This post is brought to you by "Cans Get You Cooking" and Mom It Forward Blogger Network. All opinions, experiences and recipe are my own.
Want something savory that screams fall? How about Pumpkin Lasagna!
This Creamy Tomato & Cheese Pumpkin Lasagna Recipe is an easy to make and filling meatless meal. I've made butternut squash lasagna on many occasions and enjoy it, so this wasn't too far out there for me. Since butternut squash is a little richer in flavor than pumpkin, I decided to make a pumpkin ricotta blend for the filling. This worked out well, especially for a cheese lover like myself. Using canned evaporated milk, rather than heavy cream to make the sauce kept fat and calories reasonable for the recipe, without sacrificing taste. The bonus, both pumpkin and evaporated milk will be frequent sale items over the next few months, so it is a budget friendly meal as well.
Cans Get You Cooking
You may have noticed I used several canned products in this recipe, most noticeably canned evaporated milk. I usually have this on hand in my pantry, since milk and cream tend to spoil in my house and I like the way it adds a rich creamy taste with far less fat & calories.
Apparently, I'm not the only one tossing out a lot considering 73% of Americans throw away spoiled fruits and vegetables on average two times a week. I don't know about you, but it drives me crazy when I have to throw out spoiled food. It is such a waste of money and resources. Canned foods, with their extended shelf life can help avoid a good deal of food waste, as well as add variety to what is available one hand on any given day. Greater available variety, makes cooking homemade meals easier, more enjoyable and makes for tastier results.
For more information about the benefits of cooking with canned food and some great recipes, check out the Cans Get You Cooking You Tube Channel, their Facebook page and Pinterest account.
Ingredients
- no-boil lasagna noodles approx. half a box
- 12 oz. Italian blend shredded cheese or mozzarella
Creamy Tomato Sauce
- 2 tbs butter or spread
- ½ teaspoon fresh thyme
- 1 clove of garlic minced
- 1 can 12 oz Evaporated Milk (I used 2%)
- 2 tbs all purpose flour
- 2 teaspoon chicken or vegetable base preferably MSG free
- 15 oz Fire Roasted diced tomatoes can
- 2 tbs. Parmesan or Romano cheese
- few grinds of fresh black pepper
Pumpkin Ricotta Filling
- 15 oz pureed pumpkin can
- 2 cups 16 oz. Ricotta cheese
- 2 tbs. Parmesan or Romano cheese
- 1 large egg
- 1 tbs chives or scallions chopped
Instructions
- Preheat oven to 350 degrees.
- Start preparing the sauce: Melt butter/spread in saucepan over med-high heat. Once melted add the thyme and garlic, saute until garlic is cooked (about a minute).
- Pour in evaporated milk, add flour immediately and whisk well, add the stock base and continue whisking. Once the sauce is thickened to the point it coats spoon back about ⅛th of an inch thick, add the can of tomatoes and Parmesan.
- Continue stirring reduce heat to low and cook another 2 minutes, then add pepper, stir and set aside.
- Combine ingredients for filling. Set aside.
- Spread a layer of sauce on bottom of 8x11 lasagna pan.
- Top with no-boil noodles, then a tiny amount of more sauce. Sprinkle a little cheese on, then spread an inch thick layer of the pumpkin mixture, sprinkle a little more cheese, the a layer of noodles. Top with a little sauce and cheese, then remain pumpkin mixture, top with a little cheese then final layer of noodles.
- Top off the final layer of noodles with remaining sauce and a generous amount of cheese.
- Place the lasagna pan on a baking sheet, and bake for 40 minutes, turning the pan about halfway through.
- Allow the lasagna about 20 minutes rest time to cool and set before serving.
Penelope (NYC Blogger) says
I'm noticing a theme here 🙂 Another yummy pumpkin dish that is totally unique!
Tammy says
This I would totally love - I have had Pumpkin Ravioli before and couldn't get enough of it.
Courtney says
I love the addition of pumpkin! Perfect for fall 🙂
stefanie says
I love pumpkins! This recipe I will have to add to my thanksgiving menu.
Kathleen says
Ooooh yum! I would never have thought of putting pumpkin in lasagna, but it looks delicious!
Jenn says
What a unique twist on lasagna!
Ty @ Mama of 3 Munchkins says
I don't like the taste of pumpkin, don't know why. But, I do like the idea of pumpkin lasagna, sounds like something I'd like to try, even with the pumpkin in it. And, who knows, I may just grow to LOVE pumpkin. Can you taste the pumpkin at all?
Robin Gagnon says
You don't really taste it that much. It sort of blends in.
Ty @ Mama of 3 Munchkins says
Since my family loves pumpkin (anything), I'll definitely give this a spin in the kitchen to see how it taste. Thanks, again!
HilLesha says
I LOVE lasagna, but I have never had pumpkin lasagna. Must try this!
Lolo says
Another pumpkin recipe I must try!
Emily says
How do those noodles taste? Never used the no bake!
Donna says
I would never have thought to use pumpkin in lasagna. Never. But now I'm definitely going to try it! I love pumpkin!
anne says
This looks really good! I never heard of pumpkin lasagna.
Jenn- The Rebel Chick says
I never would have thought to combine tomato and pumpkin but wow does that look and sound amazing.
Vanessa: thequeenofswag says
So delish! This is a festive meal for the Halloween season.
Crystal @ Simply Being Mommy.com says
I've never had pumpkin lasagna. Sounds tasty.