Pumpkin Mushroom Lasagna (whole wheat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 package of whole wheat pasta (8 oz tracked)1 can of pumpkin500g of lowfat/nonfat ricotta cheese½ cup of shredded parmesan 2 balls of fresh mozzarella2 cups frozen mushrooms (I used a 'gourmet mix' with shitakes, portabellas, etc)2 eggs1 onion3 cloves garlicdash white wine (2 oz tracked)oregano (to taste)sage (to taste)
Pre-cook the lasagna noodles to very al-dente. Sautée the garlic, onion, and eventually mushrooms with salt, pepper and other spices (to taste). Add dash of white wine and simmer on low until all vegetables are tender. Don't burn off all the liquid, but leave a it saucy. Mix ricotta cheese with parmesan cheese and two eggs (whisked up separately first). Add salt and pepper to pumpkin. Layer the ricotta, pumpkin, and mushroom mixtures with the noodles as you like (mozzarella cheese on the very top and noodles on very bottom--otherwise it is flexible). Pour a bit of water over top. Bake for 35 minutes covered in a 350F oven, then uncover and bake for another 20 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user ELANATM.
Number of Servings: 6
Recipe submitted by SparkPeople user ELANATM.
Nutritional Info Amount Per Serving
- Calories: 422.4
- Total Fat: 12.1 g
- Cholesterol: 112.9 mg
- Sodium: 527.6 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 7.5 g
- Protein: 31.3 g
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