A superquick blender sauce with pumpkins, cream and chipotles in adobo make the base for what is, quite possibly, the best lasagna ever. Shockingly easy. Prepare for dinner guests complimentage.
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I'm one of those pumpkin people. I'll admit it.
And while I know not everyone loves pumpkin, I can't wait for autumn. Mostly because pumpkin season descends upon us. Well, that and colorful drives to the canyons.
But let's talk pumpkin.
If you love it as much as I do, do yourself nine favors and grab a lasagna pan. PSL's are nice, but you haven't proven your pumpkin passion until you've whipped it into a creamy, chipotle-spiked lasagna and enjoyed it for dinner.
The flavors here are insanely good. They all just beg to go together. Pumpkin puree, cream, Italian sausage, cream, ricotta, cream. And don't even get me started about the joy of blending chipotles in adobo into your pumpkin sauce with a sprinkling of pumpkin pie spice. It's like making your own Mexican mole sauce. But it takes all of 2 minutes, because you're a saavy chef (and who has time to simmer a sauce for 9283 hours? Not you and me.)
I topped mine off with burrata, but if you're feeling budget-conscious, stick to ricotta and shredded cheese. You can also skip the pumpkin seeds here. But ZOMGGG. That tiny smidge of crunch is so good. (Full disclosure: I used Trader Joe's Pumpkin Spice Pumpkin Seeds and considered selling my soul for a second slice with those babies atop. You've been warned).
If you make this recipe, I'd love to have you post a pic and tag me in it on IG. Click here to find and follow me over in that neck o' the woods.
Food Photography Geek-Out Moment
These images were shot with a Canon 5D Mk III paired with a Canon 24-70 f/2.8 . Shutterspeed was set to 125 so I could hand hold my camera, and still end up with a crisp-sharp shot. F/5.0 allowed most of the photo to be evenly clear. If the light is good, I'll always shoot f/5.0 on my overhead shots.
See my setup and discover even more tricks with my 90-Minute Food Photography Crash Course.
The backdrop was created using the Bea Lubas technique, which you can learn over at TwoLovesStudio. Once I tried this technique, I painted over 5 of my old backdrops, because I loved it so much. This one was painted over a precut Home Depot chalkboard, with Amy Howard One Step Grey and White Paint. This set of FolkArt Home Décor Chalk Paint is also a great option, a little more cost-friendly, too.
Wanna nerd out even more? Find tricks, tips and answers 24/7 in my Food Blogging, Photography & Videography Facebook Group. It's free to join!
- 2.5 pounds Italian sausage, browned
- 12 oz chipotles in adobo
- 1 pint heavy cream
- 32 oz pumpkin puree
- 1 Tbsp pumpkin pie spice
- 3 cloves of garlic
- 2 Tbsp olive oil
- 1 tsp salt
- 1 cup chicken broth
- 2 lb Italian Sausage, cooked and crumbled
- 30 oz ricotta
- 2 cups shredded Italian cheese
- 1 Tbsp Italian Seasoning
- 2 (9 oz) boxes no-cook lasagna noodles
- 8 oz burrata
- 1 tsp paprika
- 1/4 cup spiced pumpkin seeds