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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. 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. | 4. 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. | 5. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch lasagna dish. | 6. 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 white sauce until smooth, then discard the bay leaves; pour the sauce over top of the lasagna. Sprinkle with remaining Parmesan cheese. | 7. Place lasagna dish onto a foil-lined baking sheet (to catch any spills). Bake in preheated oven until the noodles have softened, and the white sauce has turned bubbly and golden brown, about 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	1	pound	peeled seeded cut	68.0389	14.8778	4.672	0.3175
butter	1	tablespoon	softened	85.5	3.9285	2.6715	7.2
cinnamon	1	teaspoon	ground	-	-	-	-
sea salt black pepper	to taste		ground	-	-	-	-
butter	2	tablespoons		85.5	3.9285	2.6715	7.2
purpose flour	2	tablespoons		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
bay leaf	2			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		sliced	64.0	14.944	1.76	0.16
fennel bulb	1		sliced	-	-	-	-
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
baby spinach	1	bag		-	-	-	-
ricotta cheese	1	container	low-fat	-	-	-	-
nutmeg	1 1/2	teaspoons	ground	17.325	1.6266	0.1927	1.1982
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
beef	1/2	pound	ground lean	265.2006	0.0	52.2921	6.0973
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
lasagna noodle	12			-	-	-	-
parmesan	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.