NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Pumpkin Lasagna with Mushrooms & Spinach

Pumpkin Lasagna with Mushrooms & Spinach
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes


  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 8 ounces sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 cups fresh baby spinach, washed and dried
  • 1/2 teaspoon salt, divided
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 teaspoon dried rubbed sage
  • 1/4 teaspoon ground black pepper
  • Pinch of ground nutmeg
  • 6 no-cook lasagna noodles, divided
  • 1 cup part-skim ricotta cheese, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 3/4 cup (3 ounces) shredded or grated Parmesan cheese, divided


PREHEAT oven to 375° F. Spray 8-inch-square baking dish with nonstick cooking spray.

HEAT oil in large, nonstick skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, for 5 to 6 minutes or until tender. Add spinach and 1/4 teaspoon salt; stir until spinach is wilted. Remove from heat.

COMBINE pumpkin, evaporated milk, sage, pepper, remaining 1/4 teaspoon salt and nutmeg in medium bowl. Spread 1/4 cup pumpkin sauce onto bottom of dish. Top with 2 noodles, overlapping slightly. Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom-spinach mixture, 1/2 cup ricotta cheese, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining 2 noodles and sauce. Cover with foil or lid.

BAKE for 40 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake uncovered for an additional 5 to 10 minutes or until cheese is melted and light golden brown. Let stand for 10 minutes before serving.

Nutritional Information

% Daily Value *

  • Total Fat 14g 22%
  • Saturated Fat 7g 35%
  • Cholesterol 45mg 15%
  • Sodium 650mg 27%
  • Carbohydrates 25g 8%
  • Dietary Fiber 3g 12%
  • Vitamin A 80%
  • Vitamin C 6%
  • Calcium 50%
  • Iron 10%
  • Sugars 6g
  • Protein 20g

* Percentage Daily Values are based on a 2000 calorie diet.