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Pumpkin Lasagna

1 (10 ounce) package lasagna noodles, no-boiling variety
1 medium sized onion, chopped
3 garlic cloves, chopped
2 cups chicken broth or 2 cups vegetable broth
1 (15 ounce) can pumpkin puree
12 cup fat-free evaporated milk
hot sauce
couple pinches cinnamon
1 pinch nutmeg
salt and pepper
5 -6 leaves sage, sliced
24 ounces part-skim ricotta cheese
1 egg
12 teaspoon nutmeg
1 teaspoon pepper
1 cup parmesan cheese, grated


Preheat oven to 375 F degrees. Combine ricotta, egg, nutmeg and black pepper in a small bowl, set aside. Spray a medium skillet with non-stick cooking spray. Cook onion and garlic over medium heat until softened, about 5 minutes (add a little of the. broth to the saute if the pan gets too dry), then stir in the broth,. pumpkin and evaporated fat free milk. Add the hot sauce,. cinnamon and nutmeg and season to taste with salt and pepper. Stir in the sliced sage. Spray a 9X13" baking pan with cooking spray. Begin the assembly:. spread a thin layer of pumpkin mixture on the bottom. Top with. a layer of the dry noodles (you may need to break them up some. to fit them neatly in one layer), then plops of ricotta (use 1/3 of it),. then about 1 third of the pumpkin mixture, then again and then. a third time. Top with the parmesan cheese. Cover with foil and bake for 45 minutes. Uncover, and bake for 10 minutes more. Remove from oven and allow it to rest for about 10-15 minutes. before serving.

Source: www.food.com