pumpkin lasagna with smoked gouda and spinach

Maybe it is the color of the pumpkins or the comfort of a pumpkin lasagna. This recipe made me listen to REBA....ooh...how I love sweet REBA! It was a Fancy filled...does he love me time! Enjoy!



lasagna noodles
1 tsp. butter
1 tsp. olive oil
1 chopped yellow onion
2 cloves of garlic
1 pie pumpkin- roasted/cubed skin removed
2 tsp. of fresh sage or dry italian seasoning
2 tsp. nutmeg
1/2 cup of heavy cream
1 med. wheel of smoked gouda
1 small wedge of fontina cheese
3 tbsp parmesan
1 jar of alfredo
1 bag of spinach

I must say, it is as they say,"Slap your grams good". Well worth the time and effort.

To begin, heat oven to 375 degrees. Begin by slicing pumpkin in half and then quarters. Roast in baking dish for roughly 45 minutes, until bright orange in color and flesh is soft to a forks touch. Remove skin (this is a bit tedious but worth it) and cut into cubes. Put aside.

Heat olive oil and butter in medium to large sauce pan (big enough to add all your pumpkin and herbs and puree in pot) add onion and heat through until translucent. Then add garlic, pumpkin, sage and nutmeg. Once, garlic and sage have cooked down. Begin pureeing the mixture (I find it easiest with a handheld blender...kitchen aid makes a rad one!). This is where the heavy cream comes in, add just enough for the mixture to become blended together with still a few chunks in it. Set aside.

Grate Fontina and Gouda cheese (remove rind). Rinse the frozen spinach with warm water to thaw and squeeze out the excess water.

Assembly: One layer of lasagna noodles, alfredo sauce, spinach, cheese, layer of pumpkin puree, lasagna noodles, alfredo sauce, spinach, cheese, pumpkin, lasagna noodles, alfredo sauce. Top with remainder of cheese and add parmesan to the mixture. Bake for 45 minutes to an hour. Until everything is gooey and wonderful.