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Pumpkin Lasagna

This recipe is a great adaptation of classic lasagna. Pumpkin and sage blend together smoothly in this rich, delicate dish. 

Course Main Course, Side Dish
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes


  • 1 can Farmer's Market Foods Organic Pumpkin
  • 1 block extra-firm tofu
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1/2 tsp salt
  • 2 tsp olive oil
  • 1/2 cup half-and-half
  • 1 tsp dried sage leaves
  • 9 lasagna noodles
  • 1 cup reduced fat ricotta cheese
  • 1 cup shredded mozzarella cheesee
  • 3/4 cup shredded parmesan cheese
  • salt and pepper to taste


  1. Bring a large pot of water to a boil. Add lasagna noodles one at a time, and stir so the noodles don't stick. Cook according to package instructions, al dente. 

  2. Meanwhile, in a small skillet, sauté the mushrooms, onion, and salt in olive oil until tender, and set aside.  

  3. In a small bowl, combine the pumpkin, cream, sage, tofu, pepper and salt.

  4. Spread 1/2 cup pumpkin sauce in a baking dish coated with cooking spray. Top with noodles, then spread another 1/2 cup of pumpkin on top of the noodles, spreading all the way to the edges. Add half of the mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella, and 1/4 cup parmesan cheese to the top. Repeat layers. Top with remaining noodles and ingredients, and cover with remaining cheese. 

  5. Cover and bake at 375 F for 45 minutes. Uncover; sprinkle with any remaining cheese. Bake 10-15 minutes longer, until cheese is melted. Let stand for 10-15 minutes before serving, and enjoy!