Rachael Ray’s Pumpkin Lasagna

Rachael Ray whips us a meatless pumpkin lasagna.

Squashes of all shapes and sizes are bountiful during Fall, and this pumpkin lover’s lasagna certainly doesn’t skimp on the squash.

Try this meatless spin on lasagna—it’s loaded with butternut squash, escarole, ricotta, and most importantly, pumpkin!

For the majority of people, a pumpkin is a gourd that you carve design into or a filling that you use for your Thanksgiving pies. But pumpkins are squashes just like the rest, and are equally delicious.

This main confusion lies in the fact that the pumpkins you carve are not the same pumpkins you would eat. The commonly cooked sugar pumpkin is much smaller and meatier than the hollowed out pumpkins you find at your neighborhood patch.

Sugar pumpkins are closer in look and texture to butternut squash. And since their seasonal availability is limited, Rachael Ray actually substitutes butternut squash into this recipe. Don’t worry, the taste will be nearly identical.

Once you’ve found your sugar pumpkin or butternut squash, gather the rest of the ingredients and let’s get cooking! While making lasagna can be a bit complex, using multiple types of fillings, cheese, and sauces in delicious stacked layers, the payoff is absolutely worth it.

If you want to save time on a weekday, assemble the lasagna the night before and store it in the refrigerator. Once you get home from your long Monday, finish the cooking process in a 400 degree oven for about 45 minutes.

And if you’re not feeding a crowd (or don’t want a massive amount of leftovers), split the recipe in half by using smaller baking dishes. Prepare everything like normal but make 2 half-sized lasagnas—bake one off and freeze the other for another time!

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