Pumpkin Lasagna Recipe
I especially like this comforting fall dish because it's vegetarian. 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
This recipe is: Healthy
Diabetic Friendly
Prep: 25 min. Bake: 55 min. + standing
Yield: 6 Servings
Prep: 25 min. Bake: 55 min. + standing
Yield: 6 Servings
Ingredients
1/2 pound sliced fresh mushrooms
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
Dash pepper
l9 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
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.
Originally published as Pumpkin Lasagna in Healthy Cooking
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