a very veggie thanksgiving..

We had a very quiet thanksgiving for two! And as Mr Weiss does not partake in the gobble gobble and I’m hardly gonna cook one for myself we opted for a festive pumpkin lasagne, much more manageable for two.

Roasted Pumpkin Lasagne

Pumpkin

3 lb butternut squash

4 tbsp butter

2 tbsp chopped sage

salt & pepper

1 clove chopped garlic

1 tbsp lemon juice

Cut squash lengthwise, drizzle with olive oil, sprinkle with salt and pepper roast 375F for 50 mins or until tender, scoop 2 cups flesh into bowl, reserve rest for another recipe.  Melt butter saute garlic 1 min, add pumpkin, sage, lemon and combine.

Ricotta Mixture

1 cup ricotta

1/2 grated parmesan

1/4 c chopped parsley

salt & pepper

Bechemel Sauce

2 tbsp flour

2 tbsp butter

1/2 tsp nutmeg

1 1/3 c milk

Melt butter over low heat, slowly stir in flour, keep stirring until flour turns golden brown add salt, pepper and nutmeg, quickly stir in milk until mixture thickens.

In a 8 x 8 pan or close to…  start with a thin layer of Bechemel sauce cover with a layer of no cook lasagne noodles, then layer of ricotta, followed by pumpkin. Repeat until all three mixtures are finished. (for extra cheesey-ness add a layer of parmesan in).

Bake covered at 375F for about 35 mins, remove foil, bake uncovered for another 10 mins.

we followed our lasagne with my signature Pavlova… which turned out to be one of my best!

 

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