June 7, 2010

PUMPKIN LASAGNA



Printed from COOKS.COM


□   1 tablespoon extra-virgin olive oil, divided
□   2 large onions, chopped
□   1 can (about 4 ounces) sliced mushrooms, drained
□   3 cloves garlic, minced
□   1/4 teaspoon dried, Italian seasoning
□   1 can (15 ounces) mixed greens, drained
□   1 can (15 ounces) 100% pumpkin
□   1 container (15 ounces) ricotta cheese, preferably whole milk
□   3/4 cup freshly grated Parmesan cheese, divided
□   1/2 teaspoon kosher salt
□   1/4 teaspoon ground, black pepper
□   1/8 teaspoon grated nutmeg
□   1 cup Alfredo sauce
□   15 lasagna noodles (about 3/4 pound), cooked according to package directions

Preparation time: 20 minutes Cook time: 1 hour and 15 minutes
Preheat oven to 350°F.Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onions and sauté until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through; set aside.
Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined.
Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each. Top with the remaining 3 noodles; spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes until bubbling around the edges. Remove foil; top with remaining Parmesan cheese and return to the oven for about 15 minutes, until lightly browned.
Rest for 15 minutes and cut in 12 to 18 squares.
Servings: 12 to 18




Nutritional Information Per Serving:Nutrition Information Per Side Dish Serving (for recipe yield of 18): Calories 180; Total fat 7g; Saturated fat 3. 5g; Cholesterol 20mg; Sodium 300mg; Carbohydrate 20g; Fiber 2g; Protein 8g; Vitamin A 90%DV*; Vitamin C 4%DV; Calcium 15%DV; Iron 6%DV
Nutrition Information Per Entrée Serving (for recipe yield of 12): Calories 270; Total fat 11g; Saturated fat 5g; Cholesterol 30mg; Sodium 440mg; Carbohydrate 30g; Fiber 4g; Protein 12g; Vitamin A 130%DV; Vitamin C 8%DV; Calcium 20%DV; Iron 10%DV
* Daily Value

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