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Add a photoA perfect fall dish with a hint of pumpkin and a lot of comfort!
Ingredientes
- 1 pound sliced fresh mushrooms
- 1 small onion, chopped
- 1/2 teaspoon salt, divided
- 2 teaspoons extra-virgin olive oil
- 2 1/2 cup solid-pack pumpkin
- 1 cup half-and-half cream
- 1 1/2 teaspoon dried sage leaves
- Dash of pepper
- 9 whole wheat lasagna noodles
- 1 3/4 cup reduced-fat ricotta cheese
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 3/4 cup shredded Parmesan cheese
Direcciones
- In a large pot, boil water and cook noodles until they are bendable but not quite al denté. Rinse with cold water and keep submerged until you use them.
- In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in the oil until tender; set aside. In a small bowl, combine the pumpkin, half-and-half, sage, pepper, and remaining salt.
- Spread ~1/2 cup pumpkin sauce in an 9in x 9in. baking dish coated with cooking spray. Top with three noodles (snip off approx. 2â³ of each noodle so they fit in the dish). Spread ~1 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 3/4 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 10-15 minutes before cutting.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 188 | |
| Calories from Fat 107 | 57% |
| Total Fat 12.01g | 15% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 442mg | 18% |
| Potassium 343mg | 10% |
| Total Carbs 6.78g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.87g | 1% |
| Protein 14.31g | 23% |
