Vegetarian

Pumpkin and Mushroom Lasagna is for Dinner.

Pumpkin and Mushroom Lasagna takes 20 minutes to prepare.

Pumpkin and Mushroom Lasagna takes 50 minutes to cook.

Pumpkin and Mushroom Lasagna makes 8 servings.

The ingredients for Pumpkin and Mushroom Lasagna are:

2 cups chopped onions
2 tsp olive oil
3 cups chopped portabellas or other mushrooms
2 tsp sage
1/2 cup vegetable or chicken stock
1 egg, beaten
14 oz pumpkin
1/5 fat free cottage cheese
1/4 tsp pepper
1/4 tsp nutmeg
7 oz whole wheat lasagna noodles (uncooked)
6 oz shredded Parmesan cheese

Here is how you make Pumpkin and Mushroom Lasagna:

No need to pre-cook the pasta. It will cook in the oven as the lasagna bakes.Preheat oven to 375.Saute the onion in oil in a large ot for 5 minutes. Add mushrooms and saute for another 5 minutes (until wilted). Add sage and stock and simmer on low for 5 minutes. Set aside.Combine egg, pumpkin, ricotta, pepper, and nutmeg in a large bowl.Spray a 9 x 13 baking dish with Pam. Dip 1/2 cup of liquid from the mushroom mixture and pour into dish. Cover with layer of noodles, then half the pumpkin mixture. Spoon on a third of the mushrooms and 1/2 of the cottage cheese. Repeat and finish with noodles moistened with mushrooms. Top with cheese.Cover and bake for 50 minutes. Uncover and bake for 10 more minutes. Remove and let stand 10 minutes before serving.Number of Servings: 8Recipe submitted by SparkPeople user LSDALOIA.

The nutritional information for Pumpkin and Mushroom Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 212.0

• Total Fat: 8.3 g
• Cholesterol: 53.4 mg
• Sodium: 521.1 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 3.0 g
• Protein: 17.4 g

Pumpkin and Mushroom Lasagna is Italian cuisine.

The dietary needs meet for Pumpkin and Mushroom Lasagna is Vegetarian