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Categories:
mushrooms onion salt olive oil pumpkin puree cream sage pepper lasagna noodles Ricotta cheese Mozzarella cheese Parmesan cheese
Viewed: 69 - Published at: 8 years agoIngredients
- 12 lb fresh mushrooms, sliced
- 1 small onion, chopped
- 12 teaspoon salt, divided
- 2 teaspoons olive oil
- 2 cups pumpkin puree
- 12 cup half-and-half cream
- 1 teaspoon dried sage
- smidge pepper
- 9 lasagna noodles, no cook
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 34 cup parmesan cheese, shredded
Method
- Preheat oven to 375.
- Grease a 11x7 baking dish-use cooking spray.
- In a small skillet, saute the mushrooms, onions, 1/4 tsp salt in the olive oil until tender.
- Set aside.
- In a small bowl, combine pumpkin puree, half & half, sage, pepper, and remaining salt.
- In another small bowl, combine ricotta cheese, mozzarella cheese and 1/2 cup Parmesan cheese.
- Set aside.
- Spread 1/2 cup pumpkin mix in prepared baking dish.
- Top with 3 noodles-they will overlap.
- Spread 1/2 cup pumpkin mix over noodles.
- Spread to the noodle edges.
- Top with half of the mushroom mixture.
- Top that with half of the cheese mixture.
- Repeat layers-pumpkin, noodles, mushrooms,cheese.
- Top with remaining noodles and pumpkin sauce.
- Cover and bake at 375 for 45 minutes.
- Uncover and sprinkle the top with the remaining 1/4 cup Parmesan cheese.
- Bake 10-15 minutes longer or until cheese is melted.
- Let stand for 10 minutes before cutting.
