Instructions
- Bring a large pot of water to a boil. Add lasagna noodles one at a time, and stir so the noodles don’t stick. Cook according to package instructions, al dente.
- Meanwhile, in a small skillet, sauté the mushrooms, onion, and salt in olive oil until tender, and set aside.
- In a small bowl, combine the pumpkin, cream, sage, tofu, pepper and salt.
- Spread 1/2 cup pumpkin sauce in a baking dish coated with cooking spray. Top with noodles, then spread another 1/2 cup of pumpkin on top of the noodles, spreading all the way to the edges. Add half of the mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella, and 1/4 cup parmesan cheese to the top. Repeat layers. Top with remaining noodles and ingredients, and cover with remaining cheese.
- Cover and bake at 375 F for 45 minutes. Uncover; sprinkle with any remaining cheese. Bake 10-15 minutes longer, until cheese is melted. Let stand for 10-15 minutes before serving, and enjoy!
