AHP Pumpkin Beef Lasagna or Veggie-style



I love a casserole of any kind. The best part, children love them! Dinner is always so much more enjoyable without any complaints. Whether you want some good ol’ comfort food, or you’re trying to sneak some extra veggies in your child’s diet, this is the recipe to make. A good Italian lasagna is simple enough to assemble, but requires hours to make the red sauce. For one that has little time, properly prepared Italian lasagna is not the way to go. The AHP Pumpkin Beef Lasagna is also amazing served vegetarian-style with a little extra olive oil in the mix. Happy cooking!

AHP Pumpkin Beef Lasagna or Veggie-style

cook time

45 minutes

oven temperature

400 degrees


8 servings


  • colander
  • lettuce spinner
  • glass baking dish: 9-by-13-inch
  • aluminum foil


  • zucchini: 1lb
  • button mushrooms: 1lb
  • imposted lasagna: 1 pound
  • olive oil: as needed
  • kosher salt
  • freshly ground pepper
  • garlic: 4 cloves
  • ground beef: 1lb
  • Swiss chard: about 2 bundles
  • heavy cream: 1/4 c
  • pumpkin puree: 1 can/ 15 ounces
  • eggs: 2 large
  • cumin: 1/2 t
  • cinnamon: 1/2 t
  • crushed red pepper: 1t
  • grated parmesan cheese: 10 ounces
  • ricotta cheese: 32 ounces
  • honey: 2T plus extra for drizzle
  • Parmigiano-Reggiano cheese: 5 ounces


  1. Preheat oven to 400 degrees.
  2. Peel zucchini into long noodles and slice mushrooms.
  3. Place vegetables in a colander over a large bowl to drain.
  4. Toss zucchini and mushrooms with 2T of kosher salt.
  5. Let vegetables drain for 20 minutes.
  6. Soak pasta in 100 degree/ warm water for 20 minutes.
  7. Sauté garlic in 1T of olive oil until fragrant.
  8. Brown ground beef in garlic oil.
  9. Remove beef from pan and set aside. Place pan back on stove to let temperature rise while you cut the Swiss chard.
  10. Cut Swiss chard into noodle shapes by rolling leaves into a tight burrito and slicing.
  11. Add Swiss chard to the beef fat and cook for 30 seconds and set aside.
  12. Rinse veggies thoroughly and spin in salad spinner.
  13. Place noodles on tea towels to dry.
  14. In a large bowl, mix together heavy cream, pumpkin puree, eggs, grated parmesan cheese, ricotta cheese, swiss chard, honey, cumin, cinnamon, crushed red pepper, 1t kosher salt and 1/2 t pepper together.
  15. Layering time! In a 9-by-13-inch glass baking dish, spoon in pumpkin mixture to thinly cover the bottom of the dish. Drizzle a bit of honey over pumpkin mixture. Add a layer of noodles, then a layer of meat, followed by a layer of zucchini and mushrooms, cycling through the layers until ingredients are gone or you have no more room. Finish with a layer of noodles lightly covered in pumpkin mix.
  16. Cover dish with foil and place in oven for 45 minutes.
  17. Remove foil and add Parmigiano-Reggiano cheese and place back in oven to let cheese melt.

You don’t have to cook this dish right away, it can be prepared the night before and stashed in the fridge!

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