This is a print preview of "Pumpkin Lasagna" recipe.

Pumpkin Lasagna Recipe
by Nicole

Pumpkin Lasagna

A perfect fall dish with a hint of pumpkin and a lot of comfort!

Rating: 4/5
Avg. 4/5 2 votes
Prep time: United States American
Cook time: Servings: 6

Goes Well With: salad, bread, a glass of wine

Wine and Drink Pairings: Red Wine (Merlot)

Ingredients

  • 1 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1/2 teaspoon salt, divided
  • 2 teaspoons extra-virgin olive oil
  • 2 1/2 cup solid-pack pumpkin
  • 1 cup half-and-half cream
  • 1 1/2 teaspoon dried sage leaves
  • Dash of pepper
  • 9 whole wheat lasagna noodles
  • 1 3/4 cup reduced-fat ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup shredded Parmesan cheese

Directions

  1. In a large pot, boil water and cook noodles until they are bendable but not quite al denté. Rinse with cold water and keep submerged until you use them.
  2. In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in the oil until tender; set aside. In a small bowl, combine the pumpkin, half-and-half, sage, pepper, and remaining salt.
  3. Spread ~1/2 cup pumpkin sauce in an 9in x 9in. baking dish coated with cooking spray. Top with three noodles (snip off approx. 2″ of each noodle so they fit in the dish). Spread ~1 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 3/4 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.
  4. 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 10-15 minutes before cutting.