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Ingredientes
- 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 ricotta cheese
- 1 cup (4 ounces) shredded mozzarella cheese
- 3/4 cup shredded Parmesan cheese
Direcciones
- Preheat oven to 375 degrees. Prepare 11-in. x 7-in. baking dish by coating with cooking spray.
- In a small skillet, sauté the onion and 1/4 teaspoon salt in oil over medium heat until tender; set aside.
- In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
- Spread 1/2 cup pumpkin sauce in prepared baking dish. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of onion 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 6 servings | |
| Calories 180 | |
| Calories from Fat 110 | 61% |
| Total Fat 12.33g | 15% |
| Saturated Fat 6.72g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 506mg | 21% |
| Potassium 92mg | 3% |
| Total Carbs 3.8g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.68g | 0% |
| Protein 13.46g | 22% |
