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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.

 Ingredients:

• 1 onion
• 2 leeks
• 1 tsp olive oil
• 1 tsp butter
• 1 cup (8oz, 240gr) pumpkin
• 15 - 20 fresh sage leaves     substitute 2 tbs dried
• 8oz (240gr) baked ham, or equivalent  1 thick slice from the deli
• 1 tsp butter
• 1 cup (4oz, 120gr) shredded cheese Swiss, Gruyère, Emmenthal
• Béchamel:
• 3 tbs butter
• 1/4 cup (2oz, 60gr) flour
• pinch of nutmeg
• 2 cups (16oz, (480ml) milk
• 9 - 12 sheets 'no-cook' lasagna noodles
• 1/4 cup (1oz, 30gr) grated Parmesan

 Instructions:

• Trim and wash leeks. 
• Thinly slice the onion and leeks. 
• Heat oil and butter in large nonstick skillet over medium high heat.  Add onions, leeks and sauté, stirring, for 1 minute. 
• Cover the pan, reduce heat to medium low and cook for 10 minutes. 
• Uncover, increase heat to medium, continue to cook until onions are golden and tender, about 10 minutes longer. 
• Add the pumpkin, stir well to combine and heat through.
• Cut the ham into thin strips, then the strips into smaller squares. 
• In another skillet heat 1 tsp butter.  Add sage leaves and sauté until starting to get crisp. 
• Add ham, sauté until heated through and dry (it can give off a bit of water). 
• Béchamel:
• In a medium saucepan heat 3 tbs butter over low heat. 
• Add flour, nutmeg and stir with a whisk for 1 minute. 
• Add a little (1/4 cup) of the milk, whisk to combine. 
• Turn heat up to medium and keep adding milk, a little at a time and whisking.  You should have added all of the milk in a minute or 2. 
• When all of the milk is in, bring to a boil (should almost be there), whisking.  Then remove from heat. 
• To assemble:  in a 10" (25cm) square baking dish, or 9 X 11 oblong, make the following layers:
• 1/3 béchamel sauce
• 2 - 3 noodles,  you may have to break a third one up to get good coverage 
• 1/2 onion, leek, pumpkin mixture
• 2 - 3 noodles  or so
• 1/3 béchamel sauce
• all of the ham and sage
• 1/2 of the shredded cheese
• 2 - 3 noodles or so
• 1/2 onion, leek, pumpkin mixture
• 2 - 3 noodles or so
• 1/3 béchamel sauce
• 1/2 of the shredded cheese
• Parmesan
• To finish:
• Cover and bake 425F (215C) for 20 minutes, or until noodles are done.  Test in center with a sharp knife. 
• Uncover and bake 5 minutes longer to brown cheese. 
• Remove and let rest for 5 minutes.  Cut into squares (or oblongs) and serve.

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.

 Ingredients:

• 4 tart apples, Granny Smith are perfect
• 2/3 cup brown sugar
• 1/2 cup flour
• 1/2 cup rolled oats (oat meal)  if you don't have any substitute 1/4 cup more flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/3 cup butter, plus a bit more for the pan

 Instructions:

• Butter and 8 X 8" (20 X 20cm) square baking dish. 
• Peel and slice apples and spread in baking dish. 
• Mix sugar, spices, flour and oats. 
• Cut in butter, using a pastry cutter, 2 knives or forks, until it resembles small pebbles. 
• Sprinkle over apples.  
• Bake 30 minutes at 375F (185C), until top is bubbly.

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

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By Katie Zeller

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