Pumpkin Pie Lasagna Recipes

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PUMPKIN LASAGNA



Pumpkin Lasagna image

I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. -Tamara Huron, New Market, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

1/2 pound sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

Steps:

  • In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). 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. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 310 calories, Fat 12g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 497mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

PUMPKIN LASAGNA ROLLS



Pumpkin Lasagna Rolls image

It's pretty much impossible to get enough pumpkin during the fall months, so we rolled each of these lasagna noodles with a creamy, cheesy pumpkin filling. The result: roll-ups that have just the right amount of filling and they come together in a fraction of the time it takes for a traditional layered lasagna. This dish is perfect for a cozy fall night when the comfort food cravings come on strong.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
12 lasagna noodles
4 tablespoons unsalted butter
1 small yellow onion, chopped
3 cloves garlic, sliced
10 whole sage leaves and 2 tablespoons chopped sage, plus more leaves torn for serving (optional)
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1/2 teaspoon pumpkin pie spice
1 (15-ounce) can pure pumpkin
1 cup grated Parmesan
1 large egg
2 cups whole-milk ricotta
3 cups shredded mozzarella
Pinch crushed red pepper flakes
1 tablespoon olive oil

Steps:

  • Position an oven rack in the center of the oven and preheat to 425 degrees F.
  • Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough to roll without cracking. Rinse with cold water and drain well. Lay in a single layer on a baking sheet.
  • Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, garlic and whole sage leaves and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Sprinkle the flour over the vegetables and cook, stirring, until sandy in consistency and lightly toasted, 2 to 3 minutes. Whisk in the milk, pumpkin pie spice, 1/2 cup of the pumpkin, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring frequently, until the sauce is smooth and thickens to the consistency of gravy, 6 to 8 minutes. Add 2/3 cup of the Parmesan and cook, stirring, until melted, 1 to 2 minutes. Remove the sage leaves and discard; allow the sauce to cool slightly, about 5 minutes.
  • Beat the egg in a large bowl then stir in the ricotta, 2 cups of the mozzarella, the remaining pumpkin, chopped sage, crushed red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Brush a 13-by-9-inch baking dish with the olive oil. Spread 1 cup of the sauce onto the bottom of the dish.
  • Lay half of the cooked lasagna noodles on a clean work surface and spread 2 heaping tablespoons of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up and transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/3 cup Parmesan.
  • Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, 18 to 20 minutes. Garnish with the torn sage leaves, if using, and let stand for 5 to 10 minutes before serving.

CREAMY PUMPKIN LASAGNA



Creamy Pumpkin Lasagna image

Provided by Damaris Phillips

Categories     main-dish

Time 3h20m

Yield 8 to 12 servings

Number Of Ingredients 23

4 cups medium-diced pumpkin or winter squash
Unrefined coconut oil
Kosher salt and coarsely ground black pepper
1 medium onion, small diced
2 cloves garlic, chopped
2 1/2 pounds Swiss chard, stemmed, leaves chopped (16 cups packed)
2 teaspoons poultry seasoning
16 ounces cream cheese, room temperature
2 cups milk
1 teaspoon cayenne pepper
2 cups full-fat ricotta
2 eggs, whisked
2 cups grated Gruyere
2 cups grated Parmesan
9 ounces no-boil lasagna noodles, such as Barilla
4 ounces pesto, store-bought or homemade, recipe follows
6 cloves roasted garlic
1/2 cup toasted pecans
Zest and juice of 1 lemon
4 cups basil leaves
2/3 cup grated aged Gouda
Kosher salt
1 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the pumpkin to a large bowl, drizzle with 2 tablespoons coconut oil, and toss to coat. Sprinkle generously with salt and pepper and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast, tossing once, until golden brown and tender, 50 to 60 minutes.
  • Meanwhile, add 1 tablespoon coconut oil to a Dutch oven over medium heat, and allow to melt. Add the onions and saute until tender, 3 minutes. Add the garlic and Swiss chard, and saute until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.
  • Add the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat.
  • In a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside.
  • Ladle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the chard mixture and half of the pumpkin. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, chard and pumpkin. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture.
  • Cover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes.
  • Remove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes.
  • Let rest for 15 minutes before serving.
  • Add the garlic and pecans to a food processor, and pulse to a thick paste. Add the lemon zest, basil, Gouda and 1 teaspoon salt, and pulse to chop up the basil leaves; this will be very thick. With the motor running, drizzle in 2/3 cup of the olive oil; if you want the sauce thinner, add the remaining oil. Add the lemon juice, and pulse to combine. Taste and adjust the seasoning as needed. Refrigerate, covered, for up to 1 week.

ROASTED PUMPKIN LASAGNA



Roasted Pumpkin Lasagna image

This is a hearty meatless meal that my family enjoys. If you're not a fan of pumpkin, you can use butternut squash instead. -Wendy Masters, East Garafraxa, Ontario

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 12 servings.

Number Of Ingredients 14

1 medium pie pumpkin (about 3 pounds)
2 tablespoons olive oil
1 teaspoon salt, divided
1/4 teaspoon ground nutmeg
12 uncooked lasagna noodles
1/2 cup butter, cubed
1 cup chopped onion
3 garlic cloves, minced
1/2 cup all-purpose flour
4-1/2 cups 2% milk
1/4 cup chopped fresh sage
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Crushed red pepper flakes, optional

Steps:

  • Preheat oven to 400°. Peel pumpkin; cut in half lengthwise; discard seeds or save for toasting. Cut into 1/4-in. thick slices. Place in a single layer on two greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/4 teaspoon salt nutmeg. Roast until tender, 30-35 minutes. Reduce oven temperature to 350°., Meanwhile, cook lasagna noodles according to package directions for al dente. In a large saucepan, melt butter over medium heat. Add onion; cook and stir until tender, 6-7 minutes. Add garlic; cook 1 minute longer. Stir in flour and remaining 3/4 teaspoon salt until smooth; gradually whisk in milk and sage. Bring to a boil, stirring constantly; cook and stir until thickened, 8-10 minutes. Remove from the heat; stir in Parmesan cheese. Drain noodles., Place 3 noodles in a greased 13x9-in. baking dish. Layer with 1/3 of the pumpkin, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with remaining noodles, sauce and mozzarella cheese., Bake, covered, 30 minutes. Uncover and bake until golden brown bubbly 30-35 minutes longer. Let stand 10-15 minutes before serving. If desired, sprinkle with red pepper flakes.

Nutrition Facts : Calories 350 calories, Fat 17g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 481mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.

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