I love cooking with pumpkin in the fall. It's not only seasonal, but it's really good for you because it's loaded with antioxidants, nutrients, and fiber.
Did you know you can add canned pumpkin to lasagna? It makes regular lasagna slightly sweet, and together with the ricotta cheese—YUM!
Below is an easy recipe for pumpkin lasagna (made with no-boil noodles). Or you can simply mix canned pumpkin with an egg, a pinch of nutmeg, and salt and pepper, and add it as an extra layer in your favorite lasagna recipe.
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) canned pumpkin (unseasoned)
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
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
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.
Would you try pumpkin lasagna? Or does it sound too weird?