On the fourth day of Hanukkah, the cold weather broke and the rains began. We had leftover pumpkin from the pumpkin kugel we made the first day of Hanukkah, so we decided to make lasagne and use up the leftovers.
This lasagne was pretty straightforward. Mix together leftover canned pumpkin and ricotta cheese, along with salt and pepper, an egg, and some herbs like thyme and rosemary.
Fry up some shallots in olive oil and garlic, add some mushrooms, cook down until they start to brown, then deglaze with some wine. Then put them in a bowl, and in the same frying pan, cook down some spinach. And then mix the shallots mix and the spinach together!
The hot water was boiling pasta this whole time, so it was ready to layer about the time I finished prepping the innards. First layer: lasagne noodles (usually I’d put a sauce on the bottom, but this didn’t have a sauce, really).
Next layer: ricotta mixture. Then, noodles. Then, spinach mixture.
And top with mozzarella, and toss in the oven at 400 for 40 minutes.
And voila! (*there is no final finished product picture, because we were too excited and ate it before i remembered to get a picture).