Pumpkin & mushroom lasagna from Moosewood Restaurant Celebrates: Festive Meals for Holidays and Special Occasions by Moosewood Collective

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on February 01, 2018

    This recipe was pretty disappointing. First, the mixture of pumpkin and ricotta wasn't very pleasant - it had an odd texture and the canned pumpkin retained the raw pumpkin flavor and it was just bland. There was way too much of this mixture too - it overwhelmed the dish. There wasn't enough mushroom mixture to spread even the thinnest layer over each of the three layers and there wasn't nearly enough sage. I kept a bit extra for the top layer as the noodles needed the moisture to cook, but it wasn't enough and the noodles stayed hard. I had to add more raw mushrooms to the top and stick it back in the oven to soften the noodles. As to the noodles, this recipe is designed for regular noodles you are supposed to boil but it says you don't need to boil them. Ha! I used no boil noodles and the full amount of liquid and still they barely cooked.

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