Here is the last of the pumpkin spice recipes, for the moment. There are a lot of steps in the recipe, but it is so worth it. I feel this taste like fall, the apples, the spices, and pumpkins - enjoy
1 box of lasagna noodles, cooked half the time stated on the box
3 cups of chopped fresh pumpkin
4 cups of apple cider
2, 10 oz. of goat cheese, Costco
1 cup of grated drunken sheep cheese
1 cup of grated sheep Romano cheese
4 pints of mushrooms of choice
6 shallots, diced
2 leeks, light green to the whites, small chopped
1 jalapeno, seeded and minced
2 sprigs of fresh sage
large handful of fresh Italian Parsley, chopped and stems removed
2 cinnamon sticks
1 inch of ginger, sliced
2 anise pods
Salt and Pepper to taste
Preheat oven to 375 degrees.
Place pumpkin, apple cider, cinnamon, ginger, cloves, anise pods, salt and pepper into a large stockpot, bring to a boil, reduce heat and simmer until pumpkin is tender. Strain pumpkin and discard the spices, reserve a cup of the cooking liquid. Place pumpkin into a food processor along with ½ of the log of one of the goat cheeses. Puree until smooth, use a little of the cooking liquid to aid in getting a smooth texture.
While pumpkin is simmering, drizzle oil in a large deep skillet over medium high heat, once shimmering add shallots and sage, season, sauté until tender, reduce heat and add the mushroom sauté until tender.
In another skillet drizzle with oil over medium high heat, once shimmering add jalapeno and leeks, season, reduce heat and sauté until soft, remove heat and let cool.
Place the remaining goat cheese into a bowl and add the leeks mixture and parsley and mix to combine.
Time to assemble, starting with the pumpkin puree, spread a layer at the bottom of the deep baking dish. Followed by a layer of noodles, then mushrooms, noodles, goat cheese mixture sprinkled with cheese, noodles, pumpkin, noodles, mushrooms, noodles, goat cheese and cheese, noodles, repeat until done. Final layer a thin layer of pumpkin on top with the remaining grated cheese. Cover and bake for 40 minutes, remove foil, return to oven to until cheese is golden brown – Remove and let stand for 10 minutes before serving – Enjoy