1 can pumpkin
½ cup half-and-half cream
1 tsp. fresh sage leaves
1 package frozen spinach, thawed and squeezed dry
¼ tsp. freshly ground pepper
½ tsp. salt
9 pieces whole lasagna noodles, cooked
1 cup reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese
¾ cup parmesan cheese
Preheat oven to 375°F.
In a small bowl, combine the pumpkin, cream, sage, spinach,
pepper and salt.
Spread ½ cup pumpkin sauce in an 11- by 7-inch baking dish coated with cooking spray.
Top with three noodles (noodles will overlap slightly). Spread ½ cup pumpkin sauce to edges of noodles. Top with ½ cup ricotta, ½ cup mozzarella and ¼ cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.
Cover and bake at 375°F 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.
Nutrition facts per serving: 207 calories, 8 g total fat, 4.5 g saturated fat, 24 mg cholesterol, 403 mg sodium, 7 g fiber, 18 g protein
Recipes were created by the Kendall College Culinary Nutrition Club under the guidance of School of Culinary Arts Dean Renee Zonka, a registered dietitian and certified executive chef.