This lasagna is inspired from my recent trip to Rome, Italy. I had the best pumpkin lasagna the first night there, and had to re-create this somehow. It's not gonna be as good as in Italy, but pretty darn close and DELISH!
* 1/2 pound sliced fresh mushrooms
* 1 onion, chopped
* 1 teaspoon salt, divided
* 2 teaspoons olive oil
* 2 cans (15 ounces) solid-pack pumpkin
* 1 cup half-and-half cream
* 1 tablespoon dried sage leaves
* 1 teaspoon black pepper
* 9 no-cook lasagna noodles
* 1.5 cup ricotta cheese
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 1 cup shredded Parmesan cheese
Directions
* In a small skillet, saute the mushrooms, onion and 1/2 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. 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 bubbly!
