Skillet Lamb Pumpkin Lasagna
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Skillet Lamb Pumpkin Lasagna recipe is bursting with warm flavors of rosemary, sage, tender lamb, and pumpkin. Perfect for fall entertaining!
Friends, today I’m sharing a Skillet Lamb Pumpkin Lasagna recipe that has all the pleasures of lasagna—layers of tender noodles, homemade pumpkin lamb sauce, and cheese. Whip it up in your favorite Lodge Skillet [afflnk].
Skillet Lamb Pumpkin Lasagna
Sure to bring warmth to any brisk fall day, this recipe takes a little love and few key ingredients, like ground lamb, pumpkin, and fresh herbs! You may also love Chicken Pumpkin Bake with Herbed Cream Sauce! So good! Or this Easy Sausage and Mushroom Lasagna from my friend, Liz.
“Food and cooking are among the richest subjects in the world. Every day of our lives, they preoccupy, delight, and refresh us. Food is not just some fuel we need to get us going toward higher things. Cooking is not a drudgery we put up with in order to get the fuel delivered. Rather, each is a heart’s astonishment. Both stop us dead in our tracks with wonder. Even more, they sit us down evening after evening, and in the company that forms around our dinner tables, they actually create our humanity.” –Robert Farrar Capon
Skillet lasagna recipe
I love this. True … cooking is not a drudgery. I do love to cook for our family and people who gather around our table.
But guess what? Let’s say you’re not a good cook, or you hate cooking. I get it, it’s not for everyone. Not everyone is a fantastic cook. But we can all enjoy eating together?
Today I’m sharing a delicious Skillet Lasagna to try, made in my lodge skillet. It’s the ultimate fall comfort dish.
How to make Skillet Lamb Pumpkin Lasagna
I love to serve lasagna for company. Make ahead, clean up the mess, and pop in the oven to time it just right before company arrives. It’s the perfect cozy, comfort meal for fall or holiday!
12-inch Lodge Skillet
This recipe has the usual lasagna ingredients (pasta and cheese), but additional pumpkin and lamb.
Make and serve in an ovenproof skillet, or you can buy a 12-inch Lodge Skillet like this, HERE [AFFLNK]
Take it right from the oven to the table!
Pumpkin Lasagna Recipe
This recipe is simple and easy for a weekday meal, or double it to feed a lot of people for dinner.
It’s also a great go-to for nights you don’t want to put in much effort at all, and great for leftovers the next day.
If you’re not a great cook
I also want to offer a different kind of hosting to you, if you don’t have time or the skills to cook.
Hospitality comes in all forms. It’s really about your heart, and wanting to extend an invitation to include people around your table.
Ways to entertain if you’re not a cook
There are many stores now that offer precooked meals for purchase.
We have several local stores, such as Newport Avenue Market or Market of Choice, where you can buy premade chicken, lasagna, or whatever you want to serve.
Bring the food home, and rebake in your own cookware.
Make a salad, buy a loaf of bread, and you’re got a delicious meal to serve to company!
Skillet Lamb Pumpkin Lasagna
- 3/4 c 15 oz can pumpkin puree
- 1 c heavy cream
- 1 c aged Parmesan, shaven, plus 1/4 cup to top
- 1 c vegetable broth
- 7 Tbsp butter
- 2 bundles of sage
- 2 bundles rosemary, plus 1 Tbsp fresh, finely chopped
- 2 large handfuls arugula
- 1 lb ground lamb
- 3 small eggplant, cut into 1’’ cubes
- 12 lasagna sheets, pre-cooked, oven ready
- 1 16 oz package mozzarella, sliced
- 1 yellow onion, diced
- 2 Tbsp flour
- 4 cloves garlic, divided in half
- Preheat oven to 375 degrees F.
- Melt 3 Tbsp butter in a large cast iron skillet over medium-high heat, then add sage and rosemary and cook until fragrant—2 minutes. Add in ground lamb and begin to brown the meat, stirring minimally to get the best color. Gradually break the lamb into large chunks as you cook it. When lamb is browned, remove from pan and set aside (make sure to keep the juices that render from the lamb).
- In the same pan on medium-low heat, add 2 Tbsp more butter and melt. Next, add eggplant, onion, minced garlic, kosher salt, and pepper to taste. Stir occasionally, until onions are translucent and eggplant is very tender, 10-12 minutes. Return lamb back to the pan and gently mix in along with arugula. When ingredients are well incorporated and arugula has wilted, remove from heat and set aside.
- In a medium sauce pan, heat butter on medium-low heat and add remaining crushed garlic, rosemary, and sage bundles. Stir and allow herbs to infuse into the oil. After 3 minutes of stirring, add pumpkin puree, Parmesan, heavy cream, and vegetable broth. Simmer ingredients until the sauce thickens, 10 minutes, then whisk in 2 Tbsp flour to thicken. Keep warm and set aside.
- Grease a large (12 inch) cast iron skillet with butter. To make the lasagna, you will have three layers of pasta, three layers of mozzarella, three layers of sauce (plus about 1/4 c on the bottom, and two layers of meat)—keep this in mind as you add in each layer.
- Layer a small, scant 1/4 cup portion of sauce on the bottom of the pan and cover with a layer of noodles. Spread meat and vegetables on top, followed by more sauce, and a layer of mozzarella. Add one more layer of pasta, meat, sauce, cheese, and the final pasta layer. Spread remaining sauce over the top, followed by mozzarella and remaining 1/4 c Parmesan.
- Bake for 30-40 minutes, or until the top has browned. When lasagna is cooked, remove from the oven, and let it rest for 10 minutes before serving with fresh basil. Enjoy!
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