Pumpkin Lasagna

16 ingredients
1 steps

Ingredients

  • 1 (10 ounce) package lasagna noodles, no-boiling variety
  • 1 medium sized onion, chopped
  • 3 garlic cloves, chopped
  • 2 cups chicken broth or 2 cups vegetable broth
  • 1 (15 ounce) can pumpkin puree
  • 12 cup fat-free evaporated milk
  • hot sauce
  • couple pinches cinnamon
  • 1 pinch nutmeg
  • salt and pepper
  • 5 -6 leaves sage, sliced
  • 24 ounces part-skim ricotta cheese
  • 1 egg
  • 12 teaspoon nutmeg
  • 1 teaspoon pepper
  • 1 cup parmesan cheese, grated

Directions

  1. 1
    ["Preheat oven to 375 F degrees.", "Combine ricotta, egg, nutmeg and black pepper in a small bowl, set aside.", "Spray a medium skillet with non-stick cooking spray.", "Cook onion and garlic over medium heat until softened, about 5 minutes (add a little of the.", "broth to the saute if the pan gets too dry), then stir in the broth,.", "pumpkin and evaporated fat free milk.", "Add the hot sauce,.", "cinnamon and nutmeg and season to taste with salt and pepper.", "Stir in the sliced sage.", "Spray a 9X13\" baking pan with cooking spray.""

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