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.
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.
- dash pepper
- 1 small onion chopped
- 2 teaspoons olive oil
- 3/4 cup shredded parmesan cheese
- 1/2 cup half-and-half cream
- 1/2 pound sliced fresh mushrooms
- 1/2 teaspoon salt divided
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon dried sage leaves
- 9 no-cook lasagna noodles
- 1 cup reduced-fat ricotta cheese
- 1 cup shredded part-skim mozzarella cheese (4 ounces)
- Carbohydrate 5.48266525636788 g
- Cholesterol 27.3100000062556 mg
- Fat 8.8044945061489 g
- Fiber 0.583021422876894 g
- Protein 10.3303697976709 g
- Saturated Fat 5.26852817214762 g
- Serving Size 1 1 (119g)
- Sodium 618.913690437451 mg
- Sugar 4.89964383349098 g
- Trans Fat 0.418780217685025 g
- Calories 140 calories
Step-by-step
- 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 11-in. x 7-in. baking dish coated with cooking spray. Top with three 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(F) deg; 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.
Should the mushrooms go in raw or be cooked down first? Sautéing the sliced mushrooms and chopped onions in olive oil until tender removes excess moisture before assembly, preventing watery layers in the baking dish. Canned solid-pack pumpkin provides a smooth, earthy base that marries easily with dried sage, half-and-half cream, and seasonings in a small bowl.
Timing and Layer Sequencing
Assembling baked pasta dishes requires strict attention to moisture and heat transfer. Using no-cook lasagna noodles means the pasta relies entirely on the surrounding liquid from the pumpkin sauce and cream to hydrate properly during baking. Spreading the sauce completely to the edges of the noodles ensures no dry, brittle corners remain after forty-five minutes at 375 degrees Fahrenheit. Covering the dish traps steam to soften the pasta, while uncovering it for the final ten to fifteen minutes allows the mozzarella and Parmesan cheeses to brown appropriately. Letting the pan stand for ten minutes before cutting permits the starches and melted dairy to firm up, yielding clean portions rather than a collapsed stack.
- Substitute the half-and-half cream with unflavored plant-based milk if dairy needs to be avoided.
- Ensure the baking dish measures eleven by seven inches so the noodle overlap stays consistent.
- Check that internal oven temperatures are accurate using an independent thermometer before inserting the pan.
