I whipped this up last night for the first time and it’s a winner — so good in fact, you don’t miss the meat.
1 butternut squash
1 large red tomato
1/4 white onion
3 cloves garlic
2 tablespoons olive oil
1 can of stewed tomatoes
1 teaspoon basil
1 teaspoon oregano
1 smallish container of ricotta cheese
1 package of lasagna noodles
salt and pepper to taste
Roast butternut squash. (Slice it length wise, remove seeds, place in a baking dish with the cut side down for 45 minutes at 350.) Let the squash cool and then scrape it into a large mixing bowl. Mix with ricotta cheese and spices.
In a frying pan, brown onions, garlic with olive oil for 10 minutes. Then add zucchini and tomatoes for two minutes. Remove from heat.
In your baking dish, place first layer of lasagna noodles. Alternate layering squash/ricotta mix with onion, garlic mix. Top with can of stewed tomatoes and parmesan. Add 1/2 a can of water to dish if you are worried the noodles will be dry. (Your noodles are not pre-cooked.) Bake at 350 for 25 minutes. Viola — vegetarian heaven.
Now, to complement all those veggies you just ate, and to remove that smug look of “Wow. I just ate healthy and I’m feeling good,” from your face, cut yourself a large slice of one of these babies.
You don’t like pumpkin? How about some apple pie. Great crust courtesy of Amanda, who sent me very detailed and kind instructions a monkey could have followed to make a great pie. Thankfully, this monkey did follow them and lookie there — a crust that I didn’t hate making! Who knew?
Today, I’m pretty thankful for my running shoes. See above.