INGREDIENTS

• 3 Tbsp. butter
• ½ of the Pumpkin filling (prepared earlier)
• 2 Tbsp. Flour
• 1 ¼ C Milk
• 1 Tsp. Garlic - minced
• ¼ C Parmesan cheese - grated
• 4 Sheets oven ready lasagna (whole wheat)

DIRECTIONS

Preheat oven to 350°.  For cream sauce melt butter in a sauce pan.  Once melted add flour and stir constantly until combined, stir in milk.  Bring mixture to a boil over medium heat.  Once boiling, reduce to low and stir occasionally for approximately 5 minutes, or until thickened.  This yielded about 1 C.  Too thick?  Add a little more milk.  In loaf pan add a thin layer of cream sauce to prevent sticking.  Then add one uncooked lasagna sheet followed by 1/3 of the pumpkin filling, and about 3 tbsp. of the cream sauce.  To that add another sheet of lasagna pasta, and continue until all 4 of the sheets have been used.  The top layer should be only the balance of the cream sauce.  Cover all edges of the pasta to prevent it from becoming too crunchy. Bake at 350° for about 30 minutes, or until golden brown.  Remove from oven and let stand 4 minutes before cutting and serving.