Meatless Halloween Monday-Pumpkin Lasagna

Nov 2011

Pumpkin and Spinach lasagna

  • 3 cups peeled and cubed pumpkin or butternut squash
  • 1 8oz package frozen chopped spinach
  • 3 T EVOO
  • 1 T chopped fresh sage
  • 1/2 head garlic {I roasted the entire head and saved 1/2 for another use}
  • 1/2 t. salt
  • 1/4 t. fresh ground pepper
  • 1/2 large onion
  • 2 1/2 cups low fat milk
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 1/2 T flour
  • 4 oz. {about 1 cup} shredded fontina cheese
  • 1/8 t. fresh ground nutmeg
  • sprinkle red pepper
  • 6 lasagna noodles {i used no boil}

Preheat oven to 425. Cook spinach according to package directions, squeeze out water {I like to drain the excess by wrapping in dish towel and squeezing}. Coat the pumpkin with 1T. EVOO, chopped sage and salt and pepper.  Cut the top off garlic, but do not peel.  Place on a small sheet of tin foil and drizzle with EVOO.  Wrap up and roast in oven with pumpkin at 425 for 25 minutes.  Remove pumpkin and roast garlic an additional 10 minutes. When cool enough to touch, squeeze garlic cloves from skin and mash with the back of a spoon.  Add to spinach and mix well.
Slice onion and cook in 1T. EVOO until caramelized, about 20 minutes.  Add onions to spinach.
Make sauce by heating 2 1/2 cups milk with bay leaf and thyme to a slow boil.  Remove from heat and let stand for 10 minutes.  Remove bay leaf and thyme.  Wisk together flour and remaining 1/4 cup of milk to a thick paste.  Add to large milk mixture and wisk while thickening on simmer for about 5 minutes.  Add 1/2 cup cheese, nutmeg, salt and pepper to taste. Add large spoonful of milk mixture to spinach and mix to moisten.
Prepare lasagne in 9X9” baking dish.  Coat bottom with large spoonful of milk mixture.  Place 2 noodles in bottom of pan.  Divide spinach and pumpkin for 2 layers.  Place spinach, then pumpkin and a little of milk mixture for 2 layers with noodles, noodles ending on top.  Spread remaining milk mixture over the noodles making sure to coat evenly.   Bake at 400 for 30 minutes.  Sprinkle remaining cheese on top, and broil for about 2 minutes, but watch carefully so it doesn’t burn.  Let stand before cutting into 4 delicious servings.