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Pumpkin Lasagna
1 Tbls. extra-virgin olive oil, divided
2 large onions, chopped
1 4oz. can sliced mushrooms, drained
3 cloves garlic, minced
1/4 tsp. dried Italian seasoning
1 15oz. can mixed greens, drained
1 15oz. can pumpkin
1 15oz. container ricotta cheese, preferably whole milk
3/4 cup freshly grated Parmesan cheese, divided
1/2 tsp. kosher salt
1/4 tsp. ground, black pepper
1/8 tsp. grated nutmeg
1 cup Alfredo sauce
15 lasagna noodles (about 3/4 pound), cooked according to package directions


Preheat oven to 350 degrees F.

Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onions and saute until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through; set aside.

Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined.

Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each. Top with the remaining 3 noodles; spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes until bubbling around the edges. Remove foil; top with remaining Parmesan cheese and return to the oven for about 15 minutes, until lightly browned.

Rest for 15 minutes and cut in 12 to 18 squares.

Courtesy of

Preparation Time: 20 Serves: 12-18
Recipe Origin: United States
Submitted by:
Canned Food Fan

United States
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