Yields: 6 Servings Prep Time: 25 Mins Cook Time: 55 Mins Total Time: 1 Hr 20 Mins

Ingredients

0/12 Ingredients
Adjust Servings

Instructions

0/7 Instructions
  • In a small skillet, sauté 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 11x7-in. baking dish coated with cooking spray. Top with 1 layer of noodles so they 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
  • Freeze option: Cover and freeze unbaked lasagne. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°

Notes

Cooking Tip: Rinse under cold water after draining to stop the cooking.