Not Your Nona’s Lasagna

I’m always on the lookout for new and interesting recipes. But when I saw a recipe for pumpkin and kale lasagna, I shuddered and moved on. However, it kept calling my name and I looked at it more closely.

It certainly intrigued me. After all, I love pumpkin, and I love lasagna. I even love kale, with certain reservations. But the recipe was loaded with heavy and calorie-laden ingredients that seemed unnecessary, and kale sauteed in garlic added to pumpkin was too much for me to even think about.

I had a few other misgivings as well, so I incorporated a few of my sneaky ninja moves, as well as substituted almond milk for whole milk to come up with something that might be palatable.

One weekend afternoon, it was time to test it. However, before tying on my apron, I warned my husband that we might be doing take-out at the last minute. We didn’t. The lasagna was delicious, and we ate the entire pan in 3 days. It’s not your typical Italian lasagna, which is why I call it “Not Your Nona’s Lasagna.”

2 15 oz cans 100% pumpkin puree

2 eggs

1/4 tsp cayenne pepper

1/4 tsp black pepper

1/4 tsp sea salt

1/2 tsp white pepper

10 oz fresh baby spinach, chopped

2 TBSP butter

2 TBSP flour

2 cups unsweetened almond milk

1 tsp ground nutmeg

8 oz mozzarella cheese

1 cup Parmesan cheese

2 1/2 cups sliced almonds

About 8 ready-to-bake lasagna noodles (Or, you could boil traditional noodles, but who’s got the time)?

In a large bowl, whisk together the pumpkin, eggs, cayenne pepper, salt, and black pepper. In a small bowl, combine the mozzarella cheese with the Parmesan and mix well. Lightly spray a large baking pan with non stick spray or olive oil. Spread half of the pumpkin mixture in the bottom of the pan. Top with 1 cup sliced almonds, followed with half of the spinach, and then half of the cheese mixture. Add a layer of ready to bake lasagna noodles.

Spread the remaining pumpkin mixture over the noodles, followed with 1 cup of sliced almonds, the remaining spinach and then the rest of the cheese mixture. Add another layer of noodles.

In a sauce pan over medium heat, melt the butter. Add the flour and whisk well. Slowly add the almond milk, stirring constantly until slightly thickened. Add nutmeg and white pepper, remove from heat, and pour evenly over noodles. Sprinkle with Parmesan cheese to taste and remaining sliced almonds. Cover with aluminum foil. Bake in a 350 degree over for 1 hour. Enjoy!

 

 

 

Baked Lasagna With Red Wine

Welcome back to Cheryl’s kitchen, where the food is always good and the kitchen is always a mess. Since this is the first recipe I’m sharing with you, I wanted it to be special. This is a recipe that my mom found in our local newspaper over 35 years ago. Since there were a lot of Italian families in our area, I knew it had to be good. I was right…for once!

Baked Lasagna

3 cloves chopped garlic

1# ground round steak

1 28 oz can tomato puree

1 6 oz can tomato paste and 1 can water

½ tsp oregano

½ tsp basil

¼ cup red wine, plus one full glass for the cook

2 tsp salt

½ cup fresh Romano cheese

1# ricotta cheese

8 oz mozzarella cheese

1# box oven ready lasagna noodles

Preheat oven to 350. Spray a 13x9x2 baking pan or spray with cooking spray or olive oil. Brown the meat with the garlic in a large pot. Combine the onion and tomato puree in a blender and blend until smooth. Add to the meat mixture along with the tomato paste, water, oregano, basil salt, and wine. (You might want to refresh the cook’s glass while you’re at it). Cover and simmer for 30 minutes.

Cover the bottom of the pan with 1/3 of the meat sauce. Grate Romano cheese evenly over it. (Ahhh, who am I kidding? I use the pre-grated stuff  from the deli, but please don’t tell anyone. It’s one of my ninja secrets). Place a layer of noodles over it the meat and Romano. Spread ½ of the ricotta over noodles. Grate 4 oz of mozzarella over the ricotta. (If you really feel the need to grate your own mozzarella, go right ahead. I prefer taking advantage of the modern conveniences of cutting corners and buy a package of grated cheese. No, it’s not cheating. Besides, in my martial arts training we had a saying that if you’re not cheating, you’re not trying. I believe the same applies to cooking). Repeat, ending with meat sauce and Romano.

Cover tightly with foil and bake for 1 hour at 350. This gives you enough time to kick back, put your feet up, and enjoy one more glass of wine, just in case it is calling your name. When it’s done, remove the foil and let it stand 5 minutes before serving. Enjoy, because you certainly deserve it!