- 1lb Foxhollow ground beef
- 2 small pie pumpkins or 1 large hubbard squash
- 15 sheets dried lasagna noodles
- 1 small onion
- 5 cloves garlic
- ½ tsp red pepper flakes, divided, plus additional for garnish
- 1 tsp dried oregano
- 1.5 tsp garam masala spice blend
- ½ cup cream
- 1 container (15oz-16oz) whole milk ricotta
- 2 eggs
- ¾ cup grated parmesan cheese, divided
- 3 cups shredded mozzarella
- 2 tbs olive oil plus additional for garnish
- kosher salt
- black pepper
Preheat the oven to 350°. Cut the pumpkins in half & scrape out the seeds & pulp from both sides. Place cut side down on a baking sheet & roast for 45-60 minutes until the pumpkin is completely tender.
Spoon the pumpkin away from the skin & transfer to a food processor (be very careful when pureeing hot food - make sure to leave the feed tube open, allowing some air to release). Add the cream, garam masala, ½ tsp kosher salt & ¼ tsp black pepper. Blend until very smooth, adding additional cream if needed. Taste & adjust salt & pepper to your taste. Remove to a bowl & set aside.
Place a saute pan over medium heat & add olive oil. Once warm, add the onion & saute until tender, 6-8 minutes. Mince 3 cloves garlic & add to the pan along with the oregano & ¼ tsp red pepper flakes. Cook until fragrant, about 30 seconds, before adding the ground beef along with ½ tsp kosher salt & ¼ tsp pepper.Break the beef apart with a wooden spoon & mix with the onion & spices. Cook until browned throughout. Taste for seasoning & transfer to a bowl.
Place the ricotta in a mixing bowl. Grate the remaining two cloves garlic & add to the ricotta along with the eggs, ½ cup grated parmesan, ¼ tsp red pepper flakes, ½ tsp kosher salt, & ¼ tsp black pepper. Whisk until very well blended & set aside.
Once all components of the lasagna are ready for assembly, cook the lasagna sheets according to the package directions. Cover the bottom of a lasagna pan (8x10) with a layer of the pumpkin puree & top with three lasagna noodles, laying side by side to cover the base of the pan. Top noodles with another layer of pumpkin puree & then spread ⅓ of the beef mixture overtop. Follow with ⅓ of the ricotta mixture & then shower with ¾ cup shredded mozzarella. Layer 3 additional noodles on top & repeat with additional pumpkin, beef, ricotta, & mozzarella. Top with noodles & make one final layer of pumpkin puree & all remaining beef & ricotta, followed by ¾ cup mozzarella. Top with three final noodles & a layer of pumpkin puree (you will likely have extra puree, which will keep in the fridge for up to four days or freeze for up to 3 months). Sprinkle remaining ¾ cups of mozzarella over top along with ¼ cup parmesan cheese.
Bake lasagna, uncovered, at 350° for 30-45 minutes, until cheese is melted & bubbly. Allow the lasagna to sit for 15 minutes before slicing & serving, garnished with olive oil drizzle, red pepper flakes, & basil.