Pumpkin Lasagna
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
YIELD: 6 servings.
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. —Tamara Huron, New Market, Alabama
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
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 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.
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.
Nutrition Facts
1 piece: 310 calories, 12g fat (6g saturated fat), 36mg cholesterol, 497mg sodium, 32g carbohydrate (7g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.
© 2024 RDA Enthusiast Brands, LLC