Pumpkin Salami Lasagna

Pumpkin Salami Lasagna

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!

fresh pasta

After I boiled these they looked even more like cheese.

about to build the lasagna

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!

make the pumpkin filling

The filling ingredients-

  • pumpkin
  • almond
  • ricotta
  • parm
  • oregano
  • black pepper
  • chili flake
  • salami
  • egg
pumpkin salami lasagna stacked before the oven

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.

pumpkin salami lasagna

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.

pumpkin salami lasagna

Lots of layers and lots of cheese! Love that pumpkin salami lasagna cross section!

the 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!

If you love lasagna, check out my meatloaf lasagna, or cubano lasagna!

Pumpkin Salami Lasagna

Lasagna made with a pumpkin, salami, ricotta, almond filling and stacked up with more salami, and lots of cheese.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Italian
Keyword: Mash-Up, pasta
Servings: 4 people
Calories: 677kcal


Pumpkin filling

  • 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.


Calories: 677kcal | Carbohydrates: 11g | Protein: 45g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 171mg | Sodium: 2246mg | Potassium: 525mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6140IU | Vitamin C: 6mg | Calcium: 816mg | Iron: 3mg


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