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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna! Canned pumpkin and no-cook noodles make it a cinch to prepare. 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 (4 ounces) shredded part-skim mozzarella cheese |
3/4 cup shredded parmesan cheese |
Directions:
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 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. Yield: 6 servings.
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