PUMPKIN LASAGNA
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
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
PUMPKIN AND MUSHROOM LASAGNA
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
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
More about "pumpkin and mushroom lasagna recipes"
WHITE LASAGNA WITH PUMPKIN AND MUSHROOMS
From everyday-delicious.com
Cuisine International, ItalianTotal Time 1 hr 40 minsCategory Dinner, Main CourseCalories 532 per serving
- Wash the cremini mushrooms, cut into thick slices (about ¾ cm / ⅓ inch), mix with the oil and spices together. Arrange evenly on a baking tray lined with baking paper.
- Preheat the oven to 200 °C / 400 °F / Gas Mark 6, no fan (you will need to bake the pumpkin and mushrooms separately) or 180 °C / 375 °F with fan (or using convection oven) (you can bake them at the same time).
- Peel the pumpkin, using a tablespoon remove the seeds and fibers, cut into 1.5 cm / ½ inch cubes, mix with the oil and spices together, spread evenly on a second baking tray lined with baking paper.
PUMPKIN MUSHROOM LASAGNA - WHEAT FOODS COUNCIL
From wheatfoods.org
Estimated Reading Time 50 secs
PUMPKIN LASAGNA WITH MUSHROOMS & SPINACH | VERY …
From verybestbaking.com
PUMPKIN LASAGNA - BETTER HOMES & GARDENS
From bhg.com
PUMPKIN, BACON AND CHARD LASAGNA RECIPE | MOLLY YEH | FOOD …
From foodnetwork.com
Author Molly YehSteps 7Difficulty Intermediate
CALORIES IN PUMPKIN AND MUSHROOM LASAGNA - SPARKRECIPES
From recipes.sparkpeople.com
PUMPKIN CHICKEN MUSHROOM LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN CHICKEN MUSHROOM LASAGNA RECIPE | THE WHOOT
From thewhoot.com
PUMPKIN CHICKEN MUSHROOM LASAGNA RECIPE - EASY RECIPES
From recipegoulash.cc
PUMPKIN AND MUSHROOM LASAGNE - HEALTHY FOOD GUIDE
From healthyfood.com
MUSHROOM LASAGNA, ALWAYS A GOOD IDEA! - LA CUCINA ITALIANA
From lacucinaitaliana.com
MUSHROOM AND PUMPKIN RECIPES - SUPERCOOK
From supercook.com
PUMPKIN AND MUSHROOMS LASAGNA - SALE&PEPE
From salepepe.com
PUMPKIN AND MUSHROOM LASAGNA RECIPE FOR NATIONAL PUMPKIN …
From blog.thenibble.com
PUMPKIN AND MUSHROOM LASAGNA - SANDHURST FINE FOODS
From sandhurstfinefoods.com.au
FALL PUMPKIN LASAGNA - LA CUCINA ITALIANA
From lacucinaitaliana.com
PUMPKIN AND MUSHROOM LASAGNA RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
VEGAN LASAGNA WITH PUMPKIN AND MUSHROOM - LAZY CAT …
From lazycatkitchen.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #pasta #vegetables #holiday-event #vegetarian #lasagna #dietary #one-dish-meal #thanksgiving #halloween #pasta-rice-and-grains #squash #4-hours-or-less
You'll also love