Ingredients:

Pasta Dough:
3 c. All-Purpose flour
4 Eggs

Preparation: Add eggs to flour and mix well until blended. Knead until pliable. Roll out into thin sheets for lasagna. Cook for 1 minute in boiling water.

Pumpkin Stuffing:
1 1/2 lbs. pumpkin
1 bunch Fresh Sage
Freshly ground nutmeg (to taste)
1 c. Parmesan Cheese Butter for sauteing

Preparation: Cut pumpkin in cubes. Saute pumpkin with butter, sage, nutmeg and salt. Saute until brown.

Besciamella:
3 c. Milk
2 T Butter
2 T All-Purpose Flour
Salt (to taste)
Freshly ground nutmeg (to taste)

Directions: Preparation: In a separate pot, heat milk almost to a boil. In a heavy-bottomed pot, melt butter. Slowly stir in flour, a touch of salt and nutmeg. Cook but do not brown flour mixture. Add milk slowly stirring until mixture is thick in texture. Final Assembly: Lay cooked pasta in a lasagna pan. Place Besciamella, Parmesan Cheese (to taste) and sautÈed pumpkin on pasta. Repeat this until you have four layers. Top with Parmesan Cheese (to taste). Bake lasagna for 25 minutes at 375∞ F. Serves 4

I didn't use the Eat Well Guide but did find a great website (www.nrdc.org) that lists local foods found in your area at any time of year. I've made Pumpkin Lasagna several times and wanted to share the recipe for others to try, because it's so good. I do not always use local/organic ingredients, but I try to as often as possible.