A Comforting Pumpkin Zucchini Lasagna Recipe That’s Delicious AND Healthy!

10.18.17 - BY Nona Raybern
Pumpkin Zucchini

Pumpkin is the quintessential Autumn squash, so when you combine that with the green power of zucchini squash, you get this delicious recipe for Pumpkin Zucchini Lasagna!

It may seem a bit labor intensive, since there are four different layers. There are tools that can definitely help speed along the process, like the RSVP Mandoline Slicer.

You can have thin sliced veggies in a matter of minutes. Just be careful around that mandolin blade because it is sharp!

Zucchini carries a lot of water and the last thing you want in your lasagna is a soupy mess! While Pumpkin Zucchini soup doesn’t sound bad, mastering how to dry zucchini for lasagna is an important step. Lay your sliced zoodles out to dry and sprinkle them with kosher salt to draw out as much moisture as possible.

Next up, mince some garlic and get the sauce ready while your zucchini is drying out. The RSVP Garlic Cube is the easiest garlic tool on the market and one of our absolute favorites. Put the garlic onto the grate, push the top down, and your garlic is ready to go! It also does a fast job of sliced garlic. The best part is that it’s easy to clean and dishwasher safe.

Cook your onions and garlic until soft, add the remaining sauce ingredients and salt and pepper to taste. Combine that mixture together.

The secret ingredient to this lasagna is….PUMPKIN BEER! Okay, so it was actually supposed to be white wine, but I didn’t have that in the house (I know, I’m a bad person). But I of course had pumpkin beer (yay me!), so I tried that instead and now I don’t think I’ll ever go back!

Let that come to a simmer and get your ricotta mixture ready!

Now layer like you’ve never layered before. Pumpkin sauce – zucchini “noodles” – ricotta – mozzarella.


Bake and make sure that the edges are crispy, because we all know that’s the best part of lasagna!

And there you have it. A healthy and delicious alternative to your regular lasagna recipe. You can add noodles into this recipe if you want and it’ll still turn out so good.

 

Pumpkin Zucchini Lasagna

Course

Dinner

Ingredients

For the Zoodles

  • 3
    Medium zucchinis
    sliced 1/8” thick
  • 1 ½
    Tsp
    kosher salt

For the Pumpkin Sauce

  • 1
    Tsp
    Olive oil
  • ½
    Large onion
    chopped
  • 3
    Cloves
    Garlic
    minced
  • 1
    Can
    Crushed tomatoes
  • 1
    Can
    Pumpkin puree
  • ½
    Cup
    Fresh basil
    chopped
  • ¼
    Cup
    Pumpkin beer

For the Cheese

  • 1 ½
    Cups
    Ricotta
  • ½
    Cup
    Parmesan
  • 1
    Large egg
  • 4
    Cups
    Shredded mozzarella

Instructions

  1. Slice the zucchinis using a mandoline at 1/8 inch thickness. Salt and let sit for 10 minutes to remove moisture. Pat dry with a paper towel to remove any remaining moisture. Zucchini contains a lot of water and it must be mostly dry so the lasagna is not watery.
  2. Add olive oil to large saucepan and sauté garlic and onions until tender. Drain can of crushed tomatoes. Add tomatoes, basil, pumpkin puree, and pumpkin beer, and let simmer for 30 minutes. Do not add any water, as the sauce should be thick.
  3. While the sauce is simmering, broil zucchini slice until browned and set aside on paper towels to wick any further moisture.
  4. In a medium mixing bowl, mix ricotta cheese, parmesan cheese, and egg until well incorporated.
  5. Heat oven to 375°F.
  6. In a 9x13 pan, layer the 4 separate ingredients in this order: Pumpkin sauce – Zucchini noodles – Cheese mixture – Mozzarella cheese. Do this until end of ingredients. For the final layer, make sure it is the remaining zucchini and pumpkin sauce. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes, to remove as much moisture as possible from the top. Cover with the remaining mozzarella and bake for 10 minutes until cheese is melted and edges are browned.
  7. Let sit for 10 minutes and serve.

Recipe adapted from Skinny Taste and MJ and Hungryman.