Pumpkin Lasagna Recipe

Name: Pumpkin Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil, divided; 2 large onions, chopped; 1 can (about 4 ounces) sliced mushrooms, drained; 3 cloves garlic, minced; 1/4 teaspoon dried, Italian seasoning; 1 can (15 ounces) mixed greens, drained; 1 can (15 ounces) 100% pumpkin; 1 container (15 ounces) ricotta cheese, preferably whole milk; 3/4 cup freshly grated Parmesan cheese, divided; 1/2 teaspoon kosher salt; 1/4 teaspoon ground, black pepper; 1/8 teaspoon grated nutmeg; 1 cup Alfredo sauce; 15 lasagna noodles (about 3/4 pound), cooked according to package directions

Servings: persons

1 tablespoon extra-virgin olive oil, divided
2 large onions, chopped
1 can (about 4 ounces) sliced mushrooms, drained
3 cloves garlic, minced
1/4 teaspoon dried, Italian seasoning
1 can (15 ounces) mixed greens, drained
1 can (15 ounces) 100% pumpkin
1 container (15 ounces) ricotta cheese, preferably whole milk
3/4 cup freshly grated Parmesan cheese, divided
1/2 teaspoon kosher salt
1/4 teaspoon ground, black pepper
1/8 teaspoon grated nutmeg
1 cup Alfredo sauce
15 lasagna noodles (about 3/4 pound), cooked according to package directions

1
Preparation time: 20 minutes
2
Preparation:
3
Preheat oven to 350u00b0F.
4
Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onions and saute until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through; set aside.
5
Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined.
6
Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each. Top with the remaining 3 noodles; spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes until bubbling around the edges. Remove foil; top with remaining Parmesan cheese and return to the oven for about 15 minutes, until lightly browned.
7
Rest for 15 minutes and cut in 12 to 18 squares.

1566

kcal

Calories

Fat

288

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, divided, 2 large onions, chopped, 1 can (about 4 ounces) sliced mushrooms, drained, 3 cloves garlic, minced, 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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