PUMPKIN LASAGNA
I was inspired to create my own pumpkin lasagna by combining two recipes I found online. The result was well worth the effort!
Provided by Abigail Black
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, and 1/2 of the spice blend; cook and stir until mushrooms are tender and all moisture has evaporated, about 5 minutes.
- Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.
- Grease a 9x13-inch baking pan with cooking spray. Arrange 4 lasagna noodles in the bottom so they slightly overlap. Cover with 1/2 of the pumpkin mixture and 1/2 of the mushroom mixture. Dot with 1/2 cup ricotta; sprinkle 1/2 cup mozzarella cheese on top. Repeat layers once more. Place remaining 4 noodles on top.
- Combine remaining 1 cup pumpkin puree, remaining 3/4 cup heavy cream, 1 dash nutmeg, and 1 dash cloves. Spread on top of noodles. Sprinkle remaining 1 cup Parmesan cheese on top. Dot with butter. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 33 g, Cholesterol 72.8 mg, Fat 24.7 g, Fiber 4.2 g, Protein 15.1 g, SaturatedFat 13.6 g, Sodium 931.9 mg, Sugar 5.5 g
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Abdi
[email protected]I'm giving this recipe 5 stars because it's delicious, easy to make, and a great way to use up leftover pumpkin.
Sarmin Siddike
[email protected]This is one of my favorite lasagna recipes. It's always a crowd-pleaser.
Md Rahon
[email protected]I made this lasagna for a potluck and it was a huge hit. Everyone loved it!
Saiful Sarder
[email protected]This lasagna is the perfect fall dish. It's warm, comforting, and delicious.
Miss Faqirzai
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this lasagna. The pumpkin flavor was very subtle.
Danna cal
[email protected]This lasagna is so easy to make. I had it on the table in less than an hour.
Stacie
[email protected]I love the idea of using pumpkin in lasagna. It's a great way to add some extra flavor and nutrition.
JAGUAR GAMING
[email protected]This recipe is a keeper! I've already made it twice and plan to make it again soon.
Ishan gaming52
[email protected]I followed the recipe exactly, but my lasagna turned out dry. I'm not sure what went wrong.
Luis Alberto Luna Hernandez
[email protected]This lasagna was a bit too sweet for my taste. I think I would have preferred it with less pumpkin and more cheese.
Monarul munna
[email protected]I was skeptical about pumpkin in lasagna, but I was pleasantly surprised. The pumpkin flavor was subtle and not overpowering. The lasagna was creamy and cheesy, and the roasted butternut squash added a nice touch of sweetness.
Ayanda Matshaneng
[email protected]I've made this pumpkin lasagna a few times now, and it's always a hit. It's the perfect comfort food for a cold fall or winter day.
Charlie Plummer
[email protected]This pumpkin lasagna was an absolute delight! The combination of sweet pumpkin, creamy ricotta, and savory spices was einfach köstlich (simply delicious in German). My family devoured it in no time.