Recipes and Cooking Pumpkin Lasagna 4.0 (4) 1 Review A twist on the popular Italian main dish. If you like pumpkin, this lasagna recipe may become a new tradition in your home. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2006 Print Rate It Share Share Tweet Pin Email Photo: 00000tmp Prep Time: 1 hrs Bake Time: 40 mins Stand Time: 15 mins Total Time: 1 hrs 55 mins Servings: 12 Jump to Nutrition Facts Ingredients 12 dried lasagna noodles 8 ounce shiitake or porcini mushrooms, stemmed and sliced 8 ounce cremini or button mushrooms, sliced ¾ teaspoon kosher salt or 1/2 tsp. salt 2 tablespoon olive oil 12 slices bacon, cut crossways into 1/4 inch strips 1 ½ cup chopped onion 3 tablespoon snipped fresh sage or 2 tsp. dried leaf sage, crushed 2 15 ounce can pumpkin ¾ 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 ounce Parmigiano-Reggiano or Grana Padano cheese, finely shredded (1-1/2 cups) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 435 Calories 25g Fat 27g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 435 % Daily Value * Total Fat 25g 32% Saturated Fat 13g 65% Cholesterol 64mg 21% Sodium 806mg 35% Total Carbohydrate 27g 10% Total Sugars 5g Protein 24g Vitamin C 4.1mg 21% Calcium 555.3mg 43% Iron 2.3mg 13% Potassium 435mg 9% Folate, total 60.5mcg Vitamin B-12 0.5mcg 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.