Wondering what to do with all those pumpkins?

Layered a package of raw wholewheat lasagne noodles with 1 lb sliced, roasted pumpkin, 1 medium sliced and sautéed onion, 1 lb shredded low fat mozzarella with 2 lbs low fat ricotta in a greased lasagne pan and filled pan with water 2/3rds from top.Covered it with aluminum foil and baked at 300 degrees for 2 hours. Healthy and delicious pumpkin lasagne!

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