Usually, I am responsible about not overscheduling myself. I know that I need plenty of time each week to do Nothing in Particular, by myself, on my own time. These past few weeks, though, have been full of activity, and while I love, absolutely love, spending time with so many friends, I’m near the point where I just want to sit and stare at the wall for an hour. All of this nonstop busyness will stop on Wednesday, though, when I plan on drawing a bath and turning my phone off.

What does this have to do with food? Well, I’m making this lasagna for a potluck today. And there will still be enough for me to have for dinner on Wednesday. Half an hour of cooking (and an hour in the oven) is going to set me up with wonderful leftovers for the next few days. This is by far my favorite nontraditional lasagna, easily adored with the matchup of sweet squash and hearty mushrooms, set off by the tang of ricotta salata. The next time you’re thinking about making a wintery baked dish that will last you for three days, I excitedly recommend this wonderful Moosewood recipe.

Pumpkin Mushroom Lasagna
very closely based on a recipe from the Moosewood Collective
makes a 9″x13″ pan

2 yellow onions, diced
2 tablespoons olive oil
1 lb sliced cremini or other mushrooms
1/4 cup chopped fresh sage leaves
1 tablespoon salt
1 cup sherry, vegetable stock, or a combination
2 eggs, lightly beaten
2 15-ounce cans pumpkin
3 cups ricotta
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
3/4 pound uncooked lasagna noodles
1 1/2 cups crumbled ricotta salata
1/2 cup grated romano or parmesan

In a large pot, saute onions in oil for 5 minutes. Add mushrooms and saute another 5 minutes, until mushrooms are somewhat wilted. Add sage, salt, and sherry or stock and simmer on low heat for 5 minutes. Set aside.

In a large bowl stir together eggs, pumpkin, ricotta, pepper, and nutmeg. Set aside.

Preheat to 375F and lightly oil a 9″x13″ baking dish.

Dip out about 1/2 cup liquid from the sauteed mushrooms and pour into the prepared baking dish. Cover bottom with a layer of lasagna noodles arranged close together. Evenly spread on half of the pumpkin mixture. Spoon on about a third of the mushrooms and sprinkle with a third of the ricotta salata. Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sauteed mushrooms, and another third of the ricotta salata. Finish with a layer of noodles thoroughly moistened by the last third of the sauteed mushrooms. Evenly sprinkle on the last third of the ricotta salata and top with the grated romano.

Cover and bake 50 minutes. Uncover and bake for an additional 10 minutes, until lasagna is bubbly, noodles are tender, and the top is browned. Remove from oven and let stand 10 minutes before serving.