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Pumpkin Lasagna


Ingredients

1 tablespoon minced fresh sage, divided

1 tablespoon minced fresh sage, divided

2 teaspoons salt, divided

2 teaspoons salt, divided

1 teaspoon ground black pepper, divided

1 teaspoon ground black pepper, divided

½ teaspoon ground nutmeg

½ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon ground cloves

2 tablespoons olive oil

2 tablespoons olive oil

1 ½ pounds sliced baby bella mushrooms

1 ½ pounds sliced baby bella mushrooms

1 large onion, diced

1 large onion, diced

2 cloves garlic, minced

2 cloves garlic, minced

3 cups pumpkin puree, divided

3 cups pumpkin puree, divided

1 ½ cups heavy whipping cream, divided

1 ½ cups heavy whipping cream, divided

1 ½ cups grated Parmesan cheese

1 ½ cups grated Parmesan cheese

cooking spray

cooking spray

12 lasagna noodles

12 lasagna noodles

1 cup ricotta cheese

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup shredded mozzarella cheese

1 dash ground nutmeg

1 dash ground nutmeg

1 dash ground cloves

1 dash ground cloves

2 tablespoons butter, cut in small pieces

2 tablespoons butter, cut in small pieces

Directions

Preheat oven to 400 degrees F (200 degrees C).

Preheat oven to 400 degrees F (200 degrees C).

Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.

Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.

Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, and 1/2 of the spice blend; cook and stir until mushrooms are tender and all moisture has evaporated, about 5 minutes.

Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, and 1/2 of the spice blend; cook and stir until mushrooms are tender and all moisture has evaporated, about 5 minutes.

Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.

Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.

Grease a 9×13-inch baking pan with cooking spray. Arrange 4 lasagna noodles in the bottom so they slightly overlap. Cover with 1/2 of the pumpkin mixture and 1/2 of the mushroom mixture. Dot with 1/2 cup ricotta; sprinkle 1/2 cup mozzarella cheese on top. Repeat layers once more. Place remaining 4 noodles on top.

Grease a 9×13-inch baking pan with cooking spray. Arrange 4 lasagna noodles in the bottom so they slightly overlap. Cover with 1/2 of the pumpkin mixture and 1/2 of the mushroom mixture. Dot with 1/2 cup ricotta; sprinkle 1/2 cup mozzarella cheese on top. Repeat layers once more. Place remaining 4 noodles on top.

Combine remaining 1 cup pumpkin puree, remaining 3/4 cup heavy cream, 1 dash nutmeg, and 1 dash cloves. Spread on top of noodles. Sprinkle remaining 1 cup Parmesan cheese on top. Dot with butter. Cover with aluminum foil.

Combine remaining 1 cup pumpkin puree, remaining 3/4 cup heavy cream, 1 dash nutmeg, and 1 dash cloves. Spread on top of noodles. Sprinkle remaining 1 cup Parmesan cheese on top. Dot with butter. Cover with aluminum foil.

Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.

Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.

Cook’s Note:

Substitute 1 teaspoon dried sage for the fresh if desired.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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