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Pumpkin Lasagna

Pumpkin Lasagna

A seasonal spin on lasagna!

Serves: 10 (Serving= 1 piece)

Ingredients

  • Cooking spray
  • 1 ½ - 15 ounce cans 100% pure pumpkin
  • 2 teaspoons dried thyme
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon salt, divided into ½ and ¼ tsp
  • 3 ½ Tablespoons tub margarine
  • 4 ½ Tablespoons all-purpose flour (choose gluten free flour blend for GF version)
  • 2 cups skim milk
  • 2/3 cup no salt added tomato sauce
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon ground black pepper
  • 8 no-bake lasagna noodles (use gluten free noodles for GF version)
  • 1 medium onion, diced
  • 1 ½ - 15 ounce cans no salt added black beans
  • 2 cups part-skim shredded mozzarella cheese

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Spray 9 x 13” baking dish with cooking spray and set aside.
  2. In a medium bowl, combine pumpkin, thyme, nutmeg and ¼ teaspoon salt.
  3. In a small saucepan on medium heat, melt margarine. Whisk in flour, will form a roux (thick consistency). Whisk in milk, tomato sauce, cumin, chili powder, black pepper and ½ teaspoon salt until no lumps. Turn up heat to medium-high, continuing to whisk until mixture thickens up, about 5 minutes.
  4. Place 4 lasagna noodles on bottom of baking dish and spread half of pumpkin mixture evenly across. Next, sprinkle ½ of diced onions and black beans and pour half of sauce mixture evenly across the entire pan. Repeat with 4 more noodles, pumpkin, onions, black beans and rest of sauce. Top with cheese.
  5. Cover with foil and bake for 35 minutes. Remove foil and cook an additional 10 minutes.