Pumpkin Lasagna Recipe
Pumpkin Lasagna Recipe photo by Taste of Home

Pumpkin Lasagna Recipe

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4.5 59 62
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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
Healthy Diabetic Exchange Test Kitchen Approved
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 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.
Originally published as Pumpkin Lasagna in Healthy Cooking October/November 2009, p59

Reviews for Pumpkin Lasagna

AVERAGE RATING
(62)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (15)
3 Star
 (4)
2 Star
 (4)
1 Star
 (2)
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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!"

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