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Menu Plan for Fall I: Week 4, Sunday

Pumpkin Lasagne
Apple Crisp

Cooking time:  60 minutes for menu       Cooking schedule: see below for instructions

           You can use canned pumpkin for this, or any other winter squash (including pumpkin) that has been cooked and mashed.  I use fresh pumpkin from my garden, that I roast, package and freeze.  For directions see Pumpkin.  This makes enough for 2 meals, the leftovers are on Tuesday - and leftover apple crisp as well. Any extra pumpkin can be frozen for later use.

Pumpkin, Sage and Leek Lasagne

Total time: 60 minutes
    Pumpkin is not just for pies. It's a wonderful vegetable, and works well in a lot of savory dishes.  I use moist, deli ham in this lasagne.  I love the combination of ham, sage and winter squash.  You can leave the ham out for a vegetarian version.  The recipe was designed for using no-cook noodles.

Pumpkin, Sage and Leek Lasagne Ingredients:

 Instructions:

Apple Crisp

Total time: 50 minutes
      One of the easiest and best desserts of fall. The scent of apples baking with cinnamon brings back childhood memories of raking leaves and apple picking.  Warm from the oven is perfect, with or without some vanilla ice cream or yogurt.  Leftover apple crisp should be covered and can, but does not have to be, refrigerated.  It will keep for several days and we have plans for it.

Apple Crisp Ingredients:

 Instructions:

Note: We're adjusting the oven temp to accommodate the lasagne - see instructions below.

Cooking Schedule: 70 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
whisk, medium saucepan, small skillet, medium
skillet, baking dish for lasagne, cheese grater,
baking dish for apple crisp, medium bowl,
pastry cutter

Turn oven on, 425F (215C), arrange 2 shelves
Slice onions, leeks, sauté in medium skillet
Melt 3 tbs butter in saucepan
Cover onions, leeks
Add flour, nutmeg to butter, whisk
Whisk in milk, continue until sauce is finished
Remove sauce from heat, set aside
Uncover onions, leeks
Cut ham
Sauté sage in small skillet

Add ham to sage, sauté
Add pumpkin to onion/leek, heat through
Grate Parmesan if needed
Assemble lasagne
Cover lasagne, bake
Mix dry ingredients for Crisp
Cut in butter
Butter baking dish
Peel, slice apples
Arrange apples in baking dish
Top with crumble mixture, bake
Uncover lasagne after 20 minutes
Turn oven down to 375F (185C)
     5 minute pause
Remove lasagne, let rest
Cut lasagne, serve
Remove apple crisp when done, cut and serve