Fall lures us into a warm and spicy mood set by the colors of our harvest and table. With everyone eating healthier these days and becoming more aware not only of our foods but of the environment as well, we often find ourselves drawn back to a simpler time when we ate and enjoyed what we grew. The recipe below can be adapted easily for people with food sensitivities.

Harvest Lasagna

Ingredients:

1 pound lasagna noodles, homemade or store bought

Spray olive oil any brand or store variety will do, if not Olive oil can be substituted as well

2 medium sweet potatoes peeled and sliced 1/4 inch thick

2 tablespoons butter

2 table spoons olive oil

3 medium Spanish onion sliced 1/4 inch thick

1 teaspoon sugar 1 large egg lightly beaten

3 tablespoons fresh basil leaves

1 tablespoon fresh oregano

2 cloves garlic minced

1 teaspoon salt

3 cups ricotta cheese

1/2 cup grated parmesan cheese

1/2 pound butternut squash cooked and mashed

1 pound mozzarella cheese shredded

fresh ground black pepper to taste

Directions 

1. Cook the pasta until al dente, drain, and spray to keep the noodles from sticking together.

2. preheat the oven 475 F

3. Spread the sweet potatoes in one layer on a baking sheet. Spray with oil, turn and spray the other side so that both sides of the potatoes are well coated. Bake for 15 minutes until lightly golden. Remove and set aside. Lower the oven temperature to 375 F

4. Melt the butter along with he 2 tablespoons of Olive Oil in a large skillet. Stir in the onions and sugar and saute over medium heat for 20 minutes until soft and beginning to turn golden. Set aside.

5. Peel cube and steam the squash (you can boil it as well) Drain, puree in a food processor a potato ricer will work as well and set aside to cool

6. Place the egg, basil, oregano, garlic and salt in a large bowl and whisk together. Add thecooled pureed squashm, ricotta and grated cheeses and whisk until smooth.

7. Assembly. lightly oil a 13 x 9 pan. Line the bottom of the pan with noodles. Top with the squash mixture then add a layer of sweet potatoes, followed with a layer of the onions. Top with a layer of mozzarella. Repeat the process again and sprinkle with black pepper to taste. Continue until all the ingredients are used and the top is a layer of onions lightly covered with mozzarella.

8. Bake for 1 1/2 hours or until bubbly.  Remove and cool.