Forget turkey leftovers — try pumpkin lasagna
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.
Chad’s back for a second straight week, this time with a one-pot pumpkin lasagna.