I don’t like things going to waste, especially food! That means I have to be creative, incorporating leftovers and transforming them into new meals. This recipe made use of the following leftovers; chicken, pumpkin puree, cooked bacon, and some baby organic spinach that had seen better days. Faced with all these beautiful ingredients the D-Man suggested we combine them to make a Cappello’s Lasagna…and so we did. Ingredients: 1 package of Cappello’s Lasagna Sheets Leftover cooked chicken (shredded or cubed) 1/2 Pound of Pastured Bacon (cooked and crumbled) 3 Tablespoons of pastured butter, or leftover bacon drippings or both. 1 medium Onion (diced) Organic Spinach (I used about 3/4 pound maybe a bit more) Organic Mushrooms (Sliced) 2 Cups of Pumpkin Puree 1/2 to 1 Cup of Full Fat Coconut Milk 1 1/2 teaspoons Sea Salt Freshly Ground Pepper (to taste) 1 Tablespoon Organic Rubbed Sage 1 teaspoon Organic Ground Cinnamon 1 teaspoon Organic Ground Ginger 1/4 teaspoon Organic Ground Nutmeg Optional: 1/2 Cup of dry cheese such as Romano.
Directions: Preheat oven to 375 degrees F. Grease a Lasagna Pan with pastured butter or coconut oil. Dice the onion and slice the mushrooms. Using a large deep sided skillet or a heavy bottomed pot melt the butter or bacon drippings over medium heat. Add the onions and cook until they just become translucent. Add the mushrooms and cook until they just begin to soften. NOTE: You may need to add more fat during this process if your mushrooms are dry like mine were. When the mushrooms soften begin adding the spinach in batches until all vegetables have been gently cooked and the spinach has wilted. Remove the cooked vegetables from the heat and set aside. Place the pumpkin puree in a medium sized pot with the spices/herbs. Cook the pumpkin and herbs over low heat and begin adding your coconut milk slowly. Add just enough coconut milk to make a sauce and bring it to a simmer. Adjust seasonings if needed and remove the sauce from the heat. Spread a bit of the sauce in the lasagna pan and then add a layer of Cappello’s Lasagna sheets on top. Begin layering your lasagna; cooked vegetables, chicken and bacon pieces, more sauce and optional cheese. Place lasagna in the preheated oven and bake for 35 to 45 minutes or until cooked through.