Pumpkin Lasagna with Caramelized Onions & Walnuts

This recipe, from Clean Eating magazine, is really good. I replaced the butternut squash with can of pumpkin, replaced the ricotta with cottage cheese and made it in two smaller dishes, but otherwise left the recipe alone. When reading the recipe, I thought the walnuts a little unnecessary, but added them anyway and both the Hub and I like the crunch the nuts gave. Mine didn't cut the first day as beautifully as their's did, but it still tasted great - warm, gooey and totally comforting. And at 260 calories for 1 1/2 cups, we could eat it often.