If you love pumpkin, I have a feeling you’ll like this simple lasagna recipe. By using oven ready lasagna and canned pumpkin puree, it cuts prep time in half. If I’m planning ahead for guests, I also like to cover and freeze the unbaked lasagna. It can thaw overnight in the refrigerator when you are ready to cook it the next day.
Pumpkin Lasagna
Yield: 6 servings Prep Time: 15 minutes Cook Time: 55-60 minutes
Ingredients:
1/2 pound sliced fresh baby bella mushrooms
1 small onion, chopped
1 clove of garlic, minced
Extra virgin olive oil
Sea salt and freshly ground pepper
1 can (15 ounces) organic pumpkin
3/4 cup unsweetened almond milk
1 teaspoon dried sage leaves
No-bake lasagna noodles
7 oz. Shredded Mozzarella (I used Follow Your Heart Gourmet Non-Dairy Mozzarella)
Directions:
- Drizzle olive oil in a pan. Sauté the mushrooms and onions over medium heat until onions are translucent. Add the minced garlic, salt, and pepper to taste, and a little more olive oil if needed. Sauté for 3 more minutes.
- Meanwhile, whisk the pumpkin puree with the almond milk and dried sage, adding a pinch of salt and pepper as you go.
- Spray an 11-7 inch baking pan with non-stick olive oil. Spoon a little of the pumpkin sauce on the bottom of the pan.
- Set ¼ cup of the cheese aside. Layer the noodles, pumpkin sauce, sautéed veggies, and cheese in the pan. Repeat the layers. Top with remaining cheese.
- Cover the lasagna with tin foil and bake at 375° for 45 minutes. Uncover and bake 10-15 minutes longer until the cheese on top is melted. Let stand for 10 minutes before serving. (If using previously frozen lasagna, cook for an additional 10 minutes or until the middle of the lasagna reads 165 degrees)
Enjoy!
elliebleu.com 
This looks soooo good! I can’t even explain how much that picture is making me want a slice…omg!😱😍
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Thank you Sophie. You can’t go wrong with lasagna. 🙂
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You’re welcome! And too right, I love lasagna!😋
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Ohhhh sound sooo interesting !
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Thank you. I loved the gingerbread houses on your blog. They look so festive!
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Thank you so much!
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Oh man that looks really good 🙂
I love getting ideas for winter meals from you Ellie!
By the way, I also love the way your food shots look!
Very professional and VERY appetizing 🙂
Maybe one day, I’ll do a post called Lady G copies Ellie Bleu!
That would be fun!
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Any time you want to team up for a post, I’m there 🙂 Thanks for the comments. I had to accept that this wasn’t going to be a pretty photo. Thankfully everyone knows how yummy lasagna can be.
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Now that would be cool! BTW,
I thought it was a very nice picture. Your lighting is always so on point!
The lasagna looked divine my love! No doubt about that 🙂
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Thanks Lady G! I just use the natural am light, my ipad, and limit myself to 5 minutes to photograph and edit the picture. Life’s too short for perfection. 🙂
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What a great alternative to regular spinach lasagne.
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Thank you Karina. I think so too.
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This sounds very interesting and delicious with Pumpkin:)
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Hi Sumith. It was delicious 🙂 Thanks as always for stopping by.
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Yum! That’s a great new take on lasagne!
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Thank you. It’s always fun to experiment with lasagna recipes.
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Your tasty looking pumpkin lasagna looks just smashing! A thing of beauty!
This Will be our dinner for tomorrow evening,….Ooh yes! Yum!
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Thanks Sophie. I’m dying to make your cranberry spiced jam. Whenever I’m in a creative rut I head over to your blog. You always have the best food combos.
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Thanks so much, sweety! x
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This looks AMAZING !
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