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    You are in: Home / Thanksgiving / Pumpkin and Mushroom Lasagna Recipe
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    Pumpkin and Mushroom Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    Battle in Seattle's Note:

    I am such a sucker for sweet and savory combinations--this lasagna pretty much does me in.

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    Units: US | Metric


    1. 1
      In a large pot, sauté the onions in the oil for five minutes. Add the mushrooms and sauté for another five minutes, until the mushrooms are somewhat wilted. Add the sage, 1/2 teaspoons of salt, and the wine or stock and simmer on low heat for five minutes. Set aside.
    2. 2
      In a large bowl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg and remaining salt. Set aside.
    3. 3
      Preheat the oven to 375°F Lightly grease a 9x13-inch baking dish.
    4. 4
      Dip out about 1/2 cup of the liquid from the sautéed mushrooms and pour it into the prepared baking dish. Cover the bottom with a layer of lasagna noodles arranged close together. Evenly spread on half of the pumpkin mixture. Spoon on about a third of the sautéed mushrooms and sprinkle with 1/2 cup of ricotta salata. Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sautéed mushrooms, and 1/2 cup of ricotta salata. Finish with a third layer of noodles thoroughly moistened by the last third of the sautéed mushrooms. Evenly sprinkle on 1/2 cup of ricotta salata and top with the grated Pecorino.
    5. 5
      Cover tightly with foil and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until the lasagna is bubbly, the noodles are tender, and the top is browned. Remove from the oven and let stand for about 10 minutes before serving.

    Ratings & Reviews:

    • on October 21, 2007


      Very yummy!! I just made this tonight and my husband and I loved it! Lots of mushroom and onions which is perfect. We are not Hugh nutmeg fans so I used curry powder instead 2 teaspoons could have used 3 teaspoons, but it was still excellent. I also used a little cottage cheese as I did not have enough ricotta. This recipe is a keeper! Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin and Mushroom Lasagna

    Serving Size: 1 (426 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 545.5
    Calories from Fat 142
    Total Fat 15.8 g
    Saturated Fat 8.5 g
    Cholesterol 93.5 mg
    Sodium 402.8 mg
    Total Carbohydrate 54.7 g
    Dietary Fiber 3.8 g
    Sugars 8.4 g
    Protein 21.1 g

    The following items or measurements are not included:

    fresh sage leaves

    ricotta salata

    pecorino romano cheese

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