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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Debra Elgin
  • 1â�„2 lb. sliced mushrooms
  • 1 small onion, chopped
  • 1â�„2 tsp. salt, divided
  • 2 tsp. olive oil
  • 1 can (15 oz.) solid-pack pumpkin
  • 1â�„2 cup half and half
  • 1 tsp. dried sage leaves
  • Dash pepper
  • 9 no-cook lasagna noodles
  • 1 cup cottage cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 3â�„4 cup shredded Parmesan cheese
Preheat oven to 375 degrees.
In a small skillet, sauté the mushrooms, onion and 1�4 tsp. salt in olive oil until tender; set aside. In a small bowl, combine the pumpkin, half and half, sage, pepper and remaining salt.
Spread 1�2 cup pumpkin sauce in an 11- by- 7-inch baking dish coated with cooking spray. Top with three noodles. Spread 1�2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1�2 cup cottage cheese, 1 cup mozzarella and 1�4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.
Cover and bake for 45 minutes. Uncover, sprinkle with remaining Parmesan cheese and bake 10-13 minutes more until cheese is melted. Let stand for 10 minutes before cutting.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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