@dietitiandebbie: Episode No. 22 of NO BORING BEANS 🫘🫘 ONE POT PUMPKIN LASAGNA SKILLET 🎃🎃 Be sure to follow @dietitiandebbie for more bean recipes that are anything BUT boring. I love a one pot recipe and this pumpkin lasagna skillet is one that we make on repeat in the fall. So stock up on canned pumpkin and white beans so you’re ready to make this one! PUMPKIN SKILLET LASAGNA Serves 4 INGREDIENTS: * 1 tablespoon olive oil * 1/2 yellow onion, chopped * 3 cloves garlic, minced * 1/4 teaspoon red pepper flakes * 2 teaspoons chopped fresh sage * 1 teaspoon chopped fresh thyme * 1 can (15 oz) pumpkin puree * 3 cups vegetable broth * 1/2 teaspoon sea salt * 9 lasagna noodles, broken into bite sized pieces * 1 can (15 oz) white beans, drained and rinsed * 1/2 cup vegan ricotta cheese * 4 tablespoons vegan parmesan * 1 cup vegan shredded mozzarella DIRECTIONS: * Heat a large 12-inch oven safe, stainless steel skillet with a fitted lid over high heat.
 * Add the olive oil and onion to the skillet. Saute until softened and translucent, about 3-4 minutes. Add the garlic, sage and thyme and stir to combine. Cook until fragrant, about 1 minute.
 * Add the pumpkin puree, broth, and salt to the skillet, stir to combine, and bring to a simmer. Add the pasta to the skillet, stir to combine.
 * Reduce the heat to medium, simmer covered, making sure the noodles are submerged in the liquid). Stir occasionally so that the noodles don’t stick to each other or the bottom of the skillet. Cook until the pasta is just tender and the sauce has thickened, about 13-15 minutes. * Remove from heat and stir in the white beans, ricotta cheese and 2 tablespoons of the parmesan. Top with the shredded mozzarella and remaining 2 tablespoons of parmesan cheese. * Transfer to the broiler on the second rack from the top and broil on high until the cheese is melted and slightly browned on top, 2-3 minutes. Garnish with parsley and fresh thyme and serve.

Deborah Murphy

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Region: US

Thursday 08 October 2026 19:38:19 GMT