Pumpkin Lasagna Recipe

Recipesfull introduces to you: Italian Recipes. (Pumpkin Lasagna Recipe). I was inspired to create my own pumpkin lasagna by combining two recipes I found online. The result was well worth the effort!

Brief

Prep 35 mins

Cook: 40 mins

Total: 1hr15 mins

Servings: 10

Yield: 1 9x13-inch baking pan

Pumpkin Lasagna Recipe

Ingredients

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

Ciabatta Bread

World Cuisine

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Mix sage salt black pepper 1/2 teaspoon nutmeg and 1/2 teaspoon cloves together in a small bowl to make a spice blend.

Step 3

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.

Step 4

Combine 2 cups pumpkin puree 3/4 cup heavy cream 1/2 cup Parmesan cheese and remaining spice blend in a bowl.

Step 5

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.

Step 6

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.

Step 7

Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly about 15 minutes more.

Nutritional Information

Pumpkin Lasagna Recipe

Servings Per Recipe:10

Calories: 400.9

% Daily Value *

Protein: 15.1g 30%

Carbohydrates: 33g 11%

Dietary Fiber: 4.2g 17%

Sugars: 5.5g

Fat: 24.7g 38%

Saturated Fat: 13.6g 68%

Cholesterol: 72.8mg 24%

Vitamin A Iu: 12148.6IU 243%

Niacin Equivalents: 6.8mg 53%

Vitamin B6: 0.2mg 12%

Vitamin C: 6.2mg 10%

Folate: 83.9mcg 21%

Calcium: 281.2mg 28%

Iron: 2.5mg 14%

Magnesium: 49.7mg 18%

Potassium: 504.8mg 14%

Sodium: 931.9mg 37%

Thiamin: 0.1mg 10%

Calories From Fat: 222.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.