Pumpkin Lasagna Recipe

Name: Pumpkin Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Pumpkin Lasagna

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