Recipe | Beef and Pumpkin Lasagna

beef Lasagna foxhollow farm

Fall is officially here! The leaves are falling, the days are rainy, and our Market is overflowing with squash from the end of summer. We're putting those blue hubbards to good use cooking up this Beef and Pumpkin Lasagna from The Farmer & The Foodie collaborator, Lindsey McClave!

Serves 8

  • 1lb Foxhollow ground beef
  • 2 small pie pumpkins or 1 large hubbard squash
  • 15 sheets dried lasagna noodles
  • 1 small onion
  • 5 cloves garlic
  • ½ tsp red pepper flakes, divided, plus additional for garnish
  • 1 tsp dried oregano
  • 1.5 tsp garam masala spice blend
  • ½ cup cream
  • 1 container (15oz-16oz) whole milk ricotta
  • 2 eggs
  • ¾ cup grated parmesan cheese, divided
  • 3 cups shredded mozzarella
  • 2 tbs olive oil plus additional for garnish
  • kosher salt
  • black pepper


Preheat the oven to 350°. Cut the pumpkins in half & scrape out the seeds & pulp from both sides. Place cut side down on a baking sheet & roast for 45-60 minutes until the pumpkin is completely tender.

Spoon the pumpkin away from the skin & transfer to a food processor (be very careful when pureeing hot food - make sure to leave the feed tube open, allowing some air to release). Add the cream, garam masala, ½ tsp kosher salt & ¼ tsp black pepper. Blend until very smooth, adding additional cream if needed. Taste & adjust salt & pepper to your taste. Remove to a bowl & set aside.

Place a saute pan over medium heat & add olive oil. Once warm, add the onion & saute until tender, 6-8 minutes. Mince 3 cloves garlic & add to the pan along with the oregano & ¼ tsp red pepper flakes. Cook until fragrant, about 30 seconds, before adding the ground beef along with ½ tsp kosher salt & ¼ tsp pepper.Break the beef apart with a wooden spoon & mix with the onion & spices. Cook until browned throughout. Taste for seasoning & transfer to a bowl.

Place the ricotta in a mixing bowl. Grate the remaining two cloves garlic & add to the ricotta along with the eggs, ½ cup grated parmesan, ¼ tsp red pepper flakes, ½ tsp kosher salt, & ¼ tsp black pepper. Whisk until very well blended & set aside.

Once all components of the lasagna are ready for assembly, cook the lasagna sheets according to the package directions. Cover the bottom of a lasagna pan (8x10) with a layer of the pumpkin puree & top with three lasagna noodles, laying side by side to cover the base of the pan. Top noodles with another layer of pumpkin puree & then spread ⅓ of the beef mixture overtop. Follow with ⅓ of the ricotta mixture & then shower with ¾ cup shredded mozzarella. Layer 3 additional noodles on top & repeat with additional pumpkin, beef, ricotta, & mozzarella. Top with noodles & make one final layer of pumpkin puree & all remaining beef & ricotta, followed by ¾ cup mozzarella. Top with three final noodles & a layer of pumpkin puree (you will likely have extra puree, which will keep in the fridge for up to four days or freeze for up to 3 months). Sprinkle remaining ¾ cups of mozzarella over top along with ¼ cup parmesan cheese.

Bake lasagna, uncovered, at 350° for 30-45 minutes, until cheese is melted & bubbly. Allow the lasagna to sit for 15 minutes before slicing & serving, garnished with olive oil drizzle, red pepper flakes, & basil.

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