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Year of the Noodle: Week 41

This week I got into forearm stand.

If you aren’t a yogi that probably means nothing.  Just know that it’s hard.  Maybe not for everyone, but for me.  Mostly because my brain gets in the way (it spreads panic about throwing out my shoulders and being unable to work.  Not entirely useful.)

I’ve been trying nearly daily to get myself into this posture without the support of the wall, and this week I succeeded.  It may have only been for 10-20 seconds, but I call it success.

What a confidence boost.

I’m extending that confidence into making it though the end of the Year of the Noodle.  I have 11 dishes left and only 7 weeks, but I can do it.  I have confidence.

I got into forearm stand, after all.  Making lasagna should be easy.

Ingredients

Olive oil, for baking dish
4 cups Acorn Squash Puree
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
8 no-boil lasagna noodles, half of an 8-ounce package

Directions

Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash puree with sage, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In another bowl, mix ricotta with 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining 1/2 cup Parmesan.

Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.

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