Pumpkin Lasagna Dinner
Description
Are you wanting a vegetarian dinner recipe? This dinner fits the bill and then some. It is a comforting fall dish that you will love. If you want to change it up, add your choice of meat to the dish.
Ingredients
1/2 lb. sliced fresh mushrooms
1 small onion, chopped
1/2 t. salt, divided
2 t. olive oil
15 oz. can solid-pack pumpkin
1/2 c. half-and-half cream
1 t. dried sage leaves
dash pepper
9 no-cook lasagna noodles
1 c. reduced-fat ricotta cheese
1 cup (4 oz.) shredded part-skim Mozzarella cheese
3/4 c. shredded Parmesan cheese
Directions
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Preheat oven to 375 degrees.
In a small skillet, saute mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside.
In a small bowl, combine pumpkin, cream, sage, pepper and remaining salt.
Spread 1/2 cup pumpkin sauce in an 11 inch x 7 inch baking dish that has been coated with npn-stick cooking spray. Top with 3 noodles that overlap slightly. Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of the 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; bake 45 minutes.
Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted.
Let stand 10 minutes before cutting. Serve.
6 servings