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Pumpkin Lasagna Recipe

Pumpkin Lasagna Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing YIELD:6 servings

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

  • 1. 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.
  • 2. Spread 1/2 cup pumpkin sauce in an 11x7-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.
  • 3. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
    Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6 servings.

Nutritional Facts

1 piece: 310 calories, 12g fat (6g saturated fat), 36mg cholesterol, 497mg sodium, 32g carbohydrate (7g sugars, 5g fiber), 17g protein Diabetic Exchanges:2 starch, 1 lean meat, 2 fat

Reviews for Pumpkin Lasagna

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MY REVIEW
Reviewed Dec. 7, 2015

"This was actually very good. The pumpkin was not overwhelming. Would add more mushrooms next time."

MY REVIEW
Reviewed Nov. 5, 2015

"What a Pleasing recipe . Its so nice to have a new Lasagna recipe to turn too. I down sized it to feed just Hubby and myself. Didn't change a thing. I did pre cook the noodles and I felt that the pumpkin puree was perfect for spreading. I even had enough left over to serve on the side. I did use more of all of the cheese's and also the mushroom mixture. Going to try to come up with a formula for switching out the Noodles for Shells * Perfect appetizer for the Holidays* Talk about Impressive *

Janie
Taste of Home Volunteer Field Editor"

MY REVIEW
Reviewed Oct. 25, 2015

"The best, always looking for pasta recipes without tomatoes. I have a family member allergic to tomatoes."

MY REVIEW
Reviewed Sep. 7, 2015

"It's really tasty. I was surprised as to how good it tasted. I would use regular noodles, not no cook noodles."

MY REVIEW
Reviewed Nov. 17, 2013

"Loved this! I added sage breakfast sausage and doubled the ricotta and mozzarella. Definitely holding onto this one!"

MY REVIEW
Reviewed Oct. 19, 2013

"What a great Fall dish. My friends loved this and loved the simplicity! Making extra sauce is worth it and so delicious!"

MY REVIEW
Reviewed Mar. 6, 2013

"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."

MY REVIEW
Reviewed Jan. 25, 2013

"ye"

MY REVIEW
Reviewed Jan. 25, 2013

"yes it awesome"

MY REVIEW
Reviewed Jan. 25, 2013

"it was awesome"

MY REVIEW
Reviewed Dec. 23, 2012

"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!"

MY REVIEW
Reviewed Dec. 2, 2012

"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."

MY REVIEW
Reviewed Dec. 2, 2012

"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."

MY REVIEW
Reviewed Dec. 1, 2012

"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."

MY REVIEW
Reviewed Nov. 30, 2012

"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!"

MY REVIEW
Reviewed Nov. 24, 2012

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

MY REVIEW
Reviewed Nov. 18, 2012

"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."

MY REVIEW
Reviewed Nov. 12, 2012

"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."

MY REVIEW
Reviewed Nov. 11, 2012

"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..."

MY REVIEW
Reviewed Nov. 11, 2012

"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..."

MY REVIEW
Reviewed Nov. 11, 2012

"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."

MY REVIEW
Reviewed Nov. 10, 2012

"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."

MY REVIEW
Reviewed Nov. 7, 2012

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

MY REVIEW
Reviewed Nov. 3, 2012

"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."

MY REVIEW
Reviewed Oct. 29, 2012

"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!"

MY REVIEW
Reviewed Oct. 29, 2012

"Very good. Would definately make this again."

MY REVIEW
Reviewed Oct. 26, 2012

"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!!"

MY REVIEW
Reviewed Oct. 26, 2012

"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!!"

MY REVIEW
Reviewed Oct. 16, 2012

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

MY REVIEW
Reviewed Sep. 28, 2012

"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."

MY REVIEW
Reviewed Apr. 14, 2012

"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."

MY REVIEW
Reviewed Nov. 20, 2011

"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)!"

MY REVIEW
Reviewed Oct. 30, 2011

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

MY REVIEW
Reviewed Oct. 26, 2011

"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!"

MY REVIEW
Reviewed Oct. 24, 2011

"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."

MY REVIEW
Reviewed Sep. 26, 2011

"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."

MY REVIEW
Reviewed Jul. 12, 2011

"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."

MY REVIEW
Reviewed Nov. 9, 2010

"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!!!"

MY REVIEW
Reviewed Oct. 15, 2010

"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."

MY REVIEW
Reviewed Jan. 5, 2010

"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."

MY REVIEW
Reviewed Nov. 18, 2009

"I made this recipe with fresh pumpkin. I added extra mushrooms and spinach. My whole family loved it."

MY REVIEW
Reviewed Nov. 12, 2009

"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"

MY REVIEW
Reviewed Nov. 11, 2009

"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!"

MY REVIEW
Reviewed Nov. 10, 2009

"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."

MY REVIEW
Reviewed Nov. 7, 2009

"Very easy to make- a household hit. More sauce next time."

MY REVIEW
Reviewed Nov. 4, 2009

"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."

MY REVIEW
Reviewed Nov. 3, 2009

"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."

MY REVIEW
Reviewed Nov. 3, 2009

"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."

MY REVIEW
Reviewed Oct. 29, 2009

"This was very dry - not enough sauce at all. Also, rather bland. Would definitely NOT make again."

MY REVIEW
Reviewed Oct. 28, 2009

"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."

MY REVIEW
Reviewed Oct. 27, 2009

"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!"

MY REVIEW
Reviewed Oct. 23, 2009

"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!!"

MY REVIEW
Reviewed Oct. 22, 2009

"Loved it. But I agree with other reviews. Add more sage, more mushrooms and onions, and a little nutmeg. :)"

MY REVIEW
Reviewed Oct. 16, 2009

"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!"

MY REVIEW
Reviewed Oct. 10, 2009

"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."

MY REVIEW
Reviewed Oct. 6, 2009

"I like this lasagna because it's different and interesting. I doubled the mushrooms in the recipe, too."

MY REVIEW
Reviewed Oct. 4, 2009

"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!"

MY REVIEW
Reviewed Oct. 1, 2009

"Was tasty but I would add 1/2 tsp. of nutmeg the next time I make it for better flavor!!"

MY REVIEW
Reviewed Sep. 29, 2009

"Kudos for Pumpkin Lasagna! I really enjoyed this recipe, and was pleasantly surprised by the slight sweetness that the pumpkin brought to the dish. Easy to throw together and very tasty. I'd definitely make this one again. Thanks!"

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