Pumpkin Lasagna sounds a little strange, right? Even though it gets put in a lot of sweet seasonal things, pumpkin is just another squash when it comes down to it, and it makes an absolutely delicious lasagna! I made a full batch of this and it has made many a lovely lunch and dinner for Tim and me. If you’ve never tried pumpkin in a savory dish, I would definitely recommend trying this out – it is definitely going to become a regular dinner item in this house!
For my fifth birthday, I got this really great cookbook: Kids Cooking: A Very Slightly Messy Manual. It came with bright colored plastic measuring spoons (which are still among my family’s utensil collection today), which was awesome, and it is filled with great recipes and great illustrations. Throughout my childhood, I poured over this cookbook. I loved it. Actually, why am I using past tense? Let’s be honest: I still have it, and I still love it.
So. Put-back potatoes, anyone? I’ve been a huge fan since I first made one around the time I got this cookbook. These days, I usually go for broccoli and cheddar put-backs – a classic combo, and the broccoli adds good fiber.
This particular recipe was born one evening when I felt like a good ole put-back. The problem: no one had been shopping in a while (a common problem in these here parts), and the broccoli I had in the fridge was on the yellow side (whoops).
I took stock of what we did have. Ricotta? Hmmm. Spinach? Do-able. Another classic combo, but will it work in a baked potato?
Oh yes, I found. Quite well. Read on for my grown-up recreation of a childhood favorite.