Name: Pumpkin Lasagna
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6 servings
Ingredients: 1/2 pound sliced fresh mushrooms; 1 small onion, chopped; 1/2 teaspoon salt, divided; 2 teaspoons olive oil; 1 can (15 ounces) solid-pack pumpkin; 1/2 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 shredded part-skim mozzarella cheese; 3/4 cup shredded Parmesan cheese

This creamy, cheesy pumpkin lasagna recipe is the perfect way to usher in the tastes, smells and vibrant colors of autumn.

Ingredients

1/2 pound sliced fresh mushrooms

1 small onion, chopped

1/2 teaspoon salt, divided

2 teaspoons olive oil

1 can (15 ounces) solid-pack pumpkin

1/2 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 shredded part-skim mozzarella cheese

3/4 cup shredded Parmesan cheese

Instructions

1 Saute the vegetables

2 Preheat the oven to 375°F. In a small skillet, saute the mushrooms, onions and 1/4 teaspoon salt in the olive oil until tender. Set aside.

3 Make a quick pumpkin sauce

4 In a large mixing bowl, combine the canned pumpkin, half-and-half cream, dried sage, pepper and remaining salt.

5 Assemble the layers

6 Spread 1/2 cup pumpkin sauce in the bottom of an 11x7-inch baking dish coated with cooking spray. Top the pumpkin with three noodles (they will overlap slightly). Spread another 1/2 cup pumpkin sauce to the edges of the noodles. Editor's Tip: When assembling any lasagna recipe, don't forget that essential layer of sauce on the bottom of the pan. It provides moisture and creates a barrier to prevent the noodles from sticking or burning on the bottom of your pan. Then top with half the mushroom mixture, followed by 1/2 cup ricotta cheese, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat the layers. Finish with the remaining noodles and sauce.

7 Cover and bake

8 Cover the pan with aluminum foil and bake for 45 minutes.

9 Add extra cheese and serve

10 Uncover the lasagna, and sprinkle with the remaining Parmesan cheese. Return the pan to the oven and bake for an additional 10 to 15 minutes or until the cheese is melted. Remove it from the oven and let stand for 10 minutes before cutting.