My co-worker forwarded me this recipe last week, and I knew I had to try it. “It sounds like something you’d like!” she said. Hm, she knows my taste buds well 😀
I made a lot of modifications to this recipe because 1) I had read the recipe reviews and 2) going into the weekend I didn’t want a ton of pumpkin lasagna to eat…especially since Mr. P’s reaction to this dish was unpredictable and I might’ve ended up eating it all. Leftovers are great, but when there’s just the 2 of us, enough is enough after awhile, you know? Just like I hope I’m not sick of chili for a lifetime by the end of football season and my Chili Contest 😉
…I digress. Pumpkin Lasagna, voila!
Pumpkin Lasagna adapted from Taste of Home
1/2 1 pound sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons extra-virgin olive oil
1 can (15 ounces) 2 1/2 cup solid-pack pumpkin
1/2 1 cup half-and-half cream
1 1/2 teaspoon dried sage leaves
Dash of pepper
9 no-cook whole wheat lasagna noodles
1 3/4 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese
In a large pot, boil water and cook noodles until they are bendable but not quite al denté. Rinse with cold water and keep submerged until you use them.
In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in the oil until tender; set aside. In a small bowl, combine the pumpkin, half-and-half, sage, pepper, and remaining salt.
Spread ~1/2 cup pumpkin sauce in an 9in x 9in. baking dish coated with cooking spray. Top with three noodles (snip off approx. 2″ of each noodle so they fit in the dish). Spread ~1 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 3/4 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.
Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10-15 minutes before cutting. Yield: 6 servings.
Nutrition Information (per serving): 360 calories; 17.5 g. fat; 56 mg. cholesterol; 619 mg. sodium; 34 g. carbohydrate; 7.5 g. fiber; 22.5 g. protein
Result: Mr. P and I agreed…this recipe was either going to be a good one or a complete bust. And…it was good! Really good! The recipe reviews all said to use more mushrooms and the recipe needed more sauce, so with both of those changes, it was great! I love that the lasagna is carbohydrate friendly and high in protein despite being a vegetarian entree. The 7.5 grams of fiber is a bonus, too! Be sure to let the lasagna sit for AT LEAST 10 minutes…15 is better. Mr. P said he enjoyed it, too. He said it wasn’t THE BEST recipe ever, but he liked it and ate every bite. I’d say that’s a success!
Mr. P is now requesting pumpkin bread, so that’s probably what I’ll do with some of the remaining pumpkin! I guess I know what I’ll be doing for birthday boy this weekend 😉
Question: What’s your favorite way to eat pumpkin? Would you think you would like pumpkin lasagna?