Ingredients:
1/2 pound sliced fresh mushrooms (I didn't add these)
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 or cottage cheese
1 cup (4 ounces) 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 small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
*Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray.
*Top with three 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.
Serves: 6
Submitted by: Kelly Birckett
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