Pumpkin Lasagna Recipe

Reviewed on Mar. 06, 2013 by DeanGirl

I'll stick with my old vegetarian lasagna recipe. This was a bit dry even though I didn't cook it as long as the recipe said. It's edible but not scrumptious.

Reviewed on Jan. 25, 2013 by mspurple01

ye

Reviewed on Jan. 25, 2013 by mspurple01

yes it awesome

Reviewed on Jan. 25, 2013 by mspurple01

it was awesome

Reviewed on Dec. 23, 2012 by AmeliaJane36

I loved this lasagna! My boyfriend and his parents did too. I did use skim milk in place of the half and half and parsley instead of the sage, otherwise I followed the exact recipe. Definitely holding on to this recipe!

Reviewed on Dec. 02, 2012 by bereitbach

I thought this was pretty good. My husband said he could take it or leave it; however, our 3-year-old son devoured it. I only had regular lasagna instead of the no-boil so I used those instead. I did not pre-cook them, but put them in completely hard. I used fresh pumpkin that I had previously cooked and purreed. It was more liquidy than the canned stuff. You do need to go heavy on the sauce when you don't pre-cook the noodles so having the pumpkin mixture fairly runny worked well for me. I also added basil to the ricotta which gave it more flavor. I put this in the oven before church this morning. I baked it at 225 for 3 1/2 hours and it turned out great. The noodles were well-cooked and it smelled wonderful when we walked in the door. I plan to make this again sometime.

Reviewed on Dec. 02, 2012 by bereitbach

I thought this was pretty good. My husband said he could take it or leave it; however, our 3-year-old son devoured it. I only had regular lasagna instead of the no-boil so I used those instead. I did not pre-cook them, but put them in completely hard. I used fresh pumpkin that I had previously cooked and purreed. It was more liquidy than the canned stuff. You do need to go heavy on the sauce when you don't pre-cook the noodles so having the pumpkin mixture fairly runny worked well for me. I also added basil to the ricotta which gave it more flavor. I plan to make this again sometime.

Reviewed on Dec. 01, 2012 by ConnieK

I wasn't sure I would like this but it sounded so interesting and different. I really liked it. The flavors go well together. Great as a meatlees main dish or as a side. Will definately make again.

Reviewed on Nov. 30, 2012 by mellow01

LOVE THIS RECIPE!!!

Being a vegetarian, I was looking to cook something different to bring as a guest to a friend's home. Everyone wanted to try this recipe...I think more than the actual Turkey!. Easy to follow and preps very quickly. I will make this lasagna again and again.

This dish stole the show!

Reviewed on Nov. 24, 2012 by janetlynn0723

I made this with our traditional Thanksgiving dinner for my vegetarian daughter. It was a hit! I doubled the sage. Yum!

Reviewed on Nov. 18, 2012 by Lacornman

This was an awesome recipe!!! I have been intending on making this since I first saw it in the magazine and now I wish I hadn't waited so long!!! I really didn't change anything except, after reading that it was dry by quite a few, I did add the liquid that was in the mushroom mixture to the last half of the mushrooms and I did sprinkle a tablespoon or 2 of water split between the layers of noodles to help soften them in case it was a little dry. The results were excellent. Can't wait for lunch tomorrow when I am planning the leftovers.

Reviewed on Nov. 12, 2012 by niagaracat

This is very bland, guess that makes it kid friendly. Sage was overpowering in this. I did take another reviewers suggestion and added some basil to the ricotta cheese and I added 1 lb ground italian sausage, cooked, to the alternating layers. I loved my first experience with no-cook lasagna noodles so just need to find a way to season this better.

Reviewed on Nov. 11, 2012 by dicentra01

This was my cheat night so I was so excited to try this...it was dry and had no taste. I followed the rec. directions but would never make this again...no one liked it...

Reviewed on Nov. 11, 2012 by dicentra01

This was my cheat night so I was so excited to try this...it was dry and had no taste. I followed the rec. directions but would never make this again...no one liked it...

Reviewed on Nov. 11, 2012 by JanisH.

Since my husband and I are trying to eat as many vegetarian meals as possible, I decided to try this. I thought he might turn his nose up at it, but he surprised me and ate a whole serving. My only complaints are that it was a little dry and I really wasn't wild about the sage. I think when I make it again (and I will), I would use more mushrooms and add some ground fennel seeds when sauteing them to mimic the flavor of Italian sausage. I would also add more add half and half and less sage to the pumpkin. I don't know what to do when heating the leftovers to moisten them up a bit. Maybe drizzle them with a little half and half.

Reviewed on Nov. 10, 2012 by Arianamarie

These ingredients go surprisingly well together. Delicious! The no-cook lasagne cooked up beautifully and even added a slight interesting crunch on the top. Will definitely make it again with no changes.

Reviewed on Nov. 07, 2012 by DeepSorrow

I thought this recipe was very tasty. I did use a little extra cheese, and would definitely make it again.

Reviewed on Nov. 03, 2012 by kitty-san

I love pumpkin and I love lasagna, so waht couldbe better than this combination? Almost anything! The etxtures of this seemed just mushy and the flavors seeemd "off". It went outside for the red fox and the skunk. I'll never make it again when there are so many delicious things to do ith pumpkin and more delicious ways to make lasagna.

Reviewed on Oct. 29, 2012 by bpaine7

surprisingly delicious! the no-cook lasagna noodles worked beautifully to absorb moisture from the pumpkin and the ricotta. I used 1/2 tsp. of Bell's Seasoning in place of the sage. A little fiddly, all in all, but very good - thank you!

Reviewed on Oct. 29, 2012 by grsteph

Very good. Would definately make this again.

Reviewed on Oct. 26, 2012 by JennMooney

I used Lasagna sheets in place of the non cook noodles and added some spicy sausage....was excellent!! Will definitely make again and pass on the recipe to all my friends and family!!

Reviewed on Oct. 26, 2012 by Juansmom

Does any one know if you can use, or have you tried using, regular boiled lasagna noodles in this dish? I typically don't have the no-cook type on hand and prefer to use the regular. Thanks!!

Reviewed on Oct. 16, 2012 by vbsteffer

I changed the ricotta cheese to cottage cheese, and I cooked the mushrooms in red wine. Even my husband liked this one.

Reviewed on Sep. 28, 2012 by vbak

When you sub a bland vegetable[zucchine] for spicy onion that is what you will get- a bland dish. Follow the recipe and use the ingredients that are called for.

Reviewed on Apr. 14, 2012 by mangopapaya

This was pretty good. I didn't have onions so I substituted zucchini, and I used 2% milk in place of cream. It was easy to make and was hearty, but overall I thought the dish could use a little more flavor. Maybe some spicy sausage would do the trick.

Reviewed on Nov. 20, 2011 by bonniest1

I made this for a dinner party last night. I added a layer of thin sliced zucchini for color and used fresh chopped sage in place of dry. It was wonderful. And if you are on Weight Watchers, a serving is only 8 pts (Points Plus)!

Reviewed on Oct. 30, 2011 by melgrosh77

This is really good. I don't even like pumpkin pie and I love this recipe. Everyone else really likes it too.

Reviewed on Oct. 26, 2011 by hbaseley

My husband and I really liked this recipe, but my 10 and 7 year old are still at the table picking at it. Their loss! More leftovers for me!

Reviewed on Oct. 24, 2011 by cheesewoods

I love butternut squash ravioli so when I saw this I had to try it. This is the first time I have used no-cook noodles and boy howdy I am a fan! This dish was smooth, savory and delicious! My Mother was visiting and she also thought it was superb. Today I will have it left over and will report back. I have a feeling it will be faboo. One note: I did add about a 1/2 teaspoon of dried basil to the ricotta cheese- that's how I spice up my stuffed shells and I thought it worked very well with this dish.

Reviewed on Sep. 26, 2011 by lindaeshelman

Made this recently and my husband was not in favor of it until he tasted it. He ate two helpings and loved it.

Will make this often.

Reviewed on Jul. 12, 2011 by 9holland

I made this last Fall and received rave reviews! I had to make it again for Halloween. My family thought it was delicious and fun.