Pumpkin and Mushroom Lasagna
Cozy up to layers of creamy decadence with this Pumpkin and Mushroom Lasagna—a rich, vegetarian twist on a classic comfort dish. Featuring silky pumpkin purée infused with a touch of nutmeg, savory cremini mushrooms sautéed with fresh sage and thyme, and a medley of gooey ricotta, mozzarella, and parmesan cheeses, this recipe is a celebration of autumnal flavors. The delicate lasagna noodles perfectly cradle the velvety filling, while the bubbling, golden cheese topping adds the ultimate irresistible finish. Perfect for festive gatherings or a hearty weeknight dinner, this lasagna is both satisfying and elegant. Ready in just over an hour, it’s the ultimate make-ahead dish for cozy fall and winter meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 3 cups pumpkin purée
- 16 ounces cremini mushrooms
- 2 tablespoons olive oil
- 3 cloves garlic cloves (minced)
- 2 cups ricotta cheese
- 1 cup parmesan cheese (grated)
- 2 cups mozzarella cheese (shredded)
- 2 tablespoons fresh sage leaves (chopped)
- 1 tablespoon fresh thyme leaves
- 0.25 teaspoons nutmeg
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cup milk
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the sliced mushrooms to the skillet, cooking until they release their moisture and become golden brown, about 6-8 minutes. Stir in the chopped sage, thyme, salt, and pepper. Remove from heat and set aside.
In a large mixing bowl, combine the pumpkin purée, nutmeg, milk, and 1/2 teaspoon of salt. Mix until smooth.
In a separate bowl, mix ricotta cheese and 1/2 cup of parmesan cheese. Set aside.
Spread 1/2 cup of the pumpkin mixture onto the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles on top of the pumpkin. Spread 1/3 of the remaining pumpkin mixture over the noodles. Add 1/3 of the ricotta mixture, followed by 1/3 of the sautéed mushrooms. Sprinkle with mozzarella cheese.
Repeat the layers two more times, ending with mozzarella and the remaining grated parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes or until the cheese is golden and bubbling.
Allow the lasagna to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 9173 mg | 399% | |
| Total Carbohydrate | 635.8 g | 231% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 63.6 g | ||
| Protein | 301.4 g | 603% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 6370 mg | 490% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 5849 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
