Makes the perfect sentimental gift. Side Dishes. My husband baited me and I took it hook line and sinker. I’ve noticed that 12 ounces of shredded mozzarella is usually cheaper than the fresh stuff. Roast until tender, 30-35 minutes. Preserve (and even sell) your recipes. 1 Package Frozen Spinach (thawed and chopped) Repeat layers twice. 1/2 Teaspoon Dried Basil Top with lasagna noodles, 1/2 pumpkin mixture, 1/2 of sliced zucchini, 1/2 of the cheese and then repeat. Freshly Ground Black Pepper Breads and Muffins. baking dish. 1 Preheat oven to 350°F. Meanwhile, cook lasagna noodles according to package directions for al dente. Bring to a boil, stirring constantly; cook and stir until thickened, 8-10 minutes. Add sausage, breaking into small pieces and sauté until just cooked through. In a large bowl, mix the spinach, ricotta, 1 cup of Parmesan, eggs, a large pinch of salt, a pinch of pepper and nutmeg. Place in a single layer on two greased 15x10x1-in. 2 Italian sausages casing removed (you can use up to 1 pound of sausage), 8 ounces baby portabella mushrooms sliced. baking pan. Mix thoroughly. 1/2 Cup Walnuts (chopped) 1/2 Cup Chicken Stock Stir in the herbs and tomato sauce and simmer over medium low for 15 minutes. Recipe Index. This is a hearty meatless meal that my family enjoys. Peel pumpkin; cut in half lengthwise; discard seeds or save for toasting. It seems even non-foodies have made the shift to using (…). Stir in flour and remaining 3/4 teaspoon salt until smooth; gradually whisk in milk and sage. Spread a ladle of sauce in the bottom of a lasagna pan. Bars. Sure, the traditional Italian version with tomatoes and meat is delicious, but this pumpkin version is so much more comforting. Layer with 1/3 of the pumpkin, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Let stand 10-15 minutes before serving. baking pan. In a large saucepan, melt butter over medium heat. Kosher Salt 2 Cups Shredded Parmesan Cheese (separated) 1/4 cup fresh basil chopped 1/4 cup fresh oregano chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup red wine 26 ounces tomato sauce 1 cup pumpkin puree 1 egg 6 ready to use lasagna sheets 2 1/2 cups ricotta 2 1/2 cups shredded mozzarella divided 1/2 cup pecorino Romano 2 medium zucchini sliced; Preparation. thick slices. 2-3 Cloves Garlic (minced) 1 Pound Whole Wheat Lasagna Noodles. Set aside. Drain noodles. Spoon a 1/3 of the pumpkin pieces in next and sprinkle with 1/3 of the walnuts. thick slices. Add the sausage and cook until browned (breaking it up as it cooks). Evenly spread on half of the pumpkin mixture. Do this 2 more times, finishing with the pumpkins and walnuts on top (it’s okay if the meat pokes through the pumpkin). 1 Medium Yellow Onion (diced)

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