Pumpkin Lasagna

This easy to assemble vegetarian lasagna is bursting with fall colors and flavors.

Pumpkin and Mushroom Lasagna

Ingredients

1 tablespoon olive oil

1 small onion

8 ounces fresh mushroom, sliced

2 cups baby spinach, washed and dried

1/2 teaspoon salt, divided

1 cup canned pumpkin

2/3 cup evaporated milk

1/4 teaspoon pepper

1 teaspoon dried sage

pinch of ground nutmeg

6 no-boil lasagna noodles

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese plus additional for serving

Preparation

Set Sun Oven out to preheat. Spray an 8-inch square baking dish with cooking spray; set aside.

Heat the oil in a large skillet over medium heat. Add the onion and mushrooms, stirring often, until softened; about 5 minutes. Stir in the spinach and cook until wilted. Season with 1/4 teaspoon of the salt. Remove pan from heat and set aside.

In a large bowl, mix together the pumpkin, evaporated milk, remaining 1/4 teaspoon salt, pepper, sage and nutmeg. Spread 1/4 cup of the pumpkin mixture over the bottom of the prepared dish and top with 2 noodles. Spread 1/2 cup of the pumpkin over the noodles. Top with 1/2 of the mushroom mixture, 1/2 cup of the mozzarella, 1/2 cup of the ricotta, and 1/4 cup of the Parmesan. Repeat layers. Top with the remaining 2 noodles and pumpkin sauce. Cover and bake in the Sun Oven for 1 to 1 1/2 hours. Dust with additional Parmesan. Let rest 10 minutes before serving.

Makes 6 servings.

 

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