Published: by Absolutely Recipes, in the recipes category.

Pumpkin Lasagna Recipe.

Ingredients:

1/2 pound sliced fresh mushrooms
1 small onion, chopped
1/2 TSP salt, divided
2 TSPs olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 TSP dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

Recipe Instructions:

In a small skillet, saute the mushrooms, onion and 1/4 TSP 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 11x7" baking dish coated with cooking spray.
Top with 3 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 degrees 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.

Freeze option: Cover and freeze unbaked lasagna.
To use, partially thaw in refrigerator overnight.
Remove from refrigerator 30 minutes before baking.
Preheat oven to 375 degrees.
Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 degrees .

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