Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

A cashew pumpkin cream gives this lasagna plenty of fall flavor.

Recipe by Elizabeth Stein
Source: Better Homes and Gardens


Recipe Summary

45 mins
2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Soak cashews in a bowl of water for 30 minutes. Meanwhile, preheat oven to 350°F. Cook noodles according to package directions; drain and rinse with cold water. Drain again and set aside. Drain soaked cashews. Add pumpkin, cashews, garlic, and salt to a food processor. Cover; process until nearly smooth. Add water and process until smooth and spreadable; set aside. In a large skillet heat olive oil over medium-high heat. Add garlic and cook and stir for 30 seconds or until fragrant. Add mushrooms and Brussels sprouts and cook for 5 to 7 minutes or until tender. Gradually add kale, tossing and cooking for 2 to 3 minutes or until wilted. Remove from heat. Assemble lasagna, first spreading 1 cup marinara on the bottom of a 3-quart rectangular baking dish. Next layer with 3 lasagna noodles, one-third of the pumpkin mixture, one-third of the vegetable mixture, then 1 cup marinara. Repeat layers twice. Top with remaining lasagna noodles, remaining sauce and cheese. Cover loosely with foil and bake for 45 minutes. Uncover and bake for 10 to 15 minutes more or until heated through. Add garnish, if desired.


Brussel Sprout Garnish:

In a medium skillet cook 1/2 cup of Brussels sprout leaves over medium-high heat with a drizzling of olive oil for 1 minute or until vibrant.

Nutrition Facts

378 calories; fat 18g; cholesterol 14mg; saturated fat 4g; carbohydrates 41g; mono fat 9g; poly fat 3g; insoluble fiber 7g; sugars 11g; protein 16g; vitamin a 9243.8IU; vitamin c 54mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 7.4mg; vitamin b6 0.5mg; folate 121.8mcg; vitamin b12 0.2mcg; sodium 787mg; potassium 865mg; calcium 247mg; iron 4.5mg.