Vegetarian Pumpkin Lasagna

Vegetarian Pumpkin Lasagna

This vegetarian lasagna has a creamy mix of ricotta, mozzarella, and Parmesan cheeses along with a tasty pumpkin sage sauce.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients. Preheat oven to 375 F.
  2. Step 2

    Prepare an 11 x 7-inch baking dish by spraying with non-stick cooking spray.
  3. Step 3

    Saute the mushrooms, onion, and 1/4 teaspoon of the salt in two teaspoons of olive oil until soft, then set them aside.
  4. Step 4

    In a small bowl, combine the pumpkin, half-and-half, sage, pepper, and remaining salt to make a sauce.
  5. Step 5

    Spread 1/2 cup of the pumpkin sauce in the prepared baking dish. Top the pumpkin sauce with three noodles.
  6. Step 6

    Layer another 1/2 cup of the pumpkin sauce on top of the noodles. Be sure to spread the sauce to cover the edges of the noodles well.
  7. Step 7

    Top the pumpkin sauce with about half of the mushroom and onion mixture.
  8. Step 8

    Layer on half of the ricotta cheese, half of the mozzarella cheese, and about a third of the Parmesan cheese.
  9. Step 9

    Repeat with another layer of noodles, sauce, mushrooms, and the cheeses. Top off the lasagna with the remaining noodles and sauce. You should still have a third of the Parmesan cheese reserved.
  10. Step 10

    Cover the lasagna with a lid or a layer of foil and bake in the oven for 45 minutes.
  11. Step 11

    Uncover and sprinkle with the remaining Parmesan cheese.
  12. Step 12

    Bake, uncovered, for another 10 to 15 minutes, or until the cheese is well melted.
  13. Step 13

    Let your pumpkin lasagna stand for at least 10 minutes before slicing.
  14. Step 14

    Serve and enjoy!