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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. 03, 2009 by awestback
This is a wonderful recipe. My kids and husband had two helpings each. I added Italian sausage and more sage. Instead of using the olive oil, I added my mushrooms and onions to my sausage when the sausage was almost done.I was worried my husband wouldn't like the pumpkin so I told him it was just lasagna until he had a few bites then I told him it was Pumpkin Lasagna. We both brought it for lunch today.
This is a wonderful recipe. My kids and husband had two helpings each. I added Italian sausage and more sage. Instead of using the olive oil, I added my mushrooms and onions to my sausage when the sausage was almost done.
I was worried my husband wouldn't like the pumpkin so I told him it was just lasagna until he had a few bites then I told him it was Pumpkin Lasagna. We both brought it for lunch today.
Reviewed on Oct. 29, 2009 by jyoung4566
This was very dry - not enough sauce at all. Also, rather bland. Would definitely NOT make again.
Reviewed on Oct. 28, 2009 by egwilloughby
When I was putting this together, I started to doubt my decision about making it, but once it was cooked and on the table it was wonderful! Not a good recipe for my son because he had a hard time with colors, but even my husband who is super picky ate 2 pieces! Easy recipe to make on a weeknight.
Reviewed on Oct. 27, 2009 by schlink3
This recipe was wonderful! I added some chopped cooked chicken to the onions/mushroom mixture. I entered it in an "Iron Chef" competition at my college and it won first prize! Delicious!
Reviewed on Oct. 23, 2009 by jmurtaugh
I agree with everyone else to add more mushrooms. My family isn't big on onions so I would keep that the same. I also used ground sage for dried, since I couldn't find at my grocery store. Still used the same amount that recipe called for. Everyone liked it!!
Reviewed on Oct. 22, 2009 by shmemily8
Loved it. But I agree with other reviews. Add more sage, more mushrooms and onions, and a little nutmeg. :)
Reviewed on Oct. 16, 2009 by weemo111
This is delectable! We subbed smoked provolone cheese because we were out of mozzarella, and it was delicious. I also added more sage.Will definitely make it again!
This is delectable! We subbed smoked provolone cheese because we were out of mozzarella, and it was delicious. I also added more sage.
Will definitely make it again!
Reviewed on Oct. 10, 2009 by nddenise
I had a pumpkin tortellini at a restaurant last year and have been searching for something similar since that I could make at home. This was delicious. My husband doesn't care for traditional lasagna but he loved this.
Reviewed on Oct. 06, 2009 by slug9000
I like this lasagna because it's different and interesting. I doubled the mushrooms in the recipe, too.
Reviewed on Oct. 04, 2009 by Prossimo7
This was a pleasant surprise for everyone. I had several raised eyebrows when I said I was going to make pumpkin lasagna. After everyone tasted it, they were fans too!
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