COOKING WITH MOM: PUMPKIN RICOTTA LASAGNA

Pumpkin.

Ricotta.

In a medium sized bowl stir together pumpkin and ricotta until combined and smooth. Set aside.

Steam spinach in pan using about 1/4 cup of boiling water. Dump in the spinach and stir around until wilted.

When the spinach is done place in a strainer and press down removing excess water. I use a clean dish towel. Once you have removed all excess water chop finely then set aside.

Gather your mushrooms. Wipe them down with a damp paper towel to remove dirt. Now chop.

Chop the onion.

In a larg deep pan over med heat melt 3tbl spoons of butter. Add the onion and cook until translucent. Add mushrooms and saute until soft.

Once the onions and mushrooms have cooked stir them into the pumpkin and ricotta mixture along with 1/4 tsp salt, 1/8 tsp pepper and nutmeg.

Spices.

Take the three cloves of garlic and chop chop chop.

Place the empty saucepan back on the stove and add the remaining 3tbl butter

Add the chopped garlic and saute until fragrant.

Add the flour and whisk until dry ( I take the saucepan off the heat to do this but I believe the correct way to do it is leaving the pan on the heat )

Whisk.

Add the milk and cook over med-high heat whisking constantly until it begins to thicken. Add salt and pepper to taste. Continue to whisk until the sauce is thick and creamy. Remove from heat.

Noodles.

Grease pan, layer half the noodles on the bottom.

Spread half the pumpkin mixture on top of the noodles.

Sprinkle a layer of spinach on top of the pumpkin mixture.

Spread a layer of white sauce on top of the spinach.

And finally add the mozzarella. Now repeat starting with the noodles, one more time.

Grate the parm.

When you have finished adding all the layers top with the grated parmesan and cover with foil. Bake at 400 for 45 min-1 hour or until the cheese is bubbly. Remove the foil and bake for 10 min browning the the cheese. Let sit for 5 min before serving.

* Tip – If you have leftovers or you want to double te recipe you can make mini lasagnas to freeze for a easy dinner after a busy day. Simply make as you would the recipe above but do not bake. Cover with foil and place in a heavy duty freezer bag before freezing. Just remember to take out of the freezer and place in fridge the night before you want to enjoy it!