1
Pre-heat oven to 375 degrees and prepare a 11 x 7 inch baking dish by spraying with non-stick cooking spray.
2
Sautee the mushrooms and onions in skillet with non-stick cooking spray until soft, then set them aside. Season with Mrs. dash or preferred spices.
3
In a small bowl, combine thawed and well-drained spinach, ricotta cheese, eggbeaters, 1/2 cup parmesan, and Italian seasonings.
4
Spread 1/2 cup marinara sauce in the prepared baking dish. Top the marinara sauce with three noodles. Next, spread a layer of the pumpkin mix over the noodles, topped with half of the sauteed onions and mushrooms. Be sure to spread to cover the edges of the noodles well. Drizzle marinara sauce over the top and sprinkle with 1/4 of the mozarella.
5
Lay 3 more noodles, then spread a thick layer of the ricotta cheese and spinach mixture.
6
Repeat with another layer of noodles, pumpkin (I like to add nutmeg and cinnamon to the pumpkin), mushrooms, marinara, and then mozarella. Top off the lasagna with the remaining noodles and sauce, and mozarella. You should still have 1/4 cup of the Parmesan cheese reserved.
7
Cover the lasagna with a lid or aluminum foil and bake in the oven for 45 minutes. After 45 minutes, uncover, and sprinkle with the remaining Parmesan cheese.
8
Bake, uncovered, for another ten to fifteen minutes, or until the cheese is well melted/browned to the desired consistency.
9
Let your pumpkin lasagna stand for at least 10 minutes before slicing.
10
Makes 12 servings.