Pumpkin Lasagna

by Devenee
Pumpkin Lasagna


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

2 eggs

1 teaspoon dried sage leaves

Dash pepper

3 zucchinis sliced 1/4 in thick- grilled ( keep slices in 3 separate stacks)

1 cup reduced-fat ricotta cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

3/4 cup 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, eggs, 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  on stack of zucchini slices (zucchini’s will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of the zucchini slices. 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 zucchini slices and sauce.


Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10-15 minutes before cutting. Yield: 6 servings.


Nutritional Facts


1 piece equals 245 calories, 12 g fat, 16 g carbohydrate, 16 g protein


Approved by Sean Marszalek CEO, SDC Nutrition, Inc


The post Pumpkin Lasagna appeared first on About Time.

by Devenee


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