Pumpkin Lasagna

Recipe courtesy of Robert Irvine for Food Network Magazine

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
50 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 20 min
Inactive Prep: 15 min
Cook: 50 min
Total:: 1 hr 25 min

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Ingredients

1 cup pumpkin puree
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 to 6 cloves garlic, sliced
1 pound spicy Italian sausage, casings removed
1/2 cup red wine
1 28-ounce can tomato sauce
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 16-ounce box lasagna noodles
1 large egg
2 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup shredded romano cheese
1 large zucchini, very thinly sliced

Directions

Preheat the oven to 350 degrees. Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce.

Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and saute until translucent, 6 to 7 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the sausage and cook until brown, breaking it up with a wooden spoon. Pour in the wine and cook until reduced by half. Stir in the tomato sauce and herbs and bring to a simmer over medium-low heat. Season with salt and pepper, cover and reduce the heat to low. Simmer 15 minutes, stirring occasionally.

Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs. Drain and toss with the remaining 1/2 tablespoon olive oil.

Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. In a separate bowl, mix the ricotta, 1 cup mozzarella and the romano.

Build your lasagna in a 9-by-13-inch baking dish: Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing.

Photograph by Ngoc Minh Ngo

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Comments & Reviews

recipe Pumpkin Lasagna
Jenny Madison, WI 12-08-2009
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A favorite!!
Rated: 5 stars out of 5

I read this recipe in Food Network Magazine, and was a bit skeptical. Then I made it, and WOW! it was good! The pumpkin... isn't pronounced at all - it just gives the lasagna a sweet taste. Highly recommended for something just a little bit different.Read more
recipe Pumpkin Lasagna
Angie Center Point, IA 11-14-2009
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Very impressed!
Rated: 5 stars out of 5

I was intrigued by the pumpkin ingredient, let me tell you, it was absolutely delicious. I have to admit it's *GASP* just as... good as my traditional lasagna recipe that I brag about all the time! Very impressed!Read more
recipe Pumpkin Lasagna
kim appleton, WI 11-14-2009
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Insanely delicious!
Rated: 5 stars out of 5

I did this meatless and it still turned out amazing. People ranted and wanted to know the "secret" ingredient because they... could all tell it was a little different but couldn't put their finger on it. I had extra filing that I used for stuffed shells and topped with pumpkin parmesan pasta sauce it was equally amazing! GREAT fall dinner.Read more
recipe Pumpkin Lasagna
Donna Downingtown, PA 11-13-2009
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I agree - it's the BEST I ever tasted!
Rated: 5 stars out of 5

This lasagne is fantastic! I took the time to roast my own pumpkin. We just finished the pan I made a few days ago and my... husband is already looking for more. Thanks Robert!Read more
recipe Pumpkin Lasagna
Anthony Los Angeles, CA 11-05-2009
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Really nice surprise!
Rated: 5 stars out of 5

I really enjoyed this lasagna. I couldn't really tell there was pumpkin or zucchini in it - which is a plus. I'm not a fan of... zucchini, but I sliced it thin and I never knew it was there. I felt like a mom sneaking vegetables in on myself! It was a lot of prep work, fixing the sauce, cheese, pumpkin, zucchini, and noodles all at the same time, but it was well worth it. Now that I've made it once, I'm sure the prep will be easier next time.Read more
recipe Pumpkin Lasagna
donna kittanning, PA 10-13-2009
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great lasagna
Rated: 5 stars out of 5

I have made recipes similar to Anne Burrell's before. Robert's recipe was different, creative, and very tasty. I would... make this again.Read more