Thanksgiving Lasagna Recipe

(makes 12 servings)

1 sugar pumpkin, about 2 pounds, halved lengthwise; or one 15-ounce can pumpkin
2 pounds fresh ricotta cheese
3 pounds fresh spinach, stemmed
6 tablespoons unsalted butter or olive oil, plus more for greasing the pan
1 Spanish onion (such as Ailsa Craig), finely chopped
1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper
2 pinches nutmeg
1/3 cup all-purpose flour
2 1/2 cups milk
2 large garlic cloves, minced
1 1/2 pounds mixed mushrooms, such as cremini and shitake, stemmed if necessary, and quartered and diced
1 pound instant (no boil) lasagna noodles
1/4 cup freshly grated Parmesan cheese, plus more for serving
1 pound buffalo mozzarella or salted fresh mozzarella, thinly sliced

Preheat the oven to 400° F. Place the pumpkin, cut sides down, on a baking sheet with sides. Roast for 1 hour. Let cool, discard the seeds, scoop out the flesh, and mash in a large bowl until smooth. Stir in the ricotta. Reserve.

Wash the spinach well, drain lightly in a colander, then place in a large pot. Cover and steam over high heat, stirring once or twice until wilted, about 5 minutes. Drain and rinse under cold water until cool. Squeeze the spinach firmly in batches to remove excess moisture, then coarsely chop. Set aside.

In a large saucepan over medium heat, melt 3 tablespoons of the butter. Add the onion and cook, stirring occasionally, until soft, about 8 minutes. Transfer half of the onion to the bowl with the pumpkin,  teaspoon of the salt, 1/8 teaspoon of the pepper, and the nutmeg, and stir to blend. Set aside.

Place the saucepan with the remaining onion over medium-high heat. Stir 1 tablespoon of butter, then the flour, to make a paste; cook, stirring for 1 minute. Gradually whisk in the milk, then continue whisking until hot and thick, about 8 minutes. Season with  teaspoon of the salt and 1/8 teaspoon of the pepper. Remove 2/3 cup of the white sauce and reserve. Stir the cooked spinach into the remaining sauce in the pot and set aside.

In a medium skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic and cook, stirring until golden, about 2 minutes. Add the mushrooms, season with  teaspoon each of salt and pepper, and cook, stirring occasionally, until nicely browned, about 10 minutes.

Grease a 15 by 10 by 3-inch baking dish. Add the reserved 2/3 cup of white sauce and tilt the pan to coat. Add one layer of lasagna noodles, breaking a sheet if necessary to fill the pan; take care not to let the pasta touch the sides of the pan, or it will not cook properly. Spread half of the pumpkin mixture on top. Cover with another layer of noodles, then half of the spinach, then more noodles. Spoon all of the cooked mushrooms on top; sprinkle with 2 tablespoons of the Parmesan and top with half of the mozzarella. Repeat layering with noodles, the remaining spinach, the remaining pumpkin, and ending with noodles.

Place the remaining mozzarella and 2 tablespoons Parmesan on top. Pour 1 cup of water around the edge of the pasta. Cover snugly with foil and bake for 1 hour. Uncover and bake for 15 minutes. Let stand for 20 minutes. Cut and serve.

The Greenmarket Cookbook, Joel Patraker & Joan Schwartz

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