Coming up this Friday: Join me for a class on high-flavor, quick vegetarian recipes. They'll all be from my cookbook, Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People. The dishes I'll demonstrate will all be packed with flavor and perfect for the upcoming holidays. You'll taste:

• Nutty Pumpkin Lasagna (don't get rid of that Halloween pumpkin!)
  
• Caribbean Black Bean Soup
  
• Apple-Carrot Soufflé
  

The details are:
Whole Foods Market
4315 Arden Way
Call 916-488-2800 to reserve your spot!
6:30 p.m.; $35 for the class

And here's a preview to entice you. Try the variation for a different fall party hors d'oeuvre.

Nutty Pumpkin Lasagna

Hands Off: 35 minutes
Serves 6 to 8

1 cup (4 ounces) sliced almonds
One 8- or 9-ounce box no-boil (oven-ready) lasagna noodles [I buy mine at Corti Brothers]
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.