How about a delish idea for the leftover pumpkins you’ll have this weekend? How about something a bit different? How About Yummy Pumpkin Lasagna!
PUMPKIN LASAGNA WITH BÉCHAMEL SAUCE
- 1 box Oven Ready Lasagna (rolled flat)
- 4 cups Pumpkin (cooked, about one small pumpkin)
- 2 large Vidalia Onions (finely minced)
- 1 stick Butter
- 3 tablespoons Canola Oil
- 3 tablespoons Sugar
- 1/2 tablespoon Cinnamon
- 1/4 teaspoon Vanilla
- Salt as needed
- 3 cups Mozzarella
- Pecorino Romano (freshly grated, to top before baking)
- Parmigiano-Reggiano (to garnish)
BÉCHAMEL SAUCE
- 1 stick Butter
- 6 tablespoons Flour
- 6 cups Milk
- 1 1/2 teaspoons Nutmeg
- 3/4 cup Pecorino Romano
- Salt and Pepper as needed
Source: photo and recipe: The Chew / ABC –Pumpkin Lasagna w/ Béchamel Sauce