PUMPKIN LASAGNA
I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. -Tamara Huron, New Market, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 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 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 310 calories, Fat 12g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 497mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
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Steve Alborough
[email protected]This lasagna was a bit too sweet for my taste. I would have preferred it if it had less sugar.
Bisaal Gaihre
[email protected]This lasagna was amazing! The pumpkin puree and spices gave it a wonderful flavor. I will definitely be making this again.
Crystal Thomas
[email protected]Overall, I thought this lasagna was good. It was easy to make and had a unique flavor. I would definitely make it again.
Level Whisky
[email protected]The lasagna was too mushy for my liking. I think I would have preferred it if it had been baked for a little bit longer.
Teodor Jovanovski
[email protected]This lasagna was a bit bland for my taste. I added some extra spices to give it more flavor.
collen dhanda
[email protected]I'm not a huge fan of pumpkin, but this lasagna was surprisingly good. The pumpkin flavor was subtle and not overpowering.
Ya Man
[email protected]This lasagna was easy to make and tasted great! I used a pre-made pumpkin puree to save time, and it still turned out delicious.
Radwa Ezzelarab
[email protected]I made this lasagna last night and it was delicious! The pumpkin puree and spices gave it a unique and flavorful taste. My husband and kids loved it too.
anita sprouse
[email protected]This pumpkin lasagna was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.