Pumpkin Lasagne

• 2 lbs diced mushrooms ( I like a combination of button, portabella, and maybe another kind like oyster)
• 3 T butter
• 1 t marjoram
• salt to taste
• 1/4 cup red wine (optional)
• OR
• 1 lb Italian sausage, casings removed
• 1 T fresh sage or 1 t dried
• pinch red pepper flakes (optional)
• 1 lb winter greens such as spinach, chard, mustard or a combination, or a sack of Southern greens from Trader Joe's
• 2 T olive oil
• pinch red pepper flakes
• 2 cloves garlic, sliced
• 2 t red wine vinegar
• 1/2 t salt
• 1 winter squash such as red kuri or pumpkin, seeded, peeled and grated, about 8 cups
• 1/4 cup olive oil
• 1 T fresh sage, chopped, or 2t rubbed dry sage
• salt and pepper to taste
• 1 cup chicken broth or dry white wine
• 4 T butter
• 1/4 cup flour
• 1 t rubbed dry sage or 1 T fresh
• 1 clove garlic, pressed
• 4 cups milk (I use 2%)
• 1 lb lasagna noodles, cooked according to package directions
• 1/2 lb fontina cheese, grated (about 3 cups)
• 3/4 cup grated parmesan cheese

1. Melt butter and saute mushrooms with marjoram and a bit of salt until they begin to brown. If they start to stick you could add a little more butter, or pour in the wine and cook until it evaporates. OR cook sausage (use a little oil if you're using turkey sausage) with sage and pepper flakes, breaking into small chunks. Drain if necessary. Set aside mushrooms or sausage (can be made 2 days ahead).
2. In a large (12") saute pan or wok heat oil for greens. When oil is hot toss in garlic and stir, then add pepper flakes. Immediately add greens and toss with tongs to coat with oil. Toss and cook for 3-5 minutes until wilted and much reduced. Sprinkle on salt and vinegar and set aside (can be made 2 days ahead).
3. Heat olive oil over medium high heat in 12" skillet. When hot add squash and sage and stir. Cook, stirring often, for 5 minutes. When oil is absorbed and squash begins to stick to pan pour in broth. Cook, stirring frequently, for about 10 more minutes. Squash will look mushy and grainy at the same time. Add a bit of salt and a good grating of pepper (can be made 2 days ahead).
4. For the white sauce, melt the butter over medium heat. When bubbling subsides add flour and cook, stirring constantly for one minute. Add garlic and sage and cook for another minute. Pour in milk and cook gently (do not allow to boil), stirring frequently, for 20 minutes. Cool slightly.
5. To assemble lasagna, put a little white sauce in the bottom of a buttered 9x13 pan. Cover sauce with 3 or 4 cooked noodles. Spread half of squash, then 1/4 cup parmesan, half of greens, half of mushrooms or sausage, and 1/3 of fontina over noodles. Top with about 1 1/2 cups white sauce. Repeat layers, ending with noodles, the last third of cheese, and white sauce. Cover and bake at 400 for 30 minutes. Remove cover and bake 15 more minutes. Let rest for 5-10 minutes before cutting into 12 pieces.

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Taken from www.epicurious.com/recipes/member/views/pumpkin-lasagne-1200618 (may not work)