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Ingredients

1 tablespoon minced fresh sage, divided 2 teaspoons salt, divided 1 teaspoon ground black pepper, divided ½ teaspoon ground nutmeg ½ teaspoon ground cloves 2 tablespoons olive oil 1 ½ pounds sliced baby bella mushrooms 1 large onion, diced 2 cloves garlic, minced 3 cups pumpkin puree, divided 1 ½ cups heavy whipping cream, divided 1 ½ cups grated Parmesan cheese cooking spray 12 lasagna noodles 1 cup ricotta cheese 1 cup shredded mozzarella cheese 1 dash ground nutmeg 1 dash ground cloves 2 tablespoons butter, cut in small pieces

Nutrition Info

400.9 calories carbohydrate: 33 g cholesterol: 72.8 mg fat: 24.7 g fiber: 4.2 g protein: 15.1 g saturatedFat: 13.6 g servingSize: - sodium: 931.9 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C).
Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.
Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, and 1/2 of the spice blend, cook and stir until mushrooms are tender and all moisture has evaporated, about 5 minutes.
Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.
Grease a 9x13-inch baking pan with cooking spray. Arrange 4 lasagna noodles in the bottom so they slightly overlap. Cover with 1/2 of the pumpkin mixture and 1/2 of the mushroom mixture. Dot with 1/2 cup ricotta, sprinkle 1/2 cup mozzarella cheese on top. Repeat layers once more. Place remaining 4 noodles on top.
Combine remaining 1 cup pumpkin puree, remaining 3/4 cup heavy cream, 1 dash nutmeg, and 1 dash cloves. Spread on top of noodles. Sprinkle remaining 1 cup Parmesan cheese on top. Dot with butter. Cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.

1 9x13-inch baking pan

I was inspired to create my own pumpkin lasagna by combining two recipes I found online. The result was well worth the effort!