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Pumpkin Lasagna 2
Servings 6
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 cream half-and-half
- 1 1/2 teaspoon sage leaves dried
- 1 dash pepper
- 9 whole wheat lasagna noodles
- 1 3/4 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 3/4 cup Parmesan cheese shredded
Instructions
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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.
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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.
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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.
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Cover and bake at 190° Celsius 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.
Recipe Notes
September 24, 2010 recipe adapted from “Taste of Home” and slightly amended.