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Easy Pumpkin Lasagna
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370 calories/serving

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    • This recipe calls for egg roll wrappers since they taste like fresh home-made pasta when baked. They are usually located in the produce isle of most grocery stores, but if you can't find them, use no-boil lasagna soaked in hot water for one minute.

    Ingredients

    Serves:

    Directions

    Preheat the oven to 350ºF degrees. Place the pumpkin puree in a fine sieve in the sink and set aside to drain for at least 20 minutes. Place the ricotta, egg whites, and basil in a small bowl and mix until well combined.

    Spread half of the marinara sauce in the bottom of an 8-by-12-inch baking dish. Spread a layer of the egg roll wrappers over the bottom of the pan, slicing one if necessary to completely cover the sauce. Spoon over the ricotta mixture. Repeat with another layer of the egg roll wrappers.

    Spoon over the pumpkin and smooth with a spatula. Sprinkle over the Parmesan and layer the last of the wrappers over the pumpkin. Spread over the remaining marinara sauce and sprinkle with mozzarella. Bake, uncovered, 35 to 40 minutes, or until the cheese is bubbly and golden. Cool 15 minutes before slicing.

    Nutrition Facts

    Per Single Serving / Serves 8 Total
    Calories 370Calories from fat 117
    Total Fat 13gm20%Saturated Fat 6gm30%
    Sodium 711mg30%Fiber 1gm4%
    Protein19gm

    Nutrition Facts provided by: Jennifer Iserloh

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    6 Comments

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    Cynthia

    Well I made this tonight, it was simple ++,used Barilla no cook noodles...my only thought is I think it would have been better with cheese and pumpkin on each layer or something mixed into the pumpkin. When I was eating it a couple of times I took bites of mostly pumpkin and it did not taste good,raw pumpkin taste, as long as it was mixed with cheese or sauce it as fine. I will try again and adjust, it was good, but not amazing...it could be amazing. Going to check out some pumpkin ravioli recipes and see what they add...

    October 15 2011 at 9:01 PM Report abuse rate up rate down Reply
    jgoldbergr

    I LOVED this recipe. Tasted indulgent but really quite healthy and remarkably low in calories. Added a bag of baby spinach, lightly pre-cooked, to ricotta portion for extra vegetables and more fiber. I might double that amount in the future for even more fiber and green vegetables in a single dish. I liked it so much just the way it was I doubt I will end up tampering with it further, but I wish it were a bit lower in fat.
    A friend who tasted it also liked it but noted that it produced a lasagna with layers that were thinner than usual. I liked the taste so much that thin layers didn't matter.

    sflason: Your recipe sounds good. Any idea about the nutritional values? I don't know how many calories the real pasta noodles might add. However, I bet I might take a cue from you and add another vegetable layer.

    March 20 2011 at 9:31 PM Report abuse rate up rate down Reply
    Neel

    As an unbiased taste tester (had to taste test it for dinner 3 nights in a row =), this was a phenomenal! The pumpkin gave it a great twist on traditional lasagna! -N

    February 27 2011 at 12:58 PM Report abuse rate up rate down Reply
    Reggie

    This was a BIG HIT!! Delicious! I used an extra layer of pumpkin and it was the perfect blend of salty, sweet & savory.

    January 10 2011 at 8:32 PM Report abuse rate up rate down Reply
    sflason

    I have a better lasgna with superfoods. Barilla makes a great no boil lasgna noodle. I saute mushrooms, onion, yellow squash and zuchini in a pan. Add a jar of Ragu. Layer it with the noodles and fresh spinach. Top with moz. and bake 45 mins at 425

    January 05 2011 at 2:31 PM Report abuse rate up rate down Reply
    1 reply to sflason's comment
    mctugger

    This sounds really great. Thx

    January 06 2011 at 10:48 PM Report abuse rate up rate down Reply

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