Amore

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 the pancetta and cook, stirring, until the fat has rendered and it's starting to crisp; about 5 minutes. Add the tomato paste and the chili pepper paste, stir, and cook until it darkens in color and begins to caramelize; 5-10 minutes. Add the vodka, stir, and cook until alcohol has mostly evaporated; 3 minutes. Add the peppers and cream, stir, and cook until sauce has thickened; 5-10 minutes.

Pat the dough out evenly to fit the pan, pressing the dough against the sides and around the rim. Arrange half the provolone slices on top of the dough. Arrange the remaining ingredients as follows: prosciutto, roasted red peppers and remaining provolone. Top with a layer of the tomato slices followed by the mozzarella.

Heat the olive oil in a deep pot over medium heat. Add the onion, Amore Garlic Paste, cook until softened, about 8-10 minutes. Add the Amore Cannellini Beans, Amore Herb Paste, tomatoes, crushing with your hands, raising the heat to high until liquid is almost completely reduced, 12-15 minutes. Reduce heat to medium and cook soup, stirring occasionally, 6-8 minutes of until pasta is cooked al dente.