My cousin Robin sent me a link to a food blog that had posted one of Wolfgang Puck's creations that sounded interesting - Pumpkin Lasagna. I almost didn't try it because I've had Wolfgang Puck's frozen pizza (a word of advice to other chefs - don't!) and I've seen his junk cookware but it sounded like it would be fun and maybe even good. In Italy it's very common to have Pumpkin or Squash puree in stuffed noodles and they've become a favorite in our house. My other reason for making the recipe is that I don't really like Lasagna. This may sound counter-intuitive but it's not. Classic Lasagna is about as interesting as classic Spaghetti (sorry Spaghetti lovers) in that it's well - boring. There's nothing interesting about a tomato sauce and noodles topped with cheese. Yes, kids like it but that's because they don't know any better. Why make Pumpkin Lasagna? Because it isn't boring! So we followed the recipe as posted at the One Perfect Bite food blog which made it according to the original recipe (I assume) by using Pumpkin and Chevre. The one red flag was the amount of salt used in the filling - ONE TABLESPOON! That seemed excessive to me but I hate it when I go through the trouble of making a recipe and people substitute cheese whiz for Froie Gras then complain so in the 1 Tbsp of salt went. I didn't have enough fresh Thyme so I had to commit the ultimate evil and dig through the cupboard for the dried version. I had fresh sage and ground some nutmeg. The recipe called for "goat cheese" (whatever that is) or Mascarpone which sounded good so I used that. We had a ton of Delicata Squash in the garage so we baked it cut side down the way I do pumpkins and it turned out real nice.
Conclusion: I think this recipe has real promise. If you like eating Squash then you'll love Squash Lasagna. However I was right on the money with the salt issue. I'm fairly certain that it was meant to be 1 tsp (teaspoon) and not 1 tbsp (tablespoon) as we had to gag it down. We'll be making it again later this week with a bit less Thyme, Sage and Salt. I believe this is the first time I've not doubled the herbs in a recipe and in fact pulled them back. Usually recipes lack flavor and need kick.