How to make it

  • In a large pot, bring heavily salted water to a boil. Add noodles and cook 5 minutes. They will still be firm. Remove from water, spread on cookie sheets in a single layer and allow to cool.
  • Brown beef in a large skillet, breaking up with a wooden spoon into crumbles.
  • Stir in crushed tomatoes, red wine, roasted red peppers and spices. Simmer 10 minutes, then stir in pumpkin puree.
  • Reduce heat to low and keep warm.
  • In a medium bowl, combine ricotta, spinach, milk and remaining spices. Stir until smooth.
  • Spread a thin layer of the tomato sauce on the bottom of a greased 9x13” baking dish.
  • Top with a layer of lasagne noodles, overlapping slightly.
  • Add a thin layer of the cheese mixture, followed by a thick layer of sauce.
  • Top with noodles, then layer all remaining cheese mixture but ¼ cup on top.
  • Top directly with the final layer of noodles.
  • Combine remaining ricotta and tomato sauces in the skillet. Spread over the top layer of noodles.
  • Combine the grated Mozzarella and Asiago in a bowl, sprinkle over sauce.
  • Cover with tin foil and refrigerate 6 hours or overnight.
  • Preheat the oven to 400F.
  • Uncover the lasagne and bake 45 minutes, tenting with foil if cheese starts browning too much.

Reviews & Comments 1

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    " It was not good "
    sophiebabez ate it and said...
    not good
    Was this review helpful? Yes Flag
  • jo_jo_ba 11 years ago
    Amount Per Serving
    Calories: 560.3
    Total Fat: 33.7 g
    Cholesterol: 85.9 mg
    Sodium: 352.7 mg
    Total Carbs: 50.7 g
    Dietary Fiber: 4.4 g
    Protein: 29.6 g
    Was this review helpful? Yes Flag

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