This hearty Lasagna is loaded with Pumpkin flavor. It is perfect for both vegetarians and meat eaters. It is a comforting dish that is perfect for the chilly months ahead.
Hi and welcome to day 3 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Pumpkin Lasagna
Ingredients:
1/2 pound mushrooms sliced
1 small onion sliced
1/2 teaspoon salt
2 teaspoons olive oil
1 can pumpkin
1/2 cup half and half
1 teaspoon sage leaves
9 no bake lasagna noodles
1 cup ricotta cheese
1 cup mozzarella grated
3/4 cup parmesan grated
Directions:
Preheat oven to 350
Spray your lasagna pan with cooking spray.
In a saute pan combine mushrooms, onions and olive oil. Cook until onions are translucent about 5 minutes. Set aside to cool slightly.
In a small bowl combine pumpkin, half and half,sage leaves, salt and pepper.
Place half the sauce in the dish. Top with three noodles. Put another layer of pumpkin sauce about 1/2 cup. Top the sauce with half the mushroom mixture, half the ricotta, mozzarella and 1/3 of the parmesan. Repeat with another layer. Top with the remaining noodles and sauce and the last of the parmesan cheese.
Spray a sheet of foil with cooking spray and place on top of the lasagna pan. Bake in the oven for 45 minutes. Remove the foil and bake another 15 minutes, until cheese is bubbly and brown.
Allow to sit for 15 minutes before slicing and serving.
Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Cream Cheese Truffles by Love and Confections
Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla
White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake
S’mores Pumpkin Pie by The Spiffy Cookie
Homemade Pumpkin Puree by Happy Food Healthy Life
Pumpkin Mole by Curious Cuisiniere
Drunken Pumpkin Seeds by Life Tastes Good
Pumpkin Roll by A Day in the Life on the Farm
Pumpkin Lasagna by My Catholic Kitchen
Cinnamon Pumpkin Bread by Making Miracles
Pumpkin Quinoa Oatmeal Bake by The Pajama Chef
Pumpkin Toffee Dump Cake by That’s My Home
Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry
Peace be with you,
Vonnie