Food waste this week amounts to a small portion of salad that we just let go for too long and 1 enchilada that hid itself (I kid you not) in the back to avoid being eaten by me late one night when I couldn’t sleep.  Grrr…
Right about now you should have this music running through your head.
Remember these?
Sure you do.
They are my Thanksgiving centrepiece. 
I have finally used the last of them. 
I promise. 
My last recipe is a tip of the hat to snotty, poo, poo restaurants that tend to feature pumpkin ravioli.  I’m making a much easier version that is realistic for a weeknight.  Pumpkin Lasagne.
I took, 2 cups of my roasted pumpkin, 1 1/2 cup ricotta, 1/2 cup shredded cheddar, 1/2 tsp. nutmeg and 1 egg.
I took a 9×11 lasagne pan and doused it with 1 cup of tomato sauce.
Added a layer of lasagne noodles (I’m using fresh and didn’t bother to cook them ahead of time.  You can use dried and cook them just as easily) and a light layer of shredded cheddar.
Top with my pumpkin mixture and more cheese.
Another layer of noodles and I had some sweet pepper so I added them.
More tomato sauce (I’m obviously so excited that I jiggled my camera).
Thick layer of cheese.
Bake for 45 minutes at 330 degrees.
Serve with a nice salad and toast the final pumpkin.
Have an awesome Friday night, don’t go crazy trying to finish holiday prep. 
What isn’t done, doesn’t truly matter. 🙂