Roasted pumpkin makes for a rich and delicious vegetarian lasagne. To spread out the work you can make the sauce up to three days in advance.
I can't tell you all how good this was!!!! Let's just say that for Thanksgiving I had about 20 different things to eat and this was the only thing that was completely gone. Half the people there said this was their favorite. Here's what I did different: I used 12 noodles instead of 9 and dipped them in boiling water as some of the reviews said the noodles were too hard after baking. I also added more flour since my sauce was not thickening (about 2 tablespoons more). I also added one large sauteed onion to the garlic mix. This dish was beyond good and I'll be making it again and again. I was a little nervous about the heavy cream on top but it was great. I baked the lasagna for about 45 min total and then let it sit for a cpouple of hours (to be timed with dinner) and then warmed it up in the over before serving. BRAVO BRAVO BRAVO!!!!! UPDATE: Made this again. I used a Vidallia onion. It worked wonderfully. For the topping I used half and half and just stired some salt into it (didn't have a mixer where I was baking). You don't lose any bit of flavor with that sub. - 16 Nov 2009 (Review from Allrecipes USA and Canada)
This is soooo delicious! I can't stop eating it! I did add a layer of fresh spinach for color but either way it is a great recipie. - 20 Sep 2009 (Review from Allrecipes USA and Canada)
HUGE hit - I was stunned at the reactions of my husband and guests. I omited the whipping cream entirely and didn't miss it. I added fresh basil leaves to each layer. - 26 Jan 2010 (Review from Allrecipes USA and Canada)