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
Pumpkin Lasagna
Can you freeze Pumpkin Lasagna?
Cover and freeze the unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through until a thermometer inserted in center reads 165°.
Pumpkin Lasagna
Prep Time
25 min
Cook Time
55 min
Yield
6 servings
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
- In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
- 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.
- 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.
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