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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 212.0
  • Total Fat: 8.3 g
  • Cholesterol: 53.4 mg
  • Sodium: 521.1 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 17.4 g

View full nutritional breakdown of Pumpkin and Mushroom Lasagna calories by ingredient
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Pumpkin and Mushroom Lasagna

Submitted by: LSDALOIA

Introduction

A savory fall treat with tons of veggies and whole wheat pasta. A savory fall treat with tons of veggies and whole wheat pasta.
Number of Servings: 8

Ingredients

    2 cups chopped onions
    2 tsp olive oil
    3 cups chopped portabellas or other mushrooms
    2 tsp sage
    1/2 cup vegetable or chicken stock
    1 egg, beaten
    14 oz pumpkin
    1/5 fat free cottage cheese
    1/4 tsp pepper
    1/4 tsp nutmeg
    7 oz whole wheat lasagna noodles (uncooked)
    6 oz shredded Parmesan cheese

Directions

No need to pre-cook the pasta. It will cook in the oven as the lasagna bakes.

Preheat oven to 375.

Saute the onion in oil in a large ot for 5 minutes. Add mushrooms and saute for another 5 minutes (until wilted). Add sage and stock and simmer on low for 5 minutes. Set aside.

Combine egg, pumpkin, ricotta, pepper, and nutmeg in a large bowl.

Spray a 9 x 13 baking dish with Pam. Dip 1/2 cup of liquid from the mushroom mixture and pour into dish. Cover with layer of noodles, then half the pumpkin mixture. Spoon on a third of the mushrooms and 1/2 of the cottage cheese. Repeat and finish with noodles moistened with mushrooms. Top with cheese.

Cover and bake for 50 minutes. Uncover and bake for 10 more minutes. Remove and let stand 10 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user LSDALOIA.






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Member Ratings For This Recipe

  • This is outstanding! The ingredient list is missing 15 oz of fat-free ricotta, but I have made many lasagnas in my lifetime, so I knew to add it. Really excellent, and great to know it's low-fat! - 1/19/13

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