|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This homemade three-cheese lasagna uses a pumpkin sauce in place of a red marinara sauce for a creative meatless lasagna that's nothing short of gourmet.
This pumpkin lasagna recipe would be perfect for a fall dinner, Halloween night, or even for a meatless Thanksgiving entree.
- 1/2 pound fresh mushrooms (sliced)
- 1 small onion (chopped)
- 1/2 teaspoon salt (divided)
- 2 teaspoons olive oil
- 1 (15-ounce) can pumpkin puree
- 1/2 cup half-and-half
- 1 teaspoon dried sage leaves
- Dash pepper (to taste)
- 9 pieces no-cook lasagna noodles
- 1 cup reduced-fat ricotta cheese
- 1 cup (4 ounces) mozzarella cheese (shredded)
- 3/4 cup Parmesan cheese (shredded)
Gather the ingredients. Preheat oven to 375 F.
Prepare an 11 x 7-inch baking dish by spraying with non-stick cooking spray.
Saute the mushrooms, onion, and 1/4 teaspoon of the salt in two teaspoons of olive oil until soft, then set them aside.
In a small bowl, combine the pumpkin, half-and-half, sage, pepper, and remaining salt to make a sauce.
Spread 1/2 cup of the pumpkin sauce in the prepared baking dish. Top the pumpkin sauce with three noodles.
Layer another 1/2 cup of the pumpkin sauce on top of the noodles. Be sure to spread the sauce to cover the edges of the noodles well.
Top the pumpkin sauce with about half of the mushroom and onion mixture.
Layer on half of the ricotta cheese, half of the mozzarella cheese, and about a third of the Parmesan cheese.
Repeat with another layer of noodles, sauce, mushrooms, and the cheeses. Top off the lasagna with the remaining noodles and sauce. You should still have a third of the Parmesan cheese reserved.
Cover the lasagna with a lid or a layer of foil and bake in the oven for 45 minutes.
Uncover and sprinkle with the remaining Parmesan cheese.
Bake, uncovered, for another 10 to 15 minutes, or until the cheese is well melted.
Let your pumpkin lasagna stand for at least 10 minutes before slicing.
Serve and enjoy!