Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Source: Better Homes and Gardens

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Credit: 00000tmp

Recipe Summary test

prep:
1 hr
bake:
40 mins
stand:
15 mins
total:
1 hr 55 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

435 calories; fat 25g; cholesterol 64mg; saturated fat 13g; carbohydrates 27g; mono fat 7g; poly fat 2g; insoluble fiber 3g; sugars 5g; protein 24g; vitamin a 11224.3IU; vitamin c 4.1mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 3.4mg; vitamin b6 0.2mg; folate 60.5mcg; vitamin b12 0.5mcg; sodium 806mg; potassium 435mg; calcium 555.3mg; iron 2.3mg.
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