I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. &mdash;Tamara Huron, New Market, Alabama

Pumpkin Lasagna

mushrooms

onion,

salt, divided

olive oil

(15 ounces) solid-pack pumpkin

half-and-half cream

sage leaves

pepper

lasagna noodles

ricotta cheese

mozzarella cheese

Parmesan cheese

17g protein. Diabetic Exchanges: 2 starch

In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.

Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.

Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

My husband and I like this recipe. I did add a few more ingredients. 1 lb of seasoned cooked ground turkey. Added another 1/2 cup of Half & Half, 1/2 cup plain yogurt, 1/4 tsp red chili flakes, more pepper, sage, and smoked salt.The noodles expanded well and were soft. The lasagne was creamy and delicious.

I made it exactly as written and think it does need more mushrooms. The bites that had more mushroom in them were definitely more flavorful. I used the pan size mentioned and had no issues with the amount of sauce.

I would give it a 2 but I figured I would give it the benefit of the doubt since I modified the recipe a little, but I don't think the recipe as written would've been miles better. I used nonfat yogurt and nonfat milk instead of heavy cream (adjusted until it became the liquid level I felt was about right for lasagna), and in retrospect the extra fat from the heavy cream might've helped the taste a bit. I used ground turkey instead of mushrooms and homemade fresh, pumpkin puree. Maybe it needs more seasoning, maybe more fat (full fat cheese? should've used heavy cream?) but I found this lasagna disappointing.

I added more mushrooms, fresh grated nutmeg. I made 1 and 1/2 times the amount of sauce as other reviewers had said was a bit dry......was perfect amount! Very tasty and easy to assemble. I LOVE Barilla no bake lasagna noodles if you can  get them...they are the best!

This recipe is really good as written! Unique but tasty flavors and perfect for Fall. Next time I might add in some spicy Italian sausage or something to make it a little more hearty.

I saw a lot of reviews saying it was dry, the sauce needed to be doubled, etc, etc. I just really wonder if they followed the recipe.  Or did they use the wrong size baking dish? I made it exactly as written and it wasn't too dry (but not overly saucy either) and I didn't need extra sauce. I was careful not to oversauce the bottom layers so I had plenty left for the top. So maybe people didn't properly measure it out? I'm not sure, but we loved this recipe. It did need more salt, that was my only critique. Yum.

The flavor is good, but the lasagna is WAY too dry; you'll need at least twice as much sauce as called for, maybe more.  It also needs more vegetable content.  I did double the mushrooms, since I could already tell 8 ounces wouldn't be enough, but I should have added some spinach and butternut squash to make a heartier dish.  I'll try this once more with some modifications, because it was tasty but didn't quite work for us as written.

I'm a huge pumpkin fan, so I loved this. I added some sage sausage to the mushrooms and used a little more mushrooms. So tasty!

I wanted something for Thanksgiving that was different so I decided to try this recipe.  I can't say I'm a huge fan of pumpkin but I like it okay.  This was super easy to put together and I have to tell you that every bite got better! I don't use half and half so I used Cinnamon creamer instead--I thought that might add to the recipe.  Gotta say I was impressed with this!

Wonderful recipe. Great for fall! Very savory and satisfying!

This was actually very good. The pumpkin was not overwhelming. Would add more mushrooms next time.

The best, always looking for pasta recipes without tomatoes. I have a family member allergic to tomatoes.

This was an awesome recipe!!!  I have been intending on making this since I first saw it in the magazine and now I wish I hadn't waited so  long!!!  I really didn't change anything except, after reading that it was dry by quite a few, I did add the liquid that was in the mushroom mixture to the last half of the mushrooms and I did sprinkle a tablespoon or 2 of water split between the layers of noodles to help soften them in case it was a little dry.  The results were excellent.  Can't wait for lunch tomorrow when I am planning the leftovers.

I thought this recipe was very tasty. I did use a little extra cheese, and would definitely make it again.

When you first bite into this, you think "Oh my gosh this is delicious!", but then as you chew, you realize it really doesn't have any flavor!  I added more mushrooms and ricotta per the other comments, but I think you could probably double the amounts.  I would also add some other veggies- maybe spinach?It's a very easy recipe to make, and it tastes fine... just needs a little extra something to make it pop.

I'm trying to eat healthy and try new things and this was perfect. It was rich and cheesy and was also low in calories. Like the other reviewers I added alittle more sage and more mushrooms. I would definately make this again!

This is such an awesome recipe I made it for my family Halloween night and everyone loved it, but I would double the mushrooms and onions and add more sage

I made this recipe with fresh pumpkin. I added extra mushrooms and spinach. My whole family loved it.

Loved the flavor! Even my meat loving hubby enjoyed it. Only change was that I needed more ricotta since 1/2C wasn't enough to make each layer.

I did as others suggested and doubled the mushrooms and the sauce. If I hadn't doubled the sauce, this would have been dry and flavorless. Even doubling the sauce was not too much. The end result was that it was simply flavorless. We ended up topping each serving with extra salt, and a lot of extra parmesan. Husband was pleased because he couldn't tell there was pumpkin in it, thanks to how utterly bland the sauce was. Not terrible, we did finish it off, but definitely won't make again.

I Love Recipe and Dish!!!! I prepared mine in Lasagna Roll-ups and for Extra decadence top with and Herb Cream Sauce with Parmesan Cheese. DELICIOUS!!!

I made this last Fall and received rave reviews!  I had to make it again for Halloween.  My family thought it was delicious and fun.

Made this recently and my husband was not in favor of it until he tasted it. He ate two helpings and loved it.Will make this often.

pumpkin lasagna

Prep Time: 25 minutes

Cook Time: 55 minutes

Total: 1 hours, 20 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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