Spinach, Ricotta and Pumpkin Lasagna

Instructions

1. Fill a saucepan with a 1/2 inch of water, then add pumpkin pieces. Bring to boil over high heat; reduce heat to medium-low, cover, and steam until the pumpkin is very tender, 10 to 15 minutes.
2. Drain pumpkin, then mash with 1 tbsp butter, cinnamon, salt and pepper to taste. Set aside. Melt 2 tbsp butter in a saucepan over medium heat.
3. Whisk in flour and cook, stirring constantly, until the paste just begins to turn golden, about 2 minutes. Whisk in milk gradually so that no lumps form. Bring to a gentle boil. Add the bay leaves and reduce heat to low or warm.
4. Allow to gently cook for 10 to 15 minutes, stirring frequently. Remove from heat. Heat 1 tbsp olive oil in a large skillet over medium heat. Stir in onion, fennel, and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Add spinach and cook until wilted.
5. Scrape mixture into a large bowl, and mix well with Salerno Ricotta Cheese and nutmeg.
6. Using the same skillet, heat another 1 tbsp olive oil over high heat. Brown ground beef, mixing thoroughly to break into small pieces. Once browned, reduce heat to medium-low and drain off excess grease. Stir in tomato paste and tomato puree. Gently simmer until thickened, about 10 minutes.
7. Preheat oven to 400 F. Using 9 x 13-inch lasagna dish, cover the bottom with a layer of meat sauce.
8. Place 4 lasagna noodles on top; do not overlap. Spread the ricotta mixture evenly over noodles; sprinkle with 1/3 of Salerno Parmesan Cheese. Place another 4 noodles on top of the ricotta, then spread evenly with the mashed pumpkin. Place the remaining 4 noodles on top of the pumpkin and top with the tomato sauce; top with shredded Salerno Mozzarella Cheese and the remainder of Salerno Parmesan Cheese.
9. Place lasagna dish onto a foil-lined baking sheet (to catch any spills). Bake for 30 to 45 minutes until cheese bubbles and start to turn golden.
10. Remove lasagna from the oven and let sit for 5 to 10 minutes before serving.

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