Julie's Pumpkin-Spinach Lasagna

Here's what I've come up with after several tries and researching other recipes:

1 kg roasted and pureed pumpkin (Or, 1 can pumpkin)
Lasagna noodles, softened
2 cloves garlic
~ 400 g fresh spinach
200 g Feta or 1 cup cottage/ricotta cheese
fresh sage
~3 tbs finely chopped walnuts

Parmesan cheese
olive oil
salt
pepper


White Sauce:
2 tbs butter
2 tbs flour
1 cup milk
smidgen of salt, pepper, and nutmeg.

• Set pot of water to boiling and soften lasagna noodles. Drain and set aside.

• Combine pumpkin with a little salt and pepper, walnuts, and chopped sage (as much as you like).

• Heat olive oil. Cook chopped garlic in oil. Add spinach and a little salt and pepper. Turn off heat when spinach is wilted. Combine spinach mixture with feta and about 1 tbs grated parmesan.
  

• White sauce: melt butter in small pan on lower heat. Whisk in flour. Stir about 2 minutes. Slowly add milk and seasoning. Continue to stir on medium-low heat until mixture thickens.
  

Assemble lasagna in square baking pan:

1. one layer lasagna pasta
2. 1/2 of pumpkin mixture
3. one layer lasagna pasta
4. all of spinach mixture
5. one layer lasagna pasta
6. other 1/2 of pumpkin mixture
7. final layer of lasagna pasta
8. white sauce
   

Sprinkle a little more parmesan over white sauce. Bake around 350 degrees for about 20 minutes, or until top is slightly browned.


I served this with pear focaccia bread:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1853904