Ingredients

How to make it

  • 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 11-in. x 7-in. baking dish coated with cooking spray. Top with three 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 at 375° 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. Yield: 6 servings.
  • serves 6: 310 calories, 12 g fat (6 g saturated fat), 36 mg cholesterol, 497 mg sodium, 32 g carbohydrate, 5 g fiber, 17 g protein.

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Reviews & Comments 3

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  • myrna 13 years ago
    very nice!
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    " It was excellent "
    mrsc543 ate it and said...
    Excellent post! This so reminds me of a ravioli recipe that my grandmother used to make that had butternut squash in it. Five forks.
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    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    I am SO EXCITED about 'Making & Tasting'
    this "5'FORK!!!!! recipe~
    It has such 'gourmet' appeal!
    Thank-you for sharing~
    I hope that You will
    consider being my 'Food Friend'?
    ~Blessings~
    ~*~mjcmcook~*~
    Was this review helpful? Yes Flag

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