Pumpkin Lasagna
"I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. —Tamara Huron, New Market, Alabama..."
INGREDIENTS
•
1/2 pound sliced fresh mushrooms
•
1 small onion, chopped
•
1/2 teaspoon salt, divided
•
2 teaspoons olive oil
•
1 can (15 ounces) solid-pack pumpkin
•
1/2 cup half-and-half cream
•
1 teaspoon dried sage leaves
•
Dash pepper
•
9 no-cook lasagna noodles
•
1 cup reduced-fat ricotta cheese
•
1 cup shredded part-skim mozzarella cheese
•
3/4 cup shredded Parmesan cheese
Comments & Reviews
Just A Pinch Sweepstakes