Roasted Pumpkin and Mushroom Lasagna

Roasted Pumpkin and Mushroom Lasagna
8 Servings

3 cups (14 ounces) pumpkin, 1/2 inch cubes
3 cups (14 ounces) orange sweet potato, 1/2 inch cubes
2 large sprigs rosemary
3 garlic cloves, minced
Freshly ground black pepper
Olive oil spray
4 cups skim milk
1 large onion, sliced
3 heaping tablespoons plain flour
11/4 cups ricotta cheese
9 ounces lasagna sheets
2 cups (7 ounces) mushrooms, sliced
1 scallion, sliced
1/2 cup reduced fat cheddar cheese, shredded

Preheat oven to 400 degrees. Mix pumpkin, sweet potato, rosemary, and garlic in a bowl and season with pepper. Lightly spray a baking tray with olive oil, put the vegetables on the tray, and bake for 20 minutes, or until tender.

Put the milk and onion in a saucepan over medium heat. Heat just below the boiling point, turn off heat, and let sit for 10 minutes. Mix flour with a little water, add to the milk, bring to a simmer, and cook the sauce for five minutes. Add ricotta cheese.

Spray a lasagna dish with olive oil. Add a layer of lasagna sheets, then a quarter of the sauce, a quarter of the baked pumpkin and sweet potato, and a quarter of the mushrooms and scallions. Continue until all the lasagna sheets, vegetables, and sauce are used (you will end up with four layers). Sprinkle with shredded cheese.

Bake for 35 to 45 minutes, or until cooked through and golden on top. Let sit for five minutes before cutting. Serve with a mixed green salad, if desired.

Nutrition information per serving: Calories 300; Protein 8 g; Carbohydrate 44 g; Total Fat 5 g; Saturated Fat 3 g; Sodium 177 mg; Fiber 4 g

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