Recipe: Pumpkin Lasanga

 

Friends of the Forest who love Fall will probably love this pumpkin lasagna I've been making every October since 2009!  It's become a regular tradition at our house, I start to make it as soon as the Halloween stuff comes out at the stores.  My mom and I created the original recipe (although I'm sure we're not the first people to ever make it, haha!), and I've tweaked it over the years.  I think this version is the best yet!  

1 package lasagna noodles

2 cups pureed pumpkin

6 cloves garlic

a handful of mushrooms

half a yellow onion

2 cups ricotta cheese

1 jar of tomato alfredo sauce

1/2 cup mozzarella cheese

1/4 cup cheddar cheese

a few teaspoons of salt

tablespoon of butter

Start off by preheating the oven to 350 degrees Fahrenheit.  While you're waiting, chop up half a yellow onion, chop mushrooms, and mince the garlic cloves.  You can obviously use less garlic if you aren't a big fan of it.  I am a huge fan of garlic, so I prefer a ton!  Saute the garlic and onions with the tablespoon of butter in a frying pan.  Have the heat on low.  Get out your pan that you plan to make the lasagna in.  Now, add a tiny bit of the alfredo sauce into the pan.  Mix with a little hot water and shake the pan to get an even layer in the bottom.  This will help create a layer of liquid for the noodles to boil in while it bakes.  I promise all water will be evaporated once its done and the sauce will still taste delicious!  

Add a layer of lasagna noodles to the bottom of the pan.  Spread an even layer of pureed pumpkin and sprinkle a tiny pinch of salt over it.  Add another layer of noodles over that.  Next, spread some ricotta cheese over that layer, adding a tiny sprinkle of slat evenly over the layer.  Top the ricotta layer with the mushroom, onion, and garlic mixture.  Layer more noodles over that.  Repeat the pumpkin and ricotta topped with veggie layers until you run out of pumpkin, ricotta or noodles.  If you have a tiny bit of pumpkin left and a lot of ricotta (like I did) mix the pumpkin with some ricotta for another layer. 

 Once all layers are complete, add a final noodle layer on top.  Now take the can of alfredo sauce and pour over the top of the lasagna and sides.  When the jar is empty, but sauce still sticks to the sides, fill the jar 1/4 with hot water, shake and pour around the liquid around the sides of the lasagna pan.  This will help the noodles fully cook in the oven, with no crispy edges. Grate the mozzarella and cheddar cheese on top (This step is totally optional, as are all steps in all recipes.  If you don't want something, don't like an ingredient simply change or substitute to fit your preferences)  Cover the pan with tinfoil and bake for 30-35 minutes.  When that time is up, remove the foil and bake an additional 15 minutes.  Enjoy!