Roasted Pumpkin Lasagna with Forest Mushrooms and Collards

Roasted Pumpkin Lasagna with Forest Mushrooms and Collards

Roasted Pumpkin Lasagna with Forest Mushrooms and CollardsMy Roasted Pumpkin Lasagna with Forest Mushrooms and Collards is a satisfying vegetarian

entrée and a real party pleaser combining protein and fiber rich mushrooms sautéed with

organic greens and vitamin rich roasted pumpkin, flavored with earthy sage leaves! I use low

glycemic lasagna noodles but for the gluten intolerant, gluten free noodles are readily available.

My Roasted Pumpkin Lasagna with Forest Mushrooms and Collards is nutritious and nutritious!!

Make a tray of it and enjoy it at your next dinner party!!


1 package lasagna noodles, boiled in salted water to less than al dente

16 ounce whole ricotta cheese

1 package shredded Italian blend cheese

5 ounces soft goat cheese

3 ounces shredded Parmesan

Mediterranean seasoning mix

Red pepper flakes

2 jars ready made pasta sauce

4 ounces dried wild mushrooms, soaked in boiling water to reconstitute

1 bunch organic collards, ribs removed, sliced in thin ribbons

3/4 stick unsalted butter

Salt and pepper to taste

1 medium pumpkin, peeled, seeded and cut into cubes

1 large sweet onion, peeled and quartered

Fresh sage leaves

Olive oil

Salt and pepper

Boil lasagna noodles, drain and set aside to cool

Remove mushrooms from soaking water, slice thin

Reserve the soaking liquid

In a medium fry pan, melt butter add mushrooms, collard greens , salt and pepper

Sauté on medium until mushrooms are golden brown, set aside

Meanwhile, assemble pumpkin and onion on a large cooking sheet

Drizzle with olive oil

Season with salt and pepper and scatter sage leaves on top

Bake at 425 degrees Fahrenheit for 25 minutes

Remove from oven, set aside

Now in a large rectangular baking pan assemble all the ingredients by layering

Spread small amount bottled sauce on bottom of pan

Next a single layer of noodles sprinkled with ricotta and cheeses, seasoning and pepper flakes

Next a layer of mushroom/ collard medley

Next the pumpkin/onion medley

Then sauce, cheeses and another layer of noodles

Repeat this layering and end with noodles

Top with the rest of sauce and Parmesan cheese

Cover with aluminum foil

Bake at 350 degrees Fahrenheit for 1 hour until bubbly

Remove foil and let brown in oven for another 10 minutes

Remove from oven and let the lasagna rest

Cut into serving squares

Serve with a crisp fresh green salad and a bottle of wine!!


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