Spring Pumpkins

Remember that ginormous pumpkin that got slaughtered last autumn? There's still some left in the freezer, but it's being put to good use. Last night part of it went into some pumpkin lasagne; the original recipe was on the Better Homes and Gardens website, but there was some tweaking--as per usual. I found it a bit bland, but I'm sure the addition of a few more spices and some different types of pepper would perk it right up.

Pumpkin Lasagne:
1 package lasagne noodles
1 lb lean ground beef
2 tbsp olive oil; reserve 1 tbsp to add to the filling after you use 1 tbsp to brown the meat
27 oz pumpkin puree (about 1.5 cans of the Libby's Pure Pumpkin, but not the pie filling!)
1 medium onion, diced
2 cloves garlic, minced
8 oz baby portobello mushrooms, sliced
4 oz white mushrooms, sliced
1/2 cup red wine
1.5 tsp salt or to taste
1/2 tsp ground black pepper
1/2 tsp ground nutmeg
1/2 tsp cinnamon
8 oz shredded part skim mozarella
2 cups part skim ricotta

Cook the noodles according to the instructions on the package and set aside. Preheat the oven to 350 degrees while you make the filling.
Brown the meat with 1 tbsp of olive oil; add the mushrooms, onion, red wine, salt, pepper, garlic, and spices. Continue cooking over medium-high heat until the mushrooms have released some of their juice and are softened but not mushy. Add the pumpkin and the remaining tablespoon of olive oil. Mix thoroughly to combine all the ingredients, and add a little more wine if necessary to make the mixture less stiff.
Grease a baking pan and put down a layer of noodles. Use approximately 1/3 of the pumpkin mix to cover the noodles, then add ricotta and some of the mozerella. Repeat until all the noodles, cheese, and filling are used. Bah.. use whatever method for constructing lasagne is your normal one. Cover the baking pan with tin foil and bake at 350 for 40 minutes. Let stand for a little while before serving.