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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This come from a TOH Healthy Cooking magazine. There was a member here asking about savory pumpkin dishes with no traditional pumpkin spices like nutmeg or cinnamon or ginger. I came across the recipe in the magazine and thought they might like it. The contributer is Tamara Huron. Ingredients:
1/2 lb fresh mushrooms, sliced |
1 small onion, chopped |
1/2 teaspoon salt, divided |
2 teaspoons olive oil |
2 cups pumpkin puree |
1/2 cup half-and-half cream |
1 teaspoon dried sage |
smidge pepper |
9 lasagna noodles, no cook |
1 cup ricotta cheese |
1 cup mozzarella cheese, shredded |
3/4 cup parmesan cheese, shredded |
Directions:
1. Preheat oven to 375.
2. Grease a 11x7 baking dish-use cooking spray.
3. In a small skillet, saute the mushrooms, onions, 1/4 tsp salt in the olive oil until tender.
4. Set aside.
5. In a small bowl, combine pumpkin puree, half & half, sage, pepper, and remaining salt.
6. In another small bowl, combine ricotta cheese, mozzarella cheese and 1/2 cup Parmesan cheese.
7. Set aside.
8. Spread 1/2 cup pumpkin mix in prepared baking dish.
9. Top with 3 noodles-they will overlap.
10. Spread 1/2 cup pumpkin mix over noodles.
11. Spread to the noodle edges.
12. Top with half of the mushroom mixture.
13. Top that with half of the cheese mixture.
14. Repeat layers-pumpkin, noodles, mushrooms,cheese.
15. Top with remaining noodles and pumpkin sauce.
16. Cover and bake at 375 for 45 minutes.
17. Uncover and sprinkle the top with the remaining 1/4 cup Parmesan cheese.
18. Bake 10-15 minutes longer or until cheese is melted.
19. Let stand for 10 minutes before cutting.
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