Sausage and Pumpkin Lasagna

Chicken and Pumpkin Lasagna

Spinach and Pumpkin Lasagna

First layer

1 .5 - 2lb Chicken breast or

1.5 – 2lb Italian sweet sausage or

1lb fresh/frozen spinach

1 onion chopped

2 garlic cloves crushed

1/3 c. flour

12 oz can evaporated milk (divided, use half)

2 c. chicken broth

Cook meat with onions and garlic in a large frying pan. If using spinach, just saute the onion and garlic until soft and golden on the edges. Add all remaining ingredients and bring to a boil. Remove from heat.

Pumpkin layer

20oz can pumpkin or 2c. roasted mashed pumpkin

½ t. nutmeg

1 t. ground ginger

1 t. ground cinnamon

half can of evaporated milk left from first layer

Mix all ingredients in a large bowl.

Cheese layer

32 oz Ricotta

2 eggs

8 fresh leaves or 2 t. dried basil

¼ c. Parmesan cheese

2 c. Mozzarella cheese

Mix all ingredients in a large bowl.

Top layer

4 medium sliced peeled fresh tomatoes

¼ c. Parmesan cheese

1 c. Mozzarella cheese

Noodle layer

1 lb lasagna noodles – pour boiling water over them and let sit for several minutes making sure to separate the noodles so they don't stick to each other. Pour away hot water and rinse with cold water. No need to cook.

Assembly:

Using a very large pan (mine is 15 x 10) spray or wipe with olive oil then add the first layer. Top with 6 or 7 lasagna noodles. Add half the cheese layer then 6 or 7 more noodles. Add all the pumpkin layer and the last half of the cheese layer. Add remaining noodles and add sliced fresh tomatoes and sprinkle with Parmesan and remaining Mozzarella cheese. Can refrigerate for 24 hours or freeze.

Bake at 350 for 40 -60 mins or until top layer looks good. Let cool 10 mins before serving. Serves 12+