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Pumpkin Lasagna with Mussels

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Number of Servings: 4
Source: Coffee and Cornbread
Preparation Time: 5mins

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Your rating: None Average: 4 (5 votes)


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I love this cut in small portions as a starter, especially if doing an oyster stuffing with your turkey. If you have fresh mussels by all means use them. 


  • 16 oz lasagna noodles
  • 2 tbsp unsalted butter
  • 1 tbsp fennel seeds
  • 3 cup pumpkin puree
  • 2 tbsp lemon juice
  • 1 cup dry white wine
  • 1⁄4 cup water
  • 3 tbsp shallot, chopped
  • 5 tbsp fresh sage, minced
  • 1⁄4 cup parsley, chopped
  • 1 pinch salt and pepper, to taste
  • 4 slice bacon, chopped
  • 1 red onion, chopped
  • 2 clove garlic, minced
  • 10 oz mussels, canned, rinsed and pick through for shell
  • 1⁄5 cup parmesan cheese, grated


  1. Cook the pasta in salted boiling water about 5 minutes for store bought, 2 minutes if using fresh. (Cook the pasta in salted boiling water about 5 minutes for store bought)
  2. Drain and set aside.
  3. Preheat oven to 350˚F.

For filling

  1. On stovetop melt butter and sauté shallot with fennel seeds and sage until shallot is tender.
  2. Add the pumpkin puree, lemon juice and parsley, salt and pepper to taste. Set aside.

For sauce

  1. On stove top fry bacon until almost crisp,
  2. (Drain off excess grease.) add the red onion and fry until onion is tender, then add garlic.
  3. Add the mussels, wine, water, sage.
  4. Simmer about 10 minutes.

To assemble

  1. Layer pan starting with some (cover bottom of pan) sauce, then pasta, then evenly with the pumpkin puree mixture. Repeat ending with pasta.
  2. Pour remaining sauce evenly over the pasta and bake covered for 40 minutes.
  3. Uncover and sprinkle with the parmesan.
  4. Bake uncovered another 10 minutes.
  5. Serve with parsley for garnish.


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