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  • Pumpkin Lasagna

    2 votes
    Pumpkin Lasagna
    Prep: 30 min Cook: 55 min Servings: 6
    by Nicole
    1 recipe
    >
    A perfect fall dish with a hint of pumpkin and a lot of comfort!

    Ingredients

    • 1 pound sliced fresh mushrooms
    • 1 small onion, chopped
    • 1/2 teaspoon salt, divided
    • 2 teaspoons extra-virgin olive oil
    • 2 1/2 cup solid-pack pumpkin
    • 1 cup half-and-half cream
    • 1 1/2 teaspoon dried sage leaves
    • Dash of pepper
    • 9 whole wheat lasagna noodles
    • 1 3/4 cup reduced-fat ricotta cheese
    • 1 cup (4 ounces) shredded part-skim mozzarella cheese
    • 3/4 cup shredded Parmesan cheese

    Directions

    1. In a large pot, boil water and cook noodles until they are bendable but not quite al denté. Rinse with cold water and keep submerged until you use them.
    2. In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in the oil until tender; set aside. In a small bowl, combine the pumpkin, half-and-half, sage, pepper, and remaining salt.
    3. Spread ~1/2 cup pumpkin sauce in an 9in x 9in. baking dish coated with cooking spray. Top with three noodles (snip off approx. 2″ of each noodle so they fit in the dish). Spread ~1 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 3/4 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.
    4. 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 10-15 minutes before cutting.

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