I was a bit skeptical about making a pumpkin lasagne, since it was a different take on one of my favorite comfort foods, but I was pleasantly surprised. It was incredible! In my opinion, sage and pumpkin go together quite nicely, like chocolate and frozen red raspberries:)


1/2 pound sliced fresh mushrooms

1 package of tofu

1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can Farmer’s Market Pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
9 lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
Salt and pepper


Bring a pot of water to a boil. Add lasagne noodles one at a time. Stir occasionally to ensure noodles don’t stick. Cook for about 9 minutes or until al dente. Drain and rinse with cold water. Meanwhile, in a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper, tofu and remaining salt. Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with noodles. Spread another 1/2 cup pumpkin sauce on top of the noodles and spread to edges. Add half of the mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese to the pumpkin. Repeat layers. Top with remaining noodles and ingredients. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.