It is going to be one of those crazy weeks. Every day something going on. Holidays with heavier foods. Today I wanted vegetarian, and I wanted to use up some of the CSA veggies.
You know that Bank commercial, the one where they picture “homemade” lasagna from Stouffer’s. That was me twenty years ago. Thankfully, I now make my own lasagna.
I had beaucoup squash on the counter. Greens in the fridge. My trusty iPad gave me inspiration.
It is funny. The author improvised. So did I. I roasted a couple of squash, delicata and acorn, at 350 degrees for 30 minutes. Peeled and sliced, so I could layer them easily. A little salt and pepper and olive oil. I also took a large bunch of lacinato kale and sauteed it in olive oil, with salt, pepper and nutmeg.
I made the sauce. A 15 ounce container of ricotta mixed with two eggs, and a healthy sprinkling of parmesan. About four ounces of milk added to thin it out. A third of it went in with the kale. Add more nutmeg, salt and pepper to both. Do it to your taste.
Take a square pan. Grease it. Add a layer of sauce, then kale. Put noodles on it. Add some sliced mozzarella. Then put all the squash on it and press it down. More sauce. More noodles. Kale, mozzarella and then sauce on top. A little oregano, salt and pepper on top. If you like garlic, add granulated garlic powder to each element. Same for the nutmeg. I grind my own.
Bake all of this for 25 minutes covered with foil (spray it with Pam first), then take off the foil and bake 15-20 minutes longer until it browns. Take it out and let it rest.
Cut it and serve it with a big white wine. You will not miss the meat. Kale and squash. Good for you and really a great taste. The only discussion we had about it, was that it was slightly underseasoned. Next time we may add some cayenne flakes, to spice it up.
Not bad for vegetarian.