Pumpkin Lasagna

Name: Pumpkin Lasagna
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 12-18 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil, divided; 2 large onions, chopped; 1 (4 ounce) can sliced mushrooms, drained; 3 garlic cloves, minced; 1/4 teaspoon dried Italian seasoning; 1 (15 ounce) can mixed greens, drained; 1 (15 ounce) can 100% pumpkin; 1 (15 ounce) container ricotta cheese, preferably whole milk; 3/4 cup freshly grated parmesan cheese, divided; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon grated nutmeg; 1 cup alfredo sauce; 15 lasagna noodles, cooked according to package directions (about 3/4 pound)

Submitted by Chef #1365024

"Italian-Americans often serve lasagna or another pasta dish before their Thanksgiving turkey, and it got us thinking – what would happen if we cooked pumpkin, the most iconic Thanksgiving food, in lasagna. The result is a delicious blend of traditions. Made heartier with the addition of ricotta cheese, mushrooms and greens, this vitamin-A rich pumpkin lasagna can be served as a sophisticated side dish or a substantial vegetarian entrée (perfect for the vegetarians at your holiday table, too)."

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Ready In:: 1hr 35mins
Ingredients:: 14
Serves:: 12-18

ingredients

1 tablespoon extra virgin olive oil, divided
2 large onions, chopped
1 (4 ounce) can sliced mushrooms, drained
3 garlic cloves, minced
¹⁄₄ teaspoon dried Italian seasoning
1 (15 ounce) can mixed greens, drained
1 (15 ounce) can 100% pumpkin
1 (15 ounce) container ricotta cheese, preferably whole milk
³⁄₄ cup freshly grated parmesan cheese, divided
¹⁄₂ teaspoon kosher salt
¹⁄₄ teaspoon ground black pepper
¹⁄₈ teaspoon grated nutmeg
1 cup alfredo sauce
15 lasagna noodles, cooked according to package directions (about 3/4 pound)

directions

Preheat oven to 350°F.
Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onions and sauté until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through; set aside.
Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined.
Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each. Top with the remaining 3 noodles; spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes until bubbling around the edges. Remove foil; top with remaining Parmesan cheese and return to the oven for about 15 minutes, until lightly browned.
Rest for 15 minutes and cut in 12 to 18 squares.