I was making our favorite kind of lasagna last night (Sausage, Ricotta, Pepper-yum) and I was overwhelmed by vivid memories of Vivian and the pumpkin lasagna she made.
It started out that one weekend evening we took Vivian to the ER (Wayne was out of town) because we were worried she may have thrombophlebitis after one of her chemo treatments, and we wanted it looked at because she had no immune system. While she waited for what seemed forever-- she read Better Home and Gardens cover to cover and found a pumpkin lasagna recipe.
Soon after our son was born-- she and Wayne brought it over and (secretly) she had fully intended not to eat it, because she thought the whole idea was gross (I guess I had thought it sounded yummy). But, we wanted them to have dinner with us, so they stayed.
I guess the whole thing that was funny was that of course midway through the meal, she had confessed that she liked the lasagna, but initially had not wanted to eat it. It became a story she told over and over again and became more embellished-- and this really reminds me of her and her personality. There is sadness as well because she wanted to make it for my birthday and she was too sick to do so.
By the way, Wayne, where is that recipe? Pumpkin, bacon and shitake mushrooms- yum!
-Colleen
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Oh YES, I have heard of that pumpkin lasagna. She told me about that ER trip, finding that recipe. Then making it for you, and kind of being really sick of the smell by the time she got it to you, SO, she decided to drop it off, and leave quickly. She was sure she would get away with it. BUT NOT, I think colleen's mom was in town, and they insisted that Mommy stay and have dinner with them!!!!! That is a very, very funny story!!
Vivian and I discussed the pumpkin lasagna at length as it was prepared, and as we drove it over to the Krafts. The idea of eating it was just too much for both of us. When we were not able to escape dinner at the Krafts, upon our first taste we looked at each other with that understanding that only comes from really knowing each other very well, and we both smiled. We made sure we said how good the lasagna really was. A great story and memory. Tomorrow is Thanksgiving and Vivian is not here to be in her role in the festivities and these memories are keenly poignant.
Colleen, where can I get the pumpkin lasagna recipe?
Wayne
I FOUND IT!
PUMPKIN LASAGNA from Better Homes and Gardens:
Prep: 1 hour
Bake: 40 minutes
Ingredients
12 dried lasagna noodles
8 ounces shiitake or porcini mushrooms, stemmed and sliced
8 ounces cremini or button mushrooms, sliced
3/4 teaspoon kosher salt or 1/2 tsp. salt
2 tablespoons olive oil
12 slices bacon, cut crossways into 1/4 inch strips
1-1/2 cups chopped onion
3 tablespoons snipped fresh sage or 2 tsp. dried leaf sage, crushed
2 15-ounces cans pumpkin
3/4 cup whole milk or half-and-half
1 teaspoon ground black pepper
1 teaspoon cider vinegar
1 teaspoon kosher salt or 3/4 tsp. salt
1 15-ounce carton ricotta cheese
1 lb. fresh mozzarella cheese, cut into thin slices
6 ounces Parmigiano-Reggiano or Grana Padano cheese, finely shredded (1-1/2 cups)
Directions
1. Cook noodles according to package directions. Drain; set aside. In skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains. Remove; set aside. Add bacon to skillet; cook until crisp. Remove; set aside. Discard all but 1 tablespoon drippings in skillet. Add onion; cook in drippings until tender. Add sage; cook 30 seconds. Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt. Heat through.
2. In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce. Cover bottom of dish with 4 noodles, trimming to fit. Spread one-third of sauce over noodles. Layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano. Repeat layers twice. Bake, uncovered, in 400 degree F oven for 40 to 45 minutes. Let stand for 15 minutes. Makes 12 servings.
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