Pumpkin Lasagna Recipe

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Ingredients:

Serving

1/2 lb sliced fresh mushrooms
1 small onion, chopped
1/2 tsp salt, divided
2 tsp olive oil
1 can (15 oz) 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 (4 oz) 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	178.9 Kcal (749 kJ)
Calories from fat	114.47 Kcal
		% Daily Value*
Total Fat	12.72g	20%
Cholesterol	38.59mg	13%
Sodium	437.62mg	18%
Potassium	237.71mg	5%
Total Carbs	5.07g	2%
Sugars	1.51g	6%
Dietary Fiber	0.71g	3%
Protein	11.36g	23%
Vitamin C	2.2mg	4%
Iron	0.6mg	3%
Calcium	275.1mg	28%

Amount Per 100 g
Calories	135.33 Kcal (567 kJ)
Calories from fat	86.59 Kcal
		% Daily Value*
Total Fat	9.62g	20%
Cholesterol	29.19mg	13%
Sodium	331.03mg	18%
Potassium	179.81mg	5%
Total Carbs	3.84g	2%
Sugars	1.15g	6%
Dietary Fiber	0.54g	3%
Protein	8.59g	23%
Vitamin C	1.7mg	4%
Iron	0.4mg	3%
Calcium	208.1mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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