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fancy enough for company. Even meat lovers will be begging for more. Serves 6. Uses an 8x8x3-inch microwave-safe pan with lid 6 uncooked lasagna noodles iabout 1/3 pound, whole wheat or white, each noodle measuring about 12x3 inches) 11/2 pounds fresh pumpkin (peeled, seeded and cut into 1 /2-inch cubes, about 4 cups) 3 tablespoons water 3 tablespoons butter (divided, margarine not recommended)
1 tablespoon olive oil 1/2 teaspoon cracked black or brandied pepper 1 onion (cut in half and sliced, about 1 /2 cup) 1 cup dry or extra-dry white vermouth (vegetable broth maybe substituted) 3 tablespoons flour (whole wheat or all-purpose) 2 cups milk (whole or 2 percent work best) 1/4 teaspoon ground nutmeg
1/4 teaspoon salt 1 generous handful fresh parsley (about 1 cup, finely chopped leaves only, no stems) 8 ounces freshly shredded Parmesan cheese (grated cheese from the round green cans is not recommended) Cook’s tip: Substitute an> winter squash for the pump
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