Pumpkin Lasagna

1/2 pound sliced fresh mushrooms

1 small onion, chopped

1/2 teaspoon salt, divided

2 teaspoons olive oil

1 can (15 ounces) solid-pack pumpkin

1/2 cup half-and-half cream

1 teaspoon dried sage leaves

Dash pepper

9 no-cook lasagna noodles

1 cup reduced-fat ricotta cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

3/4 cup shredded Parmesan cheese

 

****Preheat oven to 375 degrees****

1. In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.

2. Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.

3. Cover and bake for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: