A creamy pumpkin spread highlights a layered-one dish casserole: warm comfort food for the upcoming cooler nights. Serves 3
6 lasagna noodles
2 cloves of garlic, crushed 1 1/4 cups pumpkin, pureed (canned or fresh)
1 1/2 tbsp miso paste
1 1/2 tbsp nut/seed butter (tahini, peanut, almond)
2 medium tomatoes, thinly sliced
salt & pepper
2 cups kidney beans (canned or otherwise cooked until quite soft) 2 cups shredded spinach
Chipotle Tabasco sauce (to taste)
Bring a pot of water to boil. Cook lasagna noodles according to package directions, until al dente.
Preheat oven to 350. In small saucepan, sautee garlic until fragrant and golden. Add pumpkin - if using canned, up to 1/4 cup of water/broth may need to be added to make creamy. When pumpkin is heated through, add miso paste and nut/seed butter. Stir well to combine: Mixture will be rather thick - this is necessary for spreading purposes. Spray or oil a loaf pan. Arrange a portion of sliced tomatoes on the bottom of said pan. Layer 2 lasagna noodles side-by-side on top of tomatoes. Spread approx. 1/3 of pumpkin mixture on noodles, followed by 1/3 of the kidney beans. Top beans with 1/3 of spinach, followed by sliced tomatoes. Sprinkle tomatoes with salt & pepper. End with a layer of noodles. Repeat layering process - final layer will not be topped with noodles, but will finish with tomatoes. Cover baking dish with aluminum foil, place in oven until warmed through.
Finally, remove covering, and broil for 5-7 minutes, or until tomatoes are slightly shriveled. Serve with a generous dousing of Chipotle Tabasco sauce and a mixed green salad.