Comfort Food

You'll probably start to notice a trend in my posts: FOOD!  I mean for it to be that way - I love food.  I love shopping for it, planning menus, preparing it, sharing it, just not cleaning up after myself ;-)  It is THE biggest coping mechanism I have and that is why I have to be extra careful to monitor just how much I try to cope! ;-)  

I came across this recipe and it's been hanging on my fridge for a while now.  This morning I needed a little (OK a lot) of inspiration to get myself motivated as far as getting the most out of this gorgeous day!  Yes, I am fully aware that this is more of a fall/winter recipe.  That's how long I've been neglecting it on my fridge....but that's one of the conveniences (you notice I don't say blessings - that rant is for another day) of modern agriculture and the green revolution - we can get pretty decent produce from anywhere around the world anytime of year!

So here it is:

Harvest Lasagna

1.5 lbs peeled & seeded butternut squash, cut into slices

3.5 tbsp olive oil

salt & pepper

8 oz. lasagna noodles

2 cloves garlic, minced

4 cups kale, rinsed, cut into ribbons

2 tbsp sliced fresh basil leaves

3 tbsp all-purpose flour

2 cups nonfat milk

2 cups part-skip ricotta cheese

1 lrg. egg

2 tbsp minced fresh oregano (remember to adjust the amount if you decide to use dried!)

cooking spray

1/2 cups shredded part-skim mozzarella

1. Preheat oven to 350.  Place squash on baking sheet in an even layer.  Drizzle with 1 tbsp oil and pinch of salt & pepper, toss to coat; roast for 30 minutes or until softened.  Remove from oven, leave oven on.

2. While squash roasts, boil noodles in large pot until al dente (about 7 minutes.) Drain & rinse under cold water.

3. In medium skillet, heat 1.5 tbsp oil over medium high heat.  Saute garlic for 2 minutes.  Stir in kale & 1 tbsp basil.  Add 1/4 cup water to skillet and cover, cook 5 minutes.  Remove cover, reduce heat to low, cook 3 minutes more.  Set aside to cool.

4. In medium saucepan, heat remaining 2 tbsp oil over medium high heat.  Add flour, whisk 1 minute.  Slowly whisk in milk and a pinch of salt.  Bring to boil, whisking constantly.  Continue whisking for 2 more minutes or until white sauce thickens.  Remove from heat.

5. Stir ricotta into kale.  Add egg & oregano, season with salt & pepper.

6. Coat a 9x13 baking dish with cooking spray and spread 2/3 cup of sauce on bottom.  Start layering with noodles, followed by ricotta/kale mixture, and then squash.  Sprinkle half of mozzarella over squash and continue layering.  Top with remaining sauce, basil, and mozzarella.  

7. Coat a sheet of aluminum foil and tent it, sprayed side down, over lasagna; bake for 25 minutes.  Remove foil, bake 15 more minutes to brown cheese.  Let the lasagna rest about 5 minutes before cutting.  Serves 8.

Nutrition per serving (1 slice): 389 calories, 16 g fat, 7 g sat. fat, 41 g carbs, 21 g protein, 3 g fiber, 471 mg calcium, 2 mg iron, 279 mg sodium.

I know that's a lot of steps, but I hope it's worth it!  If you decide to make it, let me know how it turns out!  I think this is a dish you could really have a lot of fun with, mix it up over time to accommodate the seasons.

Hope everyone has a GREAT Saturday!

XO