So, is it lasagna or lasagne? The word lasagna actually refers to the noodle itself, in the singular. Lasagne is the plural. The word lasagne also refers to the dish. Interestingly, lasagne is a non-count noun, so if you made more than one lasagne it would still be lasagne. It does not have a plural form.
Of course, America is the only country that spells the dish lasagna. Does this imply only one noodle floats in the mess of cheese, beef, tomato, cheese, cheese, and more cheese? I feel like I had some cafeteria versions of the dish that may in fact have had no noodles.
Lasagne (and yes, even though I am American, I am going to spell it with an e because I use more than one noodle) often features on tables for gatherings, which happens this time of year.
Gatherings also often lead to leftovers. Extra cans of pumpkin puree, an extra bag of green beans, those chestnuts you forgot to put in the stuffing. This dish can feature as an intentional centerpiece for those who don’t want a big hunk of roast animal on the table (though, please note that while I eat mostly plant-based, I have nothing against eating meat having grown up on a farm and being a great appreciator of the gift of wild-harvested game). Or, this dish can inventively use up leftovers.
Please, though, do not go to the grocery store if you don’t have to. This dish is meant to be flexible. Don’t have green beans? Replace with collards or Brussels sprouts. Just got canned sweet potato or leftover butternut squash puree? Sub that in for pumpkin. No chestnuts, leave them out. You can use fresh veggies or cooked veggies if you truly are digging into your leftovers. I am partial to this recipe as is, but, seriously, make it your own without going to the grocery store. Let me know how yours turns out.
Not-so-leftover lasagne
Serves 2-4 * (see note below)
Ingredients:
6 Chickapea pasta gluten-free lasagne noodles (they spell it right!) or your favorite brand
1 tub lowfat cottage cheese (sub in yogurt or quark, or you can leave this out if you are vegan but if you leave it out mix in 1/2 teaspoon salt to the pumpkin puree)
3/4 can pumpkin puree (not pie mix)
1 bag roasted chestnuts
1 cup of dried mushrooms, any kind works
2 cups green beans, trimmed
nutmeg or mace (optional)
Method:
Preheat your oven to 425.
Line a quickbread / loaf pan (I like this one) with a layer of foil and then a layer of parchment. This will help making getting the lasagne out easy.
First put down a layer of two noodles (two noodles will overlap just a bit on the bottom of your pan). Then spread a layer of pumpkin. Crumble over a third of the chestnuts, and a third of the mushrooms. Layer green beans the long way on top. Spread a layer of cottage cheese, again about a third of the container. This is not an exact science. Grate a little nutmeg, or sprinkle mace if using.
Add another layer of two noodles and repeat the steps above. This should take you close to the top of your loaf pan. Add a final layer of two noodles, a final smear of pumpkin and last dollop of cottage cheese. Reserve a few green beans and chestnuts if you like to decorate in the end. Close any excess foil overtop, or add a loose tented layer.
Cook for about one hour until the house smells amazing and you can’t wait. But you should. Pull back the foil, turn the oven off and let sit for about 15-30 minutes. Again, this is not an exact science. It is lasagne.
Pull out your loaf pan and slice as desired with a breadknife. The breadknife will help with a clean cut on the veggies and noodles. Serve with an herbaceous, vinegary salad, and glass of really lovely Beaujolais.
Note: I eat a whole half of one of these because it is mostly a warm veggie pile. But you do you.