A small flame

A small flame

the lasagna experiment

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If you know Philip well, you know that he loooves lasagna. He would gladly eat it several times a week! This month, I decided to try making some other variations of lasagna. This is a bit risky since traditional lasagna is the 'holy grail' of food around here, but I decided to give it a shot anyway.

Last night we had Pumpkin Lasagna {recipe from T*ste *f H*me} and it was a hit. I, of course, couldn't eat any because right after I had it made and tucked into my freezer I started this grain-and-gluten-free eating thing I'm on. But judging from the way it disappeared off of the other plates at the table, I'd say it was a success.


Pumpkin Lasagna

* 1/2 pound sliced fresh mushrooms
* 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 reduced-fat ricotta cheese
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 3/4 cup shredded Parmesan cheese






Directions

* In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.

* Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom 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. Yield: 6 servings.







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