Print Options

Back to Pumpkin Lasagna >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Pumpkin Lasagna

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

6 ServingsPrep: 25 min. Bake: 55 min. + standing

Ingredients

1/2 pound sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

Directions

In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt
in oil until tender; set aside. In a small bowl, combine the
pumpkin, cream, sage, pepper and remaining salt.
Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated
with cooking spray. Top with three noodles (noodles will overlap
slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top
with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella
and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining
noodles and sauce.
Cover and bake at 375° for 45 minutes. Uncover; sprinkle with

2 of 2

Pumpkin Lasagna (continued)

Directions (continued)

remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese
is melted. Let stand for 10 minutes before cutting. Yield: 6
servings.

Nutrition 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.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.