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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Pumpkin Lasagna

Category: Entrees  |  Permalink

Published: Friday, October 28, 2011

 

Pumpkin Lasagna!

Cate,

This is my recipe for pumpkin lasagna as I promised Alexandra I would

send it to you !

Ingredients :

-1 large can pumpkin ( I use Libby's but it's optional ; you can use

fresh pumpkin but that's a real chore

-1 box of lasagna ( you can use the kind you have to boil or the kind

that bakes with the dish ; I prefer boiling mine )

-1 large container of Ricotta ( I use Polly - O or Sorrentino again

it's a matter of preference ; for a low fat recipe , you can replace

with half fat free ricotta and half whole milk ; you can go completely

fat free but it will interfere with the taste )

-shredded mozzarella ( I usually buy pre-shredded to cut down on time.

 you can use whole milk or

skim milk mozzarella )

-3 eggs

-parmesan reggiano cheese

-bread crumbs

-1 / 2 tsp ginger

-1 /2 tsp ground cloves

-1 tsp cinnamon

-1 stick of butter

-honey

Pre-boil the lasagna if you're using that kind . Pre-heat the oven to

375 . In a large bowl , mix together the pumpkin ,ricotta , eggs , and

spices .In a lasagna pan , begin to layer the lasagna , then the

ricotta mix , then sprinkle with the mozzarella and bread crumbs , then

grate some parmesan over the layer . Place little pats of butter on

the top. Repeat this for 3 or 4 or 5 layers depending how deep dish you

want this to be . For the very last layer you can drizzle a little

honey on top which will provide a golden glaze and a nice flavor.

Bake in the oven just long enough for the cheeses to melt together and

the flavors to infuse. (Usually about 15 - 20 minutes depending on

the size of the pan)

This should serve at least 8 - 12 people

Buon appetito!

Happy Halloween!

Alayna

 

Posted by: Alayna-Zeta
Friday, October 28, 2011 @ 11:52:13 AM

Thanks so much ladies for using my recipie for Flaunt Fab Foodie Friday ! I was just reading over the recipie while viewing this flaunt fantastic site , and had a thought . A Pumkin cream gravy to drizzle a piece of lasagna with . I would sautee 3 medium garlic cloves and half a medium onion ( grated is best ) in 4 TBSP butter and 2 TBSP extra virgin olive oil . When onion and garlic is soft but not quite carmalized , add 6 TBSP of flour ( this is your rue ) . Now , add milk ( around 4 cups depending on consistency , you want a creamy texture in which you could use a finger to scrape off the mixture from a wooden spoon ) . Then , add 1/4 tsp , nutmeg , 1/4 tsp ginger , 1/2 tsp cinnamon , and 1 small can ( 6- 8 oz ) of pumpkin puree . Bring to a mild boil over med heat , then simmer on low until your pumpkin lasagna is finished cooking . Drizzle over each piece of pumpkin lasagna for guests who prefer a creamy sauce with the lasagna . Buon Appetito ! Happy Flaunt Halloween ! Alayna

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