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5 from 4 votes

Creamy Tomato & Cheese Pumpkin Lasagna

Course Entree
Cuisine Italian, Vegetarian
Prep Time 15 minutes
Cook Time 50 minutes
Servings 8 -10
Calories 396kcal
Author Robin Gagnon

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.

Nutrition

Calories: 396kcal | Carbohydrates: 27g | Protein: 21g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 586mg | Potassium: 261mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9170IU | Vitamin C: 3.5mg | Calcium: 406mg | Iron: 1.9mg