Ingredients
1/2 pound sliced fresh mushrooms1 small onion, chopped1/2 teaspoon salt, divided2 teaspoons olive oil1 can (15 ounces) solid-pack pumpkin1/2 cup half-and-half cream1 teaspoon dried sage leavesDash pepper9 no-cook lasagna noodles1 cup reduced-fat ricotta cheese1 cup shredded part-skim mozzarella cheese3/4 cup shredded Parmesan cheese
Preparation
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 11x7-in. 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 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.
