2teaspoonchicken or vegetable basepreferably MSG free
15ozFire Roasted diced tomatoescan
2tbs.Parmesan or Romano cheese
few grinds of fresh black pepper
Pumpkin Ricotta Filling
15ozpureed pumpkincan
2cups16 oz. Ricotta cheese
2tbs.Parmesan or Romano cheese
1large egg
1tbschives or scallionschopped
Instructions
Preheat oven to 350 degrees.
Start preparing the sauce: Melt butter/spread in saucepan over med-high heat. Once melted add the thyme and garlic, saute until garlic is cooked (about a minute).
Pour in evaporated milk, add flour immediately and whisk well, add the stock base and continue whisking. Once the sauce is thickened to the point it coats spoon back about ⅛th of an inch thick, add the can of tomatoes and Parmesan.
Continue stirring reduce heat to low and cook another 2 minutes, then add pepper, stir and set aside.
Combine ingredients for filling. Set aside.
Spread a layer of sauce on bottom of 8x11 lasagna pan.
Top with no-boil noodles, then a tiny amount of more sauce. Sprinkle a little cheese on, then spread an inch thick layer of the pumpkin mixture, sprinkle a little more cheese, the a layer of noodles. Top with a little sauce and cheese, then remain pumpkin mixture, top with a little cheese then final layer of noodles.
Top off the final layer of noodles with remaining sauce and a generous amount of cheese.
Place the lasagna pan on a baking sheet, and bake for 40 minutes, turning the pan about halfway through.
Allow the lasagna about 20 minutes rest time to cool and set before serving.