½ lb    Fresh Mushrooms
1 Sm    Onion, chopped
½ tsp    Salt, divided
2 tsp    Olive oil
2 cup    Pumpkin puree
½ cup    half-and-half cream
1 tsp    dried sage leaves
Dash    Pepper
Cooking spray
9    No Cook lasagna noodles
1 cup    Ricotta Cheese
1 cup    Shredded part-skim mozzarella cheese
¾ cup    Shredded Parmesan cheese


1.    In a small skillet, sauté the mushrooms, onion, and ¼ tsp salt in oil until tender; set aside.
2.    In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
3.    Spread ½ cup pumpkin sauce in an 11”x7” baking dish coated with cooking spray.
4.    Top with three noodles (they will overlap slightly) and spread with ½ cup pumpkin sauce. Cover to the edges of the noodles.
5.    Top with half of mushroom mixture, ½ cup ricotta, ½ cup mozzarella and ¼ cup Parmesan cheese. Repeat layers.
6.    Top with the remaining noodles and sauce.
7.    Cover and bake at 375F for 45 minutes. Uncover; sprinkle with the remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted and golden.
8.    Let stand for 10 minutes before serving.