Pumpkin Lasagna, dairy free, soy free
1 recipe homemade Bette Hagman pasta OR other GF pasta*
1 small fresh pumpkin, cleaned, de-seeded, in thick slices
poultry seasoning, onion powder, garlic powder, salt, pepper
olive oil
1 portobello mushroom, sliced
fresh spinach leaves

Bolognese Sauce:
1 onion chopped
2 garlic cloves, chopped
2 carrots, grated
3 tbsp. olive oil
1 can (14 oz. tomatoes, chopped)
2 tbsp tomato paste
2 cups vegetable stock
1 tsp. marjoram
salt and pepper

Bechamel Sauce:
scant 1/2 cup flavorful GF flour (brown rice, chickpea, etc.)
3 tbsp margarine
2 1/2 cup rice (almond or soy, if not intolerant) milk
bay leaf
salt, freshly ground pepper
fresh nutmeg, grated

Pine Nut not-Ricotta
1 cup raw pignoli nuts, soaked in water for at least 1 hour
1 tablespoon lemon juice
1 tablespoons nutritional yeast
1/2 teaspoon sea salt (or less- this was a little salty for our taste)

Boil your homemade pasta until aldente, blanch and reserve.

Take your sliced pumpkin and lay it on a dark colored baking sheet. Drizzle with olive oil and seasonings (From poultry to pepper). Bake at 375 for 30 minutes or so- until pumpkin is cooked and appealingly roasted. Mash lightly and reserve.

Sautee your portobello mushroom slices in olive oil and season with salt and pepper to taste. Chop and reserve.

Start your bolognese sauce by sauteeing your onion and garlic in olive oil. Then add your grated carrots and cook for about five minutes. Add the rest of the ingredients and simmer for at least twenty minutes.

Make your bechamel sauce by combining ingredients and let the mixture come to a low boil, whisking constantly until sauce is thickened. Simmer for a few minutes with bay leaf and seasonings and then reserve.

To make your pine nut ricotta, combine all ingredients in a small food processor (bowl insert works well) and combine with a LITTLE water until you have a nice thick creme with as few lumps as possible.

To make lasagna, layer your ingredients as follows: pasta, bolognese, bechamel, pasta, pumpkin, pine nut ricotta, spinach, pasta, bolgnese, bechamel, mushroom, pasta etc. Make sure when you put on your last pasta sheet to end with the pine nut ricotto on the very top. You can add chopped mushrooms or whole pine nuts to the top layer as garnish if desired.

Bake at 375 for 30-45 minutes or until top is attractively browned and/or you can’t wait any longer. Enjoy!

This recipe is easily vegan if you use a prepared GF lasagna like Debolles brown rice no-boil lasagna or Ener-g Foods or Tinkyada lasagna.

This lasagna is yummy but the pumpkin is slightly overshadowed by the (yummy) bolognese sauce. I might try it sans tomatoes next time so the pumpkin can really shine through.