Pumpkin Carbonara Lasagna with Pancetta

Recipe credit to Britney Breaks Bread

Servings
Ingredients
Pumpkin Carbonara Sauce
Servings
Ingredients
Pumpkin Carbonara Sauce
Instructions
  1. Begin by cutting the eggplant into cubes and roughly slicing mushrooms and a red onion. Dice garlic cloves. Add everything to a large bowl and toss in diced fresh oregano leaves, red pepper flakes, and salt and pepper to taste. Add olive oil to a large skillet over medium heat and sauté veggies in a large skillet until veggies become soft, about 15 minutes. Remove from heat and set aside to cool.
  2. Roughly chop 8 slices of pancetta or thick cut bacon. Add to a large pot over medium low heat and allow fat to render and pancetta to become crispy. Remove from heat and add Amore tomato paste, pumpkin puree, parmesan cheese, heavy cream and smoked paprika. Add in egg yolks and whisk sauce for about 5 minutes to prevent eggs from cooking. Add salt and pepper as desired.
  3. To make the cheesy layer, add ricotta, parmesan cheese, smoked gouda cheese, and Amore chili pepper paste to a bowl and mix together.
  4. Preheat oven to 350 degrees F.
  5. Time to layer the lasagna! Add a light layer of sauce to the bottom of a 9×13 baking pan. Place lasagna noodles to fit the pan (I used 3 lengthwise and a half sheet horizontally). Pour eggplant mixture on top of noodles, then spread the cheesy mixture on top. Add spinach on top of cheesy layer and then repeat – pumpkin carbonara sauce, noodles, eggplant, cheese layer, spinach. For the last layer, add pumpkin carbonara sauce to cover completely. Add shredded parmesan and sliced mozzarella.
  6. Cover with aluminum foil and bake for 25 minutes. Remove aluminum foil and continue to bake for an additional 25 minutes.
  7. Allow to cool for AT LEAST 30 minutes.
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