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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is Pam from Clifton, NJ's recipe, that came from the WWRecipes ezine. I wanted nutritional info and a safe place to keep it. If you try, please let us know how it turns out! Ingredients:
1 (10 ounce) package lasagna noodles, no-boiling variety |
1 medium sized onion, chopped |
3 garlic cloves, chopped |
2 cups chicken broth or 2 cups vegetable broth |
1 (15 ounce) can pumpkin puree |
1/2 cup fat-free evaporated milk |
hot sauce |
couple pinches cinnamon |
1 pinch nutmeg |
salt and pepper |
5 -6 leaves sage, sliced |
24 ounces part-skim ricotta cheese |
1 egg |
1/2 teaspoon nutmeg |
1 teaspoon pepper |
1 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 375 F degrees.
2. Combine ricotta, egg, nutmeg and black pepper in a small bowl, set aside. Spray a medium skillet with non-stick cooking spray. Cook onion and garlic over medium heat until softened, about 5 minutes (add a little of the.
3. broth to the saute if the pan gets too dry), then stir in the broth,.
4. pumpkin and evaporated fat free milk. Add the hot sauce,.
5. cinnamon and nutmeg and season to taste with salt and pepper.
6. Stir in the sliced sage.
7. Spray a 9X13 baking pan with cooking spray. Begin the assembly:.
8. spread a thin layer of pumpkin mixture on the bottom. Top with.
9. a layer of the dry noodles (you may need to break them up some.
10. to fit them neatly in one layer), then plops of ricotta (use 1/3 of it),.
11. then about 1 third of the pumpkin mixture, then again and then.
12. a third time.
13. Top with the parmesan cheese.
14. Cover with foil and bake for 45 minutes. Uncover, and bake for 10 minutes more.
15. Remove from oven and allow it to rest for about 10-15 minutes.
16. before serving.
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