Recipes and Cooking Three-Cheese Pumpkin Lasagna Be the first to rate & review! Say hello to your new favorite fall comfort food recipe! This seasonal take on the Italian classic lasagna features fresh pumpkin (or butternut squash), mushrooms, and kale along with three delicious cheeses. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on October 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 25 mins Roast Time: 25 mins Bake Time: 55 mins Stand Time: 15 mins Total Time: 2 hrs Servings: 8 Jump to Nutrition Facts Ingredients 4 cup cubed fresh pumpkin or butternut squash (1 1/4 pounds) 8 ounce fresh cremini and/or button mushrooms, quartered 1 medium onion, cut into wedges 4 cloves garlic, peeled 2 10 ounce containers cherry tomatoes ¼ cup olive oil ½ teaspoon salt ¼ teaspoon black pepper 3 cup chopped fresh stemmed kale 1 tablespoon chopped fresh sage 9 dried no-boil, oven-ready lasagna noodle sheets, such as Barilla® 1 8 ounce container whipped cream cheese 1 ½ cup shredded Mozzarella cheese (6 oz.) 6 tablespoon grated Parmesan cheese 1 ½ cup vegetable broth Directions Preheat oven to 425°F. Place pumpkin, mushrooms, onion, and garlic in a 15x10x1-inch baking pan. Place tomatoes in another shallow baking pan. Drizzle each pan with 2 Tbsp. oil and sprinkle with salt and pepper; toss to coat. Spread in an even layer. Roast on separate oven racks 25 minutes or until squash is tender, stirring twice and rotating baking pans once. Remove and stir squash mixture and tomatoes with liquid together in a very large bowl. Add kale and sage and stir to combine. Reduce oven temperature to 375°F. To assemble, spoon 1/2 cup of the vegetable mixture in the bottom of a 3-qt. rectangular baking dish. Top with 3 uncooked noodles. Top with one-third of remaining vegetable mixture. Spoon mounds of one-third of the cream cheese over vegetables. Sprinkle with one-third of the mozzarella and 2 Tbsp. Parmesan. Repeat layers twice. Pour vegetable broth over all. Cover; bake 40 minutes. Uncover; bake 15 to 20 minutes more or until noodles are tender. Remove and let stand 15 minutes before serving. Rate it Print Nutrition Facts (per serving) 321 Calories 18g Fat 31g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 321 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 42mg 14% Sodium 608mg 26% Total Carbohydrate 31g 11% Total Sugars 7g Protein 13g Vitamin C 40.6mg 203% Calcium 323mg 25% Iron 2.1mg 12% Potassium 650mg 14% Folate, total 94.8mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.