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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 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
yes it awesome
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.
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!
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!
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