I apologize for the long absence, I am now really using my Hands-Off recipes because I'm a hands-on mom as of October! The first work-related thing I did after Miss Eva was born was a cooking demo for Sac Loco Parentis. They're a fun group of women lawyers who are also moms. I showed them three of my recipes and then we ate. I made the Pumpkin Lasagna, Pan-Seared Salmon with Lemonade Sauce, and Pomegranate-Almond Chicken. That's the lasagna in the photo above (thanks, Daniela, for taking pictures!). It's a great recipe for this time of year with the cold weather in many places and it's a great vegetarian option that doesn't taste bland. I'll post the recipe below.

Also, I was on ChefsLine radio this past week, talking about how to jazz up basic ingredients. I have a little bit of a condiment and spice obsession, so I always have a million different flavor options for chicken, rice, vegetables, and pasta. Spices aren't that expensive, and you can get try out new flavors by taking a chance on unfamiliar spices. Go to a nearby ethnic grocery and have a blast. You can hear the interview here: (click on 1/10/08).

Nutty Pumpkin Lasagna
Hands Off: 35 minutes

I love lasagna, but it takes a long time to make and bake on a weeknight. So I developed this quicker version, based on a recipe for pumpkin tortelloni by Sonoma, California, chef Carlo Cavallo. The sliced almonds add a buttery crunch, but you could substitute other chopped toasted nuts, depending on what you have on hand and your family likes.

Serves 6 to 8

1 cup (4 ounces) sliced almonds
One 8- or 9-ounce box no-boil (oven-ready) lasagna noodles
One 29-ounce can pure pumpkin (not pie filling)
1 cup (4 ounces) shredded Parmesan cheese
1 teaspoon minced garlic
1 1/2 teaspoons dried sage
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 cup chicken or vegetable broth, divided
2 cups (8 ounces) mixed shredded Italian cheeses

1. Preheat the oven to 425°F.

2. Spread the almonds on a rimmed baking sheet (jelly-roll pan). Place the pan in the oven while it heats to toast the almonds for 10 to 12 minutes.

3. Put the noodles in a 9 x 13–inch baking dish and pour hot water over them to soak.

4. Meanwhile, in a large bowl, combine the pumpkin, Parmesan, garlic, sage, salt, and pepper. Stir in 3/4 cup of the toasted almonds.

5. Remove the noodles from the baking dish and drain; discard the water. Pour 1/4 cup of the broth into the dish. Layer in 4 noodles, then half of the pumpkin mixture, smoothing it to make it even. Put in another layer of noodles and the remaining pumpkin. Top with the final layer of noodles, then sprinkle on the cheese and remaining 1/4 cup almonds. Pour the remaining 1/2 cup stock over the top.

6. Bake the lasagna for 25 minutes, or until it is browned and bubbly. Let stand for 10 minutes before serving. Let stand for 10 minutes before cutting.

Variation: Nutty Pumpkin Lasagna Rolls
Prepare as directed through step 4. Spray the baking dish with oil and pour in 1/4 cup of the broth. Laying each noodle flat on a work surface, spread it with pumpkin filling and roll up like a jelly-roll. Place the rolled noodle seam-side down in the pan. Repeat with the remaining noodles and filling. Sprinkle on the cheese and the remaining 1/4 cup almonds. Pour the remaining 1/2 cup stock over the top. Bake for 20 minutes, or until the rolls are browned and bubbly. Let stand for 10 minutes before cutting each roll into 1-inch pieces. Serve hot.