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Pumpkin Lasagna


Sauce... 3 T butter, 1/2 cup minced onion, 1 T minced garlic, 2 cans chopped mushrooms (14 oz.), 2.5 cups low sodium chicken broth, 2 T olive oil, 2 T flour, 2 t poultry seasoning, 2 t sage, 1 jar Florentine Tomato Cream

Filling... 1 cup low-fat ricotta, 2 cups canned pumpkin, 1/4 cup Parmesan cheese, 1/4 cup shredded mozzarella, 1/2 jar Florentine Tomato Cream

The rest... 12 ready to bake lasagna noodles, 1/2 cup shredded mozzarella cheese

1. For the sauce, melt butter in a skillet over medium heat. Stir in onion and garlic. Saute for 3-5 minutes.

2. Add mushrooms and saute for another 4 minutes.

3. De-glaze with 1 cup chicken broth. Cook until liquid evaporates.

4. Add oil and flour. Stir over medium heat for 5 minutes.

5. Add seasonings and whisk in remaining 1 1/2 cups chicken broth. Bring mixture to a simmer, whisk until it thickens, then add in Tomato Cream.

6. For the filling, combine ricotta, pumpkin, Parmesan, mozzarella and Tomato Cream and mix well.

7. In a deep 13 x 9 baking dish, layer in the following order:

1/4 sauce, 3 noodles, 1/3 filling, 3 noodles, 1/4 sauce, 1/3 filling, 3 noodles, 1/4 sauce, rest of filling, rest of noodles, rest of sauce

8. Bake covered at 350 for 35 minutes. Uncover. Top with remaining shredded mozzarella, and bake another 20 minutes.

9. Enjoy!

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