Pumpkin Lasagna

We recently had a pumpkin party. Inspired by ... you know... one of the greatest seasons ever!!!! FALL!!!! there was so much delicious food! pumpkin bread, pumpkin cookies, pumpkin brownies, pumpkin soup, pumpkin beer, pumpkin shaped cookies, pumpkin muffins! but i would have to say the star of the night (in my belly) was the pumpkin lasagna. Soooooooooo good....

Lasagna is probably one of my favorite things to make when i have time on a Sunday. It's easy to make, super fast, super delicious, and will feed you for a week if you can bear to eat the same thing every day for lunch and dinner. Using pumpkin was a great idea. The flavor of the pumpkin isn't overwhelming, it's more of a subtle flavor that lingers on the back of your tongue after all the pepper and sage and vegetables have their way with your tastebuds. my friend tried a slice and said he would never have guessed that it was made with pumpkin, it was delicious, and he devoured it.

Pumpkin Lasagna
12 pieces of lasagna
2 cans pumpkin puree
1 15 oz container of ricotta cheese
shredded Parmesan
8 oz button mushrooms
8 oz sliced shittake mushrooms
1/2 large onion
1 clove garlic
2 tsp sage
1 tsp pepper
1 tsp chili pepper

Directions:

• Boil noodles til al dente in salted water
• Sautee the mushrooms, onion, garlic, and add a can of pumpkin puree
  
• Mix the ricotta cheese with the second can of pumpkin puree and add some salt and pepper to taste
• assemble the layers as desired (i like to do noodles, pumpkin + veggies with shredded parm, noodles, pumpkin + ricotta + more shredded parm, noodles, maybe whatever's leftover, noodles, more shredded cheese!)
• bake at 400 degrees for about 20 min, covered with foil
  
• turn the oven to broil and remove the foil. broil until the cheese is golden and crispy

enjoy!