Another squash adventure

Tomorrow is my birthday- so I don't think I'll get a leisurely chance to write a clever post. In the meantime, enjoy this. I made this a couple of weeks ago- had the place to myself, and the series finale of Battlestar Galactica. I used the frozen squash puree option (so easy!!) and added an onion which I sliced and caramelized, a liberal amount of Penzeys Tuscan Sunset, and used some mozzarella cheese on top instead of just parmesan.

It reheated great for lunches and confirmed my love for no-bake lasagna noodles. This is from Everyday Food magazine. And really, I love a dinner that I can pop in the oven, sit down and have a glass of wine and read a magazine, and when I'm done- dinner is ready.


Acorn Squash Lasagna

Prep: 15 minutes Total: 1 hour 25 minutes

Using no-boil noodles reduces the preparation time by about 30 minutes; ricotta cheese and pureed squash make a rich, creamy filling.

Ingredients

Olive oil, for baking dish
4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
8 no-boil lasagna noodles, half of an 8-ounce package

Directions
Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash puree with sage, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In another bowl, mix ricotta with 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining 1/2 cup Parmesan.

Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.

Yes, now it's veggie Wednesday

Sorry for the delay- but I totally spaced on posting. I was busy on Friday, doing the errand thing and going to the PPGI book sale.

We had this last week- and what a winner. Quick and delicious, without all of that heaviness in your belly after diner. I've had issues with making sauces before, but this came together fantastic. My trick I've learned is to pay attention to the directions, and mix in the broth a bit at a time, so no lumps form. Now I never have a problem.

Enjoy!

Fettuccine Alfredo - Cooking Light

1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons 1/3-less-fat cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper

Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.Yield: 4 servings (serving size: 1 cup)CALORIES 399 (30% from fat); FAT 13.5g (sat 8g,mono 3.4g,poly 1.1g); IRON 2.1mg; CHOLESTEROL 34mg; CALCIUM 451mg; CARBOHYDRATE 48.9g; SODIUM 822mg; PROTEIN 21.3g; FIBER 2g Cooking Light, JANUARY 2007