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!

 

 

 

Perfectly Satisfying Pumpkin Soup

The first time I ever heard of pumpkin soup, my knee jerk reaction was, “Ewe, pumpkin soup???” And then I tasted it. It was delicious. Nothing warms the heart and soul like soup does, and it sure hits the spot on a cold winter day. Especially when it’s snowing outside, which it did for three days straight last week, giving me the perfect opportunity to putter around my kitchen.

I had a can of pumpkin in my pantry that had been staring me in the face for months, and it was time to set it free. I found a recipe for pumpkin soup in an old cookbook, and true to form, I used my ninja skills to cut the bad stuff and include some healthier options, like decreasing the amount of butter and substituting the whole milk (ack!) for unsweetened almond milk. It was delicious! And, here it is, the debut of my Perfect Pumpkin Soup.

1 TBS butter

1 medium-large onion, chopped

1 16 oz can pumpkin puree

1 10 oz can chicken broth

3 cups unsweetened almond milk

1/2 tsp sea salt

1 tsp ground nutmeg

1/8 tsp white pepper

In a large saucepan, heat butter over medium heat. Saute onions until tender. Stir in remaining ingredients, and heat just to boiling, stirring constantly. BOOM, that’s all there is to it. It was fabulous! Just for grins I added a small amount of spicy Italian sausage left over from the night before. All I can say is “yum!” This is now my go to soup for the next few months, or at least until it stops snowing, whichever comes first. Enjoy!