Cindy's Butternut-Kale Lasagna

Gruyere-spiked Bechamel drapes over the noodles and squash to give Butternut-Kale Lasagna velvety richness. Hearty, earthy kale perfectly balances the sweet kale, and crunchy, toasted pecans crown the top of this luscious lasagna.

Yield: Serves 4

Total: 55 Minutes

Ingredients

• 1/4 cup water 
• 1 (12-ounce) package prechopped fresh butternut squash 
• 3 cups prechopped kale
• 1 tablespoon olive oil 
• 1 1/2 tablespoons minced garlic
• 1.1 ounces all-purpose flour (about 1/4 cup) 
• 2 3/4 cups 1% low-fat milk, divided
• 2 ounces Gruyère cheese, shredded and divided
• 1 ounce Parmigiano-Reggiano cheese, grated
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper 
• Cooking spray 
• 6 no-boil lasagna noodles 
• 3 tablespoons chopped pecans

Preparation

1. Preheat oven to 450°.
2. Combine 1/4 cup water and squash in an 8-inch square glass or ceramic baking dish. Cover tightly with plastic wrap; pierce plastic wrap 2 to 3 times. Microwave at HIGH 5 minutes or until tender; drain. Combine squash and kale in a large bowl. Wipe dish dry.
3. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 2 1/4 cups milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently. Remove from heat. Stir in 1 ounce Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.
4. Coat baking dish with cooking spray. Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450° for 15 minutes. Remove foil; sprinkle remaining Gruyère and pecans over top. Bake, uncovered, at 450° for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.

Nutritional Information
Amount per serving
Calories: 420
Fat: 16.3g
Saturated fat: 5.8g
Monounsaturated fat: 7.3g
Polyunsaturated fat: 2.1g
Protein: 20.4g
Carbohydrate: 51.4g
Fiber: 4.5g
Cholesterol: 29mg
Iron: 3.1mg
Sodium: 556mg
Calcium: 557mg

From: 
http://www.myrecipes.com/recipe/butternut-kale-lasagna-50400000126276/


Cindy made this for Alex's 25th birthday celebration.

Spaghetti With Sweet Potatoes and Ricotta

This year we made with the non-gluton noodles Alex brought.  We had four over - but had more than half left over!

Serves 4

Hands-On Time: 25m

Total Time: 25m

Ingredients

• 12  ounces  spaghetti (3/4 box)
• 2  tablespoons  olive oil
• 2  small yams, cut into 1/4-inch pieces
• 1 small sweet potato, cut into 1/4-inch pieces
• seasoned black pepper
• 1/2 red onion sliced
• 1  tablespoon  chopped fresh rosemary
• 1/4  cup  grated Parmesan (1 ounce)
• 1/3 - 1  cup  ricotta

Directions

1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.

2. Meanwhile, heat the oil in a large nonstick skillet over medium heat.

3. Add the potatoes, seasoned black pepper. Cook, covered, stirring occasionally, for 10 minutes.

4. Add the onion and rosemary. Cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes.

5. Toss the pasta with the potato mixture, Parmesan, ricotta to taste and reserved cooking water. 

Tip

This creamy dish is also great with butternut squash in place of the sweet potato. 

Nutritional Information

Calories 551; Fat 13g; Sat Fat 4g; Cholesterol 16mg; Sodium 566mg; Protein 20g; Carbohydrate 87g; Fiber 7g

Original recipe here:

http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-sweet-potatoes-ricotta-recipe-00000000020553/index.html

UPDATE 2015:
Made even quicker variation.
1 bag butternut squash (was frozen) - put in frying pan with a little oil, cook until brown 
1/4 bag eggless noodles - prepare as it says on package
1 red onion - chop and saute until getting color in frying pan
2 small containers cottage cheese
rosemary

Combine the drained noodles, squash, onion, cottage cheese, rosemary and salt and pepper to taste.

Sweetened Baked Tofu

Serve with brown rice and sauteed vegetables.  Makes about 4 to 6 servings.

Sweetened Baked Tofu
1 to 1.5 lb firm tofu, cut into 1 inch slabs
1/2 c French Salad Dressing (See recipe)
4 T apricot or peach jam (I bet orange marmalade would be good too!)
1/4 c finely chopped onion (you'll need more onion if making the French Salad dressing - see recipe)
1/2 c raisins (try golden raisins or dried cranberries or diced dried apricots, etc.)
optional - handful of sliced almonds, pinenuts, pecans (add at the very end)

Side Vegetables
Pick two vegetables, for example:  baby bok choy, string or snap peas - total about 2 to 4 cups. Rough cut or chop.  Change it up by having different vegetables the second time!
2 cloves garlic (chopped)
about 1 T soy sauce

Side Rice
About 4 cups of cooked brown rice.

1.  1 lb firm tofu, cut into 1 inch slabs. You need to use weight to squeeze out the water (this will also flatten the tofu a bit too).  I put on top of my flat colander then topped with a big frying pan filled with water for about 90 minutes.  You could put between anything flat with a weight on top, and tilt so the water drains off.

2.  Make cooking sauce - just combine the 1/2 c French salad dressing, 4 T jam, 1/4 c finely chopped onion and 1/2 c dried fruit in a little bowl.

3.  Turn oven on to 350 degrees.

4.  Lightly grease a small shallow baking dish (estimate so the tofu mostly ends up being in one layer).

5.  Cut the pressed tofu into 1-inch cubes and place in the baking dish.

6.  Pour the sauce over the tofu.

7.  Bake without a cover for about 45 minutes.

8. Heat the rice and saute the vegetables with chopped garlic and soy sauce.

9.  Move the tofu dish closer to top of the oven, turn the broiler on, and broil for another 3 or 4 minutes until crisp. Watch the food, do not let it burn!

Tastes good reheated the next day or so.

Made 2-14-21 too!  Put in my new 8x8 pan. Nutrition from My Fitness Pal.

Sweetened Bake Tofu, 1 serving(s)	198 Cal	12 Fat	13 Carbs	1 Fiber	6 Protein	4 Sugar
Jasmine Rice - Rice, 1 cup	160 Cal	1 Fat	36 Carbs	1 Fiber	3 Protein	0 Sugar