Month: November 2009

KOSHER PUMPKIN LASAGNA (DAIRY) I recently went to a charity event for a school. As part of a fundraiser they were selling alcoholic beverages (adults only), and did not hire a professional bartender. Consequently, after only one Margarita, I think I was more that “three sheets to the wind” if you know what I mean. I ended up taking (stealing?) a 3-5 pound pumpkin, which sat on my kitchen table. I decided to make something useful out of it. Ingredients: Note: Another Brie-like cheese may be substituted for Taleggio. 1 small pumpkin, about 3 pounds is the perfect size (you can also use 15oz can of pumpkin puree, NOT pumpkin pie filling)1 tablespoon of crushed garlicSalt and freshly ground pepper to tastePinch cayenne3 cups milk1 bay leaf3 tablespoons butter3 tablespoons flourFreshly grated nutmeg to taste1 cup grated Romano (or TJ’s Romano/Parm mix)1/2 pound fresh lasagna sheets1 zucchini, sliced long and thin1/2 pound firm Taleggio (or brie), cut or broken into small dice1 tablespoon Rosemary leaves Preheat the oven to 350 degrees. Cut the pumpkin in …