Pumpkin Lasagna

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I absolutely love cooking with pumpkin because it is good for you (I am a dietitian. When I found this recipe I was really excited but still a bit hesitant. Let me assure you that this recipe is more than worth taking a chance on. We too used no-boil whole wheat noodles and added roasted red peppers for good measure. I will definitely be making this again.

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I made this tonight, oh my is it good everyone loved it and had seconds!

I did change a few things up, for what I had on hand. Going to make this again and again.

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I made this for a board dinner that i cater and everyone loved it. I did add more pumpkin that it called for but this is one recipe i will use again and again.

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I halved this recipe & cooked in an 8x8 pan. I used white wine instead of red and Barilla no boil lasagna noodles. It was the best lasagna I've ever made and my whole family (2 picky kids and husband absolutely loved it. The sauce is my favorite, really flavorful. Comes out of the pan beautifully and I will make for years to come. Thanks Robert!

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I made this and my husband described it as "perfection". We are going to make it for Christmas but not tell guests that there is pumpkin in it until they try it. You do not necessarily taste the pumpkin directly but as my husband said, "It just really works well." I did use whole wheat lasagna noodles, buffalo chicken sausage (just to make it a little healthier and I used sorrento velvety smooth ricotta. Try it, you won't be disappointed.

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I modified the recipe somewhat but it still turned out fantastic.

I used oven ready lasagna noodles (which I happened to have on hand. I knew from past experience that that meant extra liquid had to be added to the sauce, lasagna needed to be covered with foil when baking, and baking time needed to be extended.

For the sauce, I used a jar of tomato basil pasta sauce, the 1 cup of wine called for, and 3/4 c extra water. Simmering the sauce for 15 minutes was very important to soften the wine taste. I didn't feel the need to add any herbs to the sauce (as I was using a pre-seasoned sauce as a base, but I did add some chopped parsley, salt, and freshly ground pepper.

For the sausage mixture, I used turkey hot Italian sausage. Very good.

I was generous with the grated mozzarella and Romano, both within the ricotta mixture and on top of the lasagna.

Prior to baking it, I covered the lasagna with slightly tented foil which I had sprayed with vegetable cooking spray so it didn't stick to the cheese topping. Worked like a charm.

Given the extra liquid and uncooked noodles, cooking time was longer, about an hour. As I have experienced with other lasagna recipes, it was useful to let it rest for at least 15 minutes before cutting and serving.

A wonderful dish for fall, I recommend it. It came together relatively easily, particularly since I could skip the step of boiling the noodles.

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An almost identical recipe appeared in the FN Magazine Nov 2009. I made it for dinner tonight and it was delicious. I was looking to make something new and this hit the spot. I used whole wheat lasagna noodles. The only change I would make is cooking additional sauce. I always like a little extra on mine after it comes out of the oven!

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I wanted to have a nice diner but wanted something new to eat and this was sooo good and it does taste even better the second day. The Pumpkin is such a great compliment to pasta, I don't know why I never used it more in my cooking. In this recipe I used a jar of my favorite pasta sauce and 1 8oz can of tomato sauce, I also used 1lb of fresh lean ground pork that I seasoned myself with my favorite herbs to cut back on the fat content. My kids, 12 and 15 even loved it, I didn't tell them until after they ate that pumkin was in the lasagna, they didn't care and want it again soon.

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We eat a lot of lasagna... I mean, a lot of lasagna (recipes from the foodnetwork website... after enjoying the Yahoo episode of Robert Irvine's Dinner Impossible, my husband and I decided to make this unique dish for my family. It was the best, and I'll tell you why. The red wine in the tomato sauce (we used tomato basil spaghetti sauce from a 'classic' store bought brand instead of the plain can of tomato sauce enriched the pasta with a beautiful burgundy color and delicious, dark fruity taste. Another substitution we made was to use turkey Italian spicy sausage, keeping the fat content a bit lower, and a total of three zucchini. Lastly, the pumpkin ricotta layer lightened up the richness of the flavorful sausage and tomato red wine layers, adding another dimension of texture to this fantastic lasagna. Hope you enjoy it as much as we did... and plan to again in the near future.

Tip - Use all the tomato wine sauce: the pasta really absorbs it during the baking (in this lasagna, the pasta is actually so flavorful