2010 Pumpkin Lasagna

By boandozzy

1 piece equals 310 calories, 12 g fat (6 g saturated fat), 36 mg cholesterol, 497 mg sodium, 32 g carbohydrate, 5 g fiber, 17 g protein.

Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

Originally published as Pumpkin Lasagna in Healthy Cooking October/November 2009, p59

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 (4 ounces) shredded part-skim mozzarella cheese
• 3/4 cup shredded Parmesan cheese

Details

Servings 6
Preparation time 25mins
Cooking time 80mins
Adapted from tasteofhome.com

Preparation

Step 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.

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. Yield: 6 servings.