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Pumpkin Lasagna

October 3, 2011

By Brianne Harrison Moore

October has arrived, bringing with it cooler weather that begs for comfort food. I don’t know about you, but when I need a warming dinner, I tend to turn to pasta, and in the fall, I love cooking with seasonal squash like acorn, butternut, and, of course, pumpkins. This recipe combines one of fall’s most famous gourds with a guaranteed crowd pleaser: lasagna. It’s fast, easy, and can keep your family fed for days!

Pumpkin Lasagna

Adapted from Taste of Home

½ lb sliced fresh mushrooms (optional)

1 small onion, chopped

½ tsp salt, divided

2 tsp olive oil

1 15-oz can solid-pack pumpkin (make sure you don’t get pumpkin pie filling by mistake)

½ cup half and half

1 tsp sage leaves

1/2 tsp cinnamon

Dash pepper

9 no-cook lasagna noodles (or 9 regular lasagna noodles, cooked and drained)

1 cup reduced-fat ricotta

1 cup shredded part-skim mozzarella

¼ cup shredded Parmesan

Saute the mushrooms, onion, and ¼ tsp salt in oil until tender. In a small bowl, combine the pumpkin, cream, sage, cinnamon, pepper, and remaining salt.

Spread ½ cup pumpkin sauce in an 11 x 7-inch baking dish coated with cooking spray or oil. Lay three noodles, overlapping them slightly, over the top of the sauce. Spread ½ cup pumpkin sauce over the noodles, top with half the mushroom mixture, ½ cup ricotta, ½ cup mozzarella, and ¼ cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.

Cover with tinfoil and bake at 375 degrees for 45 minutes. Uncover, sprinkle with remaining Parmesan cheese, and bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

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