Pumpkin Lasagne (Vegetarian too!)

http://www.bbc.co.uk/food/recipes/database/pumpkinlasagne_70658.shtml

There is a plethora of pumpkin in our farm market garden so I was looking around for recipes to make when I cook lunch for the farmers and I came across this recipe. I tried it out at home first to test it and tweek it (I can never leave a recipe as it is written. :p )

I added some spinach and chard to the pumpkin (there is plenty of that in the garden now too) and left out the ricotta because they didn't have any this week in our local village organic store (the cheese is all made from cows on our 'sister' farm - they are all a part of the same land trust.). I used some fresh rosemary,garlic, and oregano in with the pumpkin as well.

YUMMMMMMMMMY!

I can't believe how good it was. My picky 14yo (who wrinkled her nose and walked out of the kitchen mumbling something about 'that stupid hippy food' when she saw I was cooking pumpkin :rolleyes: ) ended up having two servings and asking me to make it again. And the biggest surprise of all.... my super picky - won't eat a veggie except for a raw carrot - 5yo ate a BIG piece completely gone. Licked her plate even! :eek:

Definately going to make it for the farmers and absolutely going to put it into regular rotation for our seasonal meals!

Okay, I'm making that tomorrow! And, I'll make a double batch and freeze the other half! Yeah, I'm always on the lookout for ways to feed them pumpkin.

BTW, you look so beautiful in your siggy.

yum! that does sound good. thanks for sharing

I put roasted pumkin on our pizzas and in our pastas. it is so cheap, nutritious and yummy. We have white/greenish punkins here. They are not the orange ones they are sweeter/creamier.

My FAVORITE pizza is this;
Finely Chop a BUNCH of Kale and chop a leek(or onion) sautee in olive oil in a pan.
brush a whole wheat pizza crust with olive oil and chopped garlic. Then cover the whole crust with the kale/leek mixture. then add large bite sized chunks of roasted pumpkin all over the kale. bake for 10 minutes at about 400 F. Some of the kale gets a little crispy and tastes great that way.It is also yummy with blobs of feta all over(I add the feta before I bake it)...but equally great without. All my family loves this and all my guests love it when they come over. dh can't eat it enough~woohoo!

oh Linda! That sounds really good. Putting it on next weeks menu! thanks!

Bless you my child! Pumpkin is so reasonable here and we need more recipes like this. Plus I got to see your siggy again. Makes my heart melt