I was inspired to create my own pumpkin lasagna by combining two recipes I found online. The result was well worth the effort!

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Recipe Summary

prep:
35 mins
cook:
40 mins
total:
1 hr 15 mins
Servings:
10
Yield:
1 9x13-inch baking pan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

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

  • Grease a 9x13-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.

  • 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

401 calories; protein 15.1g; carbohydrates 33g; fat 24.7g; cholesterol 72.8mg; sodium 931.9mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
11/01/2017
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 More
(2)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/01/2017
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 More
(2)
Rating: 5 stars
12/07/2020
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. Read More
Rating: 4 stars
11/25/2017
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. Read More
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Rating: 5 stars
11/04/2019
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! Read More
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