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I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna! Canned pumpkin and no-cook noodles make it a cinch to prepare. —Tamara Huron, Colorado Springs, Colorado
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 piece equals 310 calories, 12 g fat (6 g saturated fat), 36 mg cholesterol, 497 mg sodium, 32 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.
Originally published as Pumpkin Lasagna in Healthy Cooking October/November 2009, p59
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Nov. 09, 2010 by harperx
I Love Recipe and Dish!!!! I prepared mine in Lasagna Roll-ups and for Extra decadence top with and Herb Cream Sauce with Parmesan Cheese. DELICIOUS!!!
Reviewed on Oct. 15, 2010 by dagny21
I did as others suggested and doubled the mushrooms and the sauce. If I hadn't doubled the sauce, this would have been dry and flavorless. Even doubling the sauce was not too much. The end result was that it was simply flavorless. We ended up topping each serving with extra salt, and a lot of extra parmesan. Husband was pleased because he couldn't tell there was pumpkin in it, thanks to how utterly bland the sauce was. Not terrible, we did finish it off, but definitely won't make again.
Reviewed on Jan. 05, 2010 by pakkismom
Loved the flavor! Even my meat loving hubby enjoyed it. Only change was that I needed more ricotta since 1/2C wasn't enough to make each layer.
Reviewed on Nov. 18, 2009 by annettewild2
I made this recipe with fresh pumpkin. I added extra mushrooms and spinach. My whole family loved it.
Reviewed on Nov. 12, 2009 by katie4486
This is such an awesome recipe I made it for my family Halloween night and everyone loved it, but I would double the mushrooms and onions and add more sage
Reviewed on Nov. 11, 2009 by toska
I'm trying to eat healthy and try new things and this was perfect. It was rich and cheesy and was also low in calories. Like the other reviewers I added alittle more sage and more mushrooms. I would definately make this again!
Reviewed on Nov. 10, 2009 by mollyque
When you first bite into this, you think "Oh my gosh this is delicious!", but then as you chew, you realize it really doesn't have any flavor! I added more mushrooms and ricotta per the other comments, but I think you could probably double the amounts. I would also add some other veggies- maybe spinach?It's a very easy recipe to make, and it tastes fine... just needs a little extra something to make it pop.
When you first bite into this, you think "Oh my gosh this is delicious!", but then as you chew, you realize it really doesn't have any flavor! I added more mushrooms and ricotta per the other comments, but I think you could probably double the amounts. I would also add some other veggies- maybe spinach?
It's a very easy recipe to make, and it tastes fine... just needs a little extra something to make it pop.
Reviewed on Nov. 07, 2009 by rcailloux
Very easy to make- a household hit. More sauce next time.
Reviewed on Nov. 04, 2009 by dalan
Great recipe. I made this for my family but I didn't tell them it was pumpkin. They loved it and was very surprised when I told them it was pumpkin! I would also make a little more sauce, but was great just like it was.
Reviewed on Nov. 03, 2009 by Elizabeth21
I was really surprised; this recipe was actually very good; the only thing I would change is double the mushrooms and I also ended up making a little more of the pumpkin mixture because I thought it was spreading a little too thin.
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