Italian-Americans often serve lasagna before their Thanksgiving turkey, and it got us thinking – what would happen if we cooked pumpkin, the most iconic Thanksgiving fruit, in lasagna. The result is a delicious blend of traditions. Made heartier with the addition of ricotta cheese, mushrooms and greens, this lasagna can be served as a sophisticated side dish or a substantial vegetarian entrée.

Ingredients:

1 tablespoon extra-virgin olive oil, divided

2 large onions, chopped

1 can (about 4 ounces) sliced mushrooms, drained

3 cloves garlic, minced

1/4 teaspoon dried Italian seasoning

1 can (15 ounces) mixed greens, drained

1 can (15 ounces) 100% pumpkin

1 container (15 ounces) ricotta cheese, preferably whole milk

3/4 cup freshly grated Parmesan cheese

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/8 teaspoon grated nutmeg

1 cup Alfredo sauce

15 lasagna noodles (about 3/4 pound), cooked according to package directions

Preparation:

Heat oven to 350°F.

Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onion and sauté until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through; set aside.

Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined.

Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each. Top with the remaining 3 noodles; spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes until bubbling around the edges. Remove foil; top with remaining Parmesan cheese and return to the oven for about 15 minutes, until lightly browned.

Rest for 15 minutes and cut in 12 to 18 squares.

Servings: 12

Nutrition Information Per Side Serving (18 pieces): Calories 180; Total fat 7g; Saturated fat 3.5g; Cholesterol 20mg; Sodium 300mg; Carbohydrate 20g; Fiber 2g; Protein 8g; Vitamin A 90%DV*; Vitamin C 4%DV; Calcium 15%DV; Iron 6%DV

Nutrition Information Per Entrée Serving (12 pieces): Calories 270; Total fat 11g; Saturated fat 5g; Cholesterol 30mg; Sodium 440mg; Carbohydrate 30g; Fiber 4g; Protein 12g; Vitamin A 130%DV*; Vitamin C 8%DV; Calcium 20%DV; Iron 10%DV