Pumpkin Mushroom Lasagna


2 teaspoons olive oil
1 medium onion chopped (about 1 cup)
1 pound sliced fresh mushrooms
½ teaspoon salt, divided
1 ½ cups canned solid–pack pumpkin
½ cup half and half
2 teaspoons fresh sage leaves, chopped or 1 teaspoon dry
Dash pepper
9 oven ready (no boiling required) lasagna noodles
1 cup reduced fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
¾ cup grated Parmesan cheese


Calories/Serving 313
One serving provides approximately:  20 g Protein, 31 g Carbohydrates, 5 g Fiber, 14 g Fat (6 g saturated), 33 mg Cholesterol, 63 mcg Folate, 2 mg Iron, 563 mg Sodium

Pumpkin Mushroom Lasagna


Preheat oven to 375°.

In small skillet heat oil, add onion and sauté until tender, add mushrooms and ¼ teaspoon salt.  Heat about 2 minutes until mushrooms are heated through.  Set aside.

In a small bowl, combine pumpkin, half and half, sage, pepper, and remaining ¼ teaspoon salt.

Spread ½ cup pumpkin sauce in an 11 X 7 inch baking dish lightly coated with cooking spray.

Top with 3 noodles (noodles will overlap slightly).  Spread ½ cup pumpkin sauce to edges of noodles.  Top with half of mushroom mixture, ½ cup ricotta cheese, ½ cup mozzarella and ¼ cup Parmesan cheese.  Repeat layers.  Top with remaining noodles and pumpkin sauce.

Cover and bake in preheated oven 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.

Servings: 6