Meaty Pumpkin Lasagna

1 cup pumpkin

c. 15 oz tomato sauce

1 cup water

16.5 oz alfredo sauce

2 eggs

oregano

garlic powder

large handful of shredded cheese

Cook 1 lb ground beef in the sauce & pumpkin.

Layer:

1) cover the bottom of a baking dish with the white sauce mixture

2) lay down 3 ready-bake lasagna noodles

3) cover with the meat mixture

4) pour a layer of white sauce

5) lay down 3 more noodles

6) cover with meat mixture

7) lay down 3 more noodles

8) pour the remaining white sauce mixture on top

9) sprinkle with cheese

Cover with a double layer of foil and bake at 375 for 1 hour.

Crockpot Herb Chicken

Rinse and trim fat off 3 b/s chicken breasts.

Rub with olive oil, garlic powder, mustard powder, oregano, and basil.

Place in the bottom of the crockpot.

Pour 1/2 c veggie stock over chicken. 

Cook on low for 6 hours.

Chicken should fall apart when you retrieve it from the crockpot.  

The chicken went great with the Pumpkin Lasagna I made today.  Like this one, but I added some extra-special ingredients this time and made it even better. 

I mixed about 1 c mashed potatoes into the pumpkin/ricotta mixture, and I added 1/4 c marinara sauce to the water/alfredo mixture. Also, I forgot to add any seasonings, but it came out delicious anyway!

In other news, I had haggis for dinner last night.  It was edible.  

Pumpkin Lasagna

I made pumpkin ravioli with a friend a few nights ago and had a lot of ricotta left over.  I don't normally buy ricotta, and couldn't think of anything to do with it other than lasagna.  The pumpkin ravioli were pretty good so I decided to try a pumpkin lasagna.  I think it is my new favorite lasagna. 

Pumpkin Lasagna

c. 14 oz ricotta cheese

c. 3/4 c pumpkin

3/4 c water

15 oz alfedo sauce

9 oven-ready lasagna noodles

1 egg

2 handfuls shredded colby-jack cheese

sage

basil

fresh spinach

Combine the pumpkin, ricotta, egg, sage, and basil in one container.  Combine the water, alfredo, and cheese in a second container.  

Pour a thin layer of the sauce mixture in the bottom of a glass baking dish.  Lay down 3 lasagna noodles.  Cover them with another thin layer of sauce, then cover them with spinach.  Spread some of the pumpkin mixture on top of the spinach.  Lay down 3 more noodles.  Cover with sauce, spinach, and pumpkin.  Lay down the remaining 3 noodles, and cover with sauce.  Cover with a double layer of foil and bake at 375 for 1 hour. 

Eat. Enjoy.

(I enjoyed mine with a pork-chop that I 

sprinkled with onion, garlic, and sage powders and cooked in bacon grease.)

I'm not a huge ricotta cheese or lasagna fan but this one was really, really, yummy.  

Culinary success.