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Preparation Time: 25 minutes
Cooking time: 55 minutes plus standing time
Serves: 6
If served as six portions, provides 310 cals, 18g fat (of which 6g saturates), 7g sugar and 0.5g salt per portion.
Ingredients
- ½lb sliced fresh mushrooms
- 1 small onion, chopped
- ½ tsp salt, divided
- 2 tsp olive oil
- 1 can (15oz) solid-pack pumpkin
- ½ cup half-and-half cream
- 1 tsp dried sage leaves
- Dash pepper
- 9 no-cook lasagne noodles
- 1 cup reduced-fat ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- ¾ cup shredded Parmesan cheese
Method
1. In a small skillet, saute the mushrooms, onion and ¼ tsp salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
2. Spread ½ cup pumpkin sauce in an 11in x 7in baking dish coated with cooking spray. Top with 3 lasagne noodles (noodles will overlap slightly). Spread ½ cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, ½ cup ricotta, ½ cup mozzarella and ¼ cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.
3. Cover and bake at 190°C/Fan 170°C/Gas Mark 5 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.
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