Fall Delight Vegetarian Lasagna
INGREDIENTS
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4 tablespoons unsalted butter
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2 cups chopped onions
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Salt and pepper
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1 zucchini, peeled and sliced into thin rounds
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4 cups fresh spinach
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2 pounds pumpkin, peeled, seeded, cut into 1-/4-inch thick slices
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1 cup vegetable broth
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1 tablespoon brown sugar
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2 tablespoons chopped fresh thyme
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12 dry lasagna noodles, cooked and drained
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2 pounds ricotta cheese
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2-1/2 cups shredded mozzarella cheese
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1-1/2 cups grated Parmesan cheese, divided
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2 eggs, slightly beaten
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