This easy to assemble vegetarian lasagna is bursting with fall colors and flavors.
Pumpkin and Mushroom Lasagna
1 tablespoon olive oil
1 small onion
8 ounces fresh mushroom, sliced
2 cups baby spinach, washed and dried
1/2 teaspoon salt, divided
1 cup canned pumpkin
2/3 cup evaporated milk
1/4 teaspoon pepper
1 teaspoon dried sage
pinch of ground nutmeg
6 no-boil lasagna noodles
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese plus additional for serving
Set Sun Oven out to preheat. Spray an 8-inch square baking dish with cooking spray; set aside.
Heat the oil in a large skillet over medium heat. Add the onion and mushrooms, stirring often, until softened; about 5 minutes. Stir in the spinach and cook until wilted. Season with 1/4 teaspoon of the salt. Remove pan from heat and set aside.
In a large bowl, mix together the pumpkin, evaporated milk, remaining 1/4 teaspoon salt, pepper, sage and nutmeg. Spread 1/4 cup of the pumpkin mixture over the bottom of the prepared dish and top with 2 noodles. Spread 1/2 cup of the pumpkin over the noodles. Top with 1/2 of the mushroom mixture, 1/2 cup of the mozzarella, 1/2 cup of the ricotta, and 1/4 cup of the Parmesan. Repeat layers. Top with the remaining 2 noodles and pumpkin sauce. Cover and bake in the Sun Oven for 1 to 1 1/2 hours. Dust with additional Parmesan. Let rest 10 minutes before serving.
Makes 6 servings.