Pump-It-Up Pumpkin Lasagna

Serves: 6

Preparation Time: About 35 minutes

Cooking Time: 45 minutes

A CONCENTRATED power-packed, nutritional lasagna that provides layers of functional food in every bite. Whole-wheat lasagna noodles double the fiber content as well as boosts the mineral and vitamin levels. Any kind of vegetable can be used as filler, making this dish a great destination for left-overs. The combination of tomato paste and pumpkin provides lots of lycopene and carotene; both chemicals have been strongly associated with cancer prevention.

Ingredients

8 oz. whole-wheat lasagna noodles
1/2 cup white wine
6 cloves minced garlic
1 small onion
1 12oz. can tomato paste
2 cups left-over cooked vegetables (e.g., broccoli, cauliflower, etc.), or
1 19 oz. can asparagus spears
1 14 oz. can artichoke hearts (packed in water)
2 15 oz. cans pumpkin puree (no sugar)
2 8 oz. packages fat-free grated mozzarella
1 15 oz. carton fat-free ricotta cheese
3 medium sized unpeeled tomatoes thinly sliced
2 Tbsp. honey
1/2 tsp. thyme
1 tsp. oregano
1/4 tsp. pepper
salt

Directions

1. Preheat oven to 350 degrees F.
2. Bring water to boil, add noodles and cook until soft.
Meanwhile...
3. In a medium pan, combine wine, garlic and onion and cook on high heat for 2 minutes.
4. Add tomato paste, canned pumpkin, honey, thyme, oregano, pepper and salt. Stir until all ingredients are blended together in a thick sauce.
Then...
5. In a 2 in. deep baking pan create three layers consisting of noodles, sauce, vegetables and cheese.
6. Cover with a final layer of the sliced tomatoes.
7. Bake at 350 degrees for 45 minutes.
6. Let cool 10-15 minutes before cutting and serving.