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Title: Pumpkin Lasagna
Categories: Mushrooms, Vegetables, Squash, Herbs, Pasta
Yield: 6 servings

1/2 lb Sliced fresh mushrooms
1 sm Onion; chopped
1/2 ts Salt; divided
2 ts Olive oil
15 oz Can solid-pack pumpkin
1/2 c Half & Half cream
1 ts Dried sage leaves
ds Pepper
9 No-cook lasagna noodles
1 c Ricotta cheese
1 c Shredded mozzarella cheese
3/4 c Shredded Parmesan cheese

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 @ 375ºF/190ºC 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.

Tamara Huron, New Market, Alabama

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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... The dinosaurs should have cut back on gluten.
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