It’s officially FALL!

Growing up in Missouri, by this time of the year there were already fall-colored leaves coating the earth, and a brisk coolness in the air.  Now that I’m living in New Orleans, those signs of fall aren’t here quite yet, but I can still feel the changes to come ahead.  Pumpkins are already beginning to fill the shelves at the local markets, so jump right in and grab a few!  Use this unique pumpkin recipe to jump start your celebration of fall!

Pumpkin Lasagna

Ingredients

  • 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
  • 1 teaspoon dried sage leaves
  • Dash pepper
  • 9 no-cook lasagna noodles
  • 1 cup reduced-fat ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup shredded Parmesan cheese

Directions

  • 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, 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 three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. 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 noodles and sauce.
  • Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 6 servings.
Nutritional Facts1 piece equals 310 calories, 12 g fat (6 g saturated fat), 36 mg cholesterol, 497 mg sodium, 32 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

www.tasteofhome.com

 

Instead of discarding the rest of the pumpkin, carve it!