Meatless Monday

I love to shop at Trader Joe’s!

Their produce is always fresh, they have great weekly specials and have a really unique, well priced wine and liquor department without having to fight with a giant grocery store atmosphere.

While browsing the aisles today I was inspired to create something quick and healthy for dinner tonight and didn’t want to ruin the workout I had just suffered through by making something that would make me feel bloated and bad about myself.

There were so many bright orange pumpkins displayed around the store that I thought something based on the same fall flavor would be great.  A few more minutes in the produce department and I came up with an idea that didn’t seem very hard at all.

 No Fuss Spinach Butternut Squash Lasagna

• 1 – 12 oz package Trader Joe’s Cut Butternut Squash (In the fresh produce department)
• 3/4 – 12 oz package Trader Joe’s Fresh Leaf Spinach
• 9 – Sheets Trader Joe’s No Boil Lasagna Noodles
• 1 – 16 oz container Trader Joe’s Part Skim Ricotta Cheese
• 1 – 16 oz pkg Trader Joe’s Mozzarella Cheese
• 1/4 – Wedge Trader Joe’s Parmesan Gouda Cheese
• 1/4 Cup Skim Milk
• 2 Cloves Garlic finely chopped
• Fresh Basil (About 6 large leaves)
• Nutmeg, Oregano, Salt, Pepper and Paprika to taste

Cook the butternut squash, in it’s package with a corner cut off, in the microwave for 6 minutes.

Shred the mozzarella cheese and grate 1/4 to 1/3 of the wedge of the gouda-parmesan wedge into two separate bowls and set aside.

In Food Processor (I used my Vitamix) combine the squash, milk, garlic, nutmeg, salt and 1/2 the container of ricotta cheese.  Process until just smooth.  Do not over process.  If too thick add a little more milk.  Taste and adjust the spices then set aside.

In a medium mixing bowl combine the spinach, the other half container of ricotta cheese, 1/2 of the mozzarella cheese, the chopped garlic, and some salt and pepper.  Stir until the spinach is well coated.

In a lasagna pan (or 9 x 12 Pyrex pan) drizzle some olive oil then layer as follows:

1.  1/3 of the squash mixture, a single layer of the unboiled lasagna noodles (I used 2 whole and 1 split to fill the layer), then a layer of the spinach mixture;
2. 1/3 of the squash mixture, a single layer of the no boil lasagna noodles, then a layer of the spinach mixture;
3. Final 1/3 of the squash mixture, a single layer of the no boil lasagna noodles, then the rest of the spinach mixture;
4. Top the lasagna with the rest of the mozzarella cheese, the grated parmesan-gouda cheese, and then sprinkle with oregano, paprika and the chopped fresh basil.

Bake in a 375 degree oven for 45 minutes, or until the top is just browned.  Remove from the oven and let stand 5-10 minutes so the cheese sets.  Cut into 8 pieces and serve with a green salad for a healthy meal.  My husband also added some Frank’s Red Hot to spice his up.  It was a great change of pace and there was enough left over for a couple of lunches this week!

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Tomorrow’s post:  Slow Cooked Red Bean Chicken Chipotle Chili