CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668aa7a4   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pumpkin Lasagna   
    Categories: Mushrooms, Vegetables, Squash, Herbs, Pasta   
         Yield: 6 servings   
       
       1/2 lb Sliced fresh mushrooms   
         1 sm Onion; chopped   
       1/2 ts Salt; divided   
         2 ts Olive oil   
        15 oz Can solid-pack pumpkin   
       1/2 c  Half & Half cream   
         1 ts Dried sage leaves   
           ds Pepper   
         9    No-cook lasagna noodles   
         1 c  Ricotta cheese   
         1 c  Shredded mozzarella cheese   
       3/4 c  Shredded Parmesan cheese   
       
     In a small skillet, saute the mushrooms, onion and 1/4   
     teaspoon salt in oil until tender; set aside. In a small   
     bowl, combine the pumpkin, cream, sage, pepper and   
     remaining salt.   
        
     Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish   
     coated with cooking spray. Top with 3 noodles (noodles   
     will overlap slightly). Spread 1/2 cup pumpkin sauce to   
     edges of noodles. Top with half of mushroom mixture, 1/2   
     cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan   
     cheese. Repeat layers. Top with remaining noodles and   
     sauce.   
        
     Cover and bake @ 375ºF/190ºC for 45 minutes. Uncover;   
     sprinkle with remaining Parmesan cheese. Bake 10-15   
     minutes longer or until cheese is melted. Let stand for   
          10    minutes before cutting.   
        
     Tamara Huron, New Market, Alabama   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... The dinosaurs should have cut back on gluten.   
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