Squash and veggie lasagna

adventathon 003

adventathon 004

adventathon 005

adventathon 007

adventathon 010

adventathon 011

adventathon 012

adventathon 013

adventathon 018

adventathon 021

adventathon 023

adventathon 024

adventathon 025

adventathon 029

adventathon 030

Did you follow that? Well, directions then:

1. Find a friend or family member who is down on his/her luck. Figure out when he/she will be home and call the morning before. Say, “You know what? I know you are having a rough time and it sucks and there is nothing I can do about it. BUT! You know what is awesome? Hot homemade dinner you don’t have to cook. So I’m going to be there around 5ish and if you aren’t home, I’ll leave it on the door. I know you don’t like asking for help. You also know I love you. So, um, lasagna. See you later!”

2. Buy the following ingredients:

2 squash (your choice. Acorn squash were on sale post-Thanksgiving for $1 a piece.)

4-5 zucchini or other squash

4 cloves garlic

1 box of whole wheat lasagna

1 small container of whole milk ricotta

Can of tomato sauce (lower sugar/organic varieties are so much better)

1 package (8 ounces) of shredded mozarella

dash of oregano

dash of hot peppers

dash of onion powder

dash of basil leaves

3. Remove seeds from squash after halving it. Roast squash and garlic on a cookie sheet at 350 for 45 minutes. Easy peasy. Drip a bit of olive oil over them before you roast. In the meantime, line your dish with the first layer of lasagna, then sliced zucchini, then add your spices, then another layer of lasagna, then wait for the squash to come out of the oven and have 20 minutes to cool.  (leave the oven on) In a big bowl, mix your ricotta and the roasted squash and garlic. Add this to your lasagna. Top with another and final layer of lasagna. Top with tomato sauce. Top with cheese. Bake at 350 for 25 minutes. Deliver.

Voila — dinner for friends and another celebration of the joy of advent!