I hate squash... but now I know what to do with it.

I hate squash. I really do. So when a co-worker graciously left green and yellow squash from his/her garden in the kitchen at my office, I was convinced that it would not be coming home with me. But then I challenged myself to find a way to make it edible. I put it in Lasagna and found a previously unfathomable appreciation for the fall/winter staple.

Lasagna
Preheat oven to 375 degrees Fahrenheit
Feeds 8-10

For this recipe I used brown rice lasagna noodles that called for no boiling prior to cooking. This is fine, however it increases cooking time to a full hour. I have cheated by boiling the brown rice lasagna noodles for 15 minutes. This halves the cooking time.

1 package of brown rice lasagna noodles, about 10 oz.
2 32 oz jars of pasta sauce (I like sundried tomato, or a tomato basil, but use whatever you want)
3 medium, or two large squash (I have been using one large yellow and 1 large green) sliced into discs that are about 1/4" thick.
1/2 c. pesto
1 16oz container of ricotta cheese ( Ihave cheated and used equivalent cottage cheese)
2 c. shredded Parmesan cheese
2 c. mozzarella (If you like spice/feel adventurous, using equal amount of pepper/jalapeno jack is great, too)


Heed the above note on noodle prep. Once you have selected your method, then place a thin layer of pasta sauce in the bottom of a 9 x 13 pan, about 1 c. Place all of the squash slices in the pasta sauce, close together and a few layers deep until you have used all of the squash. pour remaining jar of pasta sauce, about 3 c., over the squash, using an additional 1/3 of the remaining jar of pasta sauce for a total of 4 1/2 c. pasta sauce.
Next, place 1 layer of lasagna noodles over the squash and sauce. If using uncooked noodles, press them into sauce a bit to moisten. mix together the pesto and ricotta cheese and pour this mixture over the first layer of noodles. Next place a layer of lasagna noodles over the ricotta. pour remaining sauce, about 3c. over the noodles. Sprinkle the shredded cheeses over the sauce.
Sometimes I place an Italian sausage on top, but this is a great vegetarian dish, too, so feel free to omit sausage
Place the dish in the oven and bake according to the following:
If you pre-boiled noodles: bake for 30 minutes at 375. If cheese on top is melted but not browned, finish off under the broiler for a minute or so until it is just browned.
If you used uncooked noodles, bake for 1 hour at 375. If cheese on top is melted, but not browned, finish off under the broiler for a minute or two until browned.

Comfort food: best mac and cheese ever!

Things have been a bit crazy! I have been working a ton, and racing my bike. It's that time of year where mornings are nippy even though they might give way to 80 degree days. I'm reluctant to admit Fall is here, at least I would be if it weren't for the comfort food.
I made the gluten-free mac and cheese for a meeting my cycling team has every month. Huge hit even among those that are not gluten-free.

Mac and cheese:

Serves 8 hungry cyclists
Preheat oven to 350 degrees Fahrenheit

1 1/2 bags Tinkyada elbow or shell pasta (Tinkyada is awesome brown rice pasta BTW)
1 16 oz container of low-fat cottage cheese
3 cups grated sharp cheddar cheese (divide into 1c and 2c)

Boil the pasta in enough water to leave the pasta about an inch under the surface. Cooking will take about 12 minutes. When the pasta isstill slightly chewye (thin of uncooked pasta when you slice a pice in half, drain the pasta but leave a little bit of water (total: 1/4 c or so) in the pot with the pasta. Mix in the 2 c. cheddar and cottage cheese. pour the macaroni and cheese mixture into a 9x9 (placing parchment paper in the bottom prior to pouring miture in is great for cleanup...) and sprinkle the remaining cheese over the top. Bake at 350 for about 20 minutes, and then turn the oven to broil. Broil until cheese on top is browned, about 3-5 minutes depending on oven.