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Pumpkin Lasagna Recipe

Pumpkin Lasagna

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Average Rating:

Total Reviews: 19

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  • on December 03, 2012

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    Nice alternative to traditional lasagna recipes. The pumpkin and spices make it a perfect dish for autumn or winter. Great idea about the Chinese 5 Spices! I added a bit of chopped habernero, fresh basil, a pinch of sugar and some tomato paste to the tomato sauce recipe.
    Like others, my lasagna did not hold together very well so next time I'm going to add an egg or two to the ricotta mixture to help bind it.

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  • on November 05, 2011

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    Okay, if you make this recipe as is...it's a little bland. The sauce DEFINITELY needs the herbs he mentioned here, I used some fresh ones plus a little salt and some peppers for a little kick. I also added Chinese 5 Spice (instead of cinnamon, coriander, etc for the meat mixture and cheese mixture. The pumpkin also wasn't very strong so I added an extra 1/2 cup of that. I also used italian style turkey sausage. The second time I made it, with all of these changes, it was EPIC. Soooo tasty for fall!! I really loved the warm flavors the Chinese 5 Spice brought about, and the wine/tomato sauce with the herbs was soooooooo yummy (and seriously, so simple!!. Everyone went crazy for this lasagna, it will definitely be our new favorite fall dish. It held together beautifully, and was just delicious. I garnished with a bit fresh flat leaf parsley. Crucially delicious!

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  • on October 31, 2011

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    Tried this recipe last night. Used Spinach noodles. It was really tasty but a little on the runny side. Not sure if I didn't cook down the wine/tomato sauce enough or it was from the zuchinni. Delicious anyways. I'm sharing.

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  • on October 31, 2011

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    This recipe was outstanding. I made it for a group of seven and people were fighting over the last pieces. There were a few things I did a little differently. First off, I upped the pumpkin to a little over 2 cups. I also used pumpkin puree that I made from scratch. For the sauce, I added dried oregano and basil- 1.5 tsp of each. I didn't really like the sauce by itself, but it worked wonderfully as part of the lasagna. I added 1/4 tsp of cinnamon to the pumpkin/cheese mixture, but no salt or pepper. I also used mild Italian sausage instead of spicy. Finally, I made the lasagna noodles from scratch. I used Anne Burrell's all purpose pasta dough recipe and cooked the noodles for 30 seconds and then submerged them in cold water to stop the cooking. The only negative comment I got was that the lasagna didn't hold together very well. Next time I will cook it at a higher temperature (maybe 375-400 for a bit longer to help with that issue.

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  • on October 29, 2011

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    You really should give this recipe a try before you hate it. Its absolutely delish!!

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  • on October 21, 2011

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    I made this for my mother-in-law's birthday, and it was a huge hit! I used whole wheat lasagne noodles, and I also used spicy italian turkey sausage because one of us has a pork allergy, and I wouldn't change a thing! People came back for seconds and thirds, so I definitely would make this again.

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  • on October 19, 2011

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    My whole family loved this dish.

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  • on October 29, 2010

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    I made this lasagna for dinner last night and it was absolutely AMAZING! I used lean ground turkey instead of sausage to make the dish leaner and it worked wonderfully with the other ingredients. Everyone in my family couldn't get enough of this lasagna. Photos and my small changes to the recipe are posted on my blog: http://sweetcarolinescooking.wordpress.com/2010/10/29/all-about-autumn-pumpkin-turkey-zucchini-lasagna/

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  • on February 17, 2010

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    I made this for dinner and I will give it 5 stars because I really, really liked it. Not so much my husband and son when they heard the "secret ingredient" - pumpkin. Before that they ate it just fine, though. The girls in the household loved it all. This dish is not hard to make, but it is time consuming. I would give myself 1 1/2 hours total to prepare it. Maybe even a bit more if you don't like juggling more than one pot at a time. This went very well with a simple green salad and some french bread. You can really not screw this up, it's very easy to prepare, and as stated in other reviews, you can barely taste the pumpkin.

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  • on February 10, 2010

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    I decided to make this for my very first dinner party for my parents and my in-laws. It was a bit time consuming (most good lasagnas are, but sooooo worth it! Everyone has been raving about it since. The pumpkin and zuccini really help to lighten up this dish. You really don't taste the pumkin at all, which is fine. Everyone commented on how great it was to not feel like they had eaten a greasy brick afterward, as with most traditional lasagnas. The spicy sausage was just right for me and my guests. Not too hot at all, but I could definitely see using sweet sausage if you don't care for spice. I only used a little over half the noodles, so I don't think a whole pound is necessary at all. Beware: This lasagna is very thick and filling! With 6 people at dinner we only ate half. This could easily serve 12. Next time, I may make it in 2 smaller pans and freeze one for another meal. Will definitely be making this recipe again!!!

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