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Sugar Pumpkin Lasagna

A pumpkin lasagna with mushrooms, chestnuts, ricotta cheese, and zucchini baked inside a sugar pumpkin.
2 Servings - 1 hr 30 min -
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Servings:2  | Calories:1022 | Total Fat:27g  | Chol:68mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 27g
42 %
Sat Fat 15g
75 %
Total Carb 168g
56 %
Fiber 21g
84 %
Sugars 40g
Cholesterol 68mg
23 %
Sodium 1301mg
54 %
Protein 29g
59 %
43% Others combined
34% Lasagna noodles
14% Chestnuts
7% Sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 small sugar pumpkins, about 6-8 inches in diameter
1 teaspoon cinnamon (1 / 2 teaspoon per pumpkin)
1/2 teaspoon kosher salt (1 / 4 teaspoon per pumpkin)
1/2 teaspoon ground black pepper (1 / 4 teaspoon per pumpkin)
1/4 teaspoon ginger (1 / 8 teaspoon per pumpkin) Mushroom Filling
1 tablespoon unsalted butter, room temperature
1 shallot (or half an onion, but the shallot is so delicious and I highly recommend it), diced
2 cloves garlic, minced
1 pint Shiitake mushrooms, cleaned and sliced thinly
5-6 sprigs fresh thyme
1/4 cup white wine (or vegetable stock)
1/3 cup ricotta cheese
pumpkin puree (made from the flesh of the roasted pumpkins)
1/4 teaspoon salt
12 (or more, depending on how much you like chestnuts) chestnuts, diced
dried cranberries (optional)
1 yellow or green zucchini, washed and sliced thinly
10 lasagna noodles, cooked and sliced in half (I always make a few extras in case I make a mistake)
cup Parmesan cheese, grated Bechamel
1 tablespoon unsalted butter, room temperature
1 tablespoon all-purpose flour
1 cup milk (I used 1% and I wouldn’t recommend using anything with less fat than that)
1/2 teaspoon salt

Directions : View recipe directions on
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