Pumpkin Lasagna – YES PLEASE!

Ingredients

pumpkin

½ pound sliced fresh mushrooms
1 small onion, chopped
½ teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
½ cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
¾ cup shredded Parmesan cheese

Directions
In a small skillet, saute the mushrooms, onion and 1/4 teaspoon 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 11-in. x 7-in. baking dish coated with cooking spray. Top with three 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 at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 6 servings.
Nutritional Facts 1 piece equals 310 calories, 12 g fat (6 g saturated fat), 36 mg cholesterol, 497 mg sodium, 32 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

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