Pumpkin Lasagna! Great fall flavor!

I haven't posted a recipe for awhile, and thought this was worthy, and it tasted great on a nice fall evening.


This recipe is from the current issue of Taste of Home Healthy Cooking magazine.

Pumpkin Lasagna

1/2 lb sliced fresh mushrooms
1 small onion chopped
1/2 tsp salt, divided
2 tsp olive oil
1 15 can 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 shredded part skim mozzarella cheese
1/4 cup shredded Parmesan cheese

1) In a small skillet, saute the mushrooms, onion and 1/4 tsp salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper, and remaining salt.
2) Spread 1/2 cup pumpkin sauce in an 11x7 inch baking dish, coated with cooking spreay. Top with 3 noodles. 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.
3) Cover and bake at 375 degrees, for 45 minutes. Uncover, sprinkle with remaining Parm cheese. Bake at 10-15 minutes longer until cheese is melted.

(I think it needs another 1/4 cup skim milk added to the sauce, to add a little more moisture)

Nutrition facts: 6 servings. 310 calories, 12 gm fat,497mg of sodium, 32gms carbs, 5 gms fiber, 17 gms protein. Diabetic exchanges 2 starch, 2 fat, 1 lean meat.

macro images with the Nikon 105 2.8 VR

I am having fun using my macro, and it's really neat to see the much smaller world that is out there, that you just walk by on an everyday basis. Hope you enjoy.
a split open rose hip

a thistle flower

a clematis

backlit dandelion

timothy with morning dew