Given my recent pumpkin obsession, it’s probably not surprising that I decided to come up with a pumpkin lasagna recipe. As I’ve mentioned before, lasagna is one of the few “pasta” dishes that I actually like (in non-keto land). With its richness, mild decadence, and beautiful layers, it seemed the perfect vehicle for more pumpkin. I’ve got to tell you that this Pumpkin Sage Low Carb Lasagna does not disappoint. Both the vegetarian and non-vegetarian versions give you a great blend of flavor and texture.
As expected, this recipe involves layering. However, if you’re familiar with my Easy Low Carb Lasagna, you’ll probably guess that we’re layering low carb wraps. That means we don’t have to boil water and cook noodles. (I really don’t like to boil water. Scar (my other half) is usually kind enough to boil the water around here.) For as decadent as it it, it’s actually pretty straight forward to make.
Vegetarian Version with Spinach instead of Chorizo:
What You Need to Make Pumpkin Sage Low Carb Lasagna
Equipment
- Cutting Board – For cutting the Low Carb Wraps
- Chef’s Knife – For cutting the Low Carb Wraps
- Large Sauté Pan or Skillet – For cooking the ground meat
- Spatula – For cooking the ground meat
- Plate Covered with Paper Towels – For draining the meat
- Rubber Scraper
- Medium Mixing Bowl – I usually use a 2 quart bowl.
- Measuring Spoon
- Measuring Cups – I prefer the plunger-style measuring cuts for things like ricotta and pumpkin purée.
- 9 x 13 inch Casserole Dish (with Lid if possible) – You can also make this in a Half Sheet Aluminum (chafing dish style pan) also with a lid. However, you may need to use a couple more Low Carb Wraps if you do because that kind of pan has more of a taper as you go up the side, so you’ll have more surface area to cover in your later layers.
Ingredients
- Chorizo – Omit for Vegetarian Version and replace with Spinach
- Fresh Spinach – Use for Vegetarian Version
- Avocado Oil – This is just in case you need more cooking fat to sauté the chopped onions or if you are making the Vegetarian Version. You could also use regular Olive Oil if you prefer.
- Onion – I typically use a Spanish Onion, but you can pick a different variety if you prefer.
- Spices
- Garlic Powder
- Onion Powder
- Ground Sage
- Dried Parsley
- Kosher Salt
- Ground Black Pepper
- Pumpkin Purée
- Ricotta Cheese
- Eggs – I use jumbo eggs.
- Burrito Sized Low Carb Wraps – I use burrito sized, which are ~8 inches in diameter. I buy 16-count packs at Sam’s Club.
- Mexican Cheese Blend – The blend that I use is a combination of Monterey Jack, Cheddar, Asadero, and Queso Quesadilla Cheese. You can also use ½ Sharp Cheddar and ½ Monterey Jack instead if you can’t find a Mexican Cheese Blend in your store.
- Cotija Cheese – This is just optional for topping.
Getting Started with Making Pumpkin Sage Low Carb Lasagna
Don’t be alarmed by the ingredient list on this one. Most of the length is just spices.
Pre-Cooking Ingredients
We’ll start this one out by dicing 1 Onion and setting it aside. Then, in a large sauté pan or skillet, cook and crumble the 2 pounds of Chorizo. For the Vegetarian Version, skip the Chorizo step.
In the same pan, remove all but 2 tablespoons of drippings or add 1 – 2 tablespoons of Avocado Oil if the pan is dry. Sauté the diced Onion over medium high heat until softened (about 8 minutes).
For the Vegetarian Version, add the Fresh Spinach to the pan with the cooked onions and cook until wilted. Once done, strain the spinach (and onions) through a cheesecloth or fine mesh sieve. Set it aside.
For the Non-Vegetarian Version, mix the cooked Chorizo and Onion and set them aside.
Making the Pumpkin-Ricotta Filling
In a large bowl, combine 20 ounces of Pumpkin Purée, 26 ounces of Ricotta (Whole Milk), 3 Eggs (I use jumbo), and all of the spices–4 teaspoon Garlic Powder, 4 teaspoon Onion Powder, 2 teaspoon Ground Sage, 2 teaspoon Dried Parsley, 2 teaspoon Kosher Salt, and 2 teaspoon Ground Black Pepper. We’ll set this aside too for the moment.
Cutting the Low Carb Wraps
We’re almost ready to start layering, so you can cut 8 Burrito Sized Low Carb Wraps in half. As a note, the quantity of 8 is based on my 9×13-inch casserole dish and the size of the low carb wraps that I buy. If you use one that tapers (like the disposable aluminum pans), you’ll need a couple more wraps.
Assembling the Pumpkin Sage Low Carb Lasagna
Before you start construction, you need to measure out 3 cups of the shredded Mexican Blend Cheese.
I suggest setting up your station with the lasagna components all easily accessible next to the pan you’re using.
Then you’ll build the Pumpkin Sage Low Carb Lasagna in a well-greased 9×13-inch casserole dish or pan as listed below. We’re going for 2 full layers.
- Start with:
- Very thin layer of Pumpkin-Ricotta Mixture
- Layer of Low Carb Wraps (5 halves, depending on your pan)
- Layer half of the Meat & Onion Mixture OR Spinach & Onion Mixture (for vegetarian version)
- Layer half of the Pumpkin-Ricotta Mixture
- Layer one third of the Shredded Cheese
- Repeat:
- Low Carb Wraps (5 halves, depending on your pan)
- Half of the Meat & Onion or Spinach & Onion
- Half of the Pumpkin-Ricotta Mixture
- Third of the Shredded Cheese
- Low Carb Wraps (5 halves, depending on your pan)
- Finish with:
- Third of the Shredded Cheese
Non-Vegetarian Version:
Vegetarian Version:
You can pause here, cover it, and store it in the fridge until you’re ready to bake. If you are making it in advance, take it out of the fridge 30 minutes before you plan to put it in the oven.
Baking the Pumpkin Sage Low Carb Lasagna
You’ll bake it at 350°F for 50 – 55 minutes. Ovens can vary, so if you had it in the fridge, double check the center to make sure it is cooked through. Cover it with heavy duty aluminum foil for the first 40 minutes. Then you can remove the foil for the remaining time to allow the cheese to get a little toasty.
Serve warm.
Non-Vegetarian Version with Chorizo
Vegetarian Version with Spinach
Related Recipes
If you like this Pumpkin Sage Low Carb Lasagna, you should try my Easy Low Carb Lasagna too.
If you’re looking for more pumpkin recipes, you might be interested in one of these:
- Broccoli Pumpkin Queso Casserole
- Savory Pumpkin Soup
- Low Carb Pumpkin Bread Pudding
- Keto Dulce de Leche Pumpkin Cookie Cups
Pumpkin Sage Low Carb Lasagna
Ingredients
- 2 pounds Chorizo Cooked and crumbled
- 2 tablespoons Avocado Oil 1.5 – 2 tablespoons; Or regular Olive Oil
- 1 Onion Chopped and Sauteed
- 20 ounces Pumpkin Purée
- 26 ounces Ricotta Cheese
- 3 Eggs I use jumbo eggs.
- 4 teaspoon Garlic Powder
- 4 teaspoon Onion Powder
- 2 teaspoon Ground Sage
- 2 teaspoon Dried Parsley
- 2 teaspoon Kosher Salt
- 2 teaspoon Ground Black Pepper
- 8 Burrito Sized Low Carb Wraps I use burrito sized, which are ~8 inches in diameter. I buy 16-count packs at Sam’s Club.
- 3 cups Mexican Cheese Blend
Vegetarian Alternative Version:
- 32 ounces Spinach Chopped and cooked until wilted. Use this in place of the Chorizo.
Instructions
- Cook the 2 pounds Chorizo in a large sauté pan over medium high heat About 10 minutes. Remove to a plate lined with paper towels to soak up any excess oil or grease. Set aside.2 pounds Chorizo
- Remove all but about 1.5 tablespoons of the drippings. In the same pan, sauté 1 Onion (chopped) until softened. About 6 – 8 minutes. Combine with the cooked Chorizo and set aside. (For Vegetarian Version, cook the 32 ounces Spinach as well.)2 tablespoons Avocado Oil, 1 Onion, 32 ounces Spinach
- In a medium mixing bowl, combine 20 ounces Pumpkin Purée, 26 ounces Ricotta Cheese, 3 Eggs, 4 teaspoon Garlic Powder, 4 teaspoon Onion Powder, 2 teaspoon Ground Sage, 2 teaspoon Dried Parsley, 2 teaspoon Kosher Salt, 2 teaspoon Ground Black Pepper. Set aside.20 ounces Pumpkin Purée, 26 ounces Ricotta Cheese, 3 Eggs, 4 teaspoon Garlic Powder, 4 teaspoon Onion Powder, 2 teaspoon Ground Sage, 2 teaspoon Dried Parsley, 2 teaspoon Kosher Salt, 2 teaspoon Ground Black Pepper
- Cut 8 Burrito Sized Low Carb Wraps in half.8 Burrito Sized Low Carb Wraps
- Measure out 3 cups Mexican Cheese Blend (shredded) and set up your assembly line: Pumpkin-Ricotta Mixture, Low Carb Wraps, Meat, Pumpkin-Ricotta Mixture, Shredded Cheese, Low Carb Wraps, Meat, Pumpkin-Ricotta Mixture, Shredded Cheese, Low Carb Wraps, Shredded Cheese.3 cups Mexican Cheese Blend
- The goal is 2 layers. Start with a thin layer of pumpkin-ricotta mixture on the bottom of a greased 9 x 13 inch casserole dish. Add a solid layer of low carb wraps. Evenly sprinkle on half of the ground meat and onions. Top with a layer of pumpkin-ricotta mixture, then 3/4 cup Mexican cheese blend shredded. Next add the second layer of low carb wraps, the remainder of the ground meat, the remainder of the pumpkin-ricotta mixture, 3/4 cup shredded Mexican cheese blend. Top with the last layer of low carb wraps, then the remaining 1.5 cups of shredded Mexican cheese blend
- You can pause here, cover it, and store it in the fridge until you’re ready to bake. If you are making it in advance, take it out of the fridge 30 minutes before you plan to put it in the oven.
- Bake at 350° F for 50 – 55 minutes. Ovens can vary, so if you had it in the fridge, double check the center to make sure it is cooked through. Bake it covered with heavy duty aluminum foil for the first 40 minutes. Then remove the foil for the remaining time.
- Serve warm.
Equipment
- Plate Covered with Paper Towels
- Medium Mixing Bowl
- Measuring Spoon
- Measuring Cups
- 9 x 13 inch Casserole Dish with Lid if possible
Notes
- Vegetarian Alternative Version
- Instead of including the Chorizo, sauté 32 ounces of chopped Spinach until thoroughly wilted.
- Strain the spinach through cheese cloth.
- Layer cooked spinach in place of the chorizo.
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