Pumpkin Lasagna

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 1 (10 ounce) package lasagna noodles, no-boiling variety
• 1 medium sized onion, chopped
• 3 garlic cloves, chopped
• 2 cups chicken broth or 2 cups vegetable broth
• 1 (15 ounce) can pumpkin puree
• 1/2 cup fat-free evaporated milk
• hot sauce
• couple pinches cinnamon
• 1 pinch nutmeg
• salt and pepper
• 5 -6 leaves sage, sliced
• 24 ounces part-skim ricotta cheese
• 1 egg
• 1/2 teaspoon nutmeg
• 1 teaspoon pepper
• 1 cup parmesan cheese, grated

Recipe

• 1 preheat oven to 375 f degrees.
• 2 combine ricotta, egg, nutmeg and black pepper in a small bowl, set aside. spray a medium skillet with non-stick cooking spray. cook onion and garlic over medium heat until softened, about 5 minutes (add a little of the.
• 3 broth to the saute if the pan gets too dry), then stir in the broth,.
• 4 pumpkin and evaporated fat free milk. add the hot sauce,.
• 5 cinnamon and nutmeg and season to taste with salt and pepper.
• 6 stir in the sliced sage.
• 7 spray a 9x13" baking pan with cooking spray. begin the assembly:.
• 8 spread a thin layer of pumpkin mixture on the bottom. top with.
• 9 a layer of the dry noodles (you may need to break them up some.
• 10 to fit them neatly in one layer), then plops of ricotta (use 1/3 of it),.
• 11 then about 1 third of the pumpkin mixture, then again and then.
• 12 a third time.
• 13 top with the parmesan cheese.
• 14 cover with foil and bake for 45 minutes. uncover, and bake for 10 minutes more.
• 15 remove from oven and allow it to rest for about 10-15 minutes.
• 16 before serving.