Recipe for PUMPKIN LASAGNA - Martinsville Bulletin

PUMPKIN LASAGNA
Entrees
Contributed by: Debra Elgin
Ingredients: 1â�„2 lb. sliced mushrooms 1 small onion, chopped 1â�„2 tsp. salt, divided 2 tsp. olive oil 1 can (15 oz.) solid-pack pumpkin 1â�„2 cup half and half 1 tsp. dried sage leaves Dash pepper 9 no-cook lasagna noodles 1 cup cottage cheese 2 cups shredded part-skim mozzarella cheese 3â�„4 cup shredded Parmesan cheese
Preheat oven to 375 degrees. In a small skillet, sautÃ© the mushrooms, onion and 1â�„4 tsp. salt in olive oil until tender; set aside. In a small bowl, combine the pumpkin, half and half, sage, pepper and remaining salt. Spread 1â�„2 cup pumpkin sauce in an 11- by- 7-inch baking dish coated with cooking spray. Top with three noodles. Spread 1â�„2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1â�„2 cup cottage cheese, 1 cup mozzarella and 1â�„4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce. Cover and bake for 45 minutes. Uncover, sprinkle with remaining Parmesan cheese and bake 10-13 minutes more until cheese is melted. Let stand for 10 minutes before cutting.
(This recipe was contributed as part of a "Cook of the Week" feature.)