Zucchini Butternut Squash Lasagna

I found this recipe here on another IC Food Blog.  After trying and loving the Butternut Squash Sauce I made a couple weeks ago, this recipe didn't seem as scarey to me.   It was pretty yummy and not that hard to make for a lasagna.  I also made extra sauce and froze to make a quick pasta meal on my lazy cooking days.  Love the butternut squash sauce!!!

Ingredients:
1 medium butternut squash
2 medium zucchini sliced in halve lengthwise and chopped into 1/2 cm slices
2 tablespoons olive oil
2 1/2 cups cottage cheese
3 cloves garlic
2 tablespoons dried sage
2 cups Mozzerella
1 box lasagna noodles
sprinkle rosemary
salt and pepper to taste

Directions:
Cook the lasagna noodles per package instructions. 

Cut the squash in half and remove the seeds.  Place cut side down in a 9x13 pan with one cup of water in it.  Bake at 450 degrees for about 45 minutes.   The skin should appear browned and puckered away from the flesh.   After it is done baking remove from the oven and let cool for a few minutes. Using a spoon remove the flesh from the skins and puree in the food processor or blender.  (I bought pre-cut cubes and cooked the same way, but for only 30 minutes).

While the squash is cooking slice the zucchini in half and slice into 1/2 cm slices.  In a medium bowl salt them and add the olive oil.  Add one minced clove of garlic.  You can add pepper too if you eat it.   It is important to salt the zucchini early because it will help to get the extra moisture out of the zucchini so that it won't be too we in the lasagna.

Add the cottage cheese, sage, 2 cloves garlic, and salt & pepper to taste to the squash.

Layer as follows:  Lasagna, zucchini, squash, mozzarella.... Lasagna, zucchini, squash, mozzarella... ect until done (I made 5 layers).  Sprinkle rosemary on top.    Bake at 350 for 30-45 minutes.

Mediterranean Vegetable Pasta

There are plenty of bad things having IC has brought me, but one good thing I can say is it forces me to try new things and always cook fresh.  I spend more time in the produce section than I ever had before and I think that is a good thing.  I had never cooked snap peas, squash, or zucchini... and I love them! One example of fresh eating and my love of vegetables is this dish.   It's light and great for summer.   It's blander than what I normally cook, but the flavors are mostly the vegetables and they really sing.   The honey & brown sugar add a hint of sweetness that is just yummy.   I found this recipe online and have adjusted it to my taste.  If you want something heartier, it would probably be good with grilled chicken as well.

Ingredients:
4 servings Thin Spaghetti
2 Tbsp Olive Oil
1 Tbsp Butter
3 Cloves Garlic, minced
1 small Yellow Onion, sliced into strips
1 Carrot, chopped
1 medium Zucchini, sliced
1 medium Squash, sliced
2 Cups Sugar Snap Peas
1 tsp chopped Basil Leaves
2-3 Tbsp organic Honey
1/2 tsp Salt
1/4 tsp Pepper
Sprinkle Brown Sugar
2/3 Cup Mozzarella Cheese

Directions:
Cook and drain spaghetti as directed on package.  Meanwhile, in a large skillet, heat Oil & Butter over medium heat.  Saute Garlic and Onion, then add Carrots, Onion, Zucchini, Squash, and Sugar Snap Peas, stirring frequently until vegetables are crisp-tender.

Stir in remaining ingredients, except cheese;  cook until hot.  Serve vegetable mixture over spaghetti.  Sprinkle with Cheese.