Polly’s Pumpkin Lasagna

Warm the oven at 375 degrees. Grease cooking pan, set aside.

In a saute pan, saute onions (one sweet and one yellow) with 1 Tbsp butter and a lil bit of grapeseed oil or olive oil. Add spices (nutmeg, oregeno, basil, garlic, rosemary, pepper, salt, parsley, thyme, etc.) Add meat (I have used different variations of sausage, hamburger, and turkey). Cook until meat is cooked thoroughly, stirring occasionally.

While the meat is cooking, in a mixing bowl: put in a whole container of ricotta cheese, about a cup of grated parmesean cheese, about a cup of mozerella cheese (grated), tub of phillidelphia cream cheese (garlic one is great, have used the italian herb one too). Mix the cheeses well, set aside.

When meat is cooked thoroughly through, add a can of pumpkin puree. Mix together and turn off heat.

Get the egg roll wrappers out. Divide in half, cut one half in half.

Begin to layer the lasagna with the egg roll wrappers as the noodles. Then pumpkin meat. Then cheese mixture. Repeat until pan is full…top with some mozerella cheese and parmesean cheese.

Cook for about 45 minutes to an hour. If the cheese on top gets brown before done put some aluminum foil on top.
Let cool for a few minutes before eating.

btw. I did not put measurements of meat, as some like more meat and others less meat. It is good with spinach in the meat mixture, too. Also great for using up leftovers from the holidays.

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1 Comment (+add yours?)

  1. pspaulineharris
    Feb 11, 2013 @ 22:30:31

    I am looking for gf egg-roll wrappers or a recipe for them.

    Reply

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