Pumpkin Lasagna

If you’re like me, pumpkin season begins the moment I see a leaf even think about changing color. By the time that first leaf falls, I have a whole list of fall dinner recipes ready to roll. This pumpkin lasagna has topped that list for several years running.

If you’re a fan of traditional lasagna and savory pumpkin recipes like pumpkin chili, then this recipe is the perfect marriage of flavors that will satisfy your cravings for both. Featuring a rich and creamy pumpkin-sage sauce (that’s truly effortless to make), sauteed mushrooms and onions, and a trio of Italian cheeses, this recipe is a perfectly cozy comfort food dinner to welcome the arrival of cool, crisp weather.

Ingredients

• Mushrooms
• Onion
• Olive oil
• Canned pumpkin
• Half-and-half cream
• Dried sage
• No-cook lasagna noodles
• Ricotta cheese
• Mozzarella
• Parmesan
• Salt and pepper

Directions

Step 1: Saute the vegetables

In a small skillet, saute the mushrooms, onions and 1/4 teaspoon of salt in the olive oil until tender. Set aside.

Step 2: Make a quick pumpkin sauce

In a large mixing bowl, combine the canned pumpkin, half-and-half cream, dried sage, pepper and remaining salt.

Step 3: Assemble the layers

To assemble, spread 1/2 cup of the pumpkin sauce in the bottom of an 11×7-inch baking dish coated with cooking spray. Top the pumpkin with three noodles (they will overlap slightly). Spread another 1/2 cup of pumpkin sauce to the edges of the noodles, then top with half the mushroom mixture, followed by 1/2 cup of ricotta cheese, 1/2 cup of mozzarella and 1/4 cup of Parmesan cheese. Repeat the layers. Finish with the remaining noodles and sauce.

Editor’s Tip: When assembling any lasagna recipe, don’t forget that essential layer of sauce on the bottom of the pan. It provides moisture and creates a barrier to prevent the noodles from sticking or burning on the bottom of your pan.

Step 4: Cover and bake

Cover the pan with aluminum foil and bake at 375°F for 45 minutes.

Step 5: Add extra cheese and serve

Uncover the lasagna, and sprinkle with the remaining Parmesan cheese. Return the pan to the oven and bake for an additional 10 to 15 minutes or until the cheese is melted. Remove it from the oven and let stand for 10 minutes before cutting.

How to Store Pumpkin Lasagna

Pumpkin Lasagna Tips

What can you add to pumpkin lasagna?

Our pumpkin lasagna is a vegetarian recipe, but you can easily add meat like sausage. For a protein boost, cook 1 pound of ground Italian sausage (or turkey sausage) and add it to the mushroom mixture. If you prefer to keep this as a vegetarian lasagna, add 4 cups of spinach or kale when you cook the mushrooms and onions. Other vegetable additions could include zucchini, yellow squash, butternut squash or cauliflower. If you choose to add other vegetables, roast or saute them first, then drain to remove any excess moisture before adding them to the lasagna layers.

Can you make pumpkin lasagna with fresh pumpkin?

To keep this recipe quick and simple, we recommend making pumpkin lasagna with canned pumpkin instead of fresh pumpkin. If you have fresh pumpkin (and time to spare), you can experiment with making homemade pumpkin puree for this recipe.

What can you serve with pumpkin lasagna?

Round out your menu and serve pumpkin lasagna with your favorite garlic bread recipes. You could also begin your meal with fall salad recipes chock-full of seasonal produce or a cup of butternut squash apple soup.