* 2 tsp. olive oil * 1 medium onion chopped (about 1 c.) * 1 lb. sliced fresh mushrooms * 1/2 tsp. salt, divided * 1 1/2 c. canned solid-pack pumpkin * 1/2 c. half and half * 2 tsp. fresh sage leaves, chopped or 1 tsp. dry * dash pepper * 9 oven ready (no boiling required) lasagna noodles * 1 c. reduced fat ricotta cheese * 1 c. (4-oz.) shredded part-skim mozzarella cheese * 3/4 c. grated Parmesan cheese
What to do:
1. Preheat oven to 375°F. 2. In small skillet heat oil, add onion and sauté until tender, add mushrooms and 1/4 tsp. salt. Heat about 2 minutes until mushrooms are heated through. Set aside. 3. In a small bowl, combine pumpkin, half and half, sage, pepper, and remaining 1/4 tsp. salt. 4. Spread 1/2 c. pumpkin sauce in an 11 X 7-in. baking dish lightly coated with cooking spray. 5. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 c. pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 c. ricotta cheese, 1/2 c. mozzarella and 1/4 c. Parmesan cheese. Repeat layers. Top with remaining noodles and pumpkin sauce. 6. Cover and bake in preheated oven 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.