{"id":51661,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pumpkin-lasagna\/"},"modified":"2025-06-13T13:17:17","modified_gmt":"2025-06-13T18:17:17","slug":"pumpkin-lasagna","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-lasagna\/","title":{"rendered":"Pumpkin Lasagna"},"content":{"rendered":"<p>If you&#8217;re like me, pumpkin season begins the\u00a0moment I see a leaf even <em>think<\/em> about changing color. By the time that first leaf falls, I have a whole list of <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-fall-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/best-fall-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">fall dinner recipes<\/a> ready to roll. This pumpkin lasagna has topped that list for several years running.<\/p>\n<p>If you&#8217;re a fan of traditional lasagna and savory pumpkin recipes like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-chili\/\" data-name=\"www.tasteofhome.com\/recipes\/pumpkin-chili\/\" data-module=\"content engagement\" data-position=\"embedded links\">pumpkin chili<\/a>, 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&#8217;s truly effortless to make), sauteed mushrooms and onions, and a trio of Italian cheeses, this recipe is a perfectly cozy <a href=\"https:\/\/www.tasteofhome.com\/collection\/classic-comfort-food-dinners\/\" data-name=\"www.tasteofhome.com\/collection\/classic-comfort-food-dinners\/\" data-module=\"content engagement\" data-position=\"embedded links\">comfort food dinner<\/a> to welcome the arrival of cool, crisp weather.<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>Mushrooms<\/li>\n<li>Onion<\/li>\n<li>Olive oil<\/li>\n<li>Canned pumpkin<\/li>\n<li>Half-and-half cream<\/li>\n<li>Dried sage<\/li>\n<li>No-cook lasagna noodles<\/li>\n<li>Ricotta cheese<\/li>\n<li>Mozzarella<\/li>\n<li>Parmesan<\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Saute the vegetables<\/h3>\n<p>In a small skillet, saute the mushrooms, onions and 1\/4 teaspoon of salt in the olive oil until tender. Set aside.<\/p>\n<h3>Step 2: Make a quick pumpkin sauce<\/h3>\n<p>In a large mixing bowl, combine the canned pumpkin, half-and-half cream, dried sage, pepper and remaining salt.<\/p>\n<h3>Step 3: Assemble the layers<\/h3>\n<p>To assemble, spread 1\/2 cup of the pumpkin sauce in the bottom of an 11&#215;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.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: When assembling any <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-lasagna\/\" data-name=\"www.tasteofhome.com\/recipes\/best-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">lasagna recipe<\/a>, don&#8217;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.<\/p>\n<h3>Step 4: Cover and bake<\/h3>\n<p>Cover the pan with aluminum foil and bake at 375\u00b0F for 45 minutes.<\/p>\n<h3>Step 5: Add extra cheese and serve<\/h3>\n<p>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.<\/p>\n<h2>How to Store Pumpkin Lasagna<\/h2>\n<div class=\"entry-content\">\n<div class=\"recipe-freezer-directions\">\n<p>Store pumpkin lasagna in an airtight food storage container and keep refrigerated. It will stay fresh for three to four days. To reheat, warm the leftovers in a 350\u00b0 oven or microwave individual pieces until heated through.<\/p>\n<h3>Can you freeze pumpkin lasagna?<\/h3>\n<p>You can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-lasagna\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">freeze lasagna<\/a>, either baked or unbaked, for up to three months.<\/p>\n<ul>\n<li><strong>To freeze unbaked lasagna:<\/strong> Assemble the lasagna, cover the pan with aluminum foil and freeze. To use, partially thaw in the refrigerator overnight. Then, remove the pan from the fridge 30 minutes before baking. Bake as directed, increasing the cook time as necessary to heat through until a thermometer inserted into the center reads 165\u00b0.<\/li>\n<li><strong>To freeze baked lasagna:<\/strong> Bake the lasagna as directed, and let it cool completely. Cover the pan with aluminum foil and freeze. To use, thaw partially in the refrigerator overnight. Then, remove the pan from the fridge and let stand at room temperature for 30 minutes before baking. Bake at 375\u00b0 until heated through. You can also slice individual portions and reheat them in the microwave.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<h2>Pumpkin Lasagna Tips<\/h2>\n<h3>What can you add to pumpkin lasagna?<\/h3>\n<p>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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-vegetable-lasagna\/\" data-name=\"www.tasteofhome.com\/recipes\/creamy-vegetable-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">vegetarian lasagna<\/a>, 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.<\/p>\n<h3>Can you make pumpkin lasagna with fresh pumpkin?<\/h3>\n<p>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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-puree\/\" data-name=\"www.tasteofhome.com\/recipes\/pumpkin-puree\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade pumpkin puree<\/a> for this recipe.<\/p>\n<h3>What can you serve with pumpkin lasagna?<\/h3>\n<p>Round out your menu and serve pumpkin lasagna with your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/garlic-bread-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/garlic-bread-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">garlic bread recipes<\/a>. You could also begin your meal with <a href=\"https:\/\/www.tasteofhome.com\/collection\/fall-harvest-salads\/\" data-name=\"www.tasteofhome.com\/collection\/fall-harvest-salads\/\" data-module=\"content engagement\" data-position=\"embedded links\">fall salad recipes<\/a> chock-full of seasonal produce or a cup of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/apple-butternut-soup\/\" data-name=\"www.tasteofhome.com\/recipes\/apple-butternut-soup\/\" data-module=\"content engagement\" data-position=\"embedded links\">butternut squash apple soup<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I especially like this comforting fall dish because it&#8217;s vegetarian. Even friends who aren&#8217;t big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. \u2014Tamara Huron, New Market, Alabama<\/p>\n","protected":false},"author":7061,"featured_media":51665,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,304328,304998,304292,305487,304338,304390,304343,304180,303966,304988,305004,304408,304368,303887,306848,306312,307529,304268,307514,306297,307759,324623,304243,304388,304150,303883,304468,307614,305031],"categories-v2":[308500,309439,308988,308984,308481,308945,308305,310796,308992,308761,308993,309462,308495,308935,308951,308813,308745,308478,309603,312178,310505,259483,310497,312156,310724,309177,309586,308752,309434,308476,308875,310591,308975],"coauthors":[206601],"recommended_recipes":[{"post_title":"Zucchini Lasagna","post_link":"\/recipes\/zucchini-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/Zucchini-Lasagna_EXPS_TOHAS22_3930_DR_04_07_5b.jpg"},{"post_title":"Great Pumpkin Dessert","post_link":"\/recipes\/great-pumpkin-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Great-Pumpkin-Dessert_EXPS_FT23_10881_JR_0908_3.jpg"},{"post_title":"Pumpkin Sheet Cake","post_link":"\/recipes\/pumpkin-sheet-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Pumpkin-Sheet-Cake_EXPS_TOHD24_1331_KaylaWidmer_4.jpg"},{"post_title":"Pumpkin Cake","post_link":"\/recipes\/pumpkin-cake\/","post_image":"\/wp-content\/uploads\/2024\/05\/Pumpkin-Pecan-Cake_EXPS_TOHVP24_25601_MF_04_26_1.jpg"},{"post_title":"Pumpkin Alfredo with Chicken","post_link":"\/recipes\/pumpkin-alfredo-with-chicken\/","post_image":"\/wp-content\/uploads\/2020\/06\/Chicken-with-Pumpkin-Alfredo_EXPS_TOHON20_245487_B06_04_3b.jpg"},{"post_title":"Pumpkin Pie","post_link":"\/recipes\/traditional-pumpkin-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Traditional-Pumpkin-Pie_EXPS_FT23_9287_JR_0907_9.jpg"},{"post_title":"Potato Lasagna","post_link":"\/recipes\/potato-lasagna\/","post_image":"\/wp-content\/uploads\/2025\/03\/EXPS_TOHD24_1643_SarahTramonte_6.jpg"},{"post_title":"Pumpkin Soup","post_link":"\/recipes\/pumpkin-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Soup_exps9065_TRC2776781B05_31_2bC_RMS.jpg"},{"post_title":"Pumpkin Custard","post_link":"\/recipes\/pumpkin-custard\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pumpkin-Custard_EXPS_TOHD24_9328_JenaCarlin_7.jpg"},{"post_title":"Pumpkin Mousse","post_link":"\/recipes\/pumpkin-mousse\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_7309_JuliaHartbeck_4.jpg"},{"post_title":"Pumpkin Torte","post_link":"\/recipes\/potluck-pumpkin-torte\/","post_image":"\/wp-content\/uploads\/2024\/11\/Pumpkin-Torte_EXPS_TOHD24_32792_OrlyCatz_12.jpg"},{"post_title":"Pumpkin Stew","post_link":"\/recipes\/pumpkin-stew\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Stew_exps1328_TH2028C37C_RMS.jpg"},{"post_title":"Pumpkin Torte","post_link":"\/recipes\/pumpkin-torte\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Torte_EXPS_SDON17_28516_B06_28_5b-1.jpg"},{"post_title":"Pumpkin Dessert","post_link":"\/recipes\/pumpkin-dessert\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Dessert_EXPS_HPBZ16_25984_B05_25_1b.jpg"},{"post_title":"Pumpkin Trifle","post_link":"\/recipes\/pumpkin-trifle\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pumpkin-Trifle_EXPS_TOHD_2279_JonathanMelendez_8.jpg"},{"post_title":"Pumpkin Chili","post_link":"\/recipes\/pumpkin-chili\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Chili_EXPS_PCBBZ21_6004_B05_05_8b.jpg"},{"post_title":"Pumpkin Falafel","post_link":"\/recipes\/festive-fall-falafel\/","post_image":"\/wp-content\/uploads\/2021\/07\/Festive-Fall-Falafels-_EXPS_RC21_258555_B05_13_11b.jpg"},{"post_title":"Pumpkin Puree","post_link":"\/recipes\/pumpkin-puree\/","post_image":"\/wp-content\/uploads\/2024\/10\/Pumpkin-Puree_EXPS_TOHcom24_259417_MD_P2_10_01_4b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Lasagna_EXPS_PCBBZ17_45358_C03_23_5b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-lasagna\/","name":"Pumpkin Lasagna","datePublished":"2018-01-01","dateModified":"2025-06-13","prepTime":"PT25M","cookTime":"PT55M","totalTime":"PT01H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Pumpkin-Lasagna_EXPS_PCBBZ17_45358_C03_23_5b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This creamy, cheesy pumpkin lasagna recipe is the perfect way to usher in the tastes, smells and vibrant colors of autumn.","recipeIngredient":["1\/2 pound sliced fresh mushrooms","1 small onion, chopped","1\/2 teaspoon salt, divided","2 teaspoons olive oil","1 can (15 ounces) solid-pack pumpkin","1\/2 cup half-and-half cream","1 teaspoon dried sage leaves","Dash pepper","9 no-cook lasagna noodles","1 cup reduced-fat ricotta cheese","1 cup shredded part-skim mozzarella cheese","3\/4 cup shredded Parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","name":"Saute the vegetables","text":"In a small skillet, saute the mushrooms, onions and 1\/4 teaspoon of salt in the olive oil until tender. Set aside."},{"@type":"HowToStep","name":"Make a quick pumpkin sauce","text":"In a large mixing bowl, combine the canned pumpkin, half-and-half cream, dried sage, pepper and remaining salt."},{"@type":"HowToStep","name":"Assemble the layers","text":"To assemble, spread 1\/2 cup of the pumpkin sauce in the bottom of an 11x7-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."},{"@type":"HowToStep","name":"Cover and bake","text":"Cover the pan with aluminum foil and bake at 375\u00b0F for 45 minutes."},{"@type":"HowToStep","name":"Add extra cheese and serve","text":"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."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Lauren Habermehl"}],"nutrition":{"@type":"NutritionInformation","calories":" 310 calories","fatContent":"12g fat (6g saturated fat)","cholesterolContent":"36mg cholesterol","sodiumContent":"497mg sodium","carbohydrateContent":"32g carbohydrate (7g sugars","fiberContent":"5g fiber)","proteinContent":"17g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>2 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.265625,"reviewCount":64,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mac840"},"reviewBody":"<p>My husband and I like this recipe. I did add a few more ingredients. 1 lb of seasoned cooked ground turkey. Added another 1\/2 cup of Half & Half, 1\/2 cup plain yogurt, 1\/4 tsp red chili flakes, more pepper, sage, and smoked salt.<\/p><p>The noodles expanded well and were soft. The lasagne was creamy and delicious.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dreamer482"},"reviewBody":"<p>I made this tonight for dinner.  I followed the recipe as written, but I put mine in a 8x8 casserole dish.  I also tried to thin out the sauce with a little water.  I also added a little bit more salt to the sauce and I had added some garlic to the mushroom mixture.  I agree that it is needs more onion and mushrooms. <\/p><p>The flavor was ok, but it still needs something more. I am not sure exactly what it might be but..  I would make this again but play with some more flavors to add to bump up the flavor and not drown out the pumpkin flavor. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jen5588"},"reviewBody":"<p>I made it exactly as written and think it does need more mushrooms.  The bites that had more mushroom in them were definitely more flavorful.  I used the pan size mentioned and had no issues with the amount of sauce.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jessica090"},"reviewBody":"I would give it a 2 but I figured I would give it the benefit of the doubt since I modified the recipe a little, but I don't think the recipe as written would've been miles better. I used nonfat yogurt and nonfat milk instead of heavy cream (adjusted until it became the liquid level I felt was about right for lasagna), and in retrospect the extra fat from the heavy cream might've helped the taste a bit. I used ground turkey instead of mushrooms and homemade fresh, pumpkin puree. Maybe it needs more seasoning, maybe more fat (full fat cheese? should've used heavy cream?) but I found this lasagna disappointing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jeanne"},"reviewBody":"I added more mushrooms, fresh grated nutmeg. I made 1 and 1\/2 times the amount of sauce as other reviewers had said was a bit dry......was perfect amount! Very tasty and easy to assemble. I LOVE Barilla no bake lasagna noodles if you can  get them...they are the best!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LPHJKitchen"},"reviewBody":"This recipe is really good as written! Unique but tasty flavors and perfect for Fall. Next time I might add in some spicy Italian sausage or something to make it a little more hearty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rhoni347"},"reviewBody":"I saw a lot of reviews saying it was dry, the sauce needed to be doubled, etc, etc. I just really wonder if they followed the recipe.  Or did they use the wrong size baking dish? I made it exactly as written and it wasn't too dry (but not overly saucy either) and I didn't need extra sauce. I was careful not to oversauce the bottom layers so I had plenty left for the top. So maybe people didn't properly measure it out? I'm not sure, but we loved this recipe. It did need more salt, that was my only critique. Yum.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jogeng09"},"reviewBody":"The flavor is good, but the lasagna is WAY too dry; you'll need at least twice as much sauce as called for, maybe more.  It also needs more vegetable content.  I did double the mushrooms, since I could already tell 8 ounces wouldn't be enough, but I should have added some spinach and butternut squash to make a heartier dish.  I'll try this once more with some modifications, because it was tasty but didn't quite work for us as written.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mandystricklandcarpenter"},"reviewBody":"I'm a huge pumpkin fan, so I loved this. I added some sage sausage to the mushrooms and used a little more mushrooms. So tasty!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fascinator"},"reviewBody":"This was actually very good. The pumpkin was not overwhelming. Would add more mushrooms next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jharlow77"},"reviewBody":"Wonderful recipe. Great for fall! Very savory and satisfying!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"scubacas"},"reviewBody":"I wanted something for Thanksgiving that was different so I decided to try this recipe.  I can't say I'm a huge fan of pumpkin but I like it okay.  This was super easy to put together and I have to tell you that every bite got better! I don't use half and half so I used Cinnamon creamer instead--I thought that might add to the recipe.  Gotta say I was impressed with this!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jerimerc"},"reviewBody":"The best, always looking for pasta recipes without tomatoes. I have a family member allergic to tomatoes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lacornman"},"reviewBody":"This was an awesome recipe!!!  I have been intending on making this since I first saw it in the magazine and now I wish I hadn't waited so  long!!!  I really didn't change anything except, after reading that it was dry by quite a few, I did add the liquid that was in the mushroom mixture to the last half of the mushrooms and I did sprinkle a tablespoon or 2 of water split between the layers of noodles to help soften them in case it was a little dry.  The results were excellent.  Can't wait for lunch tomorrow when I am planning the leftovers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vbak"},"reviewBody":"When you sub a bland vegetable[zucchine] for spicy onion that is what you will get- a bland dish. Follow the recipe and use the ingredients that are called for.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shmemily8"},"reviewBody":"Loved it. But I agree with other reviews. Add more sage, more mushrooms and onions, and a little nutmeg. :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mollyque"},"reviewBody":"When you first bite into this, you think \"Oh my gosh this is delicious!\", but then as you chew, you realize it really doesn't have any flavor!  I added more mushrooms and ricotta per the other comments, but I think you could probably double the amounts.  I would also add some other veggies- maybe spinach?It's a very easy recipe to make, and it tastes fine... just needs a little extra something to make it pop.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"schlink3"},"reviewBody":"This recipe was wonderful! I added some chopped cooked chicken to the onions\/mushroom mixture. I entered it in an \"Iron Chef\" competition at my college and it won first prize! Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dagny21"},"reviewBody":"I did as others suggested and doubled the mushrooms and the sauce. If I hadn't doubled the sauce, this would have been dry and flavorless. Even doubling the sauce was not too much. The end result was that it was simply flavorless. We ended up topping each serving with extra salt, and a lot of extra parmesan. Husband was pleased because he couldn't tell there was pumpkin in it, thanks to how utterly bland the sauce was. Not terrible, we did finish it off, but definitely won't make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dalan"},"reviewBody":"Great recipe.  I made this for my family but I didn't tell them it was pumpkin.  They loved it and was very surprised when I told them it was pumpkin!  I would also make a little more sauce, but was great just like it was.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"9holland"},"reviewBody":"I made this last Fall and received rave reviews!  I had to make it again for Halloween.  My family thought it was delicious and fun.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"niagaracat"},"reviewBody":"This is very bland, guess that makes it kid friendly. Sage was overpowering in this. I did take another reviewers suggestion and added some basil to the ricotta cheese and I added 1 lb ground italian sausage, cooked, to the alternating layers. I loved my first experience with no-cook lasagna noodles so just need to find a way to season this better.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dicentra01"},"reviewBody":"This was my cheat night so I was so excited to try this...it was dry and had no taste.  I followed the rec. directions but would never make this again...no one liked it...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"45358","romance_copy_dek":"This creamy, cheesy pumpkin lasagna recipe is the perfect way to usher in the tastes, smells and vibrant colors of autumn.","enhanced_recipe_title":"Pumpkin Lasagna","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 pound sliced fresh mushrooms","IngredientText":"1\/2 pound sliced fresh mushrooms"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 small onion, chopped","IngredientText":"1 small onion, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt, divided","IngredientText":"1\/2 teaspoon salt, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons olive oil","IngredientText":"2 teaspoons olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (15 ounces) solid-pack pumpkin","IngredientText":"1 can (15 ounces) solid-pack pumpkin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup half-and-half cream","IngredientText":"1\/2 cup half-and-half cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon dried sage leaves","IngredientText":"1 teaspoon dried sage leaves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dash pepper","IngredientText":"Dash pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"9 no-cook lasagna noodles","IngredientText":"9 no-cook lasagna noodles"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup reduced-fat ricotta cheese","IngredientText":"1 cup reduced-fat ricotta cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup shredded part-skim mozzarella cheese","IngredientText":"1 cup shredded part-skim mozzarella cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup shredded Parmesan cheese","IngredientText":"3\/4 cup shredded Parmesan cheese"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Lasagna_EXPS_PCBBZ17_45358_C03_23_5b.jpg","RecipeId":45358,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Pumpkin Lasagna Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Pumpkin-Lasagna_EXPS_PCBBZ17_45358_C03_23_5b.jpg","ContributorId":null,"Firstname":"Tamara","Lastname":"Huron","City":"New Market","StateDescription":"Alabama","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. 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