Vegetarian Pumpkin Lasagna Recipe

Step 1

Gather the ingredients. Preheat oven to 375 F. The Spruce / Ulyana Verbytska Prepare an 11 x 7-inch baking dish by spraying with non-stick cooking spray. The Spruce / Ulyana Verbytska Saute the mushrooms, onion, and 1/4 teaspoon of the salt in two teaspoons of olive oil until soft, then set them aside. The Spruce / Ulyana Verbytska In a small bowl, combine the pumpkin, half-and-half, sage, pepper, and remaining salt to make a sauce. The Spruce / Ulyana Verbytska Spread 1/2 cup of the pumpkin sauce in the prepared baking dish. Top the pumpkin sauce with three noodles. The Spruce / Ulyana Verbytska Layer another 1/2 cup of the pumpkin sauce on top of the noodles. Be sure to spread the sauce to cover the edges of the noodles well. The Spruce / Ulyana Verbytska Top the pumpkin sauce with about half of the mushroom and onion mixture. The Spruce / Ulyana Verbytska Layer on half of the ricotta cheese, half of the mozzarella cheese, and about a third of the Parmesan cheese. The Spruce / Ulyana Verbytska Repeat with another layer of noodles, sauce, mushrooms, and the cheeses. Top off the lasagna with the remaining noodles and sauce. You should still have a third of the Parmesan cheese reserved. The Spruce / Ulyana Verbytska Cover the lasagna with a lid or a layer of foil and bake in the oven for 45 minutes. The Spruce / Ulyana Verbytska Uncover and sprinkle with the remaining Parmesan cheese. The Spruce / Ulyana Verbytska Bake, uncovered, for another 10 to 15 minutes, or until the cheese is well melted. The Spruce / Ulyana Verbytska Let your pumpkin lasagna stand for at least 10 minutes before slicing. The Spruce / Ulyana Verbytska Serve and enjoy! The Spruce / Ulyana Verbytska

Step 2

Gather the ingredients. Preheat oven to 375 F.Prepare an 11 x 7-inch baking dish by spraying with non-stick cooking spray.Saute the mushrooms, onion, and 1/4 teaspoon of the salt in two teaspoons of olive oil until soft, then set them aside.In a small bowl, combine the pumpkin, half-and-half, sage, pepper, and remaining salt to make a sauce.Spread 1/2 cup of the pumpkin sauce in the prepared baking dish. Top the pumpkin sauce with three noodles.Layer another 1/2 cup of the pumpkin sauce on top of the noodles. Be sure to spread the sauce to cover the edges of the noodles well.Top the pumpkin sauce with about half of the mushroom and onion mixture.Layer on half of the ricotta cheese, half of the mozzarella cheese, and about a third of the Parmesan cheese.Repeat with another layer of noodles, sauce, mushrooms, and the cheeses. Top off the lasagna with the remaining noodles and sauce. You should still have a third of the Parmesan cheese reserved.Cover the lasagna with a lid or a layer of foil and bake in the oven for 45 minutes.Uncover and sprinkle with the remaining Parmesan cheese.Bake, uncovered, for another 10 to 15 minutes, or until the cheese is well melted.Let your pumpkin lasagna stand for at least 10 minutes before slicing.Serve and enjoy!