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1
Preheat oven to 350 degrees.
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2
Roast the pumpkin cubes in an 8 x 8 glass baking dish for about one hour, uncovered.
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3
When finished, mash the pumpkin in the baking dish and set aside.
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4
In a blender, combine ricotta with about half a pound of the mozzarella and all of the parmesan cheese.
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5
Blend until all ingredients have the same consistency.
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6
Grate the nutmeg into this mixture and pulse a couple of times to mix it in.
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7
You may need to do this in batches, depending on the capacity of your blender.
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8
Set this cheese mixture aside.
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9
In a large sauce pan, heat half of the oil and add 6 cloves of the minced garlic and 1 of the diced onions.
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10
Cook until translucent, then add the mashed pumpkin and cook for a few minutes, stirring constantly.
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11
Add the salt, pepper, cayenne and green poultry seasoning and mix in a couple splashes of half and half.
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12
Dont add so much cream that its soupy.
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13
You want just enough so that the whole pumpkin mixture holds together.
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14
Grease 9 x 13 inch lasagna dish.
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15
Layer the noodles, then cheese mixture.
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16
Noodles, pumpkin mixture.
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17
Noodles, cheese mixture.
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18
Noodles, pumpkin mixture dotted with whats left of the ricotta mixture.
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19
Noodles.
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20
Set aside.
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21
On stove heat up the other half of the oil in a frying pan along with the remaining 2 cloves of garlic and remaining diced yellow onion.
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22
Cook until translucent.
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23
Add the remaining half and half (about a cup) and salt and pepper to taste.
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24
Stir constantly while it heats up and thickens.
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25
Drizzle over the top layer of noodles and into any cracks and crevices in the lasagna.
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26
On top of the lasagna sprinkle the remaining shredded mozzarella and top with a dusting of Parmesan.
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27
Bake at 350 for 1/2 hour, or until mozzarella starts to turn golden brown.
