Taste of Home’s Taste of the Season for Vegetarians: Pumpkin Lasagna
I’ve had ravioli filled with butternut squash and a white sauce, it was delicious!! I can’t wait to get home and try THIS Taste of Home Pumpkin Lasagna recipe and see if it’s similar. I love the fact that I have another way to use pumpkin, besides bread, pie and bars!
•1/2 pound sliced fresh mushroom
•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
•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
•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.