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Pumpkin Lasagna

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).

  • 1 tablespoon extra-virgin olive oil, divided
  • 2 large onions, chopped
  • 1 can (about 4 ounces) sliced mushrooms, drained
  • 3 cloves garlic, minced
  • 1/4 teaspoon dried, Italian seasoning
  • 1 can (15 ounces) mixed greens, drained
  • 1 can (15 ounces) 100% pumpkin
  • 1 container (15 ounces) 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, divided
  • 15 lasagna noodles (about 3/4 pound), cooked according to package directions
  1. Preheat oven to 350°F.
  2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat.
  3. Add onions and sauté until golden brown, 5 to 10 minutes.
  4. Add mushrooms and cook until browned, about 5 minutes.
  5. Add garlic and Italian seasoning, and cook for 1 minute.
  6. Stir in the greens and heat through; set aside.
  7. Mix pumpkin and ricotta cheese in a large mixing bowl.
  8. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined.
  9. Grease the inside of baking dish with the remaining teaspoon of olive oil.
  10. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish.
  11. Top with 3 noodles, covering the bottom of the dish.
  12. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin.
  13. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each.
  14. Top with the remaining 3 noodles; spread the remaining 1/2 cup Alfredo sauce over the top.
  15. Cover with a sheet of foil and bake for 45 minutes until bubbling around the edges.
  16. Remove foil; top with remaining Parmesan cheese and return to the oven for about 15 minutes, until lightly browned.
  17. Rest for 15 minutes and cut in 12 to 18 squares.
Serves: 12

Recipes provided by USDA MyPlate Kids Partner Group member: Canned Food Alliance