This delicious and easy to make dish is so comforting. Pumpkin Lasagna has become a Fall favorite. It holds well and can be made ahead and reheated. The pumpkin and cheeses blend beautifully. This is rare that I post an entire recipe on my blog, but I love Halloween and Fall.
1 Tbsp olive oil
1 (8 oz.) white mushrooms, sliced
1 medium onion, chopped
2 can (15 oz.) solid pack pumpkin
1 cup half and half
2 Tbsp fresh organic Sage leaves, chopped
Pinch of salt pepper No cook lasagna noodles
1 cup reduced fat ricotta cheese
1 cup shredded low fat mozzarella cheese
1 ½ cup shredded parmesan cheese
Preheat oven to 375°. In a medium sauté pan heat olive oil over medium heat. Add mushrooms and onions. Cook 4 minutes until tender. Set aside. In a large bowl combine pumpkin, half and half, Sage, salt and pepper. Spray baking dish with cooking spray. Spread 1 cup pumpkin sauce in the bottom. Top with 1 layer lasagna noodles, overlapping slightly. Spread 1 cup pumpkin sauce over the noodles. Add ½ mushroom mixture over sauce. Top with ½ cup ricotta (placing small dollops over sauce). Sprinkle with ½ cup mozzarella and ½ parmesan. Repeat layers. Top with noodles and sauce. Cover with foil and bake for 45 minutes. Uncover, sprinkle with ½ parmesan. Bake for 15-20 minutes. Let stand for 15 minutes before cutting.