Pumpkin Lasagna From Down Under

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   ["Pulse the onion, carrot, and celery in a food processor until finely chopped. Heat olive oil in a dutch oven or large pot over medium heat. Add mirepoix and tomatoes, cook, breaking up the tomatoes with a spoon, until moisture is evaporated. Add wine to the dutch oven and bring to a boil, stirring about 2 minutes. Add salt, red pepper flakes, and vegetable broth; bring to a boil, reduce heat, and simmer 30 minutes. Let the sauce cool. Stir in fresh herbs.", "Slice pumpkin in half, discard seeds and save for another use; brush with oil and season with salt and pepper. Place flesh side down on a large baking sheet, add a thin layer of water to the baking sheet and roast 35-40 minutes. Cool pumpkin, scoop out flesh and puree in a food processor until smooth adding 1 tablespoon of water at a time as necessary. Transfer puree to a medium mixing bowl; add brown sugar, cinnamon and nutmeg, stirring to combine.", "Combine ricotta, mozzarella, whisked egg, fresh herbs, salt and pepper in a medium bowl. Stir to blend, adding fresh pasta water 1 tablespoon at a time to soften.", "Preheat oven to 350 degrees. Lightly coat a 13x9"" baking dish with a drizzle of olive oil. Spread 1/4 cup tomato sauce in the prepared baking dish. Top with a layer of noodles, spread over 3/4 cup tomato sauce, 1/2 of the cheese mixture, and top with 1 1/2 cups pumpkin. Repeat the process, starting with noodles and ending with pumpkin, for a total of 2 layers. Top with one more layer of noodles, 1/2 cup sauce and a generous layer of Parmesan cheese. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50 minutes. Let lasagna sit 25 minutes before serving. Garnish with chopped garden herbs.

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   Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 1 hour before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered."]

* Per serving · 4 servings · Values may vary.