Roasted Pumpkin and Blue Cheese Lasagna

I got the original recipe here, and then doubled it. Please go to the original recipe to see better pictures of it, instead of looking at my somewhat lame attempt at a photograph. (Here's the problem I have with taking photographs of food: I have no patience to set up the shot because I want to eat it!)

So, here it is: Roasted Pumpkin and Blue Cheese Lasagna. Words that you have probably never heard together before, but know that they are so, so, right.

Ingredients:

1 pie pumpkin

2 T olive oil

1 red onion

2 cups ricotta

2 egg whites

1/2 tsp salt

1/2 tsp pepper

4 T butter

4 T flour

2 cup milk

1 cup crumbled blue cheese

12 lasagna noodles

1 cup shredded mozzarella cheese 

Instructions:

Cut pumpkin into 1/2" pieces, shell removed. Toss with diced red onion. Cook at 375 degrees for 20-25 minutes.

Meanwhile... stir together ricotta, egg whites, salt, and pepper. Set aside. Boil lasagna noodles. And, in a small saucepan, heat butter over medium-low head. Once melted, whisk in flour and cook for one minute. Whisk in milk and continue to cook until sauce has thickened. Remove from heat and stir in blue cheese.

To assemble lasagna... pour 1/4 of the blue cheese sauce on the bottom of a 9x13 pan. Layer 4 lasagna noodles, followed by 1/2 of the ricotta mixture, 1/2 of the pumpkin mixture, and another 1/4 of the blue cheese sauce. Repeat. Then, for the final layer, add last 4 lasagna noodles, the remaining blue cheese sauce, and finish with the mozzarella cheese.

Bake at 375 for 40-45 minutes.