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Recipes Fresh From The Farm

Pumpkin Lasagna

Tamara Huron, from "Taste of Home"

Serves 6

It's that time of year when we get those wonderful Farmers Market pumpkins. So, I thought I would devote today to getting some pumpkin recipes on the website. This one is vegetarian, and truly delicious ... serve it with some wonderful coleslaw ... dinner is complete.

  • 1/2# sliced fresh mushrooms
  • 1 small onion, chopped
  • 1/2 t. salt, divided
  • 2 t. olive oil
  • 1# of cooked pumpkin, or canned
  • 1/2 C. half-&-half cream
  • 1 t. dried sage leaves
  • dash of pepper
  • 9 no-cook lasagna noodles (or fresh or dried if you prefer)
  • 1 C. reduced-fat ricotta cheese
  • 1 C. (4 ounces) shredded part-skim mozzarella cheese
  • 3/4 C. shredded Parmesan cheese

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 & remaining salt.

Spread 1/2 cup pumpkin sauce in an 11” x 7” baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.

Cover and bake at 375 degrees for 45 minutes. Uncover; sprinkle with remaining Parmesan. Bake an additional 10-15 minutes longer until cheese is melted. Let stand 10 minutes before cutting.