1 tablespoon extra-virgin olive oil, divided
2 large onions, chopped
1 can (about 4 ounces) sliced mushrooms, drained
3 cloves garlic, minced
1/4 teaspoon dried, Italian seasoning
1 can (15 ounces) mixed greens, drained
1 can (15 ounces) 100% pumpkin
1 container (15 ounces) ricotta cheese, preferably whole milk
3/4 cup freshly grated Parmesan cheese, divided
1/2 teaspoon kosher salt
1/4 teaspoon ground, black pepper
1/8 teaspoon grated nutmeg
1 cup Alfredo sauce
15 lasagna noodles (about 3/4 pound), cooked according to package directions

Preheat oven to 350°F.

Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onions and sauté until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through; set aside.

Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined.

Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each. Top with the remaining 3 noodles; spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes until bubbling around the edges. Remove foil; top with remaining Parmesan cheese and return to the oven for about 15 minutes, until lightly browned.

Rest for 15 minutes and cut in 12 to 18 squares.

Servings: 12 to 18

Submitted by: Canned Food Fan