Vegetable Lasagna Rolls

Let's be honest... Making homemade lasagna isn't something you just whip up. I have found this recipe slightly easier to assemble than the traditional layer version, but it takes half the time to bake. I also like that it is how much easier to serve because you have preset servings before the lasagna even bakes. The sauteed squash is so meaty that you won't miss the ground beef or sausage, but you could easily substitute slices of Italian sausage for the squash, or alternate between the two.

4 medium zucchini or yellow squash

cooking spray

salt to taste
1 30 oz. carton ricotta cheese

1 egg

2 cup shredded mozzarella cheese (separated)

1/2 t. salt
1/3 cup chopped fresh basil

Homemade pasta noodles or 1 lb. box of lasagna noodles
4 cups Roasted Tomato Sauce or other homemade or store-bought marinara

1/2 cup shredded Parmesan cheese

Heat a large skillet over medium heat, coated in cooking spray or a light layer of oil. Add enough squash to cover the bottom of the pan and season it with a few pinches of salt.You may have to cook a few batches depending on how big your saute pan is. Toss to cook squash on both sides just until tender and lightly browned. You don't want it to be translucent or it will be mushy and not hold up in the lasagna.

Mix ricotta with egg, 1 cup mozzarella cheese, salt and basil. Set aside.

Heat a large pot of salted water of high heat to cook lasagna noodles. I recommend cooking your noodles even if you make fresh pasta.

Preheat oven to 375 degrees.

Heat tomato sauce over medium heat just to warm through. If your sauce is runny, bring it to a boil then reduce to a simmer and cook it down until it thickens. Spread a thin layer of sauce in a 9" x 13" baking dish.

Make your rolls by laying your cooked lasagna noodles flat. Spread about 1/3 cup of ricotta mixture on the noodle, leaving an inch of space on each end and a 1/2 inch on each side. Top the ricotta with your cooked squash and roll the noodle. Place the roll seam-side down in your baking dish. Repeat until you're out of noodles, cheese and squash. You may need to use a second baking dish.

Top your rolls with the tomato sauce, being sure no noodle surface goes uncovered. Top with remaining cup of mozzarella cheese.

Cover and bake for 30 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese before serving.

Zucchini and Swiss Frittata

I love omelettes, but can never seem to make them successfully at home. Instead, I've started making frittatas! Same ingredients but no flipping required. Just cook your meat and/or veggies in a oven-safe skillet, add your eggs and cheese and pop it in the oven to cook. This recipe serves 2, but you can adjust the ingredients and cooking time to feed a bigger crowd. As always, use whatever veggies, herbs and cheese you have on hand. This is a guideline!

1 T. olive oil

1/2 medium onion, sliced

1/2 medium zucchini, sliced

1/2 medium yellow squash, sliced

1/2 t. thyme, chopped

salt and pepper to taste

4 large eggs

1/2 cup milk

1/2 cup shredded Swiss cheese

1/4 t. salt

Preheat oven to 350 degrees. 

Heat oil in a large oven-safe non-stick skillet over medium heat. Add onion, zucchini, squash and thyme. Sauté until tender but not mushy, about 10 minutes. 

Whisk eggs and milk and add salt. Once veggies are cooked, be sure they are spread evenly in the bottom of the skillet and pour egg mixture on top. Sprinkle cheese on top. Don't stir! Cook for a few minutes in the skillet to help the frittata solidify on the bottom. 

Pop the skillet in the oven and bake for 15-20 minutes, or until cheese begins to brown and the eggs feel firm. Remove from oven and let frittata set for about 5 minutes.

Cut frittata in half. Flip each half in half and serve.

Roasted Butternut Squash and Kale Stew

Comfort food has never been so healthy! Spicy curry and sweet butternut squash make a great combo. Roast the butternut squash in advance to make this quick to prepare.

Inspired by Martha Stewart Living's Red Lentil and Squash Curry Soup.

1 butternut squash, peeled and cut into 1-inch cubes

3 T. olive oil, divided

1 medium onion, chopped

4 garlic cloves, minced

fresh ginger, minced (no more than the garlic)

1 T. curry powder

4 cups vegetable broth

1 cup red lentils, rinsed

2 cups chopped Kale, Collards or other hearty greens

salt and pepper to taste

On a baking sheet, toss squash with 1 1/2 T. olive oil and season with salt and pepper. Roast at 425 degrees for 40 minutes or until tender. Heat remaining 1 1/2 T. olive oil in a large pot over medium heat. Sauté onion, garlic and ginger until tender. Add curry powder and cook for one more minute, or until fragrant. Add vegetable broth and lentils. Bring to a boil and then simmer, covered, for 5 minutes. Add kale and cook for another 5 minutes. Stir in roasted squash with any pan juices and cook for another minute until warmed throughout. Season with salt to taste and serve hot.

BEV NOTE: Roasty stout or porter ale

Summer Squash Casserole reconstructed

I'm a purist, I admit it. If I see a recipe with Cool Whip, cream of something soup or Cheez Whiz as an ingredient, I pass it by. I don't keep processed foods in my pantry because I like to really know what's in my meals and be able to control the way they taste. I found myself in a pickle with my mother-in-law's summer squash casserole. It is delicious, of course my husband loves it, and when our garden started mass producing squash this month, there was no better way to get rid of it than a squash casserole. I have made it before, cream of chicken soup, Stoffer's stuffing mix and all, but I kept vowing to find a better way.

I admit that my reconstructed version takes a bit more time and planning, but squash casserole isn't something you just whip up anyway, so the extra time is worth it.

Ingredients

1 box of herbed stuffing mix OR cornbread breadcrumbs using the below ingredients:

• 1 10-inch skillet cornbread
• 1/4 cup chopped fresh herbs (sage, thyme, parsley, rosemary, oregano, tarragon) or 1 1/2 T. dried herbs
• 2 cloves garlic, finely chopped

2 lbs. yellow summer squash, sliced in 1/4" pieces

2 T. olive oil

1 can cream of chicken soup OR a cream soup roux using the below ingredients:

• 3 T. salted butter
• 3 T. all purpose flour
• 1/2 cup milk
• 1/2 cup chicken stock
• 1/2 t. garlic powder
• salt and pepper to taste

1/4 cup sour cream

1 small onion, finely chopped

2 medium carrots, largely shredded 

salt and pepper to taste

Instructions

Make your skillet cornbread, adding herbs and garlic to the batter. While cornbread is cooking and cooling, prepare your squash and roux (if making)). Add 1 T. oil to a non-stick skillet over medium heat. Sautee half the squash until soft, almost mushy. Repeat with the remaining oil and squash. Smash squash and press the liquid out of it through a strainer. Set aside.

(If you use the box of stuffing mix, stir 4 T. butter into it before adding to the casserole and as the topping.)

To make the roux, melt butter in a saucepan and add flour to form a paste. Combine milk and chicken stock and slowly whisk it into the paste, making a thick creamy sauce. Add garlic powder, salt and pepper.

Once squash and roux are cooled to room temperature, combine them with sour cream, onion, carrot and season with salt and pepper to taste. 

Once cornbread has cooled, cut it into 1/2" cubes. Toast half the cubes until like croutons. You can do this in the oven while it's pre-heating. Stir those in with the squash mixture. Transfer this to a 2 quart casserole dish and top with the remaining untoasted croutons. Bake at 350 degrees F for 30-35 minutes.