PUMPKIN LASAGNA
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
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
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
You'll also love
Md Jahid Molla
[email protected]This lasagna was amazing! The pumpkin flavor was perfect and the cheese was gooey and melted. I will definitely be making this again.
Gabrielle Faver
[email protected]This lasagna was a bit too sweet for my taste. I think I would have preferred it with less pumpkin puree.
Alice Nampokolwe
[email protected]I made this lasagna for a party and it was a huge success! Everyone loved it. I will definitely be making it again.
Ellen Clark
[email protected]This recipe was a total disaster! The lasagna was dry and tasteless. I followed the recipe exactly, so I'm not sure what went wrong.
William Smith
[email protected]This lasagna was delicious! The pumpkin flavor was subtle and not overpowering. The cheese and ricotta filling was creamy and flavorful. The lasagna was also very easy to make.
ShArRy GoNdAl
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. It's a great way to use up leftover pumpkin puree.
Ajla Hema
[email protected]This lasagna was amazing! The pumpkin flavor was perfect and the cheese was gooey and melted. I will definitely be making this again.
Sohail Naeem
[email protected]This lasagna was a bit too sweet for my taste. I think I would have preferred it with less pumpkin puree.
Sandra Pomma
[email protected]I made this lasagna for a party and it was a huge success! Everyone loved it. I will definitely be making it again.
ayyan Mir
[email protected]This recipe was a total disaster! The lasagna was dry and tasteless. I followed the recipe exactly, so I'm not sure what went wrong.
Nicholas Manu
[email protected]This lasagna was delicious! The pumpkin flavor was subtle and not overpowering. The cheese and ricotta filling was creamy and flavorful. The lasagna was also very easy to make.
Varlee V Dolleh
[email protected]I've made this recipe several times now and it always turns out great. It's a great way to use up leftover pumpkin puree.
Jordan chan
[email protected]This pumpkin lasagna was a hit with my family! The flavors were perfectly balanced and the texture was amazing.