Something else that we seem to have a lot of in the garden – as well as all those tomatoes – is pumpkins. While the daughter dislikes them, the husband & I are rather keen on pumpkins, but even he agrees that he might have got just a little carried away in his plantings last year. With reason, mind you – after growing the usual butternuts & crown pumpkins & a few supermarket squash last year, we found ourselves with an awful lot of the things: far too many for the two pumpkin-eaters to take care of. So when we came across some small-fruit varieties, we thought we’d try them out. Well! Small the fruit may be, but the plants still sprawl everywhere, & they’re amazingly prolific given that the seed packets usually said ‘2-3 fruit per plant’. And some of them are already ripe.
So, since I had freshly-made tomato sauce to hand, I decided on vegetable lasagne for tea. (I’d like to say that I made the pasta for it, but honesty compels me to admit that I didn’t; I used a packet of fresh lasagne sheets from the supermarket.)
First I split a couple of our cute little pumpkins in half, removed the seeds, brushed them with oil & put them in the oven (180 C) to bake. Once they were cooked & cool enough to handle, I scooped the lovely rich, dry-ish flesh into a bowl. In another bowl I mixed 500g of cottage cheese with one large egg & a decent handful of chopped parsley & garlic chives. And I set the first of our spinach to cook in briskly boiling water. Then I assembled the lasagne, using a largish roasting dish as I had 5 hungry mouths to feed.
On the bottom of the dish went about a cup & a half of sauce. Then I laid half the pasta sheets on top of the sauce, & topped them with the pumpkin, the spinach leaves, & some more sauce. Atop that went the rest of the pasta, followed by the cottage cheese mix. More sauce over the top of that, sprinkled with grated tasty cheese, & then the lasagne went into the oven (180 C again) for about 30 minutes until it was bubbling & the cheese was golden.
We had it with salad, & – some time later – blackberry & apple crumble for dessert.