Our Favorite Recipes

The following is a list of our favorite recipes that we've tried since we've been married and actually cooking.  There are very few of these that will be things we have made up and we will site the sources for all of our posts on this.  If anyone would like to share their own recipes with us please do.  We are always looking for something new.



Ok, it sounds odd, but it was really delicious.  It comes from Moosewood Restaurant Farm Fresh Meals; 50 delicious recipes for every season.  It serves 8-10.  The prep time is about 50 min and the bake time is 1 hour.


Ingredients
4 cups chopped onions                                            3 1/2 cups canned pumpkin (29oz)
1 Tbsp olive oil                                                        3 cups ricotta cheese
6 cups chopped mushrooms                                     1/4 tsp ground black pepper
1/4 cup chopped sage leaves                                    1/4 tsp ground nutmeg
1 tsp salt                                                                  3/4 lb lasagna noodles
1 cup marsala, veg stock, or a combo                      1 1/2 cups crumbled ricotta salata
2 eggs, lightly beaten                                                1/2 cup grated pecorino romano cheese


In a large pot, saute the onions in the oil for 5 min.  Add the mushrooms and saute for another 5 min, until the mushrooms are some-what wilted.  Add the sage, 1/2 tsp of the salt, and the marsala or stock and simmer on low heat for 5 min.  Set aside.


In a large bowl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg, and the remaining 1/2 tsp salt.  Set aside.


Preheat the oven to 375 degrees F.  Lightly oil a 9x13-inch baking dish.


Dip out about 1/2 cup of the liquid from the sauteed mushrooms and pour it into the prepared baking dish.  Cover the bottom with a layer of lasagna noodles arranged close together.  Evenly spread on half of the pumpkin mixture.  Spoon on about 1/3 of the sauteed mushrooms and sprinkle with 1/2 cup of ricotta salata.  Add a second layer of noodles followed by the remaining pumpkin mixture, another 1/3 of the sauteed mushrooms, and 1/2 cup of ricotta salata.  Finish with a layer of noodles thoroughly moistened by the last 1/3 of the sauteed mushrooms.  Evenly sprinkle on 1/2 cup of ricotta salata and top with grated pecorino.


Cover with foil and bake for 50 min.  Uncover and bake for an additional 10 min, until the lasagna is bubbly, the noodles are tender, and the top is browned.  Remove from the oven and let stand for about 10 minutes before serving.