Pumpkin Lasagna

Pumpkin Lasagnapumpkin-lasagna.jpg
A seasonal spin on lasagna!

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Ingredients

  • Cooking spray
  • 1 ½ - 15 ounce cans 100% pure pumpkin
  • 2 teaspoons dried thyme
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon salt, divided into ½ and ¼ tsp
  • 3 ½ Tablespoons tub margarine
  • 4 ½ Tablespoons all-purpose flour
  • 2 cups skim milk
  • 2/3 cup no salt added tomato sauce
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon ground black pepper
  • 8 no-bake lasagna noodles
  • 1 medium onion, diced
  • 1 ½ - 15 ounce cans no salt added black beans
  • 2 cups part-skim shredded mozzarella cheese

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Spray 9 x 13” baking dish with cooking spray and set aside.
  2. In a medium bowl, combine pumpkin, thyme, nutmeg and ¼ teaspoon salt.
  3. In a small saucepan on medium heat, melt margarine. Whisk in flour, will form a roux (thick consistency). Whisk in milk, tomato sauce, cumin, chili powder, black pepper and ½ teaspoon salt until no lumps. Turn up heat to medium-high, continuing to whisk until mixture thickens up, about 5 minutes.
  4. Place 4 lasagna noodles on bottom of baking dish and spread half of pumpkin mixture evenly across. Next, sprinkle ½ of diced onions and black beans and pour half of sauce mixture evenly across the entire pan. Repeat with 4 more noodles, pumpkin, onions, black beans and rest of sauce. Top with cheese.
  5. Cover with foil and bake for 35 minutes. Remove foil and cook an additional 10 minutes.

Serves 10

 

Nutrition Information
Per 1 piece
Calories: 258
Total Fat: 7 g
    Saturated Fat: 3 g
Sodium: 385 mg
Total Carbohydrate: 33 g
    Dietary Fiber: 6 g
Protein: 13 g