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.