Pumpkin Lasagna

It is that time of year when it's all things pumpkin. Our house no exception.

1 head of garlic singled but not peeled, simmered for 20 minutes then set aside to cool. Once cooled remove the jackets and mash with a fork into a paste

2 15 oz cans pumpkin purée
2 cups ricotta cheese
1 cup grated Parmesan cheese
3 eggs
Salt and pepper to taste

12 sage leaves
1/2 acorn squash (or butternut) cubed
1 can chicken broth
3 tablespoons butter
Salt and pepper to taste

3 tablespoons butter
3 tablespoons flour
2 cups milk
Garlic paste
Salt and pepper to taste

1 box no boil lasagna noodles

2 cups shredded cheese of your choice

Add the butter and sage to a large heavy bottom skillet over medium heat. Add the squash cubes and the chicken broth. Let simmer until all the broth is gone and the squash gets a little brown. Whisk the pumpkin, 2 eggs, salt and pepper together in a medium bowl and set aside. In another bowl whisk together the ricotta cheese, Parmesan cheese, 1 egg, salt and pepper to taste and set aside. Add the butter and flour to a medium sauce pot and whisk. Season with salt and pepper. Whisk in the garlic paste and the milk. Let this thicken until it coats a wooden spoon. Grease the bottom of a 13x9 inch baking dish. Spread about half of the cream sauce on the bottom of the dish. Layer some of the noodles on, layer half of the pumpkin, add another layer of noodles. Layer the ricotta mixture, cooked squash, spinach, half of the shredded cheese and another layer of noodles. Spread the rest of the pumpkin mixture, the rest of the cream sauce, and the rest of the shredded cheese. Cover loosely with foil and bake at 375 degrees for 45 minutes, uncover and bake for another 15 minutes. Let stand for a few minutes then serve! This is a crowd pleaser that will last for many fall seasons to come. For more on this recipe or any others please email me at alesia.leach@gmail.com

This recipe was inspired by Rachel Ray's pumpkin lovers lasagna recipe!