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Click the image below to explore National Geographic's list of seven incredible destinations for sky-watchers, from the top of a crater to a star-studded desert sky.

Besides the picturesque nature and colors, fall also brings many comforting foods – pumpkins, squash, apple cider are just a few that make fall feasts so spectacular. These foods don’t just bring a variety of colors to the table, they also have many medicinal and health benefits. Click the image below to read Dr. Jeremy Wolf's article on Food Matters and to take a look at some of the fall super-foods.........

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PUMPKIN SAUSAGE LASAGNA RECIPE - No boil noodles, sweet or spicy turkey sausage, pumpkin puree, prepared roasted garlic marinara and 3 cheeses, makes this lasagna recipe quick and easy to prepare!

CourseEntrée
CuisineItalian
Skill LevelEasy
Servings
6-8
Ingredients
1 (15 oz.) cont. light ricotta cheese
2 T. Parmesan cheese shredded
1 T. Italian seasoning
12 oz. sweet or hot turkey sausage casings removed
3/4 c. canned pure pumpkin
1/2 c. dry white wine
1/2 c. chicken broth
1 (15 oz.) jar roasted garlic marinara sauce
8 no-boil lasagna noodles
1 1/2 c. mozzarella cheese shredded & divided
1/3 c. hot water
Servings:
6
Units:
Instructions
Preheat oven to 350 degrees. Combine ricotta cheese, parmesan cheese and seasoning in medium bowl, mix well.
Heat a large nonstick skillet over medium-high heat. Add sausage, cook, stirring to break into pieces, until browned. Transfer sausage to paper towel lined plate to drain.
Add pumpkin, wine and broth to skillet, cook over medium heat stirring frequently, until bubbly. Stir in sauce and sausage, heat through.
Spread 1 cup sauce mixture over bottom of a 9x 13-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Pour 1 cup sauce mixture over mozzarella cheese, top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour hot water around edges of lasagna. Cover with foil.
Bake for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.

BRAIN PICKINGS - MARIA POPOVA's labor of love, turns 10 today! On this special occasion, she shares the 10 most important things she has learned about life in this first decade. Click to read:https://www.brainpickings.org/?mc_cid=c7f9956a1e&mc_eid=57c0e3af4e

Lora Martini is based in the Seattle area. Her work is greatly inspired by the US Northwest landscape. Her specialty is encaustic and oil painting. She displays some of her work at the Parklane Gallery, Kirkland, WA. Learn more about Lora's work at
www.loramartini.com and about the Parklane gallery at www.parklanegallery.org

You may think that what you’ve developed in your childhood is what will define you for the rest of your life. Even if some of the habits and personal traits that we’ve developed are holding us back, our mind often chooses to ignore the damages and to resist any kind of change that might usurp the status quo............ Click the image below to read Vladimir Zivanovic article on the Lifehack Blog. www.lifehack.org/

If you love Reuben sandwiches, you’re going to LOVE the Reuben Dip recipe from Meggan Hill. To view the recipe click: #recipe" target="_blank">www.culinaryhill.com/hot-reuben-dip-recipe/#recipe

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A Comment by J Overstreet

Your avatar
J Overstreet • 10/19/2016 at 01:40PM • Like 1 Profile

I love Reubens! Have printed and will be giving this a try!

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