Ahhhh. Welcome October! We're home this weekend watching General Conference and puttering around. Still lots of organizing to do, not to mention fix-it projects galore. But today I am relaxing and cooking. In the oven this very minute is a lovely vegetarian Pumpkin-Mushroom Lasagna. We will eat this with salad and garlic bread in about an hour. Oh, I can't wait. You should smell our kitchen right now. It's kinda heavenly...
The weather around here is still making up its mind. It's typical fall: warm, cool, even sometimes hot. But oh, those cool evenings and mornings. Love it! Can't wait for sweater weather.
OK - time to run. I hope you are having a WONDERFUL weekend!
"Come listen to a Prophet's voice, and hear the word of God." —Joseph S. Murdock
2 cloves garlic, finely minced
1 small onion, finely chopped
1 tablespoon butter
1 tablespoon olive oil
1½ cups prepared marinara sauce, divided
1 can (15 ounces) solid-pack pumpkin
1/2 cup heavy cream or evaporated milk
1 cup ricotta cheese
½ cup shredded Parmesan cheese
½ teaspoon dried Italian seasoning
Salt & pepper to taste
1 cup shredded Italian cheese blend
1 package (8 ounces) lasagna noodles, uncooked
Heat butter and oil in a large skillet. Add mushrooms, garlic and onions. Season with salt & pepper; sauté until tender and lightly browned. Stir in 1 cup of the marinara sauce. Remove from heat and set aside.
In a large bowl combine pumpkin, cream, ricotta cheese, egg, Parmesan, and seasoning. Stir until well blended.
Heat oven to 375 degrees. Spray a 9x13-inch glass baking dish with non-stick spray. Spread ½ cup of the pumpkin mixture on the bottom of the pan, followed by three of the lasagna noodles. Spread more pumpkin, then mushroom mixture, then ¼ cup of the shredded cheese. Repeat with remaining ingredients, ending with the last of the pumpkin. Drizzle with the remaining ½ cup of marinara sauce.
Cover with foil and bake for 45 minutes. Uncover; sprinkle with a little additional cheese. Return to oven and cook for five to ten additional minutes to melt cheese. Let stand for ten to fifteen minutes before cutting and serving. Makes 6 to 8 entrée servings.