In this Idahoan approach to lasagna, we've layered our creamy Au Gratin Homestyle Potatoes with vitamin-rich kale or spinach and a pumpkin Parmesan sauce for a delicious taste of autumn.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Pumpkin-Parmesan Pasta Sauce:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Prepare Au Gratin Homestyle Casserole following "stove top" directions on the package.

  • In a 9 x 13 casserole dish, layer half of the potatoes on the bottom of the dish. Sprinkle 1 cup of the spinach or kale over potatoes. Blend the ricotta and eggs together and use half of this mixture to layer on top of the spinach. Layer next with 1 1/2 cup of the pumpkin sauce.

  • Repeat layers one more time, garnishing with Parmesan cheese.

  • Bake for 25-30 minutes. Let rest 5-10 minutes before cutting.

  • Pumpkin-Parmesan Pasta Sauce: In a large saucepan over medium high heat, add olive oil. Add shallots and onion and saute until translucent. Add garlic and saute one minute more. Add pumpkin, broth, cream, vinegar and spices to the onion, shallots, garlic mixture. Stir to blend and simmer on low for 5 minutes. Gradually stir in 1/3 of the cheese to the sauce until blended. Repeat with another 1/3 of the cheese. When cheese is melted add remaining cheese. Stir in chopped fresh sage.

Related products:

Au Gratin Homestyle Potatoes

Nutrition Facts

492 calories; protein 26.4g 53% DV; carbohydrates 42.9g 14% DV; fat 24.6g 38% DV; cholesterol 124.7mg 42% DV; sodium 2265mg 91% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
01/14/2017
A very unique flavor to this dish! Who would have thought to have parmesan nutmeg balsamic vinegar in a pumpkin sauce? I left out the sage and onions because I didn't have them on hand but I don't think that detracted in any way. The au gratin potatoes as the pasta layer made the texture a little softer than a standard lasagna. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/14/2017
A very unique flavor to this dish! Who would have thought to have parmesan nutmeg balsamic vinegar in a pumpkin sauce? I left out the sage and onions because I didn't have them on hand but I don't think that detracted in any way. The au gratin potatoes as the pasta layer made the texture a little softer than a standard lasagna. Read More
Rating: 4 stars
10/09/2016
I didn't use the au gratin potato mix - I opted for whole grain lasagna noodles. I also made a tofu ricotta blend instead of the regular ricotta. I liked the pumpkin sauce but it could have used more spice. Overall good recipe with some room for improvement. Read More