Creamy pumpkin sauce is the star of this free standing lasagna layered up with salami and cheese. The sauce is loaded with ricotta and herbs, and thickened with almonds! I even made a homemade pasta to make this lasagna extra special. The sauce and cheese went so well with the thick squares of homemade pasta and savory lasagna – a perfect fall pasta dish!
The inspiration for this recipe
There was a bunch of leftover filling from when I made these crunchy pasta snacks. I thought it would be fun to use this in a lasagna. For flavors, I doubled down on the salami that was already in the filling by adding more to the layers, and added a bunch of mozzarella and parmesan. I have never made a freestanding lasagna so I made a quick batch of fresh pasta and piled this lasagna high in a cast iron. You could definitely make this pumpkin salami lasagna with regular store bought lasagna and make it in a traditional lasagna pan. I loved how it came out! The almonds in the filling were the secret ingredient that added a lot of depth to this lasagna.
First make the pasta
When I was cutting the pasta for this dish I couldn’t stop thinking that they looked like American cheese. This is just a simple pasta recipe, and if you don’t have one, this is an easy guide to follow!
After I boiled these they looked even more like cheese.
Next make the filling
As I mentioned, this filling was a leftover ingredient from a different recipe. I had so much leftover and realized it would taste great in a pumpkin salami lasagna!
The filling ingredients-
- black pepper
- chili flake
Pile it high! pumpkin sauce, then salami, then lasagna sheet, then cheese. Repeat repeat repeat!
Bake the pumpkin salami lasagna
The pumpkin salami lasagna goes into the oven for 20 – 40 minutes. It is a wide difference of time because it will take longer if it is cold, shorter if it is room temp or warm! Many people might refrigerate it overnight before cooking.
So good. The salami is so savory and goes so well with the pumpkin and almond. I really love these flavors and it is perfect for a fall weekend dinner.
Lots of layers and lots of cheese! Love that pumpkin salami lasagna cross section!
Twists on pumpkin salami lasagna
Make this how you like it! Swap the pumpkin for squash if you want. Swap the salami for capicola. use store bought pasta. You could also make this as a big baking dish instead of a single serving if you prefer!
Pumpkin Salami Lasagna
- 1/2 cup canned pumpkin
- 1/2 cup ricotta
- 1/4 cup toasted almonds
- 1/4 cup grated parm
- 1 egg
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1.2 teaspoon chili flakes
- 5 slices thin sliced salami about 1 ounce
- 1 batch fresh pasta rolled into sheets
- 20 slices thin sliced salami
- 8 oz mozzarella
- 4 oz parm
- 1/4 cup fresh parsley
- Mix all the filling ingredients in a food processor and blend until smooth. Depending on how good your food processor is, you may need to add the nuts first to make sure they are fully incorporated. Season with salt to taste.
- Boil the pasta – If using fresh pasta, boil for only a minute or two, if using dried lasagna sheets, boil about 8 minutes.
- NOTE – I made mine as a freestanding lasagna, but this would work great as a traditional pan of lasagna as well!
- Build the lasagna – layer starting with some oil in the pan, then pasta, then filling, then cheese, then salami. Repeat.
- Bake at 400 for about 20 – 40 minutes until browned and cooked through. Garnish with fresh parsley and serve.