Vegetarian

Pumpkin Mushroom Lasagna (whole wheat) is for Dinner.

Pumpkin Mushroom Lasagna (whole wheat) takes 20 minutes to prepare.

Pumpkin Mushroom Lasagna (whole wheat) takes 55 minutes to cook.

Pumpkin Mushroom Lasagna (whole wheat) makes 6 servings.

The ingredients for Pumpkin Mushroom Lasagna (whole wheat) are:

1 package of whole wheat pasta (8 oz tracked)
1 can of pumpkin
500g of lowfat/nonfat ricotta cheese
? cup of shredded parmesan
2 balls of fresh mozzarella
2 cups frozen mushrooms (I used a 'gourmet mix' with shitakes, portabellas, etc)
2 eggs
1 onion
3 cloves garlic
dash white wine (2 oz tracked)
oregano (to taste)
sage (to taste)

Here is how you make Pumpkin Mushroom Lasagna (whole wheat):

Pre-cook the lasagna noodles to very al-dente. Saut?e the garlic, onion, and eventually mushrooms with salt, pepper and other spices (to taste). Add dash of white wine and simmer on low until all vegetables are tender. Don't burn off all the liquid, but leave a it saucy. Mix ricotta cheese with parmesan cheese and two eggs (whisked up separately first). Add salt and pepper to pumpkin. Layer the ricotta, pumpkin, and mushroom mixtures with the noodles as you like (mozzarella cheese on the very top and noodles on very bottom--otherwise it is flexible). Pour a bit of water over top. Bake for 35 minutes covered in a 350F oven, then uncover and bake for another 20 minutes. Number of Servings: 6Recipe submitted by SparkPeople user ELANATM.

The nutritional information for Pumpkin Mushroom Lasagna (whole wheat) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 422.4

• Total Fat: 12.1 g
• Cholesterol: 112.9 mg
• Sodium: 527.6 mg
• Total Carbs: 45.3 g
• Dietary Fiber: 7.5 g
• Protein: 31.3 g