Roasted Pumpkin and Smoked Blue Cheese Lasagna

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pie pumpkin
• 1 tablespoon olive oil
• 1 small red onion
• 1 cup ricotta
• 1 egg white
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• ½ cup crumbled smoked blue cheese
• 6 lasagna noodles
• ½ cup shredded mozzarella cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Halve the pie pumpkin, scoop out the seeds, and cut the flesh into 1-inch pieces. Cut the red onion into wedges. Toss the pumpkin and onion with the olive oil and spread on a sheet pan.

2. Roast the pumpkin and onion for 30 minutes, until the pumpkin is fork-tender and lightly browned at the edges. Let cool slightly, then chop the pumpkin roughly and finely chop the onion.

3. Bring a large pot of water to a boil. Cook the lasagna noodles for 8 to 10 minutes until just tender, then drain and lay them flat on a clean towel.

4. Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, then slowly whisk in the milk. Simmer, stirring, for 3 to 5 minutes until thickened. Remove from heat and stir in the smoked blue cheese.

5. In a bowl, mix the ricotta, egg white, salt, and pepper until smooth. Fold in the chopped roasted pumpkin and onion.

6. Reduce the oven to 375°F (190°C). Spread a thin layer of the blue cheese sauce in a 9x13 inch baking dish. Layer noodles, half the ricotta mixture, and sauce. Repeat once more with noodles, sauce, and the shredded mozzarella on top.

7. Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more, until bubbling and golden. The center must reach 160°F (71°C) because of the raw egg white.

8. Let the lasagna rest for 10 minutes before cutting into pieces.