FrodenHeng.lu

You are here: Home / Pasta / Lasagne / Pumpkin Lasagna 2

By

Pumpkin Lasagna 2

Print

Pumpkin Lasagna 2

Course Main Course, Starter
Cuisine North America
Keyword Pasta, Potatoes
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

  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 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.

0