Well, October may be over but that doesn’t mean we have to say goodbye to the pumpkin just yet.
I had made Giada’s pumpkin ravioli a few months back & fell in love so I scoured the web for a lasagna recipe.
I decided to go with the Taste Of Home magazine’s version. This was a magazine my aunt gave me as a gift when I started cooking in college. I knew I could trust them for their recipe & I was right. I love cheese and this exceptionally cheesy dish was just right. The mild cheeses, sweet pumpkin & savory sage were just the combo.
I just made a few changes to the original. I hope you enjoy.
Pumpkin Sage Lasagna
Ingredients
- 8 oz sliced fresh mushrooms
- 1 small onion, chopped
- 2 tsp olive oil
- 15 oz can pumpkin puree
- 1/2 cup fresh sage leaves, chopped
- 1/2 cup half & half
- dash pepper
- 9 lasagna noodles
- 1 cup reduced fat ricotta cheese
- 1 cup shredded mozzarella cheese
- 3/4 cup shredded parmesan cheese
Cooking Directions
- Heat olive oil in a small skillet over medium heat.
- Saute the sage for a minute, pat dry with paper towel & place in bowl.
- In a medium skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside.
- Preheat oven to 375 degrees
- Cook lasagna noodles according to package directions, drain.
- 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. 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.
Ooh! What lovely combination of flavors! Come and share this on our blog hop B! http://www.foodbuzz.com/blogs/4496187-pumpkin-swirl-chocolate-brownies
Baker Street recently posted..Muffin Monday: Apple Buttermilk Muffins with Coconut Crumble
Aw thank you for the suggestion & kind words! I’ll enter this in the AM :)
I just know I am going to love this dish! ;-) Thanks for sharing and celebrating squash love with us!
Annapet recently posted..Squash Blog Hop: Spaghetti Squash Ukoy
you’re welcome! I hope you like it :)
This certainly sounds hardy and oh so good! What a great cold weather dish. The combination of ingredients sounds fantastic!
mjskit recently posted..Garlic Soup
Thank you! I knew I had to try this one. It really symbolizes fall in every way!
Yummers! How creative, so glad you searched to create this lovely dish and share it with us! Nice meeting you and look forward to more of your yummy recipes.
Georgie recently posted..SquashLove: Acorn Squash Gnocchi, meet Candied Walnut Pesto
Thank you! How sweet! Yes I truly think it captures fall. Happy you like it. Can’t wait to check out your recipes too.
Oh I love Lasagna! This is a great recipe! Cant wait to try it. Glad to cook with you here on this event1
Elizabeth @Mango_Queen recently posted..STUFFED CABBAGE ROLLS & “Little Old Lady Recipes”
THanks! Hope you like it!
I didn’t realize this was your recipe, but saw the title and needed to read it! I love the look, the recipe, and seriously, squash and sage are AMAZING together! Beautiful! Love and Hugs, Terra
Terra recently posted..Cranberry Pumpkin Stuffing {Gluten Free}
Aw thank you so much, you’re so sweet! The flavors definitely go well together! Totally fall.