ROASTED PUMPKIN LASAGNA
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
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.
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 »
You'll also love
Tariq Waris
[email protected]Delicious!
MS Shorna
[email protected]This lasagna was amazing! The roasted pumpkin gave it a unique and flavorful twist. The ricotta and mozzarella cheeses were perfectly melted and gooey.
shittu lite
[email protected]This was a great recipe! The lasagna was easy to make and tasted delicious. The pumpkin added a nice sweetness to the dish and the ricotta and mozzarella cheeses were melted and gooey.
Angel cheatham
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this lasagna. The pumpkin flavor was subtle and not overpowering. The lasagna was also very cheesy and flavorful.
Qibla status
[email protected]This lasagna was delicious! The pumpkin and cheese combination was perfect, and the pasta was cooked perfectly. I will definitely be making this again.
Kaylee Forbus
[email protected]I wasn't sure how I would feel about pumpkin in lasagna, but I was pleasantly surprised! The pumpkin added a nice sweetness and depth of flavor to the dish. The ricotta and mozzarella cheeses were also perfectly melted and gooey.
Nawaz Kaloon
[email protected]The roasted pumpkin flavor is subtle but delicious in this lasagna. The ricotta and mozzarella cheeses are melted and gooey, and the pasta is cooked al dente. Overall, this is a great dish that is perfect for a special occasion.
Jannat Tonni
[email protected]This was my first time making lasagna and it turned out great! The instructions were easy to follow and the lasagna was cooked perfectly. I will definitely be making this again.
Happy Deo
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone loved it, even the pickiest eaters. The roasted pumpkin gave the dish a unique and flavorful twist.
senne claisse
[email protected]This roasted pumpkin lasagna was a hit with my family! The pumpkin added a delicious sweetness to the dish, and the ricotta and mozzarella cheeses were perfectly melted and gooey. I will definitely be making this again.