PUMPKIN CARROT LASAGNA
1 to 2 small-medium carrots, peeled and shredded
1/2 cup white onion, chopped
1 tsp Kosher salt, divided
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half or whole milk
1 tsp dried oregano
9 no-cook lasagna noodles **
1-1/2 cups ricotta cheese
1 cup (4 ounces) shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
Preheat oven to 375. Spray an 8” or 9” square pan with non-stick spray.
In a small bowl, mix together the carrots, onion and 1/2 tsp salt; set aside.
In another small bowl, combine pumpkin, milk, oregano, pepper and remaining salt.
Spread about 1/2 cup pumpkin sauce in prepared pan. Top with three noodles (** You may need to break 1-2" off each noodle, but can stick those pieces in to cover up any "holes"). Sprinkle with half of the onion-carrot mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and rest of pumpkin sauce.
Cover and bake 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: 4-6 servings.