Ingredients
Method
Roast the Pumpkin and Zucchini
- Preheat the oven to 400°F. Lightly grease a 9 × 13-inch baking dish.
- Arrange the pumpkin and zucchini on a large baking sheet, keeping them in separate areas. Toss with 1 tablespoon olive oil, a portion of the measured salt, and black pepper.
- Roast for approximately 20–30 minutes, until the pumpkin is fork-tender and lightly golden. Check the zucchini earlier and remove it when tender. Use two trays if the vegetables are crowded.
Cook the Noodles and Mushroom Filling
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions. Drain and lay separately on a lightly oiled tray.
- Heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, until softened.
- Add the mushrooms and cook until browned and their released liquid has evaporated. Stir in the garlic and cook for another minute.
- Add the basil, garlic salt, rosemary, and black pepper. Stir in approximately half the tomato sauce. Taste before adding any remaining plain salt, then remove from the heat.
Layer the Lasagna
- Spread a thin layer of the remaining tomato sauce across the bottom of the prepared baking dish.
- Add a layer of noodles, followed by the mushroom mixture, crumbled feta, and roasted zucchini.
- Add a second layer of noodles. Top with the roasted pumpkin, some of the remaining sauce, and half the mozzarella.
- Add the final layer of noodles. Spread the remaining tomato sauce over the entire surface, covering the noodles.
- Sprinkle with the remaining mozzarella and cheddar.
Bake and Serve
- Increase the oven temperature to 450°F.
- Bake uncovered for 20–25 minutes, until the filling is hot and bubbling and the cheese is golden. Loosely cover with foil if the top browns before the center heats through.
- Rest for 10–15 minutes before slicing into 6 portions.
Nutrition
Notes
- Pumpkin: This version replaces the original acorn squash with cubed sugar pumpkin. Use fresh cooking pumpkin rather than canned purée.
- Package sizes: Nutrition assumes a 12-ounce box of noodles, a 24-ounce jar of sauce, and an 8-ounce package of mushrooms.
- Vegetable moisture: Roast the zucchini and cook the mushroom liquid off before assembling.
- Sauce placement: Reserve enough sauce to cover the final noodle layer so it does not dry out.
- Salt: The sauce, feta, and garlic salt already contribute sodium. Taste before using all the plain salt.
- Vegetarian cheese: Choose cheeses made with vegetarian rennet if needed.
- Make ahead: Assemble up to a day ahead and refrigerate. Bake covered at 400°F until hot throughout, then uncover to brown the cheese. A chilled lasagna needs additional time.
- Nutrition: Estimates include all listed cheese and 2 tablespoons olive oil. Extra oil for greasing is excluded.