Pumpkin Lasagne

Ready for Roasting

As mentioned in an earlier post, this past weekend brought our annual Friends Thanksgiving (we decided it was number 14).  Our main entree included my Pumpkin Lasagne.  I wish you all a wonderful Thanksgiving, and bring on the holidays!

Pumpkin Lasagne

Roast, single layer, in 375 degree oven until tender but not mushy:
About 3 pounds of pumpkin or assorted winter squash, peeled, seeded, and cut into 1/2 inch pieces
5 cloves garlic, peel removed
Several bunches fresh sage and rosemary
Salt, pepper, olive oil

Caramelize onion:
One large red onion, sliced thin
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons wine
Sugar, salt, pepper

Toss together pumpkin and onion.

Béchamel:
3 tablespoons butter
5 tablespoons flour
5 cups whole milk
3 sage leaves
5 ounces parmesan or romano cheese
Nutmeg, salt, pepper

Melt butter over medium heat; whisk in flour and cook roux, whisking constantly, about 3 minutes. Steam in milk while continuing to whisk and bring to simmer. Simmer 10 minutes, whisking occasionally. Remove from heat and stir in remaining ingredients.

Blend together:
1 1/2 cups ricotta cheese
2 egg yolks
5 ounces parmesan or romano cheese
Fresh basil, chopped fine
Nutmeg, salt, pepper

Additional ingredients for assembly:
Several cups shredded mozzarella, provolone, parmesan
1 package no-boil lasagne noodles
1 - 2 cups half and half
Fresh basil
Fried whole sage leaves

Preheat oven to 425 degrees.

Layer ingredients in greased lasagne pan: 1/2 squash, pasta, 1/2 shredded cheese, 1/3 béchamel, pasta, all of ricotta, 1/3 béchamel, pasta, 1/2 squash, 1/2 shredded cheese, pasta, 1/3 béchamel, basil.  Pour half and half along sides.

Cover with buttered foil; bake 30 minutes.  Remove foil and bake until golden and bubbly.  Let lasagne rest for 15 - 20 minutes before slicing and serving.