Pumpkin Lasagna

A twist on the popular Italian main dish. If you like pumpkin, this lasagna recipe may become a new tradition in your home.

Pumpkin Lasagna Enlarge Image
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6 users rated this recipe an average rating of 3.5
Makes:
12 servings
Prep:
1 hr
Bake:
40 mins 400°F
Stand:
15 mins
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Pumpkin Lasagna

Ingredients
12
dried lasagna noodles
8
ounces shiitake or porcini mushrooms, stemmed and sliced
8
ounces cremini or button mushrooms, sliced
3/4
teaspoon kosher salt or 1/2 tsp. salt
2
tablespoons olive oil
12
slices bacon, cut crossways into 1/4 inch strips
1 1/2
3
tablespoons snipped fresh sage or 2 tsp. dried leaf sage, crushed
2
15 ounce can pumpkin
3/4
cup whole milk or half-and-half
1
teaspoon ground black pepper
1
teaspoon cider vinegar
1
teaspoon kosher salt or 3/4 tsp. salt
1
15 ounce carton ricotta cheese
1
pound fresh mozzarella cheese, cut into thin slices
6
ounces Parmigiano-Reggiano or Grana Padano cheese, finely shredded (1-1/2 cups)

Directions

  1. Cook noodles according to package directions. Drain; set aside. In skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains. Remove; set aside. Add bacon to skillet; cook until crisp. Remove; set aside. Discard all but 1 tablespoon drippings in skillet. Add onion; cook in drippings until tender. Add sage; cook 30 seconds. Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt. Heat through.
  2. In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce. Cover bottom of dish with 4 noodles, trimming to fit. Spread one-third of sauce over noodles. Layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano. Repeat layers twice. Bake, uncovered, in 400 degree F oven for 40 to 45 minutes. Let stand for 15 minutes. Makes 12 servings.

Nutrition Facts

(Pumpkin Lasagna)
    Per serving:
  • 435 kcal cal.,
  • 25 g fat
  • (13 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 64 mg chol.,
  • 806 mg sodium,
  • 27 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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