Pumpkin Lasagna

A twist on the popular Italian main dish. If you like pumpkin, this lasagna recipe may become a new tradition in your home.


Pumpkin Lasagna


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Prep Time: 1 hr
Total Time: 1 hr 55 mins
Servings: Makes 12 servings.
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Ingredients
 
savings in
 
  • 12    dried lasagna noodlesOn Sale
  • 8  ounces  shiitake or porcini mushrooms, stemmed and slicedOn Sale
  • 8  ounces  cremini or button mushrooms, slicedOn Sale
  • 3/4  teaspoon  kosher salt or 1/2 tsp. saltOn Sale
  • 2  tablespoons  olive oilOn Sale
  • 12  slices  bacon, cut crossways into 1/4 inch stripsOn Sale
  • 1-1/2  cups  chopped onionOn Sale
  • 3  tablespoons  snipped fresh sage or 2 tsp. dried leaf sage, crushedOn Sale
  • 2  15-ounces cans  pumpkinOn Sale
  • 3/4  cup  whole milk or half-and-halfOn Sale
  • 1  teaspoon  ground black pepperOn Sale
  • 1  teaspoon  cider vinegarOn Sale
  • 1  teaspoon  kosher salt or 3/4 tsp. saltOn Sale
  • 1  15-ounce carton  ricotta cheeseOn Sale
  • 1  lb.  fresh mozzarella cheese, cut into thin slicesOn Sale
  • 6  ounces  Parmigiano-Reggiano or Grana Padano cheese, finely shredded (1-1/2 cups)On Sale

Directions
1.
Cook noodles according to package directions. Drain; set aside. In skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains. Remove; set aside. Add bacon to skillet; cook until crisp. Remove; set aside. Discard all but 1 tablespoon drippings in skillet. Add onion; cook in drippings until tender. Add sage; cook 30 seconds. Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt. Heat through.
2.
In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce. Cover bottom of dish with 4 noodles, trimming to fit. Spread one-third of sauce over noodles. Layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano. Repeat layers twice. Bake, uncovered, in 400 degree F oven for 40 to 45 minutes. Let stand for 15 minutes. Makes 12 servings.

Nutrition information
Calories 435, Total Fat 25 g, Saturated Fat 13 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 2 g, Cholesterol 64 mg, Sodium 806 mg, Carbohydrate 27 g, Total Sugar 5 g, Fiber 3 g, Protein 24 g. Daily Values: Vitamin C 7%, Calcium 55%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet
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