The Pioneer Woman Tasty Kitchen
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Pumpkin Lasagna

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A fall twist on a classic family meal.

Ingredients

  • 12 whole Lasagna Noodles
  • 1 whole Yellow Squash
  • 1 whole Onion
  • 3 cloves Garlic
  • 1 Tablespoon Olive Oil
  • 3 cups Canned Pumpkin Puree
  • 1 cup Half-and-half
  • 2 teaspoons Ground Sage
  • 2 cups Ricotta Cheese
  • ½ cups Mozzarella Cheese
  • ½ cups Parmesan Cheese
  • Salt And Pepper, to taste

Preparation

Prepare your lasagna noodles per the directions on the box. When done drain them and set them aside.

Preheat oven to 375°F.

Dice your squash, onion, and garlic cloves. Combine them into a pan with olive oil and pepper and salt to taste. Saute over medium heat until softened and cooked down. Remove pan from heat.

In a bowl, combine the pumpkin, half-and-half, sage, pepper and salt. Mix thoroughly.

In a 9×13 baking pan, start by spreading a small amount of the pumpkin mixture on the bottom. Then layer with 3 noodles. Add 1/4 of the sauteed squash, onion and garlic. Layer on 1/4 of the ricotta. Then top with more pumpkin mixture. Keep repeating this for 3 layers. Then top with the final 3 noodles and sprinkle the mozzarella and Parmesan on top. Wrap the top with a sheet of foil.

Place into the preheated oven and bake for 35 minutes covered with foil, then bake for another 10 minutes uncovered. Remove it from the oven and allow to cool slightly to avoid making a mess when trying to slice this up into pieces.

Enjoy!

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Profile photo of Shasha

Shasha on 9.30.2017

Sauce was a little too thick — maybe add more cream or chicken stock? But taste was good :)

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