Name: Pumpkin Lasagna with Mushrooms & Spinach
Prep time: 30 s
Cook time: 45 s
Total time: 75 s
Yield: 6
Ingredients: Nonstick cooking spray; 1 tablespoon olive oil; 8 ounces sliced fresh mushrooms; 1 small onionchopped; 2 cups fresh baby spinachwashed and dried; 1/2 teaspoon saltdivided; 1 cup LIBBY'S® 100% Pure Pumpkin; 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 1 teaspoon dried rubbed sage; 1/4 teaspoon ground black pepper; Pinch of ground nutmeg; 6 no-cook lasagna noodlesdivided; 1 cup part-skim ricotta cheesedivided; 1 cup (4 ounces) shredded part-skim mozzarella cheesedivided; 3/4 cup (3 ounces) shredded or grated Parmesan cheesedivided

MAKE IT

Step 1

Preheat oven to 375° F. Spray 8-inch-square baking dish with nonstick cooking spray.

Step 2

Heat oil in large, nonstick skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, for 5 to 6 minutes or until tender. Add spinach and 1/4 teaspoon salt; stir until spinach is wilted. Remove from heat.

Step 3

Combine pumpkin, evaporated milk, sage, pepper, remaining 1/4 teaspoon salt and nutmeg in medium bowl. Spread 1/4 cup pumpkin sauce onto bottom of dish. Top with 2 noodles, overlapping slightly. Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom-spinach mixture, 1/2 cup ricotta cheese, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining 2 noodles and sauce. Cover with foil or lid.

Step 4

Bake for 40 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake uncovered for an additional 5 to 10 minutes or until cheese is melted and light golden brown. Let stand for 10 minutes before serving.