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
- 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
- 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.