree with tofu ricotta until well mixed together, cover and refrigerate while you prepare the rest.

Pumpkin Lasagna

  • Pre-heat oven to 375F.
  • In a large skillet on low-medium heat add in oil and sauté shallot for 2 min. Add in chopped sage and cook for another min before adding in turkey sausage and garlic. Cook for 2 min while stirring to brown the meat. Add in the mushrooms, chili flakes, nutmeg, sea salt and black pepper, stir and cook for 1 min.
  • Pour in 2 cups of marinara sauce, stir and cook for another 1-2 min. Set aside.
  • Bring a large pot of water to a boil with a pinch of sea salt and cook brown rice lasagna noodles according to the directions on the box. I cooked mine for exactly 7 min just until they were al dante. Once cooked drain and rinse with cold water to stop the cooking and drizzle with a bit of olive oil to prevent sticking.
  • To assemble lasagna you'll need a large deep casserole dish about 9 by 13 inches.
  • Evenly coat about 1 tbsp of olive oil to prevent sticking and allow for easy clean up.
  • Next, spread leftover marinara sauce from the jar (about 1/2 cup) evenly across the bottom.
  • Layer on 3-4 strips of pasta, half of the pumpkin ricotta, handful of baby spinach, 2 cups of the meat sauce and repeat. Once you get to the last layer of pasta you can spread the last little bit of meat sauce over top and top it off with some shredded mozzarella cheese.
  • Cover with foil and bake for 40 min. Remove foil and bake for another 10 min to brown the cheese.
  • Remove from the oven and allow to cool/rest for 10 min before cutting into it.


*Can sub for 1.5 cups of regular ricotta cheese if needed.
** You can sub for 1lb ground lean turkey or for a veggie option 1 eggplant chopped.
***You can store any leftover lasagna in an air tight container in the fridge for 3-4 days or freezer for 1-2 months.