Table of Contents » Vegetarian

Pumpkin Lasagna


1 tablespoon extra-virgin olive oil, divided
2 large onions, chopped
1 (4-ounce) can sliced mushrooms, drained
3 cloves garlic, minced
1/4 teaspoon dried Italian seasoning
1 (15-ounce) can mixed greens, drained
1 (15-ounce) can 100 percent pure pumpkin
1 (15-ounce) container ricotta cheese, preferably whole milk
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
1 cup Alfredo sauce
15 lasagna noodles (about 3/4 pound), cooked according to package directions


Heat oven to 350 degrees F. Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onion and saute until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through. Set aside.

Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined. Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each.

Top with the remaining 3 noodles and spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes or until bubbling around the edges. Remove foil and top with remaining Parmesan cheese. Return to the oven for about 15 minutes or until lightly browned. Rest for 15 minutes and cut into 12 squares.

Print this Recipe
Email us to add a new recipe.
Card Spoon