Grad Student Soup Nights

I am now a graduate student, which means that there are certain weeks where I do not have the time to make dinner during the week. So, I have gotten back into the swing of making a couple of dishes over the weekend--that way, all I have to do when I get home from school is take 10 minutes to reheat dinner and maybe make a side salad. Stew, lasagna, casseroles, and chili are all excellent one-pot wonders that can easily be reheated for dinner. Recently I have enjoyed making one or two hearty soups on Sunday that Brendan and I can enjoy throughout the week. Our dinners are increasingly becoming soup nights...grad student soup nights, as I would like to call them. I already posted the recipe for Butternut Squash Soup with Apples--a really simple soup that tastes great with a side salad and slice of rustic bread. Here are some additional soups I have made over the last couple of weeks:

·      Turkey Meatball Soup with Greens

·      Vegetarian Chili

·      Butternut Squash Soup with Poblano Peppers

·      Chicken Curry with Vegetables

·      Autumn Vegetable Soup with Sausages & Lentils

All of these dishes are relatively easy to make, except for the Autumn Vegetable Soup with Sausages & Lentils—that soup has a lengthy list of ingredients and takes much longer to make. However, it is TOTALLY worth the time and effort, and is legitimately one of the best soups I have ever made (or tasted for that matter). And though it takes dedication to make it, the end result is enough soup for a few nights of dinner, plus some left to freeze! Happy soup making!

Turkey Meatball Soup with Greens (from Cooking Light)

I followed directions almost exactly as written from the magazine! My only change: I used beet greens and broccoli rabe as the "greens", because that's what I had laying around my kitchen. Click on the link for directions. 

Vegetarian Chili  (from Fight Back with Food)

Serves 4

Ingredients

-2 x 15oz. kidney beans, canned & low-sodium

-1 tablespoon olive oil

-1 onion, chopped

-3 garlic cloves, minced

-1 red bell pepper, chopped

-1 green bell pepper, chopped

-1 small butternut squash, peeled and chopped into 1-inch chunks

-2 tablespoons cocoa powder (unsweetened)

-1 tablespoon light brown sugar

-1 teaspoon dried oregano

-1/2 teaspoon salt

-1 ½ cups canned crushed tomatoes, no salt added

-1 chipotle pepper in adobo sauce, minced (plus extra if you like your chili spicy!)

Directions

1. In a soup pot heat the oil over medium heat. Add the onion and garlic for 7 minutes, until onion is translucent.

2. Add the bell peppers and butternut squash. Cook for 8 minutes, until peppers are tender.

3. Stir in the cocoa powder, brown sugar, oregano, and salt, and make sure the veggies are coated.

4. Add the beans, 1 cup water, tomatoes, and chipotle pepper. Bring to a boil.

5. Simmer for 45 minutes to 1 hour, until all veggies are cooked through (particularly the butternut squash).

6. Serve hot with shredded cheddar cheese on top and a side of corn bread.

Butternut Squash with Poblano Peppers Soup (from Love Soup)

Serves 6

The reason I made this soup is because we received a TON of poblano peppers in our CSA and I was running out of ideas for how to use them. I ran across this recipe and thought “bingo!”

Ingredients:

-1 large butternut squash, sliced in half and seeded

-1 sweet potato

-4 poblano peppers

-2 onions, chopped

-2 tablespoons olive oil

-4 cups vegetable broth or water

-1/2 cup cilantro, chopped

-1 lemon, seeded and juiced

-salt & pepper

Directions:

1. Preheat the oven to 400°F.

2. Lay the squash, flesh side down, on a lightly oiled baking sheet. Pierce holes throughout the sweet potato (whole) and place it on the same baking sheet as the squash.

3. Bake for 1 hour, until you can easily pierce through the squash skin and sweet potato.

4. Scoop out the flesh from the squash into a bowl. Halve the sweet potato and scoop out the flesh into the same bowl.

5. Turn on the broiler in the oven. Place the poblano peppers on a baking sheet (I just used the same one that the squash was on) and broil the peppers for about 15-20 minutes, until skin is charred.

6. Take peppers out of oven, place them in a bowl, and cover the bowl with plastic wrap. Let the peppers “sweat” for about 5-10 minutes, until they are cool to the touch and you can easily peel off their skin. Chop the peppers.

7. While the peppers are in the oven, heat the oil in a soup pot over medium heat. Add the onion and garlic. Cook for about 10 minutes.

8. Add the squash, sweet potato, cilantro, and 2 cups of water + broth (or just 6 cups of water).

9. Bring soup to a boil, then simmer for 20 minutes.

10. Using an immersion blender or regular blender, puree the soup until perfectly smooth. You may need to add a bit of water, if the soup is too thick for your taste.

11. Once the soup is pureed, stir in the chopped pepper and lemon juice. Add salt and pepper to taste.

12. This soup tastes great with some pumpkin seeds sprinkled on top.

Chicken Curry with Vegetables (from Fight Back with Food)

Ok, so this is not technically soup, but it is damn good!

Serves 4

Ingredients:

-1 pound skinless, boneless chicken thighs, cut into 1 inch chunks

-2 teaspoons olive oil

-1 onion, cut into thick slices

-4 garlic cloves, minced

-3 carrots, thinly sliced

-1 pound red-skinned potatoes, cut into 1 inch chunks

-2 teaspoons peanut butter

-1 large head of broccoli, cut into large chunks

-1/2 teaspoon salt

Spice Mixture

-1 tablespoon turmeric

-1 ½ teaspoons ground ginger

-1/2 teaspoon salt

-1/2 teaspoon cinnamon

-1/2 teaspoon sugar

-1/2 teaspoon ground black pepper

Directions:

1. In a medium bowl combine the spice mixture with the chicken. Toss to coat.

2. In a soup pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic. Cook for 5-7 minutes, until onions are translucent.

3. Add ½ cup water, the carrots, potatoes, peanut butter, and ½ teaspoon salt. Bring to a boil and then reduce heat to a simmer. Cook for about 5 minutes.

4. Add the chicken and stir it until chicken is no longer pink (about 5 minutes).

5. Stir in 2 cups of water and bring to a boil. Reduce heat and simmer for 15 minutes.

6. Add broccoli and cook for another 5 minutes, until broccoli is tender.

7. Serve warm

Autumn Vegetable Soup with Sausages & Lentils (from Flour Too Cookbook)

Serves 10

*Since this soup makes SO much, I suggest freezing at least half of it. It will last for about 1-2 months in the freezer.

Ingredients:

-1 tablespoon vegetable oil

-3 sweet Italian sausages, casing removed

-1 onion, chopped

-2 garlic cloves, minced

-1 carrot, chopped

-2 celery stalks, chopped

-1 small potato, peeled and chopped

-1 parsnip, peeled and chopped

-1 leek, well rinsed and chopped

-8 baby bella mushrooms, cut into quarters

-1 turnip, peeled and chopped

-1/4 butternut squash, peeled and chopped (about 1-2 cups)

-2 quarts vegetable or chicken stock (if using store bought, try to get low-sodium)

-1 cup canned crushed tomatoes, no salt added

-3/4 cup lentils

-2 cups greens (kale, Swiss chard, etc.), chopped

-2 tablespoons tomato paste

-2 bay leaves

-1/2 teaspoon salt

-1 teaspoon ground black pepper

Spice Mixture:

         -1 tablespoon paprika

         -1 teaspoon thyme, dried

         -1 teaspoon turmeric

         -1 teaspoon oregano,

dried

         -3/4 teaspoon cumin

         -1/2 teaspoon fennel

seeds, finely chopped or ground

         -1/2 teaspoon curry

powder

         -1/4 teaspoon cinnamon

Directions:

1. In a large soup pot, heat the vegetable oil over medium-high heat and sauté the sausage. Split up the large chunks with a wooden spoon and cook until the meat is mostly cooked through (about 5 minutes).

2. Remove sausage from pan using a slotted spoon and set aside.

3. Sauté onion, garlic, carrot, and celery in soup pot for about 4 minutes. Be sure to scrape up the brown bits on the bottom of the pan (from the sausage) because it adds a lot of flavor!

4. Reduce heat to medium-low and add tomato paste, ½ teaspoon salt, and 2 bay leaves. Stir to make sure everything is covered by paste (about 1 minute)

5. Add spice mixture. Stir for 2 minutes, making sure all veggies are coated with this mixture. 

6. Add the reserved sausage, potato, parsnip, leek, mushroom, turnip, and squash. Raise heat to medium-high and stir for 3 minutes.

7. Add the stock, canned tomatoes, and ground black pepper. Raise the heat and bring the pot to a boil.

8. Reduce heat and simmer for 10 minutes.

9. Add the lentils and simmer for an additional 40 minutes.

10. Add winter greens and simmer for another 1 minute.

11. Find the bay leaves and discard them (this can be a bit tricky, but make sure you take them out because you don’t want to accidentally chew on a stiff bay leaf!).

12. Serve warm with a additional salt/pepper for garnish and a nice slice of bread on the side.

Summer and Fall Flavors

To me, nothing beats the summer flavors of tomato and basil. A simple caprese salad (tomato, basil, mozzarella, balsamic vinegar, and olive oil) is one of the most satisfyingly delicious meals you can eat. And after purchasing an additional 20 pounds of tomatoes from our CSA, Brendan and I had our fill of the tomato-basil combo. But just as satisfying as those summer flavors is the warm taste and smell of fall vegetables being roasted in the oven, with just a hint of olive oil, salt, and pepper. This post is a tribute to the best of summer and best of fall flavors.  

Best of Summer: Tomato-Basil Quinoa
Serves 4
Ingredients:
-1 cup quinoa
-1 tablespoon olive oil
-2 cloves garlic, minced
-1/2 teaspoon red pepper flakes
-1 tablespoon tomato paste
-3 small tomatoes, diced
-1 bunch of swiss chard, chopped
-1/4 cup basil, chopped
-1 15oz. can low-sodium navy beans, drained & rinsed
-Parmesan cheese
-salt & pepper, to taste

Directions:
1. Cook quinoa according to package
2. Heat olive oil in a skillet over medium heat. Add the garlic and red pepper flakes, and stir for 1 minute. Add the tomato paste and stir for another 1 minute. 
3. Add the diced tomatoes and cook for 5 minutes
4. Add chopped swiss chard and cook until wilted (3-5 minutes)
5. Toss in the basil, beans, and cooked quinoa. Mix well to make sure everything is heated through (particularly the beans).
6. Serve with Parmesan cheese grated on top. 

Best of Fall: Roasted Harvest Vegetables 
Modified from: Fight Back With Food, by Editors of Reader's Digest
Serves: 6

Ingredients: 
-1 pound brussels sprouts, halved
-1 butternut squash, peeled and cubed
-1 head of cauliflower, chopped into bite-size pieces
-2 apples, chopped into large chunks
-1 onion, quartered (skin still on)
-3 tablespoons olive oil (remember, 3 teaspoons = 1 tablespoon)
-1/4 cup sun-dried tomatoes, chopped
-2 green onions, sliced
-1/4 cup Parmesan cheese, grated
-1 tablespoon dried rosemary
-2 teaspoons garlic powder
-1/2 teaspoon salt
-1/2 teaspoon ground black pepper

Directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Mix brussels sprouts with 2 teaspoons of olive oil. Mix well.
3. Spread sprouts on a baking sheet and bake for 10-15 minutes, until browned and crispy. 
4. Repeat steps 2 & 3 for squash, cauliflower, and apple. Spread onion quarters with remaining 1 teaspoon of olive oil and roast on the corners of one of the baking sheets.
*My oven fits two baking sheets, so I was able to do two rounds of roasting veggies.
5. When onions are done, peel off the skin and chop the roasted onion into bite size pieces. 
6. Combine all roasted veggies (and apple!) in a large bowl. 
7. Add remaining ingredients to the bowl (sun-dried tomatoes through pepper) and mix well. 
8. Serve hot or at room temperature. 

Best of Summer & Fall: Roasted Beet Salad with Basil Dressing
Modified from Cooking Light
Serves 6

Ingredients for salad
-4 beets, roasted and sliced 
-1 fennel bulb, thinly sliced
-fronds from fennel bulb, chopped
-1 small head of endive, sliced
-1/3 cup walnuts, chopped
-6 cups baby spinach, or any other type of salad greens
-3 tablespoons crumbled goat cheese (or whatever type of cheese you prefer)
-salt & pepper, to taste

Ingredients for salad dressing
**The salad dressing is out of this world, crazy-good. Be prepared to fall in love. 
-3 tablespoons red wine vinegar
-1 tablespoon honey
-1 teaspoon grated orange rind
-orange juice from 1/2 an orange (should be about 2 tablespoons)
-2 tablespoons fresh basil, chopped
-2 teaspoons olive oil
-2 teaspoons dijon mustard
-1/4 teaspoon salt

Directions
You can follow the exact directions from Cooking Light, but I recommend my way of roasting the beets. And you can add the cheese at the very end.
To roast beets: 
1. Preheat oven to 400 degrees. 
2. Place whole beets (with skin) in an oven-proof container, with just a bit of water in the bottom, covered with aluminum foil. 
3. Roast for 50 minutes. 
4. When you can easily pierce the beets with a fork, the beets are cooked. 
5. Let the beets cool. 
6. Once you can handle the beets, use your hands to peel off the skin--it should slide right off. 
7. Cut the beets into slices for the salad.

In Need of a Quickie?

The past few weeks were a haze of cold weather, a blizzard, more snow, and harsh winds. After coming home from work the last thing I ever wanted to do was cook. And the only thing I wanted was something warm and comforting to cheer me up. I know, you're thinking the same thing that I did: soup. Clearly the answer. However, many soups take a long time to cook or they have lengthy ingredient lists. I needed a quickie ..a  tasty and satisfying soup that does not take long to make. So, after perusing my shelf of cookbooks and cooking magazines, I found what I was looking for. I know many of you are likewise rushed for time (and patience), but I promise that these two soups are perfect for nights when you just need a quickie...recipe, that is. 

Fennel & Tomato Soup (adapted from Vegetarian Times)

Serves 4

Ingredients

-1 fennel bulb, diced 

-3 chicken or vegetarian sausages, thickly sliced

-1 teaspoon fennel seeds

-2 tablespoons dry vermouth or white wine

-3 cups low-sodium vegetable broth

-1 x 28oz can of crushed tomatoes, no salt added

-handful of fresh parsley

-2 tablespoons olive oil

Directions

1. Heat oil in a soup pot over medium heat. 

2. Add diced fennel and sauté until starting to brown (about 5 minutes)

3. Add sausage and fennel seeds. Cook another 5 minutes, until sausage starts to brown.

4. Add the vermouth or wine, to deglaze the pan (about 30 seconds), then add the remaining ingredients.

5. Bring to a boil, then simmer for 10 minutes. 

6. Serve hot with some good bread and/or a side salad. 

Curried Carrot Soup (adapted from Vegetarian Times)

Serves 4

Ingredients

-12 medium carrots, grated (6 cups, grated)

-1 red onion, diced

-1 onion, diced

-1 teaspoon curry powder

-2 tablespoons olive oil

Directions

1. Heat oil in a soup pot over medium heat. Add carrots and onions.

2. Cover and cook for 15 minutes, stirring occasionally. Vegetables should be tender and start to brown.

3. Stir in curry powder and cook another 30 seconds. 

4. Add 3 1/2 cups of water, bring soup to a simmer, then remove from heat. 

5. Working in batches in a blender, or using an immersion blender, puree soup until smooth. 

6. Return soup to pot and season with salt, if desired. 

 

Feelin' Hot, Hot, Hot!

Massachusetts finally hit a cold spell...nay, a below freezing spell. All of last week the weather fluctuated between 5°- 20°F. Brrrrrrr! Needless to say, I wanted something to warm me up; and what better way to do so than by cooking and eating some hot 'n spicy food?! Now, I recognize that not all of you are fans of spicy food, but do not be afraid of the recipes that lay ahead. All of the recipes use the same "spicy" ingredient--chipotles canned in adobo sauce--and you can alter all of the recipes to include more or less of this spicy flavor, according to your personal taste. Also, do not scoff at the tofu recipe. It is INCREDIBLE. If you're not a fan of tofu (and unwilling to try it...though shame on being close-minded), then use the marinade on something else because the taste will blow your mind. 

The recipes are all fairly easy to make, absolutely delicious, and would be great for Super Bowl Sunday (for those of you planning ahead). Regardless of how spicy you decide to make these recipes, they'll definitely get you feelin' hot, hot, hot!

Was anyone else freezing last week? Did you cook anything to make you feel warmer?

Chili Fest Chili (from Moosewood Restaurant: Cooking For Health)
Serves 6-8
Ingredients: 
-1 onion, diced
-2 bell peppers (I used one green, one red), diced
-2 carrots, diced
-3 celery stalks, diced
-1 1/2 tablespoons ground cumin
-1 tablespoon ground coriander (this is ground cilantro...if you don't have this ingredient, don't worry about it. Try adding a bit more oregano instead)
-1 teaspoon dried oregano
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground cloves
-1 tablespoon paprika
-1 canned chipotle chili in adobo sauce, minced (plus 1 teaspoon of adobo sauce)
-1 28oz. can diced tomatoes (preferably no salt added)
-1 tablespoon molasses or brown sugar (I didn't have molasses, so I used brown sugar and I think it turned out great)
-2 15oz. cans red kidney beans, drained & rinsed
-1-2 cups water
-salt
-2 tablespoons oil
Optional:
-1 1/2 cups cooked barley, bulgur, or brown rice (adding some sort of grain makes the chili a bit bulkier)
-greek yogurt (to use as a topping)
-grated cheddar cheese (to use as a topping)

Directions:
1. In a soup pot on medium-high heat, warm the oil for a few seconds and then add the onion & bell peppers. Cook for 5 minutes. 
2. Add carrots and celery to pot. Cook for 5 minutes, until carrots start to soften.
3. Stir in all the spices (cumin through paprika). Cook for 5 minutes (make sure to stir, so that spices don't stick to the bottom of the pan)
4. Add the canned tomatoes, minced chipotle pepper & adobo sauce, sugar, beans, and water. Start by adding 1 cup of water and add more according to how soupy you want the chili to be. 
5. Bring pot to a boil, then reduce to simmer for 30 minutes. Be sure to stir. 
6. Add cooked grain(s) to the pot, making sure to mix well. 
7. Serve hot, with greek yogurt and/or cheese on top!


Chipotle-Apple Turkey Burgers (from The Sprouted Kitchen cookbook)
Makes 8 palm-sized burgers
Ingredients: 
-2 celery stalks, finely diced
-3 green onions, finely chopped
-4 garlic cloves, minced
-1 apple, shredded (I used Granny Smith, but Gala or Fuji would taste good too!)
-1 pound ground turkey
-1 canned chipotle chili in adobo sauce, minced
-1/2 teaspoon salt
-1/2 teaspoon ground pepper
-2 tablespoons fresh parsley, minced
-1 tablespoon olive oil
Optional: 
-bread or slider buns
-sliced cheese
-sliced tomatoes
-lettuce or spinach

Directions: 
1. Heat the olive oil in a sauté pan and cook celery, green onions, and garlic until just browned. Set aside. 
2. Combine the grated apple, turkey, chipotle chili, salt, pepper, parsley, and cooked veggies in a large mixing bowl. Stir everything until well combined. Form the mixture into 8 palm-sized patties. At this point you can cook the burgers, or place them on plates (cover with plastic wrap) and keep in your fridge for a few hours, until you're ready to cook them
3. Preheat oven to 375°F.
4. Heat your sauté pan over medium-high heat and evenly space turkey burgers in pan. Cook until browned on both sides (about 5 minutes each side). 
5. Place burgers on a baking sheet and cook in oven for approximately 15 minutes, or until a meat thermometer reaches 175°F (internal temp. of meat)
6. Serve hot, on top of bread or salad greens. 
Tastes great with sweet potato fries and roasted brussels sprouts!

Tofu with Chipotle-Orange Barbecue Sauce (from Your Organic Kitchen)
Serves 4
Ingredients:
-1/2 cup orange juice (preferably fresh)
-4 tablespoons honey
-2 tablespoons red wine vinegar
-2 tablespoons Dijon mustard
-1 tablespoon olive oil
-1 canned chipotle chili in adobo sauce, minced 
-1-2 teaspoons adobo sauce (from can)
-2 garlic cloves, minced
-1 teaspoon salt
-1 teaspoon ground cumin
-1/2 teaspoon ground cinnamon
-1 pound firm tofu, drained and cut into 8 slices

Directions: 
1. In a 13x9 inch glass baking dish, combine all the ingredients except the tofu. Whisk together. 
2. Add sliced tofu to the dish. Place dish in the refrigerator for 1-3 hours. Be sure to flip tofu slices over, every 30 minutes. 
3. Preheat your broiler
4. Place tofu on baking sheet and broil for 10 minutes on each side, until skin starts to become brown.
5. Serve hot!
*Tastes great with brown rice and sauteed greens (like collards, kale, or bok choy!)

Fabulous Fall Flavors

As some of you know, I love summer. That said, I am also an avid fan of fall. Predominantly because the foods are all so enjoyable...pumpkins, apples, and baking...fantastic! Thus far, I have taken full advantage of fall flavors, but last week I went to a whole new level of fall fun. You may recall that I am subscribed to a couple of food magazines (remember: make use of magazines). Over the past two months I giddily accumulated this year's fall-themed editions and slowly made my way through a few recipes. And last week I binged...I went on a cooking spree of recipes from these magazines. SUCH a good use of time...for me, anyways. All the recipes are scrumptious, easy to make, and great for your health. Enjoy these fabulous fall flavors...I sure did!

Creamy Tomato Soup with Grilled Cheese (adapted from Bon Appetit)
I won't bother rewriting the recipe, since I only made one modication: I used low-fat milk instead of heavy cream, otherwise the recipe is super easy and insanely delicious! My grilled cheese was country bread from Iggy's Bread with some sharp cheddar cheese (grated).

Warm Salad of Bulgur and Roasted Brussels Sprouts with Cranberries & Walnuts

(modified from Vegetarian Times)

Serves 4

Ingredients: 

-1 lb. Bussels sprouts, quartered lengthwise

-3 tablespoons canola oil

-1 cup bulgur

-1/4 cup walnuts, chopped

-1/2 cup dried cranberries

-1/4 cup parsley, chopped

-2 tablespoons balsamic vinegar

-1 tablespoon maple syrup

-1/2 lemon, juiced

-lemon zest from 1 lemon

-salt & pepper

Optional:

-1/2 cup pomegranate seeds

-1/4 cup crumbled gorgonzola cheese

Directions: 

1. Preheat oven to 475 degrees fahrenheit. Bring bulgur and 1 3/4 cups of water to a boil in a small saucepan. Reduce to a simmer and cook 15-20 minutes until water is absorbed.

2. Combine 2 tablespoons of oil and Brussels sprouts in a bowl. Arrange in a 9x13 inch baking dish in a single layer. Bake for 20-25 minutes until brown and crispy.

3. To make dressing: whisk together vinegar, maple syrup, lemon juice, zest, and 1 tablespoon of oil. 

4. Combine bulgur, sprouts, walnuts, cranberries, parsley, pomegranate seeds & cheese (if using), in a medium bowl. Add dressing and mix well. Season with salt & pepper.

Pumpkin-Pear Bread (from Vegetarian Times)

Makes 16 servings

Ingredients: 

-3/4 cups sugar

-1 cup all-purpose flour

-1 cup whole-wheat flour

-2 teaspoons baking powder

-2 teaspoons ground cinnamon

-1 teaspoon ground nutmeg

-1 teaspoon baking soda

-1/4 teaspoon salt

-1/2 cup vegetable oil

-1 large egg

-1/2 cup low-fat milk

-3/4 cup canned pumpkin puree

-1 teaspoon

-1 15oz. can pears (canned in 100% juice!), chopped

Directions:

1. Preheat oven to 350 degrees fahrenheit. Coat 8 or 9 inch bread loaf pan with cooking spray.

2. Whisk together sugar, flours, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl. 

3. Whisk together oil and egg in a bowl until smooth. Whisk in milk, pumpkin, and vanilla. 

4. Fold dry ingredients into wet ingredients. Fold in pears. 

5. Spread batter into prepared loaf pan. Bake 50-60 minutes, until toothpick inserted in center comes out clean.

Butternut Squash & Broccoli Rabe Lasagna (modified from Bon Appetit)

This recipe is more of a commitment. But the flavor is SO spectacular, that I highly recommend taking the time to make this recipe. If you follow the ingredient amounts from the original Bon Appetit recipe (but still use low-fat milk instead of cream!), then the lasagna will make 10-12 servings...freeze half of it for another time!

Serves 4

Ingredients:

Filling

-1 butternut squash, cut into 1/4 inch slices

-2 tablespoons olive oil, plus extra

-1 lb. broccoli rabe, tough stems removed

-crushed red pepper flakes

-2 cups shredded mozzarella cheese

-2 cups part-skim ricotta cheese

-1/2 cup grated Parmesan cheese

-2 teaspoons fresh sage, minced

-1 teaspoon fresh rosemary, minced

-salt & pepper

Bechamel Sauce & Assembly

-2 tablespoons unsalted butter

-2 tablespoons all-purpose flour

-2 cups low-fat milk

-pinch of ground nutmeg

-1 bay leaf

-1/2 lb. lasagna noodles

-1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees fahrenheit. Mix squash, olive oil, salt, and pepper in a bowl together; place squash on a baking sheet and bake in oven for about 15 minutes.

2. Quickly blanch broccoli rabe, about 1-2 minutes. Drain, briefly cool under running cold water, and coarsely chop. Transfer to bowl, season with salt & pepper, crushed red pepper flakes, and a drizzle of olive oil. 

3. In a bowl: mix together mozzarella, ricotta, Parmesan cheese, sage, and rosemary. 

4. Bechamel: Melt butter in a saucepan over medium heat. Add flour and stir until slightly thickened (make sure mixture doesn't turn brown), about 2-3 minutes. Increase heat slightly and slowly add milk. Add nutmeg and bay leaf. Simmer and stir constantly until shake-like consistency, about 10 minutes. Season with salt & pepper.

5. Cook lasagna noodles according to package. Preheat oven to 375 degrees fahrenheit.

6. Ladle 2 tablespoons bechamel into an 8x8 pan. To layer: line with single layer of noodles (cut noodles as fit), add 1/3 of butternut squash on top, followed by 1/3 of broccoli rabe, then dollop 1/3 of mozzarella-ricotta mixture randomly on top. Drizzle 1/4 cup of bechamel sauce. Repeat process 2 more times (total of 3 layers). 

7. Finishing layer should be noodles, topped with 1/4 cup parmesan cheese. 

8. Bake lasagna uncovered until bubbly and starting to brown, approximately 45-55 minutes. Let rest for 20 minutes before serving.