I came up with and made this lasagna last week, and it was excellent. The key parts that differ from a normal lasagna are the preparation of the meat sauce and the pumpkin noodles. Note that the fresh spinach goes on big but shrinks during baking, you will likely need to press it down to get the lasagna to fit in your baking dish.
Ingredients:
Noodles:
– 4.5c Wheat Flour
– 2 eggs
– 15 oz Can Pumpkin Puree
Lasagna:
– 2 lb Ricotta Cheese mixed with 1 tsp salt
– 1 lb ground beef
– 1 lb ground pork or lamb
– 15 oz Can of Tomato Sauce
– 4 oz Carrots
– 1 Red Bell Pepper
– 1c Heavy Cream
– 1 Bag of Baby Spinach
– 1 tsp Garlic Powder
– 1/2 lb Mozzarella
Directions:
Noodles:
Mix flour with eggs and pumpkin puree to form the noodle dough. Divide into four equal pieces and roll them out into large thin 9×13 noodles. No need to boil these, they will cook when the lasagna is baked.
Preheat oven to 375 degrees.
Meat Sauce:
Brown all of the ground meat together in a large pan. In a blender, combine the tomato sauce, carrots, and red bell pepper. Blend until smooth. Add the sauce mix to the undrained meat in the pan. Add the heavy cream to the pan and mix well. Simmer for ten minutes.
Lasagna:
Place one noodle in the bottom of the 9×13 pan. Spread half of the ricotta on top of the noodle, then cover that with half of the spinach. Cover with the second noodle. Spread half of the meat sauce on top of the second noodle. Cover with the third noodle. Spread the remaining ricotta on the third noodle and then cover with the remaining spinach. Cover with the final noodle. Spread the remaining meat sauce on top, then top with shredded mozzarella.
Bake covered for 45 minutes at 375 degrees, then remove cover and increase temperature to 425. Bake 15 minutes at 425 degrees.
