Pumpkin Lasagna

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, Colorado Springs, Colorado

Pumpkin Lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    pound sliced fresh mushrooms

  • 1

    small onion, chopped

  • ½

    teaspoon salt, divided

  • 2

    teaspoons olive oil

  • 1

    can (15 ounces) solid-pack pumpkin

  • ½

    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

  • ¾

    cup shredded Parmesan cheese

Directions

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. Yield: 6 servings. Nutritional Facts 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.


Nutrition

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