Pumpkin Lasagna

I've been thinking about making a pumpkin lasagna for a while.  I've had butternut squash lasagna before and it's always been delicious.  I love creamy whipped squash layered with cheese and spices.  So I thought why not substitute pumpkin for squash!  After researching online I found a recipe  from taste of home that I thought would be really tasty.  It turned out to be the perfect combination of sweet and savory and perfect for the season.

The picture may not be the prettiest but believe me this gooey layered noodle casserole is totally worth the time it takes to make.

1/2 pound sliced mushrooms
1 small onion, chopped
1/2 tsp salt
2 tbsp olive oil
1 can (15 oz) pumpkin
1/2 cup half and half
9 no-cook lasagna noodles
1 cup reduced fat ricotta
1 cup shredded part skim mozzarella
3/4 cup shredded parmesan

1. Saute mushrooms and onions in olive oil until tender.
2. Combing pumpkin, half and half, pepper and salt in a bowl and set aside
3. Spread a 1/2 of the pumpkin sauce in a baking dish coated with cooking spray.  Top with three noodles. Top with 1/3 of mushroom mixture, 1/3 cup ricotta, 1/3 cup mozzarella and 1/4 cup parmesan. Repeat layers.  Top with remaining sauce and cheese.
4. Cover and bake at 375 degrees for 45 minutes. Uncover and bake for 10-15 minutes until top is golden brown. Let stand for 10 minutes before serving.

Check out those cheesy pumpkin layers.  I'm drooling.
See original recipe here.

What else can you make with pumpkin?

Mini chocolate chip, walnut, pumpkin muffins.
See recipe here.

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