Comfort Foods Continued: Pumpkin Lasagna

9 Dec

by Green Gourmet L

Still have some canned pumpkin sitting in your pantry from Thanksgiving? I do and I’m still trying to figure out new things to do with it. If you have some idle time on your hands (ha!), you can even try making your own pumpkin puree. It’s as easy as slicing, scooping, and roasting. Have you ever heard of the Pioneer Woman? She takes great pictures and posts great recipes (and she makes her own pumpkin puree!

Now, if you are just as fine using the canned pumpkin (which I totally am), I want to share with you my recipe for Pumpkin Lasagna. Except for my coworkers. I will not share with them because they made fun of me all day long for my Pumpkin Lasagna. So they can’t have any.

Pumpkin Spinach Lasagna


1 pkg no boil lasagna noodles

1 cup ricotta cheese

1 1/2 cups shredded mozzerella cheese

2 inches of goat cheese log

1/4 cup parmesan cheese

8 oz frozen spinach (defrosted and drained)

3/4 cup canned pumpkin

1 egg

1/2 TB chopped sage

1/2 jar tomato sauce


Preheat oven to 400.

Combine ricotta cheese, goat cheese, canned pumpkin,  spinach, egg, salt/pepper, and sage in a small bowl

Layer your lasagna, starting with a little tomato sauce on the bottom so that the noodles won’t stick. Then follow with 1/3 noodles, ricotta/pumpkin mixture, tomato sauce, and mozzarella cheese.

Continue to layer until you reach the top of the dish. You should have 3 layers. Finish the top with the rest of the mozzarella and 1/4 cup of parmesan cheese. Cook covered with foil for 25 minutes. Take off foil and cook for an additional 10 minutes.
Serve with a green salad.

roasted pumpkin and creamed kale lasagna

Doesn’t it look yummy? Next time don’t make fun of Green Gourmet L’s recipes… you won’t get any home made ginger snaps (post coming soon). Enjoy a new twist on an old favorite and don’t forget you read it on Green Gourmets!

To print this recipe, visit:


One Response to “Comfort Foods Continued: Pumpkin Lasagna”


  1. Warm Me Up Pumpkin Spice Oatmeal « The Green Gourmets - December 10, 2010

    […] that you have made this or this, you probably have some left over pumpkin in your fridge.  How about some warm, pumpkin […]

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