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Pumpkin Lasagna

Call me a pessimist… call me a stick-in-the-mud… call me “not one of the cool kids.”  I can take it!  And I probably deserve it for what I’m about to say.

I’m already tired of all the pumpkin hype.

I realize it’s only mid-September, but already my Pinterest feed has blown up with pumpkin!  Pumpkin bread, pumpkin cookies, pumpkin face masks, pumpkin coffee creamer…  Don’t get me wrong, I reeeeally like pumpkin.  But in my coffee?  No thanks.  In my chocolate chip cookies?  I’ll pass.

I love dishes that feature pumpkin and bring out its delicate nutty sweetness.  But gosh dernit, if a food ain’t broke, don’t try and fix it by adding pumpkin!

I’ll end my rant with a simple plea… don’t be a pumpkin pimp this Holiday season.  Use it judiciously and thoughtfully where it makes sense.  :)

Here’s a great example!  This lasagna is surprisingly delightful.  And finally a dish where pumpkin plays a starring savory role instead of sweet!

Savory Pumpkin Lasagna > Pretty/Hungry Blog

Paired with thyme, sage, and nutty melted Swiss cheese… this is such a cozy dish for Fall.  And as a nice bonus, it is meatless!  I have a number of vegetarian (AND meat-eating) friends who I know will LOVE this dish.  And though I’m not a vegetarian myself, I gobbled it up with gusto.  (To be honest, I literally licked my plate clean so that none of that amazing pumpkin cream sauce would go to waste.)

Savory Pumpkin Lasagna > Pretty Hungry/Blog

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Bella mushrooms add a nice heartiness to this dish to make it filling and packed with protein.  I truly hope you give in to your adventurous side and try it soon. :)

Oh, and real quick… have you ever tried making your own pumpkin puree?  I realize that making ingredients is another class of cooking entirely and not everyone is up for it.  But if you think you might be, I highly recommend it (if only to avoid throwing away all those pumpkins you buy for your porch!)  You do need a large and very sharp knife, but it is well worthwhile to use your Fall pumpkins to make a bunch of pumpkin puree and freeze it.  I’m always astonished by the price of canned pumpkin.  (And NOT in a good way.)

Of course, canned pumpkin puree will work just fine for this lasagna.  Here’s the recipe:

3-IMG_2139-FG  Pumpkin Lasagna

Serves: 6-8

Ingredients:

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½ lb baby bella mushrooms, cleaned and sliced

1 small onion, chopped

½ tsp. garlic powder

1 tsp salt, divided

1 Tbsp. olive oil

1 can (15 oz.) pumpkin puree (NOT pumpkin pie filling)

½ C. half-and-half

½ tsp. dried sage

½ tsp. thyme

¼ tsp. pepper

Lasagna noodles (enough to fill your pan in three layers, boiled til “half-done”, or alternatively you can purchase “No-boil” noodles)

1 ½ C. ricotta cheese

1 ½ C. grated Swiss cheese

1 C. grated Parmesan cheese

Directions:

In a small skillet, saute the mushrooms, onion , & 1/2 teaspoon salt in the olive oil until tender.  Add in the garlic powder during the last minute of cooking.  Set aside.

In a small bowl, combine the pumpkin puree, half-and-half, sage, thyme, pepper and remaining salt.

Preheat the oven to 375, and spray an 11”x7” glass baking dish with cooking spray.  Spread 1/2 Cup of the pumpkin sauce in the dish. Top with enough noodles to cover the pan.  Spread 1/2 cup pumpkin sauce to edges of noodles. Top with 1/3 of mushroom mixture, 1/3 of the ricotta, 1/3 of the Swiss, and 1/3 of the Parmesan. Repeat layers two more times beginning with noodles.  Sprinkle a few thyme leaves over the top layer of cheese.

Cover and bake for 35-40 minutes, uncovering during the last 10 minutes of baking. Let stand for 10 minutes before cutting.

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Roasted Tomato Soup > Pretty/Hungry Blog

Red Pepper Cornmeal Souffle > Pretty/Hungry Blog

7 Responses so far.

  1. Laney says:

    Hello,

    I never comment on recipes but in this case, you have opened my eyes to the glory of pumpkin. I was afraid to cook them myself and usually bought cans. No more. Easiest thing in the world (thanks for the tip about which pumpkins to get!) and now I am making more or less this delicious looking lasagna you have thought up. Tossing in a bit of spinach so I can pretend I am being healthy.

    Thanks for the inspiration. This is happening. My friends thank you in advance.

  2. Sounds like a delicious addition, Laney! I think I’ll try adding a layer of chopped pecans the next time I make it. :)

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