A Mid-Winter Lasagna and Soup

Last week I experimented with pumpkin. Most people will tell you that pumpkin is so "last season," but I enjoy it no matter the weather outside. After making some basic pumpkin bread I had a little pumpkin left over. . . so I decided to add it to marinara sauce, and wow! It was so good. And thus the idea for Pumpkin Marinara Lasagna was born.

Pumpkin Marinara and Spinach Lasagna

Lasagna Noodles
Pumpkin puree
Marinara Sauce
Spinach (frozen or fresh and wilted)
Ricotta Cheese
One Egg
Garlic
Oregano
Pepper
Mozzarella Cheese

Cook noodles until al dente. Drain and set aside. Whip together ricotta, egg, garlic, oregano and pepper. Combine pumpkin and marinara sauce in a medium bowl.

Layer ingredients in a greased pan (as desired, but with at least two layers of noodles). Bake for 30-45 minutes at 350 degrees, or until top cheese is golden brown.


Potato Leek Soup with Steak, Red Pepper, and Kale

Olive Oil
1/2 Onion
2 Leeks
Steak, cubed into small pieces
Garlic
5 small red Potatoes, cubed
1 Red Pepper, diced
Kale, diced
1/4 cup White wine (optional)
3 Tbsp. Red wine vinegar
One carton Chicken Broth 
Paprika
Sage
Dried Parsley
Black Pepper

In a medium pot, boil cubed potatoes until tender. Drain and set aside. Cook cubed steak until browned. Add onions, leeks, red peppers. Add kale, herbs, spices, wine and vinegar. Cook a little longer, then add potatoes and broth. Bring to boil, reduce heat and simmer for 20 minutes. Serve with Parmesan Cheese.