Pumpkin Mushroom Lasagna - Wheat Foods Council

Ingredients

• 2 teaspoons olive oil
• 1 medium onion chopped (about 1 cup)
• 1 pound sliced fresh mushrooms
• ½ teaspoon salt, divided
• 1 ½ cups canned solid–pack pumpkin
• ½ cup half and half
• 2 teaspoons fresh sage leaves, chopped or 1 teaspoon dry
• Dash pepper
• 9 oven ready (no boiling required) lasagna noodles
• 1 cup reduced fat ricotta cheese
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• ¾ cup grated Parmesan cheese