MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pumpkin Lasagna
 Categories: Mushrooms, Vegetables, Squash, Herbs, Pasta
      Yield: 6 Servings

    1/2 lb Fresh mushrooms; sliced
      1 sm Onion; chopped
    1/2 ts Salt; divided
      2 ts Olive oil
     15 oz Can solid-pack pumpkin
    1/2 c  Half & half cream
      1 ts Dried sage leaves
      1 ds Pepper
      9    No-cook lasagna noodles
      1 c  Ricotta cheese
      1 c  Mozzarella cheese; shredded
    3/4 c  Parmesan cheese; shredded

  In a small skillet, saute the mushrooms, onion and 1/4 ts salt in
  oil until tender; set aside. In a small bowl, combine the pumpkin,
  cream, sage, pepper, and remaining salt.

  Spread 1/2 cup pumpkin sauce in an 11x7" baking dish coated with
  cooking spray. Top with 3 noodles (noodles will overlap slightly).
  Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of
  mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella, and 1/4 cup
  Parmesan cheese. Repeat layers. Top with remaining noodles and
  sauce.

  Cover and bake @ 375°F/190°C for 45 minutes. Uncover; sprinkle with
  remaining Parmesan cheese. Bake 10 to 15 minutes longer or until
  cheese is melted. Let stand for 10 minutes before cutting.

  Recipe by Tamara Huron, New Market, Alabama

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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