Pumpkin Lasagna

A Halloween Pumpkin Dish recipe passed along from my friend Aimee! Happy Halloween All!


Pumpkin Lasagna

Ingredients
1/2 pound sliced fresh baby bella mushrooms
1 small onion, minced
1/2 teaspoon sea salt, divided
2 teaspoons extra virgin olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
1/4 teaspoon nutmeg
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded 2% mozzarella cheese
1 cup freshly grated Parmigiano-Reggiano


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 1/2 cup  Parmigiano-Reggiano cheese. Repeat layers. Top with remaining noodles and sauce.
*Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmigiano-Reggiano. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 6 servings.

*The lasagna can be wrapped tightly and refrigerated or frozen for a make-ahead meal. Reheat, covered, until hot, 45 minutes to 1 hour, then uncover and bake for 10 to 15 minutes more.