The Kitchen Sink

For the love of food, life and everything in between.

Month: September, 2013

Pumpkin Zucchini Lasagna

Every September I fall in love all over again. I fall in love with the most ideal temperatures, the warmest woven clothing, the sweetest apples, the crunchiest pumpkin seeds, the creamiest chowder, the most beautiful reds, yellows and oranges. I could wrap myself up in a blanket of autumn and stay for quite awhile.

And if the last post was any indication, I also partake in the craze that is adding pumpkin to  nearly every sort of meal imaginable. This time last year I prepared pumpkin stuffed shells for my girls from the internship. We celebrated the new letters we could display after our name and spoke of the careers that would play out for each of us, a different path.

One year later, I was craving the warmth of that savory pumpkin dish once more. This time, in the form of lasagna. Given that I’ve never had a great relationship with lasagna noodles, boil or no-boil, I decided to omit them all together and instead, I used zucchini. And if I’m reading your mind correctly right now, let me just say that yes, I’m on that zucchini is the new low-carb pasta bandwagon too. Don’t get me wrong, I’m all for carbohydrates, just blame the noodles on this one.


Pumpkin Zucchini Lasagna

Serves 1

1/2 cup part skim ricotta

1/2 cup canned pumpkin

1/4 cup gorgonzola

dash of red pepper flakes

salt and pepper to taste

handful baby spinach leaves, chopped

1/2 medium zucchini, sliced lengthwise into thin, flat strips

1/2 cup marinara sauce


Preheat oven to 350F and prepare a small baking dish. Spray pan with non-stick cooking spray and set aside.

In a medium bowl, mix ricotta and gorgonzola cheese with pumpkin, red pepper flakes, spinach, salt and pepper.

Begin the layering process my spooning a thin layer of marinara sauce onto the bottom of the pan. Lay strips of zucchini down then top with ricotta pumpkin mixture. Repeat this process one more time, ending with a layer of tomato sauce on top. Sprinkle with addition cheese as desired.

Bake for 15 minutes covered with tin foil, remove foil and continue baking for another 5 minutes. Remove from oven and allow to cool about 5-10 minutes before serving.

Note this recipe can easily be increased to reflect the number of guests you are serving.


Mini Portobello Pizzas

I watch the way the clouds huddle over the deep blues of the sound, a pewter tint surrounds them and fills them. I catch a glimpse of the sun, she has traded places with her summer skin. But I can’t help but feel like everyone else.

It seems that every social media outlet (think instagram, pinterest and the like) is filled with all things autumn and I’m just another pumpkin-loving kind of girl. But hey, I guess it’s about time I embraced that whole “the more the merrier” concept and took a seat at the fall appreciation table. But really, you’ll probably find me kicking up crunchy leaves along the curb, zipping up my boots, marveling at the way the leaves filter the light onto the last of the summer tomato crop, pulling my new scarf just a little tighter over my shoulders.

Ironically, the recipe I’ve chosen to include today has nothing to do with fall, or pumpkins. In fact, the jpegs have been sitting idle in my flickr account for about 6 weeks now, patiently awaiting my return to the world of blogging.

But don’t say I didn’t warn you of all the pages of pumpkin filled goodness to come.

Mini Portobello Pizzas

Makes 6 mini pizzas, enough for 2 people

1 package of baby bella stuffers, stems removed (contains 6 caps)

3/4 cup marinara sauce

5-10 cherry tomatoes, cut into quarters

1/2 cup grated Parmesan cheese

5 leaves fresh basil, chopped

1/4 pound prosciutto, chopped (optional)

Preheat oven to 350F and spray a baking sheet with non-stick cooking spray. Spoon marinara sauce into each baby portobello mushroom. Fill with tomatoes and prosciutto. Sprinkle with cheese and basil and bake until cheese is bubbling and melted, about 10-15 minutes.