Pumpkin and Mushroom Lasagna

Name: Pumpkin and Mushroom Lasagna Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 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

(1)

Minutes to Prepare: 20
Minutes to Cook: 50

Number of Servings: 8

Ingredients

2 cups chopped onions2 tsp olive oil3 cups chopped portabellas or other mushrooms2 tsp sage1/2 cup vegetable or chicken stock1 egg, beaten14 oz pumpkin1/5 fat free cottage cheese1/4 tsp pepper1/4 tsp nutmeg7 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.

Servings Per Recipe: 8

Nutritional Info 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

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Member Reviews

AMGIFF
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