MMMMM----- Recipe via Meal-Master (tm) v8.06

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

   1/2 lb Fresh mushrooms; sliced
     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
     1 ds Pepper
     9    No-cook lasagna noodles
     1 c  Ricotta cheese
     1 c  Mozzarella cheese; shredded
   3/4 c  Parmesan cheese; shredded

 In a small skillet, saute the mushrooms, onion and 1/4 ts 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" 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 @ 375 F/190 C for 45 minutes. Uncover; sprinkle with
 remaining Parmesan cheese. Bake 10 to 15 minutes longer or until
 cheese is melted. Let stand for 10 minutes before cutting.

 Recipe by Tamara Huron, New Market, Alabama

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

 Uncle Dirty Dave's Archives

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