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.

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3.5 by 7 people

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  • Makes: 12 servings
  • Prep: 1 hr
  • Bake: 40 mins 400°F
  • Stand: 15 mins

Pumpkin Lasagna

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.
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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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Reviews (1)

7 Ratings
1021 Days Ago
This looks absolutely wonderful. I just have one problem. I am allergic to mushrooms. Is there anything I can substitute for them that will be just as good?

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