This recipe is a great adaptation of classic lasagna. Pumpkin and sage blend together smoothly in this rich, delicate dish.
- 1 can Farmer's Market Foods Organic Pumpkin
- 1 block extra-firm tofu
- 1/2 pound sliced fresh mushrooms
- 1 small onion, chopped
- 1/2 tsp salt
- 2 tsp olive oil
- 1/2 cup half-and-half
- 1 tsp dried sage leaves
- 9 lasagna noodles
- 1 cup reduced fat ricotta cheese
- 1 cup shredded mozzarella cheesee
- 3/4 cup shredded parmesan cheese
- salt and pepper to taste
Bring a large pot of water to a boil. Add lasagna noodles one at a time, and stir so the noodles don't stick. Cook according to package instructions, al dente.
Meanwhile, in a small skillet, sauté the mushrooms, onion, and salt in olive oil until tender, and set aside.
In a small bowl, combine the pumpkin, cream, sage, tofu, pepper and salt.
Spread 1/2 cup pumpkin sauce in a baking dish coated with cooking spray. Top with noodles, then spread another 1/2 cup of pumpkin on top of the noodles, spreading all the way to the edges. Add half of the mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella, and 1/4 cup parmesan cheese to the top. Repeat layers. Top with remaining noodles and ingredients, and cover with remaining cheese.
Cover and bake at 375 F for 45 minutes. Uncover; sprinkle with any remaining cheese. Bake 10-15 minutes longer, until cheese is melted. Let stand for 10-15 minutes before serving, and enjoy!