From the Kitchen: Pumpkin and Spinach Lasagna

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November 1, 2011
A generous portion of cheesy lasagna on a white plate..

A generous portion of cheesy lasagna.


2 tablespoons olive oil
2 onions, chopped
2 pounds frozen chopped spinach, thawed
2 1/4 teaspoons salt
1 teaspoon fresh-ground black pepper
1 teaspoon dried sage
1/2 teaspoon grated nutmeg
3 cups canned pumpkin puree
1 8-ounce whole milk ricotta
2 eggs
1 cup heavy cream
1 1/2 cups grated Parmesan
1/2 cup milk
9 no-boil lasagna noodles
1 tablespoon butter

In large sauté pan, heat the oil on medium-low heat. Add onions and cook, stirring for five minutes until translucent. Increase heat to medium-high, add spinach, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage and 1/4 teaspoon nutmeg. Cook and stir for five to 10 minutes, until spinach is heated and no liquid remains in the pan.

In a medium bowl, mix 2 cups of the pumpkin puree, 1/2 cup cream, 1/2 cup Parmesan, ricotta, eggs, remaining salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.

Pour the milk into an 8-by-12 inch baking dish. Top with 1/3 of the noodles, spreading pumpkin mixture. Layer 1/2 the spinach, topping with second layer of noodles. Repeat with layer of pumpkin, spinach and noodles. Combine remaining pumpkin and cream, spreading evenly on top and sprinkle with one cup of Parmesan. Cover with aluminum foil and bake for 20 minutes at 400°. Uncover and bake for 15 more minutes or until golden.

Serves 6