Best 16 Pumpkin Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary masterpiece that combines the comforting flavors of fall with the classic Italian dish, lasagna. Our pumpkin lasagna recipe is a unique twist on the traditional, featuring layers of tender lasagna noodles, a creamy pumpkin ricotta filling, and a savory meat sauce. The lasagna is then topped with a golden layer of melted cheese and baked to perfection. Accompanying this main course are two additional recipes: a hearty and flavorful meatball recipe made from ground beef, pork, and herbs, and a classic béchamel sauce that adds a rich and creamy texture to the lasagna. These recipes come together to create a delightful and satisfying meal that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN LASAGNA



Pumpkin Lasagna image

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. -Tamara Huron, New Market, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

1/2 pound sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

Steps:

  • 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. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 310 calories, Fat 12g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 497mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

ROASTED PUMPKIN LASAGNA



Roasted Pumpkin Lasagna image

This is a hearty meatless meal that my family enjoys. If you're not a fan of pumpkin, you can use butternut squash instead. -Wendy Masters, East Garafraxa, Ontario

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 12 servings.

Number Of Ingredients 14

1 medium pie pumpkin (about 3 pounds)
2 tablespoons olive oil
1 teaspoon salt, divided
1/4 teaspoon ground nutmeg
12 uncooked lasagna noodles
1/2 cup butter, cubed
1 cup chopped onion
3 garlic cloves, minced
1/2 cup all-purpose flour
4-1/2 cups 2% milk
1/4 cup chopped fresh sage
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Crushed red pepper flakes, optional

Steps:

  • Preheat oven to 400°. Peel pumpkin; cut in half lengthwise; discard seeds or save for toasting. Cut into 1/4-in. thick slices. Place in a single layer on two greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/4 teaspoon salt nutmeg. Roast until tender, 30-35 minutes. Reduce oven temperature to 350°., Meanwhile, cook lasagna noodles according to package directions for al dente. In a large saucepan, melt butter over medium heat. Add onion; cook and stir until tender, 6-7 minutes. Add garlic; cook 1 minute longer. Stir in flour and remaining 3/4 teaspoon salt until smooth; gradually whisk in milk and sage. Bring to a boil, stirring constantly; cook and stir until thickened, 8-10 minutes. Remove from the heat; stir in Parmesan cheese. Drain noodles., Place 3 noodles in a greased 13x9-in. baking dish. Layer with 1/3 of the pumpkin, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with remaining noodles, sauce and mozzarella cheese., Bake, covered, 30 minutes. Uncover and bake until golden brown bubbly 30-35 minutes longer. Let stand 10-15 minutes before serving. If desired, sprinkle with red pepper flakes.

Nutrition Facts : Calories 350 calories, Fat 17g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 481mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.

CREAMY PUMPKIN LASAGNA ROLLS



Creamy Pumpkin Lasagna Rolls image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons butter, at room temperature
3 tablespoons flour
4 cups milk, at room temperature
2 cloves garlic, smashed
1 cup freshly grated Parmesan
1/4 teaspoon ground nutmeg
Kosher salt
1 1/2 cups canned pumpkin puree
12 ounces bacon, diced
2 cups shredded mozzarella
1 1/2 cups ricotta cheese
1 teaspoon red pepper flakes
1/2 teaspoon orange zest (1 small orange)
12 lasagna noodles, such as De Cecco
12 fried sage leaves (see Cook's Note)

Steps:

  • Heat a medium saucepan set over medium heat. Add the butter to melt. Whisk in the flour and cook for 1 minute, whisking constantly. Slowly add the milk, about 1 cup at a time, whisking between additions until smooth. Add the garlic and reduce the heat to low to maintain a gentle simmer. Simmer for 20 minutes, stirring occasionally with a whisk. Whisk in 1/2 cup of the Parmesan, the nutmeg and 2 teaspoons salt. Remove about 1 1/2 cups of the sauce to a bowl and set aside. Whisk in the pumpkin puree to the first batch of sauce and set aside to cool slightly.
  • Place the bacon in a medium skillet set over medium heat. Cook the bacon, stirring often, until golden brown and crispy, 10 to 12 minutes. Remove the bacon to a medium bowl with a slotted spoon, then stir in the mozzarella, ricotta, the remaining 1/2 cup Parmesan, the red pepper flakes, orange zest and 3/4 teaspoon salt.
  • Preheat the broiler to high. Place one oven rack in the bottom third of the oven and another in the top third.
  • Ladle 1 1/2 cups of the pumpkin sauce on the bottom of a 9-by-13-inch baking pan and reserve the remaining for a later use.
  • Bring a large pot of salted water to a boil over high heat. Blanch the pasta sheets according to the par-cook method of package instructions, about 4 minutes. Remove the pasta from the water using tongs and lay out on a baking sheet to cool slightly. When cool enough to handle, start assembling the rolls. Working with a pasta sheet vertical to you, place a small amount of the ricotta mixture on the end of a pasta sheet closest to you. Using a small spoon, spread the mixture evenly about halfway down the noodle. Roll the pasta around the filling, finishing with the end farthest from you. Lay the roll in the prepared pan, seam-side down. Repeat for the remaining filling and pasta. You should end up with two rows of 6 rolls. Use the two sauces to make stripes on the pasta. Ladle one-third of the pumpkin sauce along the side of the pan covering about half of a row of rolls. Right next to it, ladle half of the white sauce, covering another half of a row of rolls. Repeat with the remaining pumpkin and white sauces, finishing with pumpkin (5 rows of sauce altogether).
  • Place the pan in the lower third of the oven and broil to warm through, 15 minutes. Move the pan to the top third of the oven and broil until the top begins to brown and the sauce is bubbling, 4 minutes. Garnish each roll with a fried sage leaf to serve.

PUMPKIN SAUSAGE LASAGNA



Pumpkin Sausage Lasagna image

In the words of Rachael Ray: "This decadent lasagna is layered with sausage, eggplant, noodles and a pumpkin-bechamel sauce." Featured recipe on the Rachael Ray Show July 17,2008

Provided by chris_tam

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 lbs bulk sweet Italian sausage, casings removed (pork, chicken or turkey, whatever you like)
1 large eggplant, peeled and chopped into small pieces
1/2 cup onion (1 medium chopped)
2 garlic cloves, grated
salt & freshly ground black pepper
3 tablespoons butter
3 tablespoons flour
3 cups milk (eyeball it)
15 ounces pumpkin puree (not pumpkin pie filling)
3 dashes fresh nutmeg
16 ounces no-boil lasagna noodles (1 box)
1 1/4 cups grated parmigiano-reggiano cheese

Steps:

  • preheat oven to 375°F.
  • heat a large sauté pan over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage and cook until golden brown, breaking the meat up as it cooks with a wooden spoon or rubber spatula. Push the meat to one side of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes, until tender, then season with salt and freshly ground black pepper.
  • While the veggies are cooking, place a medium-size sauté pan over medium-high heat and melt the butter. Whisk in the flour and cook the mixture for about 1 minute. Whisk the milk into roux, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree and nutmeg. Season the sauce with salt and freshly ground black pepper, reduce the heat and simmer the sauce for 2-3 minutes, until slightly thickened.
  • Spread about 1 cup of the sauce into the bottom of a 13 x 9" casserole dish. Layer three lasagna noodles over the sauce, then top them with about 1 cup of the meat mixture, a cup or so of the sauce and a palmful of cheese. Repeat these layers two times, topping the casserole with a layer of lasagna noodles. Spoon the remaining sauce over the noodles, sprinkle the remaining grated cheese over top. Cover with aluminum foil and bake the lasagna until the sauce is bubbling and pasta is baked through, about 45 minutes.
  • During the last ten minutes of baking, remove the aluminum foil to brown the cheese. Once out of the oven, allow the dish to rest a few minutes before serving.

Nutrition Facts : Calories 703.7, Fat 43.7, SaturatedFat 20.6, Cholesterol 117.6, Sodium 1550.4, Carbohydrate 34.8, Fiber 5.7, Sugar 5.6, Protein 46.4

PUMPKIN LASAGNA



Pumpkin Lasagna image

I was inspired to create my own pumpkin lasagna by combining two recipes I found online. The result was well worth the effort!

Provided by Abigail Black

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 10

Number Of Ingredients 19

1 tablespoon minced fresh sage, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
½ teaspoon ground nutmeg
½ teaspoon ground cloves
2 tablespoons olive oil
1 ½ pounds sliced baby bella mushrooms
1 large onion, diced
2 cloves garlic, minced
3 cups pumpkin puree, divided
1 ½ cups heavy whipping cream, divided
1 ½ cups grated Parmesan cheese
cooking spray
12 lasagna noodles
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 dash ground nutmeg
1 dash ground cloves
2 tablespoons butter, cut in small pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.
  • Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, and 1/2 of the spice blend; cook and stir until mushrooms are tender and all moisture has evaporated, about 5 minutes.
  • Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.
  • Grease a 9x13-inch baking pan with cooking spray. Arrange 4 lasagna noodles in the bottom so they slightly overlap. Cover with 1/2 of the pumpkin mixture and 1/2 of the mushroom mixture. Dot with 1/2 cup ricotta; sprinkle 1/2 cup mozzarella cheese on top. Repeat layers once more. Place remaining 4 noodles on top.
  • Combine remaining 1 cup pumpkin puree, remaining 3/4 cup heavy cream, 1 dash nutmeg, and 1 dash cloves. Spread on top of noodles. Sprinkle remaining 1 cup Parmesan cheese on top. Dot with butter. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 33 g, Cholesterol 72.8 mg, Fat 24.7 g, Fiber 4.2 g, Protein 15.1 g, SaturatedFat 13.6 g, Sodium 931.9 mg, Sugar 5.5 g

PUMPKIN LASAGNA



Pumpkin Lasagna image

Provided by Robert Irvine : Food Network

Time 1h25m

Yield 8 servings

Number Of Ingredients 17

1 cup pumpkin puree
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 to 6 cloves garlic, sliced
1 pound spicy Italian sausage, casings removed
1/2 cup red wine
1 28-ounce can tomato sauce
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 16-ounce box lasagna noodles
1 large egg
2 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup shredded romano cheese
1 large zucchini, very thinly sliced

Steps:

  • Preheat the oven to 350 degrees. Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce.
  • Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and saute until translucent, 6 to 7 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the sausage and cook until brown, breaking it up with a wooden spoon. Pour in the wine and cook until reduced by half. Stir in the tomato sauce and herbs and bring to a simmer over medium-low heat. Season with salt and pepper, cover and reduce the heat to low. Simmer 15 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs. Drain and toss with the remaining 1/2 tablespoon olive oil.
  • Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. In a separate bowl, mix the ricotta, 1 cup mozzarella and the romano.
  • Build your lasagna in a 9-by-13-inch baking dish: Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing.

PUMPKIN AND GOAT CHEESE LASAGNA



Pumpkin and Goat Cheese Lasagna image

From Wolfgang Puck. Make sure to let baked lasagna sit for 10 minutes to let layers settle, for easier serving. Serve with a green salad and crusty bread. Can also be served as an appetizer (serves 10)

Provided by Outta Here

Categories     Pumpkin

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 20

1 lb dry lasagna noodle
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 ounces fresh goat cheese, soft and creamy type
1/2 teaspoon salt
1 pinch nutmeg, freshly grated
29 ounces canned pumpkin puree (NOT pumpkin pie filling)
1 tablespoon fresh thyme leave, chopped
1 tablespoon fresh sage leaf, chopped
1/8 teaspoon nutmeg, freshly grated
1/2 cup breadcrumbs
1/2 cup mascarpone
1/4 cup parmesan cheese, freshly grated
1/4 cup brown sugar
2 tablespoons fresh goat cheese, creamy
1 tablespoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup breadcrumbs
1/2 cup parmesan cheese, freshly grated

Steps:

  • Prepare the lasagna noodles: Bring a large pot of lightly salted water to a boil and fill a large mixing bowl with ice and water. Boil the noodles until al dente, tender but still very chewy, about 8 minutes. Drain them and immediately transfer to the bowl of ice water.
  • Lightly oil a baking sheet with some olive oil. Drain the noodles from the ice water and arrange them in a single layer on the baking sheet, not overlapping. Set aside.
  • While the noodles are cooking, start the Bechamel Sauce: In a large saucepan over low heat, melt the butter. Stirring continuously with a wire whisk, sprinkle in the flour; continue cooking, stirring constantly, for 5 minutes. Whisking briskly, slowly pour in the milk. Stir in the goat cheese, salt and pinch of nutmeg. Bring to a gentle simmer and continue cooking, stirring frequently, until thick and creamy, about 10 minutes. Remove from the heat and set aside.
  • To make the Filling: In a large mixing bowl, combine the pumpkin puree, thyme, sage, nutmeg, 1/2 cup breadcrumbs, mascarpone, 1/4 cup Parmesan, brown sugar, goat cheese, salt and pepper. Stir with a wooden spoon until thoroughly combined.
  • Preheat the oven to 400 degrees.
  • For the Lasagna Assembly: Lightly coat the inside of a 13-by-9-by-3-inch lasagna pan with nonstick cooking spray. Spread a third of the pumpkin mixture on the bottom of the pan. Cover with a layer of lasagna noodles, placed lengthwise side by side. Spread another third of the filling over the noodles, and top with 3/4 cup of Bechamel. Top with another layer of pasta, the remaining filling, and another 3/4 cup of Bechamel. Cover with a final layer of noodles and all the remaining Bechamel. Evenly sprinkle with the 1/2 cup each of breadcrumbs and Parmesan.
  • Spray a sheet of aluminum foil with nonstick spray and place it sprayed side down over the lasagna pan, folding the edges over.
  • Bake until the lasagna is heated through and bubbling, about 40 minutes. Remove the foil and bake until the topping is golden brown, about 10 minutes.
  • Remove the pan from the oven and let the lasagna settle for 10 minutes. With a sharp knife, cut it into rectangles or squares. Use a spatula to transfer them from the pan to serving plates.

CREAMY PUMPKIN LASAGNA



Creamy Pumpkin Lasagna image

Provided by Damaris Phillips

Categories     main-dish

Time 3h20m

Yield 8 to 12 servings

Number Of Ingredients 23

4 cups medium-diced pumpkin or winter squash
Unrefined coconut oil
Kosher salt and coarsely ground black pepper
1 medium onion, small diced
2 cloves garlic, chopped
2 1/2 pounds Swiss chard, stemmed, leaves chopped (16 cups packed)
2 teaspoons poultry seasoning
16 ounces cream cheese, room temperature
2 cups milk
1 teaspoon cayenne pepper
2 cups full-fat ricotta
2 eggs, whisked
2 cups grated Gruyere
2 cups grated Parmesan
9 ounces no-boil lasagna noodles, such as Barilla
4 ounces pesto, store-bought or homemade, recipe follows
6 cloves roasted garlic
1/2 cup toasted pecans
Zest and juice of 1 lemon
4 cups basil leaves
2/3 cup grated aged Gouda
Kosher salt
1 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the pumpkin to a large bowl, drizzle with 2 tablespoons coconut oil, and toss to coat. Sprinkle generously with salt and pepper and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast, tossing once, until golden brown and tender, 50 to 60 minutes.
  • Meanwhile, add 1 tablespoon coconut oil to a Dutch oven over medium heat, and allow to melt. Add the onions and saute until tender, 3 minutes. Add the garlic and Swiss chard, and saute until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.
  • Add the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat.
  • In a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside.
  • Ladle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the chard mixture and half of the pumpkin. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, chard and pumpkin. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture.
  • Cover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes.
  • Remove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes.
  • Let rest for 15 minutes before serving.
  • Add the garlic and pecans to a food processor, and pulse to a thick paste. Add the lemon zest, basil, Gouda and 1 teaspoon salt, and pulse to chop up the basil leaves; this will be very thick. With the motor running, drizzle in 2/3 cup of the olive oil; if you want the sauce thinner, add the remaining oil. Add the lemon juice, and pulse to combine. Taste and adjust the seasoning as needed. Refrigerate, covered, for up to 1 week.

AMAZING PUMPKIN LASAGNA



Amazing Pumpkin Lasagna image

I found this recipe on a German website and tried it with some friends. Since then it is one of my absolute all-time favorites. I make it all the time and everybody who has tried it so far instantly fell in love with it! Even my carnivore boyfriend admitted secretly that meat would only spoil this dish. Enjoy!

Provided by Hanna

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 1h31m

Yield 12

Number Of Ingredients 14

3 ½ pounds peeled and diced pumpkin
5 tomatoes, diced
1 large onion, chopped
¼ cup heavy whipping cream, or to taste
¼ cup vegetable stock, or to taste
1 tablespoon dry white wine
salt and ground black pepper to taste
¼ cup chopped fresh basil
¼ cup butter
½ cup all-purpose flour
3 cups milk
1 (16 ounce) package lasagna noodles
2 cups grated Parmesan cheese
½ (4 ounce) ball mozzarella cheese, sliced, or to taste

Steps:

  • Cook pumpkin, tomatoes, and onion in a saucepan over medium heat until slightly tender, about 6 minutes. Stir in heavy cream, vegetable stock, and white wine. Season with salt and pepper. Cook until slightly reduced, about 5 minutes. Add basil.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a pot. Stir in flour and add milk slowly. Let simmer until thickened, about 5 minutes. Season bechamel sauce lightly with salt and pepper.
  • Spread sauce over the bottom of a 9x13-inch baking pan. Stack one-third of the lasagna noodles, half the pumpkin mixture, and half the Parmesan cheese on top, in that order. Repeat with half the remaining sauce, and then the remaining noodles, pumpkin mixture, and Parmesan cheese. Top with remaining noodles and sauce. Add mozzarella cheese
  • Bake in the preheated oven until top is lightly browned, about 45 minutes.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 47.1 g, Cholesterol 36.6 mg, Fat 12.6 g, Fiber 3 g, Protein 16 g, SaturatedFat 7.4 g, Sodium 312.9 mg, Sugar 8.3 g

PUMPKIN AND BASIL LASAGNA



Pumpkin and Basil Lasagna image

Make and share this Pumpkin and Basil Lasagna recipe from Food.com.

Provided by Annisette

Categories     Cheese

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 9

1 (21 ounce) pumpkin
2 tablespoons olive oil
1 lb ricotta cheese
1/3 cup pine nuts, toasted
3/4 cup fresh basil
2 garlic cloves, crushed
1 ounce parmesan cheese, grated
4 ounces fresh lasagna sheets
6 ounces mozzarella cheese, grated

Steps:

  • Preheat oven to 350F degrees.
  • Lightly grease a cookie sheet. Cut the pumpkin into thin slices and arrange on the cookie sheet in a single layer. Brush slices with oil and cook for 1 hour, or until softened, turning halfway through cooking.
  • In a bowl, add ricotta, pine nuts, basil, garlic, and Parmesan. Mix well using a wooden spoon.
  • Cook the lasagne sheets according to the package directions.
  • Brush a square 8 inch ovenproof dish with oil. Arrange one third of the pasta sheets over the base of the dish and spread with the ricotta mixture. Top with half of the remaining lasagne sheets.
  • Arrange the pumpkin evenly over the pasta with as few gaps as possible. Season with salt and cracked black pepper. Top with the final layer of pasta sheets. Sprinkle mozzerella cheese over the top.
  • Bake for 20-25 minutes or until the cheese is golden.
  • Let sit for about 10 minutes before cutting into squares.

PUMPKIN LASAGNA WITH SAUSAGE



Pumpkin Lasagna with Sausage image

This recipe was inspired by Rachel Ray's Rigatoni with Pumpkin and Sausage. On the night that I was craving this, my pantry offerings were limited. I didn't have any cream or rigatoni. I didn't have any wine. I only had a four-year old box of lasagna noodles. Cheddar-jack would not have been my first choice -- but that's...

Provided by Tiffany Pennington

Categories     Casseroles

Time 1h20m

Number Of Ingredients 16

1 1/2 lb bulk italian sausage
1 large sweet onion, diced
1 tsp dried sage
29 oz pumpkin, canned
2 to 3 c mashed sweet potato
1 qt chicken stock
1/4 c maple syrup (or brown sugar)
2 oz cream cheese
3 Tbsp balsamic vinegar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
To Taste salt & pepper
1 c grated cheese, pecorino romano
1 c parmigiano-reggiano, grated
2 c cheddar-jack, shredded blend
1 lb lasagna noodles, cooked

Steps:

  • 1. In a skillet, cook the bulk italian sausage, diced onions and sage together on medium-high heat. The onions should be very tender and the sausage should develop some browning. Set aside to be added to the sauce later.
  • 2. In a large 5-quart pot on medium high heat, add pumpkin, sweet potato and chicken stock and stir well to blend ingredients thoroughly. Continue to add cream cheese, syrup/sugar, balsamic vinegar and spices and stir well. Taste sauce for seasoning and add salt/pepper if desired. Stir frequently until mixture starts to simmer and remove from heat. Add meat mixture to the sauce and stir together.
  • 3. Prepare lasagna noodles according to package directions. (I do this stove-top step last and I place the noodles in cold water so they don't stick together during the assembly of the lasagna.)
  • 4. Preheat oven to 350F. Oil a lasagna pan (a 13 x 9 x 2 inch pan is not quite large enough - but if you don't mind leftover noodles and sauce, it'll do just fine.)
  • 5. Drop a layer of the pumpkin-sausage sauce in the bottom of the lasagna pan. Cover with a single layer of noodles. Ladle another layer of sauce over the noodles. Sprinkle on a quarter-cup of parmigian, a quarter-cup of romano and about a half cup of cheddar-jack cheeses over the sauce.
  • 6. Continue layering noodles, sauce and cheese until the pan is full or you run out of ingredients. Place the lasagna pan on a baking sheet (to catch any spills or bubble-overs) and cook on the center rack of the oven for 30-40 minutes. Cheeses should be fully melted, edges should be bubbling. Remove lasagna from oven and let set for 5-10 minutes before serving.

PUMPKIN AND MUSHROOM LASAGNA



Pumpkin and Mushroom Lasagna image

Make and share this Pumpkin and Mushroom Lasagna recipe from Food.com.

Provided by Battle in Seattle

Categories     One Dish Meal

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 14

4 cups chopped onions
1 tablespoon olive oil
6 cups chopped mushrooms (any kind will do)
1/4 cup chopped fresh sage leaf
1 teaspoon salt, divided
1 cup marsala wine (or a combination of the two) or 1 cup vegetable stock (or a combination of the two)
2 eggs, lightly beaten
1 (29 ounce) can pumpkin (can substitute pureed cooked or frozen butternut squash, takes about two to yield 3 1/2 cups)
3 cups ricotta cheese
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
3/4 lb uncooked lasagna noodle
1 1/2 cups crumbled ricotta salata (a dry cheese found in the specialty cheese section of the market)
1/2 cup grated pecorino romano cheese

Steps:

  • In a large pot, sauté the onions in the oil for five minutes. Add the mushrooms and sauté for another five minutes, until the mushrooms are somewhat wilted. Add the sage, 1/2 teaspoons of salt, and the wine or stock and simmer on low heat for five minutes. Set aside.
  • In a large bowl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg and remaining salt. Set aside.
  • Preheat the oven to 375°F Lightly grease a 9x13-inch baking dish.
  • Dip out about 1/2 cup of the liquid from the sautéed mushrooms and pour it into the prepared baking dish. Cover the bottom with a layer of lasagna noodles arranged close together. Evenly spread on half of the pumpkin mixture. Spoon on about a third of the sautéed mushrooms and sprinkle with 1/2 cup of ricotta salata. Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sautéed mushrooms, and 1/2 cup of ricotta salata. Finish with a third layer of noodles thoroughly moistened by the last third of the sautéed mushrooms. Evenly sprinkle on 1/2 cup of ricotta salata and top with the grated Pecorino.
  • Cover tightly with foil and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until the lasagna is bubbly, the noodles are tender, and the top is browned. Remove from the oven and let stand for about 10 minutes before serving.

Nutrition Facts : Calories 545.6, Fat 15.9, SaturatedFat 8.5, Cholesterol 93.5, Sodium 402.8, Carbohydrate 54.8, Fiber 3.8, Sugar 8.5, Protein 21.2

MEXICAN PUMPKIN SMOKED CHICKEN LASAGNA



Mexican Pumpkin Smoked Chicken Lasagna image

The seasonings are Mexican, not the pumpkin! I attended a cooking class about 15 years ago that had a 'Rick Bayless' pumpkin lasagna. It was good and this is my interpretation. I noted most pumpkin lasagna feature sage and are meatless, which is fine, but doesn't thrill my palate.

Provided by KWB5015

Categories     Pumpkin

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 medium onion, chopped
2 large cloves garlic, minced
1 bell pepper, chopped (or other mild green chiles)
3 tablespoons olive oil
2 -3 cups pumpkin puree (fresh or canned)
1 teaspoon chili powder
1 teaspoon cumin
1 vegetables, bullion cube
2 -3 cups water
2 -3 cups jack cheese, grated
3 -4 chicken breasts, smoked, chopped
2 cups ricotta cheese
1/2 cup fresh parsley, chopped
1/2 tablespoon oregano
2 eggs
1 (12 ounce) jar salsa
8 -12 lasagna noodles, dry

Steps:

  • Saute onion, garlic and peppers in olive oil until browned.
  • Add in herbs, vegetable cube, pumpkin and a cup or two of water. You want to dissolve the vegetable cube and thin the sauce so that is like the tomato sauce you'd normally use to make lasagna. The water in this will also hydrate the pasta, so don't skimp! Adjust heat so that sauce simmers and flavor develops. Taste and adjust for salt.
  • Grate Jack cheese. You can also use pepper Jack or mozarella or cheddar, even.
  • Chop chicken. You can also used a nice quality smoked chicken deli meat, too.
  • In a large bowl, mix ricotta with herbs and eggs. Thin with milk if necessary to make it spreadable.
  • Assembly: Pour a small amount of sauce to cover the bottom of a 9X13 pan. Lay the dry pasta sheets on top (I find that I never have to cook or soak my noodles, whatever the brand--just make sure you have sufficient liquid in the dish). Smear the ricotta mixture on top of the dry pasta sheets, sprinkle chicken on top of that, the grated cheese on top of that and then spoon half your jar of salsa over that. Then add another, more generous layer of the pumpkin sauce. Then pasta, ricotta, chicken, jack, salsa and/or pumpkin. The last layer should be pumpkin sauce sprinkled with the grated cheese.
  • I find that lasagna can be a little tricky with regard to the quantity of ingredients you have. Coming up short or with too much this or that has to do with how thickly you layer things and the depth of your pan. I do know that you don't really want to end with a layer of pasta noodles because they'll just stay hard and that if you only give yourself a centimeter clearance from the top you should probably place the pan on a cookie sheet before it goes into the over because it will likely boil over! I often keep a small pan off to the side so I can improvise with any leftovers.
  • Cover and bake in a 350 (180) degree oven until bubbly and cheese is melted--around 45 minutes. Uncover to brown the top or, if at the start it seems too watery to you, go ahead and bake it uncovered the whole time.
  • Serve with sour cream and pickled jalapenos if you like.

Nutrition Facts : Calories 633.7, Fat 35.8, SaturatedFat 16.1, Cholesterol 182.8, Sodium 887.4, Carbohydrate 38.7, Fiber 3.2, Sugar 4.7, Protein 39.8

SUSAN'S FAVORITE PUMPKIN LASAGNA ROLLS



Susan's Favorite Pumpkin Lasagna Rolls image

Pumpkin Spice Lattes move over. Add some more pumpkin to your life. My wife loves them.

Provided by Cooking Daddy

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 cooking spray
1 (16 ounce) package lasagna noodles
1 (16 ounce) container ricotta cheese
1 (15 ounce) can pumpkin puree
½ cup shredded Parmesan cheese
2 eggs, beaten
1 teaspoon Italian seasoning
½ teaspoon minced garlic
1 (24 ounce) jar spaghetti sauce
3 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse until noodles are cool to the touch.
  • Mix together ricotta cheese, pumpkin puree, Parmesan cheese, eggs, Italian seasoning, and garlic in a large bowl.
  • Lay 1 lasagna noodle on a work surface. Spread a thin layer of pumpkin filling on the noodle, then a thin layer of spaghetti sauce on top, and sprinkle with mozzarella cheese. Roll noodle up and place in the prepared baking pan. Repeat with remaining noodles. Pour remaining spaghetti sauce over the noodles and sprinkle with remaining mozzarella cheese.
  • Bake in the oven until filling is bubbling and cheese is melted and browned, about 45 minutes. Let cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 516.2 calories, Carbohydrate 61.2 g, Cholesterol 91.7 mg, Fat 17.5 g, Fiber 5.7 g, Protein 29.6 g, SaturatedFat 9.2 g, Sodium 900.7 mg, Sugar 11.8 g

CHICKEN AND PUMPKIN LASAGNA



Chicken and Pumpkin Lasagna image

A simple lasagna recipe with a bit of a twist - cream of pumpkin soup, available in many specialty markets.

Provided by Sally

Categories     Main Dish Recipes     Pasta     Chicken

Yield 5

Number Of Ingredients 7

1 (14.5 ounce) can cream of pumpkin soup
1 cup milk
1 teaspoon vegetable oil
1 pound boneless chicken, chopped
1 (16 ounce) jar spaghetti sauce
9 lasagna noodles
1 ½ cups shredded mozzarella cheese

Steps:

  • In a large bowl, combine milk and cream of pumpkin soup. Set aside.
  • Heat oil in a large saucepan over medium heat. Add chicken, and saute until done. Stir in Bolognese sauce; simmer for 15 minutes, stirring occasionally.
  • Spoon 1/3 meat sauce into a 2 quart casserole dish, cover with 3 uncooked noodles, and top with 1/3 soup mixture. Repeat twice. Sprinkle cheese over lasagna.
  • Bake in a preheated 400 degree F (200 degree C) oven for 35 minutes, or until hot and bubbly. Remove from oven, and let stand 15 minutes before serving.

Nutrition Facts : Calories 570 calories, Carbohydrate 54.6 g, Cholesterol 93.2 mg, Fat 22.7 g, Fiber 4.8 g, Protein 36.9 g, SaturatedFat 9 g, Sodium 963.4 mg, Sugar 13.7 g

PUMPKIN CHEESECAKE LASAGNA RECIPE - (3.9/5)



Pumpkin Cheesecake Lasagna Recipe - (3.9/5) image

Provided by á-11135

Number Of Ingredients 11

1 (8-ounce) package cream cheese, softened
1/4 cup sugar
2 cups heavy cream, divided
2 cups milk
3 small packages vanilla pudding mix
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
3 tablespoons powdered sugar
10 graham cracker sheets
1/4 cup jarred caramel
Pecans, for garnish

Steps:

  • In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 1 1/2 cups heavy cream and beat until stiff peaks form. In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. (Start with 1 1/2 cups milk and beat until it's the consistency of a pudding-if it's too thick, continue to add the rest of the milk.) Make sweetened whipped cream by beating the remaining heavy cream with the powdered sugar until soft peaks form. Layer lasagna: Spread a thin layer of cream cheese mixture in a 9"-x-13" baking dish. Top with a layer of graham crackers. Add half the pudding mixture and top with a layer of half the cream cheese mixture. Drizzle with caramel and repeat. Finish with a layer of sweetened whipped cream. Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight. Drizzle with caramel and garnish with pecans before serving.

Tips:

  • Choose the right pumpkin: Use a sugar pumpkin or a pie pumpkin for the best flavor and texture. Avoid using a carving pumpkin, as it is too watery.
  • Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor. Be sure to pierce the pumpkin with a fork before roasting to prevent it from exploding.
  • Make the lasagna ahead of time: This lasagna can be made up to 2 days in advance. Simply assemble the lasagna and refrigerate it. When you're ready to serve, bake it according to the recipe instructions.
  • Serve with a side salad: A simple green salad is the perfect accompaniment to this pumpkin lasagna.

Conclusion:

This pumpkin lasagna is a delicious and festive dish that is perfect for fall gatherings. It is easy to make and can be prepared ahead of time. With its creamy pumpkin sauce, tender lasagna noodles, and melted cheese, this lasagna is sure to be a hit with everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #healthy     #main-dish     #pasta     #vegetables     #vegetarian     #lasagna     #dietary     #low-sodium     #low-in-something     #pasta-rice-and-grains     #4-hours-or-less

Related Topics