Harpold's Pumpkin Lasagna

1 large can pumpkin
1 medium onion, thinly sliced
1 garlic clove, minced
2-4 c assorted mushrooms
2 T butter
2 T sage, freshly chopped or 2 tsp dry
1/2 tsp salt
1/2 tsp pepper
1 package lasagna noodles cooked (or no-boil kind, uncooked)
1/2 c grated parmesan cheese
3 C grated mozzarella
1 c sour cream
2 T chives, freshly chopped
Toasted pine nuts

1. Saute onion, mushroom, garlic in butter until golden brown. Stir in sage.
2. Spread a thin shmear of pumpkin on bottom of greased lasagna pan. Stir in salt and pepper.
3. Layer lasagna noodles, pumpkin, mozzarella, and mushroom mixture, reserving about 1/2 c mozzarella for top layer.
4. Spread top layer of mozzarella with sour cream and sprinkle with parmesan and chives.
5. Bake in preheated 350 oven for 35-40 minutes. Garnish with pine nuts before serving.

Sweet Potato, Barley, and Vegetable Soup

1 c medium barley
1 bay leaf
1/2 tsp fennel seed
9 oz package baby carrots
1 chopped onion
2 celery stalks chopped
3 garlic cloves, minced
2 sweet potatos, peeled and chopped
2 c frozen corn
2 c frozen green beans
1/4 tsp salt
1/4 tsp pepper
42oz vegetable broth
4 c water
14 oz can diced tomatoes with herbs, undrained

Place all ingredients except tomatoes in 5-6 quart crockpot in order given. Do not stir. Cover crock pot and cook on low for 6-8 hours. Stir soup, add tomatoes. Cover crockpot and cook for 15 minutes longer. Remove bay leaf, serve.