The pumpkin and spinach lasagne recipe I linked to below was not received with approbation by my family. Nobody finished their serving except me, and I didn't like it all that much! I ended up making it for dinner instead of for the freezer as originally intended, because I very cleverly missed a bag when I was putting the frozen foods away yesterday afternoon, and the bag of spinach portions sat on the floor with the non-perishables for about six hours before I finally put everything away. By that stage, of course, it was well and truly defrosted, so I slung it in the fridge and bumped up my lasagne production date to use it all up. Now to figure out what to do with the big bunch of silverbeet I actually bought for that purpose...
Next time, I won't bother with the ricotta sauce (I've never understood the appeal myself but I figured I'd stick with the recipe at least the first time), and make my usual cheese sauce. To appease Beth's tastes, I'll mix the spinach into that layer instead of leaving it separate. And I will try to be very careful about not overcooking the pumpkin - it was tasteless and watery, and even though I seasoned it quite generously with ginger and garlic powder, black pepper and a little salt, you couldn't taste any of it. I just wish I knew the recipe for the one they make at the Coffee Club in the Mall, because that stuff is quite seriously addictive!
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