I was inspired to create my own pumpkin lasagna by combining two recipes I found online. The result was well worth the effort!
Substitute 1 teaspoon dried sage for the fresh if desired.
Made this for a work potluck and it got rave reviews. The prep was easy and took about 1:30 to make including bake time. Mushroom slicing took the longest. I like a mix of darker mushrooms so I used crimini and shitake. Make sure to boil off all the mushroom liquid, which will probably take longer than 5 minutes. I used extra mozz. on top. Very satisfying Fall flavored dish!
Read MoreMade this for a work potluck and it got rave reviews. The prep was easy and took about 1:30 to make including bake time. Mushroom slicing took the longest. I like a mix of darker mushrooms so I used crimini and shitake. Make sure to boil off all the mushroom liquid, which will probably take longer than 5 minutes. I used extra mozz. on top. Very satisfying Fall flavored dish!
My dish did not look exactly like the photo, but it was so delicious who cares! The only change I made was not to add the paramesan cheese to the top before cooking. I felt like I was eatting a seasonal dish at a fancy French restaurant!
This was just incredible! We loved it loved it loved it! I did make some changes. My son won't eat mushrooms, so I substituted some sauteed sliced carrots and frozen spinach. I doubled the amount of ricotta, and I used the shredded asiago cheese I had rather than Parmesan. I also, listening to the comment about the pasta being raw, did a couple of things. I dipped each noodle in water before putting it into the dish, so there would be moisture to be absorbed right there. I poured on a little extra cream on top of the top layer of noodles, before adding the pumpkin mixture. I also prepared the dish the night before up to the baking stage, and let it sit absorbing liquid overnight in the refrigerator wrapped in foil. Then I baked it after work, About 10 minutes longer under the foil than stated in the recipe. This cooked the lasagna noodles to al dente. It was so good. This will absolutely become part of our regular rotation. Thank you so much for this wonderful invented dish!
The taste was amazing but the pasta was raw. The few times I have made lasagna in the past the noodles were precooked. I watched the video to to confirm and they used raw as well. I will try this again but partially cook the noodles first. Otherwise the dish was perfect.
Great vegetarian recipe! I puréed 2 large pumpkins around Thanksgiving and was looking for recipes using the purée. There are only 2 of us so I cut measurements in half and used ready for oven lasagna noodles. I didn’t have enough mushrooms so I supplemented the remainder with half a frozen package of spinach.
