Fresh Pumpkin & Mushroom Lasagna

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 241.7
  • Total Fat: 10.2 g
  • Cholesterol: 123.3 mg
  • Sodium: 434.2 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 16.6 g

View full nutritional breakdown of Fresh Pumpkin & Mushroom Lasagna calories by ingredient
Submitted by:

Introduction

Vegetarian lasagna with ricotta cheese. Recipe is plain; feel free to add more spices. Vegetarian lasagna with ricotta cheese. Recipe is plain; feel free to add more spices.
Number of Servings: 9

Ingredients

    15 oz part skim ricotta cheese
    1 egg
    pinch salt
    5 fresh basil leaves, chopped
    16 white mushrooms, sliced
    1 C freshly grated parmesan
    6 lasagna noodles, boiled al dente
    1/2 C. scallions, chopped
    2 C. fresh pumpkin, cooked and mashed
    3/4 C. orange bell pepper, chopped

Directions

Combine ricotta, egg, salt and basil leaves, set aside. Layer 3 lasagna noodles in rectangular glass baking dish with 1/2 ricotta cheese mixture, 1/2 mashed pumpkin, 1/2 sliced mushrooms, scallions and bell pepper and 1/2 grated parmesan; repeat layers. Bake covered 25 minutes at 350 degrees. Remove cover and continue baking another 20 minutes.

Serving Size: makes 9 servings

Number of Servings: 9

Recipe submitted by SparkPeople user JUJYBEE.

Rate This Recipe