Pumpkin Lasagna

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Roast the pumpkin cubes in an 8 x 8 glass baking dish for about one hour, uncovered.
3. 3
   When finished, mash the pumpkin in the baking dish and set aside.
4. 4
   In a blender, combine ricotta with about half a pound of the mozzarella and all of the parmesan cheese.
5. 5
   Blend until all ingredients have the same consistency.
6. 6
   Grate the nutmeg into this mixture and pulse a couple of times to mix it in.
7. 7
   You may need to do this in batches, depending on the capacity of your blender.
8. 8
   Set this cheese mixture aside.
9. 9
   In a large sauce pan, heat half of the oil and add 6 cloves of the minced garlic and 1 of the diced onions.
10. 10
    Cook until translucent, then add the mashed pumpkin and cook for a few minutes, stirring constantly.
11. 11
    Add the salt, pepper, cayenne and green poultry seasoning and mix in a couple splashes of half and half.
12. 12
    Dont add so much cream that its soupy.
13. 13
    You want just enough so that the whole pumpkin mixture holds together.
14. 14
    Grease 9 x 13 inch lasagna dish.
15. 15
    Layer the noodles, then cheese mixture.
16. 16
    Noodles, pumpkin mixture.
17. 17
    Noodles, cheese mixture.
18. 18
    Noodles, pumpkin mixture dotted with whats left of the ricotta mixture.
19. 19
    Noodles.
20. 20
    Set aside.
21. 21
    On stove heat up the other half of the oil in a frying pan along with the remaining 2 cloves of garlic and remaining diced yellow onion.
22. 22
    Cook until translucent.
23. 23
    Add the remaining half and half (about a cup) and salt and pepper to taste.
24. 24
    Stir constantly while it heats up and thickens.
25. 25
    Drizzle over the top layer of noodles and into any cracks and crevices in the lasagna.
26. 26
    On top of the lasagna sprinkle the remaining shredded mozzarella and top with a dusting of Parmesan.
27. 27
    Bake at 350 for 1/2 hour, or until mozzarella starts to turn golden brown.