Name: Pumpkin Lasagna
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 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 shredded part-skim mozzarella cheese -; 3/4 cup shredded Parmesan cheese -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Lasagna

1. 1/2 pound sliced fresh mushrooms -

2. 1 small onion, chopped -

3. 1/2 teaspoon salt, divided -

4. 2 teaspoons olive oil -

5. 1 can (15 ounces) solid-pack pumpkin -

6. 1/2 cup half-and-half cream -

7. 1 teaspoon dried sage leaves -

8. Dash pepper -

9. 9 no-cook lasagna noodles -

10. 1 cup reduced-fat ricotta cheese -

11. 1 cup shredded part-skim mozzarella cheese -

12. 3/4 cup shredded Parmesan cheese -

How to cook deliciously - Pumpkin Lasagna

1. Stage

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. Stage

Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 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. Stage

Cover and bake at 375° 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.