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.