Pumpkin Lasagna? You Bet! Happy Halloween Supper

Recipe compliments of Libby's 100% Pure Pumpkin - All Natural, No preservatives. "Perfect as the base ingredient in sweet or savory recipes, each can of LIBBY’S 100% Pure Pumpkin is all-natural and contains no preservatives. Our Dickinson variety of pumpkin goes from seed to can right here in the USA."

Pumpkin is a valuable source of Vitamin A, and also provides Vitamin C, Calcium, and Iron as well as 1 gram vegetable protein per serving. Canned pumpkin enhances unexpected meals such as spaghetti sauce, soups, stews, and even vegetable casseroles. This is one of my favorite recips from Very Best Baking - Pumpkin. Be sure to link over there to find terrific recipes the whole family will enjoy.

Pumpkin Lasagna with Mushrooms & Spinach

Ingredients
    Nonstick cooking spray
    1 tablespoon olive oil
    8 ounces sliced fresh mushrooms
    1 small onion
    2 cups fresh baby spinach, washed and dried
    1/2 teaspoon salt
    1 cup LIBBY'S® 100% Pure Pumpkin
    2/3 cup (5 fl.-oz. 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 noodles
    1 cup part-skim ricotta cheese
    1 cup (4 oz.) shredded part-skim mozzarella cheese
    3/4 cup (3 oz.) shredded or grated Parmesan Cheese


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

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.

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.

Find more recipes at Very Best Baking - Pumpkin and don't forget to make a batch of our highly popular 5 Day Pouch Test Soup: Low Carb Pumpkin Sausage Soup