Pumpkin Lasagna Recipe

Name: Pumpkin Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 dried lasagna noodles; 8 ounces shiitake mushrooms or 8 ounces porcini mushrooms, stemmed and sliced; 8 ounces cremini mushrooms or 8 ounces button mushrooms, sliced; ½ teaspoon salt; 2 tablespoons olive oil; 12 slices bacon, cut crossways into 1/4 inch strips; 1 ½ cups chopped onions; 3 tablespoons snipped fresh sage or 2 teaspoons dried sage, crushed; 2 (15 ounce) cans pumpkin; ¾ cup whole milk or ¾ cup half-and-half; 1 teaspoon ground black pepper; 1 teaspoon cider vinegar; ¾ teaspoon salt; 1 (15 ounce) carton ricotta cheese; 1 lb fresh mozzarella cheese, cut into thin slices; 6 ounces parmigiano-reggiano cheese, finely shredded (1-1/2 cups)

Servings: persons

12 dried lasagna noodles
8 ounces shiitake mushrooms or 8 ounces porcini mushrooms, stemmed and sliced
8 ounces cremini mushrooms or 8 ounces button mushrooms, sliced
½ teaspoon salt
2 tablespoons olive oil
12 slices bacon, cut crossways into 1/4 inch strips
1 ½ cups chopped onions
3 tablespoons snipped fresh sage or 2 teaspoons dried sage, crushed
2 (15 ounce) cans pumpkin
¾ cup whole milk or ¾ cup half-and-half
1 teaspoon ground black pepper
1 teaspoon cider vinegar
¾ teaspoon salt
1 (15 ounce) carton ricotta cheese
1 lb fresh mozzarella cheese, cut into thin slices
6 ounces parmigiano-reggiano cheese, finely shredded (1-1/2 cups)

1
Cook noodles according to package directions.
2
Drain; set aside.
3
In skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains.
4
Remove; set aside.
5
Add bacon to skillet; cook until crisp.
6
Remove; set aside.
7
Discard all but 1 tablespoon drippings in skillet.
8
Add onion; cook in drippings until tender.
9
Add sage; cook 30 seconds.
10
Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt.
11
Heat through.
12
In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce.
13
Cover bottom of dish with 4 noodles, trimming to fit.
14
Spread one-third of sauce over noodles.
15
Layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano.
16
Repeat layers twice.
17
Bake, uncovered, in 400 degree F oven for 40 to 45 minutes.
18
Let stand for 15 minutes.

2288

kcal

Calories

Fat

242

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 dried lasagna noodles, 8 ounces shiitake mushrooms or 8 ounces porcini mushrooms, stemmed and sliced, 8 ounces cremini mushrooms or 8 ounces button mushrooms, sliced, ½ teaspoon salt, and more.

Yes, Pumpkin Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions