Pumpkin Lasagna
Calories 605 (38% from fat)
Fat 25 grams
Saturated Fat 13 gram
Trans Fat 0 gram
Cholesterol 130 mg.
Sodium 1057 mg.
Carb. 50 gram
Fiber 5 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 41 gram
Ingredients
Olive oil spray
2 teaspoons olive oil
1 pound fresh mushrooms, sliced
2 cups onion, chopped
1/2 teaspoon salt
1 can (15 ounces) solid pack pumpkin (NOT pumpkin pie mix)
1/2 cup fat-free half and half
1 teaspoon ground sage
1/4 teaspoon black pepper, ground
4 cups (32 ounces) part-skim ricotta cheese
2 large whole eggs
2 large egg whites
9 no-cook lasagna noodles
1 1/2 cups shredded fat-free mozzarella cheese
1/2 cup shredded regular mozzarella cheese
1 cup shredded Parmesan cheese
Pumpkin lasagna. Yes, you read that right.
Before you scroll past, hear me out. This isn't sweet. It's savory, creamy, and loaded with mushrooms and three cheeses. The pumpkin creates this rich, velvety sauce with sage that tastes like fall in the best way possible.
It's comfort food that happens to sneak in vegetables. And it's surprisingly easy with no-cook noodles. Trust the process. One pan feeds a crowd.
Prep:
1. Preheat oven to 400°F. Arrange racks in upper-middle and lower-middle positions.
2. Lightly oil a 9x13-inch baking dish and set aside.
Sauté the aromatics:
3. Heat olive oil in a large sauté pan over medium-high heat. Add mushrooms, onions, and 1/4 teaspoon salt.
4. Stir until sizzling, then reduce heat to medium-low. Cook, stirring occasionally, until onions are soft and lightly golden, about 8-10 minutes. Set aside.
Make the pumpkin sauce:
5. In a large bowl, combine pumpkin, half and half, sage and black pepper. Set aside.
Make the ricotta filling:
6. In a large bowl, mix ricotta, whole eggs, and egg whites until smooth. Set aside.
Make the cheese toppings:
7. In another bowl, combine both mozzarella cheeses and Parmesan. Set aside.
Assemble the lasagna:
8. Spread 1 cup pumpkin sauce in bottom of prepared baking dish. Place 3 noodles across the pan (space between them is okay).
9. Dollop half of the ricotta mixture (about 2 cups) over noodles and spread gently to make an even layer.
10. Spread half of the mushroom mixture over ricotta and sprinkle with 1 cup of the cheese mixture.
11. Repeat: 1 cup pumpkin sauce, 3 noodles, remaining ricotta mixture, and 1 cup cheese mixture.
12. Top with remaining 3 noodles, spread with remaining pumpkin sauce, add remaining mushroom mixture, and finish with remaining cheese.
Bake:
13. Cover with foil and bake on lower-middle rack for 30 minutes.
14. Uncover and move to upper-middle rack. Bake until cheese is golden, about 15 minutes.
Cool and serve:
15. Let stand at least 10 minutes before cutting and serving.
Storage: Refrigerate leftovers in covered dish or airtight container for up to 4 days.
Yield: 8 Servings
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 2-3 minutes.
