Pumpkin Lasagna

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1/2 lb fresh mushrooms, sliced
• 1 small onion, chopped
• 1/2 teaspoon salt, divided
• 2 teaspoons olive oil
• 2 cups pumpkin puree
• 1/2 cup half-and-half cream
• 1 teaspoon dried sage
• smidge pepper
• 9 lasagna noodles, no cook
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 3/4 cup parmesan cheese, shredded

Recipe

• 1 preheat oven to 375.
• 2 grease a 11x7 baking dish-use cooking spray.
• 3 in a small skillet, saute the mushrooms, onions, 1/4 tsp salt in the olive oil until tender.
• 4 set aside.
• 5 in a small bowl, combine pumpkin puree, half & half, sage, pepper, and remaining salt.
• 6 in another small bowl, combine ricotta cheese, mozzarella cheese and 1/2 cup parmesan cheese.
• 7 set aside.
• 8 spread 1/2 cup pumpkin mix in prepared baking dish.
• 9 top with 3 noodles-they will overlap.
• 10 spread 1/2 cup pumpkin mix over noodles.
• 11 spread to the noodle edges.
• 12 top with half of the mushroom mixture.
• 13 top that with half of the cheese mixture.
• 14 repeat layers-pumpkin, noodles, mushrooms,cheese.
• 15 top with remaining noodles and pumpkin sauce.
• 16 cover and bake at 375 for 45 minutes.
• 17 uncover and sprinkle the top with the remaining 1/4 cup parmesan cheese.
• 18 bake 10-15 minutes longer or until cheese is melted.
• 19 let stand for 10 minutes before cutting.