Vegetarian Pumpkin Lasagna
This vegetarian lasagna has a creamy mix of ricotta, mozzarella, and Parmesan cheeses along with a tasty pumpkin sage sauce.
- Serves: 6 persons
- ½pound fresh mushrooms (sliced)
- 1small onion (chopped)
- ½teaspoon salt (divided)
- 2teaspoons olive oil
- 1(15-ounce) can pumpkin puree
- ½cup half-and-half
- 1teaspoon dried sage leaves
- Dash pepper (to taste)
- 9pieces no-cook lasagna noodles
- 1cup reduced-fat ricotta cheese
- 1cup (4 ounces) mozzarella cheese (shredded)
- ¾cup Parmesan cheese (shredded)
Step 1Gather the ingredients. Preheat oven to 375 F.
Step 2Prepare an 11 x 7-inch baking dish by spraying with non-stick cooking spray.
Step 3Saute the mushrooms, onion, and 1/4 teaspoon of the salt in two teaspoons of olive oil until soft, then set them aside.
Step 4In a small bowl, combine the pumpkin, half-and-half, sage, pepper, and remaining salt to make a sauce.
Step 5Spread 1/2 cup of the pumpkin sauce in the prepared baking dish. Top the pumpkin sauce with three noodles.
Step 6Layer another 1/2 cup of the pumpkin sauce on top of the noodles. Be sure to spread the sauce to cover the edges of the noodles well.
Step 7Top the pumpkin sauce with about half of the mushroom and onion mixture.
Step 8Layer on half of the ricotta cheese, half of the mozzarella cheese, and about a third of the Parmesan cheese.
Step 9Repeat with another layer of noodles, sauce, mushrooms, and the cheeses. Top off the lasagna with the remaining noodles and sauce. You should still have a third of the Parmesan cheese reserved.
Step 10Cover the lasagna with a lid or a layer of foil and bake in the oven for 45 minutes.
Step 11Uncover and sprinkle with the remaining Parmesan cheese.
Step 12Bake, uncovered, for another 10 to 15 minutes, or until the cheese is well melted.
Step 13Let your pumpkin lasagna stand for at least 10 minutes before slicing.
Step 14Serve and enjoy!