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Pumpkin Lasagna Recipe
Pumpkin Lasagna Recipe photo by Taste of Home

Pumpkin Lasagna Recipe

Read Reviews (33)
4.26 33
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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
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
MAKES: 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

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.

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 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.
  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. Yield: 6 servings.
Originally published as Pumpkin Lasagna in Healthy Cooking October/November 2009, p59

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Pumpkin Lasagna(33)

AVERAGE RATING
   (58)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (15)
3 Star
 (4)
2 Star
 (4)
1 Star
 (2)
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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

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