spinach, ricotta and pumpkin lasagna

Ingredients

• Servings: 1
• 1 pound peeled and seeded pumpkin, cut into pieces
• 1 tablespoon butter, softened
• 1 teaspoon ground cinnamon
• sea salt and ground black pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 bay leaves
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1 fennel bulb, thinly sliced
• 4 cloves garlic, minced
• 1 (10 ounce) bag baby spinach
• 1 (16 ounce) container low-fat ricotta cheese
• 1 1/2 teaspoons ground nutmeg
• 1 tablespoon olive oil
• 1/2 pound lean ground beef
• 2 tablespoons tomato paste
• 1 (14.25 ounce) can tomato puree
• 12 dry lasagna noodles
• 1/3 cup freshly grated parmesan

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• fill a saucepan with 1/2 inch of water, then add pumpkin pieces. bring to a boil over high heat, then reduce heat to medium-low, cover, and steam until the pumpkin is very tender, 10 to 15 minutes. drain pumpkin, then mash with 1 tablespoon butter, cinnamon; salt and pepper to taste, then set aside.
• melt 2 tablespoons butter in a saucepan over medium heat. 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. allow to gently cook for 10 to 15 minutes, stirring frequently, then remove from heat.
• heat 1 tablespoon 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. scrape mixture into a large bowl, and mix well with ricotta cheese and nutmeg.
• using the same skillet, heat another 1 tablespoon olive oil over high heat. brown ground beef in oil, mixing thoroughly to break into small pieces. once browned, reduce heat to medium-low and pour off excess grease. stir in tomato paste and tomato puree. gently simmer until thickened, about 10 minutes.
• preheat oven to 400 degrees f (200 degrees c). grease a 9x13 inch lasagna dish.
• line the bottom of the lasagna dish with 4 noodles, do not overlap. spread the ricotta mixture evenly over noodles, then sprinkle with 1/3 of the parmesan cheese. place another 4 noodles on top of the ricotta, then spread with evenly with the mashed pumpkin. place the remaining 4 noodles on top of the pumpkin and top with the tomato sauce; sprinkle with another 1/3 of the parmesan cheese. stir the sauce until smooth, then discard the bay leaves; pour the sauce over top of the lasagna. sprinkle with remaining parmesan cheese.
• place lasagna dish a foil-lined baking sheet (to catch any spills). bake in preheated oven until the noodles have softened, and the sauce has turned bubbly and golden brown, about 30 minutes.