For­get turkey left­overs — try pump­kin lasagna

Cecil Whig - - JUMPSTART -

don’t have to make it. This is also a 2 cups of wa­ter great recipe for the kid who doesn’t 8 ounces of lasagna pasta, which like pump­kin. It mixes so well that is about 2 sleeves they won’t even know it’s there. 1. Heat the olive oil in a large

Now the big­gest mis­take peo­ple skil­let over medium to high heat. make when cook­ing pasta is that Add the Ital­ian sausage and cook they ei­ther un­der­cook or over­cook un­til browned, about 3 to 5 minit, and this is one of those dishes utes, mak­ing sure to crum­ble the I have to be up early in the morn­that you want to make ab­so­lutely sausage as it cooks. Drain the ex­ing, and most nights when I make sure the pasta is cooked. Use a cess fat. I like some of the fat, so I din­ner I’m lim­ited on time. I’m also kitchen timer, though that re­ally keep about a 1/2 tea­spoon for the a neat freak (ob­ses­sive-com­pul­sive) goes with­out say­ing. fla­vor. If you’re not a fan, drain it and, as stated last week, I don’tall.likeOne-Pot Pump­kin Lasagna recipes that have me us­ing up all Makes 6 to 8 serv­ings 2. Stir in the spinach, tomato my cook­ware. 15-ounce can of pump­kin purée sauce, pump­kin purée and red pep

Now, in my opin­ion, pasta recipes 1/2 ta­ble­spoon of olive oil per flakes and sea­son with salt and are all pretty easy. But I thought, 1 lb of sweet chicken Ital­ian saupep­per for taste. (Note: When us­ing ‘Let’s make it a lot eas­ier and make sage, cas­ing re­moved frozen spinach you want to make this in one pot.’ You know how much 8-ounce can of tomato sauce sure that it has been com­pletely I love a one-pot recipe, so here’s my 1/2 tea­spoon of red pep­per flakes, thawed and with a pa­per towel one-pot pump­kin lasagna recipe. op­tional squeeze out the ex­cess wa­ter.)

This is re­ally by far the eas­i­est 3 leaves of fresh basil, juli­enned 3. Bring to a sim­mer and add the lasagna you can make and it will 1/4 cup of grated parme­san (you wa­ter and lay your sheets of pasta only take about 30 min­utes, or should be able to get this al­ready on top and cover, and al­low the maybe 45 for those who like to grated) sauce to come to a boil for about 13 have a glass of wine or beer while 1/4 cup of grated asi­ago cheese to 15 min­utes. Some recipes will say they cook, like I do. 1 cup of ri­cotta cheese (Note: You to stir in the pasta; I just lay it on top

The best part about this recipe is don’t have to use these cheeses, I and let it do its thing. With a spoon, that there’s no boil­ing, no lay­er­ing think parme­san and asi­ago go great gently press into the sauce just to of the pasta, no béchamel sauce — to­gether, but most recipes use make sure that it’s com­pletely cov­for those who don’t know what a shred­ded moz­zarella in­stead of the ered. This is a good mo­ment to set béchamel sauce is, it’s a fancy cu­liasi­ago. Do you.) your timer, and again, it will take nary term for white sauce, used in a 1 brick of frozen spinach (one about 13 to 15 min­utes for the pasta cou­ple recipes like Mac N’ Cheese brand pack­ages it like this; I thaw it to cook. and tra­di­tional lasagna. Any­way, you and squeeze out all the ex­cess wa­ter) 4. Re­move from the heat. Add in the asi­ago and parme­san (or cheese of your choice). Us­ing a small cookie scoop, top with dol­lops of ri­cotta and cover un­til all the cheeses are heated throughly for about 2 to 4 min­utes.

5. Serve im­me­di­ately, gar­nished with the thinly sliced basil. En­joy. Cook­ing at Home is a weekly col­umn that al­ter­nates ( usu­ally) be­tween Re­becca Bent and Chad Stringfel­low. They dish on what they’ve been mak­ing.

PHOTO COURTESY OF CHAD STRINGFEL­LOW

Chad’s back for a sec­ond straight week, this time with a one-pot pump­kin lasagna.

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