Pumpkin Lasagna

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

Directions:

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?

TGIF,

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52 Comments

  1. September 24, 2010 / 6:34 am

    Hahah I would like this, but I’ve seen it before and always tell my husband it would be his worst nightmare – he hates pumpkin, ricotta and lasagna!

  2. brannyboilsover
    September 24, 2010 / 6:36 am

    Yum! MY favorite recipe for lasagna is actually a pumpkin white bean variety.

  3. September 24, 2010 / 7:02 am

    Sounds great to me!!! Now I just need some wheat-free noodles…

    I’m serving pumpkin bread for dessert tonight 🙂 With vanilla ice cream, of course. That is, if we don’t go to dinner…. to be lazy, or not…that’s the question!

    • Kerrie
      July 5, 2013 / 1:34 pm

      We have been using zucchini in place of lasagna noodles and it is divine. Just run the zucchini through the mandoline the long way to get sheets and follow the recipe. It’s been a great way to use those giant zucchini from our garden. We just peel the tough skin off and avoid the center where the seeds have started to mature.

  4. September 24, 2010 / 7:11 am

    I love pumpkin lasagna. I make mine with sausage, zucchini, and pumpkin and now it’s become a fall staple.

  5. September 24, 2010 / 7:20 am

    Nicole, this sounds delicious!! I’ve never had pumpkin in lasagna before! Sounds perfect 🙂

  6. September 24, 2010 / 7:35 am

    Yum! This looks really good! I really want to make this since I love love pumpkin and mushrooms.
    My favorite pumpkin dish is a pumpkin dessert and that is pumpkin bread. Where I attended college, they would always sell pumpkin bread in the morning and within an hour it was gone 🙂

  7. Rachel Palmieri
    September 24, 2010 / 7:35 am

    I’m making a pumpkin risotto tonight for dinner but am excited to try out your lasagna recipe. I love fall!!!

  8. September 24, 2010 / 7:55 am

    This looks so yummy. I love my pumpkin chocolate chip pancakes and pumpkin spice cake. So healthy and good! I also do a pumpkin sauce over raviolis but will definitely try this lasagna. Thanks!

  9. September 24, 2010 / 8:08 am

    Not a pumpkin fan but found a pumpkin and mango chutney bread I think on WW. Really love it; although I admit to including mango jam instead of chutney. Smells better 🙂

  10. September 24, 2010 / 8:11 am

    It’s no secret that I love pumpkin… in oats, yogurt, lattes, pies, muffins, breads, cookies, bars, etc. I am planning to experiment with savory pumpkin dishes this fall, and this lasagna sounds yummy. I’m going to make a pumpkin mac & cheese soon – hopefully it turns out well!

  11. September 24, 2010 / 8:28 am

    That sounds good. It reminds me of pumpkin ravoili, which I love. Still, my favorite lasagna is the plain old marinara one. I don’t eat it often–because it’s so unhealthy–but sometimes when I’m out at an Italian restaurant and want to splurge that’s what I pick.

  12. September 24, 2010 / 8:41 am

    Oh wow– I would love this!!! Bookmark!

  13. September 24, 2010 / 9:01 am

    This sounds awesome. I always think, that’s one lucky hubby. You seem to make a lot of stellar recipes!

  14. September 24, 2010 / 10:05 am

    I don’t know if I would actually like pumpkin lasagna. I like using pumpkin in baked goods or mixing with yogurt

  15. September 24, 2010 / 10:16 am

    Thats something new, using pumpkin for lasagna is quiet interesting,but love to try it to know how it will taste like…

  16. September 24, 2010 / 10:23 am

    Oooh, I probably would like this! I adore pumpkin!

    My favorite way to use pumpkin is no doubt pumpkin bread. There’s something magical about it. 😛

  17. September 24, 2010 / 10:43 am

    Um, heck yeah I would try this! I LOVE anything and everything pumpkin. I am copying this recipe now. 🙂

    My favorite way to eat pumpkin….gosh. It’s a toss up between pumpkin cookies (I have 2 recipes, both are out of this world) and a new recipe I tried last year – pasta with a creamy pumpkin sauce and chicken sausage….mmmm.

  18. September 24, 2010 / 12:31 pm

    I just love everything pumpkin!
    This lasagna sounds so good! I am glad it ended up being a success. I love the idea of using pumpkin in a more savory dish.
    Have a great weekend, Nicole!

  19. September 24, 2010 / 12:50 pm

    Hmmm, I tried pumpkin in my oatmeal after reading so many posts about it but I wasn’t crazy about it though. Still, that pumpkin lasagna looks good.

    I think that I would also have to find a substitute for the ricotta as well… And, dang, I want to come and eat at your house but I’m sure that you hear that frequently.

  20. September 24, 2010 / 1:40 pm

    As someone who loves pumpkin (but not even necessarily for its taste-which is still excellent-but more for its fall-ish-ness and nutritional merits!), I can’t wait to try this pumpkin lasagna recipe. I was planning on making a butternut squash and sage lasagna, but since I have pumpkin, perhaps I’ll try that. Or maybe a mix of roasted butternut squash chunks and pumpkin sauce? We shall see.

    Thanks for the recipe!

  21. September 24, 2010 / 2:30 pm

    Never in my life would I have thought to put pumpkin in lasagna, but actually, it seems kind of genius.

  22. September 24, 2010 / 6:16 pm

    It would be very tricky to have this pumpkin lasagna around our house. It looks amazing. I have never had a dish like this, but I know with my great love of pumpkin I would be smitten. xo

  23. September 24, 2010 / 6:45 pm

    I’ve never heard of putting pumpkin in a lasagna, but that sounds WONDERFUL!! 🙂 I love making pumpkin bread!! That is definitely my favorite way to eat it!! 🙂

  24. September 24, 2010 / 9:48 pm

    Hmm, that sounds…interesting. I’ll take your word for it that it was good!

  25. September 25, 2010 / 4:13 am

    Pumpkin is all over the blog world lately. I never would have thought of doing pumpkin lasagna!

  26. September 25, 2010 / 7:35 am

    I am a serious pumpkin addict, so this is definitely going into my recipe rotation! I might have to make the full recipe though…I don’t think I could ever get sick of it!

  27. September 25, 2010 / 8:01 am

    Wow, does this lasagna look amazing! Pumpkin and ricotta are really great together. I hope Mr. Prevention has a wonderful birthday!

  28. September 25, 2010 / 9:06 am

    Oh my gosh..I need to try this soooooon!!!

  29. September 26, 2010 / 5:23 pm

    Wow, this is right up my alley too – YUM!!

  30. Liz
    October 4, 2010 / 12:58 pm

    I love everything pumpkin but usually stick to sweet rather than savory. I finally got a chance to make this – wow! It is delicious!

  31. kelly edwards
    August 22, 2011 / 8:50 pm

    Another recipe I had to repin of yours!! =) thanks so much

    • Nicole
      Author
      August 22, 2011 / 8:52 pm

      Thanks, Kelly! 🙂 Appreciate it!

  32. kelly edwards
    August 22, 2011 / 8:51 pm

    Can I add any meat to this? MH wants meat with his lasagna! What do you think?

    • Nicole
      Author
      August 22, 2011 / 8:52 pm

      Sure! I don’t see why not. I think beef, chicken, pork, or even lamb would work well. 🙂

  33. Mary
    October 29, 2011 / 4:51 pm

    I use zuchinni for the noodle instead of pumpkin, came out great. Just make like regular , but use zuchinni instead of noodles. Sliced lenthwise instead, and sort of fill in the gaps..Not fond of squash, too sweet.

  34. HercheyK
    October 29, 2011 / 10:37 pm

    I just made this recipe tonight and REALLY liked it! Thanks for sharing!

  35. Nicole
    Author
    October 29, 2011 / 11:05 pm

    I’m glad you enjoyed it!!

  36. cmm2581
    February 21, 2012 / 9:26 am

    Thank you for posting this! Last year, I found out that I’m allergic to tomatoes, so I’ve been missing lasagne and all other Italian dishes. This came out great and totally satisfied my craving while preventing me from breaking out in hives. ha ha.

  37. September 12, 2013 / 11:56 pm

    I came across you from googling “pumpkin recipes” and pulling up the site, “100 Ways to Cook a Pumpkin at Endless Simmer. I don’t really like the sweet flavors that go into seasoning most pumpkin recipes so I was excited to find this recipe and made it tonight. It was delicious! My husband, who doesn’t like mushrooms, even really enjoyed it (I, on the other hand, had trouble not gobbling up the sauteed mushrooms and onions before they went into the recip). I’ve also made a batch of your buffalo chicken salad for lunch tomorrow. I’ve subscribed to your blog feeds through Feedly and am looking forward to what comes next. I love cooking healthy (I made this recipe with fat-free half & half and didn’t notice any issues) so I’m going to keep reading you and finding great new recipes! Thanks!!

    • Nicole, RD
      Author
      September 13, 2013 / 5:48 am

      Thank you, Kristen! This recipe was pretty surprising to me, too…I loved it! I hope you find many more recipes you love 🙂 I’ve heard great reviews on the Buffalo Chicken Salad so hopefully you enjoy it, too!

  38. September 2, 2016 / 3:03 pm

    What about adding some meat in this dish? I think it would be a great idea. Mean will enhance its taste and makes it more juicy.

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