Nutty Pumpkin Lasagna
Nutty Pumpkin Lasagna This is a great dish for the holidays–especially if you’re looking for a vegetarian entree.
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Cooking tools:
- Saute pan
- Baking sheet
- Baking dish
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Can opener
- Spoon
- Spatula
Ingredients
- 2 teaspoons olive oil
- 2 cups thinly sliced onions
- 2 teaspoons sugar (optional)
- 1/3 cup sliced almonds
- One 8- or 9-ounce box no-boil (oven-ready) lasagna noodles
- One 29-ounce can pure pumpkin (not pie filling)
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh sage or 1 1/2 teaspoons dried
- 1½ teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup chicken or vegetable broth, divided
- ½ cup (2 ounces) shredded Parmesan cheese
- ½ cup (2 ounces) mixed shredded low-fat Italian cheeses
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