Pumpkin Lasagna

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I have made this twice now and it is wonderful. I use spicy italian sausage and really good red wine. Both make a difference on the flavor. Use fresh basil, not dried. Everyone raves!

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I made this with friends hoping it would be a comforting dish on a cold day, and it really came through! The lasagna has a traditional taste (not pumpkin-y, but the red wine, pumpkin, and spicy sausage all combine for an amazing depth of flavor. The fact that it was an easy recipe to follow and fairly quick to produce makes it 5 stars all the way.

I did follow other reviewer's advice to combine the pumpkin with the ricotta mixture for easier spreading. And I'd say that the zucchini is probably optional depending on preference.

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I loved this recipe. To bring out a little more pumpkin flavor, I added a 1/4 teaspoon of pumpkin spice. This lasagna is so creamy with just a hint of pumpkin. Awesome!!!!

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Afreakingamazing!!!!! Loved this lasagna so much. So bubbly, warm, spicy and gooey. Pure heaven on a fork...

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Everybody loved this Lasagna. My husband was a little skeptical when he heard "pumpkin" but it had just a hint of pumpkin flavor. I acutally used a Chicken and sweet apple sausage from a package and just put it in food processor and added a little butter for some fat/flavor. I also used Classico Marinara for tomato sauce. I didn't have any red wine so I used some pumpkin lager I had, and I also didn't have enough mozzarella to sprinkle on top so I used sharp cheddar and parmesan. I used the no boil noodles. The layering was not that bad you just have to use the right utensil. It was a hit and I will make again!!

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I made this recipe b/c we love pumpkin but it had absolutely no taste of pumpkin. I followed the recipe exactly. It was a lot of work and could have been made easier by combining the pumpkin, egg, and ricotta cheese. It was hard to spread the ricotta over the slices of zucchini and a better solution would have been to arrange the zucchini slices over the pumpkin/ricotta mixture and then adding sauce over the zucchini. Also the zucchini did not cook thoroughly and after 45 mins I decided that was enough otherwise it would start to dry up. A 9x13 pan is too small and I had to add a little more than 28 ozs. of sauce. Otherwise, it tasted like regular lasagne and it was delicious.

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Extremely odd and tasteless. We were very surprised as many of Robert's recipes and presentations are very good. We followed the recipe without deviation.
Perhaps it is that we truly want to have authentic Lasagna and not something this offbeat. We like pumpkin ravioli so it is not the use of the pumpkin. We want full flavored and hearty lasagna with a great sauce and this missed the mark.
Sorry.

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Absolutely delicious! I used medium spiced sausage and mixed the pumpkin in with the cheese mixture to save time on layering. Used prepared sauce and should have used more, but will next time. This is a fabulous way to add nutrients into a decadently delicious dish.

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I am really suprised at the reviews- this did not taste like pumpkin AT ALL and I doubled the amount the recipe called for. The lasagna was undoubtedly delicious, but for the labor involved in trying to spread the pumpkin on the noodles it was not worth it. All I tasted was spicy sausage and cheese. Again, delicious lasagna but do not expect it to taste like pumpkin!

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I made this recipe and my family loved it- people went back for thirds. I used mild sausage, brown rice noodles (for those allergic to gluten, and Cabernet Sauvignon for the wine. If you are expecting it taste like pumpkin, well, don't. I would suggest using the whole can of pumpkin and two eggs if you want it to taste it more pumpkin-like. This is AWESOME though!