Pumpkin Lasagna

15 oz part-skim ricotta cheese

15 oz pumpkin puree (tastes best if you roast a pumpkin pie pumpkin)

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon nutmeg

½ Tablespoon brown sugar

2 Tablespoons fresh sage (finely chopped)

1 egg (beaten)

6 lasagna noodles (I use whole wheat)

3 large shallots (or 1 yellow onion) chopped

1 zucchini, quartered then sliced

1 yellow squash, quartered then sliced

1 Tablespoon garlic

2-3 cups of shredded cheese (Italian blend or mozzarella)

Butter for greasing pans (or olive oil)

Cook the noodles according to the package, drain, set aside.

Mix together the first 8 ingredients, put in a freezer bag, set aside.

Heat and grease a frying pan. When hot, add the shallots. When shallots become clear, add the zucchini and yellow squash, and garlic. Set aside when fully cooked.

Grease a glass 9x13 pan. Lay down 3 noodles. Cut a corner of the freezer bag and squirt a layer of the pumpkin/ricotta mixture (use half the bag). Spread a layer of the shallots and squash (use half). Sprinkle 1/3 of the cheese over it. Repeat this layering process and top with extra cheese.

Cover with foil and bake at 400 degrees for 20-25 minutes. Remove foil and broil or bake at higher temperature until the top crisps a little bit.

Optional: add Italian sausage, or substitute the vegetables with spinach or something of your choice.

Artichoke Spinach Lasagna

This is one of those recipes that you come across in some random magazine that it not a food magazine and it then becomes one of your favorite recipes:)

Artichoke Spinach Lasagna

½ cup chopped onion (I just used a whole onion)

4 garlic cloves, minced

1 T olive oil

1 can (14 ½ oz) chicken broth

1 t. dried rosemary, crushed

¼ t. each ground nutmeg and pepper

1 can (14oz) water-packed artichoke hearts, rinsed, drained and quartered

1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry

½ c. sliced fresh mushrooms

1 jar (16oz) roasted garlic Alfredo or Parmesan and mozzarella pasta sauce

12 no-cook lasagna noodles (I used whole wheat)

3 c. mozzarella cheese, divided

1 c. crumbled tomato and basil feta cheese or feta cheese

1/8 t. garlic powder

1/8 t. each dried oregano, parsley flakes and basil

In a large saucepan, sauté onion and garlic in oil for 2-3 minutes or until tender. Stir in the broth, rosemary, nutmeg and pepper. Bring to a boil. Add the artichokes, spinach and mushrooms. Reduce heat; cover and simmer for 5 minutes. Stir in pasta sauce.

Spread 1 cup sauce mixture into a greased 9x13 baking dish. Top with three noodles and ¾ cup mozzarella cheese. Repeat layers three times. Top with remaining sauce mixture and mozzarella cheese. Sprinkle with feta cheese, garlic powder, oregano, parsley, and basil. Cover and bake at 350 for 40 minutes. Uncover; bake 15 minutes longer or until heated through. Let stand for 10 minutes before cutting.

VERY YUMMY!!!!!