Pumpkin Lasagna

Pumpkin Lasagna

• 1/3 cups, Flour
• 1/4 cups, Parmesan cheese
• 6 tablespoons, Butter
• 1 count, Onions
• 2 1/2 cups, Milk
• 3 pounds, Spinach
• Pinch of Nutmeg
• 1 1/2 pounds, Mushrooms
• 1 1/2 tablespoons, Black pepper
• 1 pound, Mozzarella
• 1 pound, Lasagna noodles
• 2 pounds, Ricotta cheese
• 15 fluid ounces, Pumpkin
• 2 counts, Garlic cloves

Directions:

1. Preheat oven to 400.
2. Stir together pumpkin and ricotta cheese until smooth and well-mixed. Set aside.
3. Steam spinach over high heat about five minutes until wilted. Squeeze out water in batches and chop coarsely chop. Set aside.
4. In large saucepan over med. heat, melt 3 Tbsp. butter or olive oil. Add onion and cook, stirring occasionally until soft, about 8 min. Add mushrooms and saute until soft. Add onion-mushroom mix to pumpkin-ricotta mix. Add 1/4 tsp salt, 1/8 tsp pepper and nutmeg. Stir to blend. Set aside.
5. Place empty saucepan back on stove and melt remaining butter/olive oil. Add garlic and saute until fragrant. Add flour and stir, cooking until dry, about 12 min. Add the milk and cook over med-high heat until it begins to thicken, about 5-8 min. Stir constantly. Add salt and pepper to taste. Remove from heat when sauce is thick and creamy.
6. Grease pan, layer half of the noodles on the bottom. Spread half pumpkin mixture on top, then spinach, white sauce and half of the mozzarella. Repeat. Place Parmesan on top, cover with foil and bake for 45 minutes to 1 hour until hot and bubbly. Remove foil 10 minutes before taking pan out of oven to brown cheese on top. Let stand for 5 minutes before serving.