Butternut Squash Lasagna
ButterNut Squash Lasagna Butternut Squash screams fall and so do my food photos !! Making this Butternut Squash Lasagna was a last minute decision and because I couldn’t WAIT to share it with you all I didn’t set up proper lighting or go at a nice chill pace to get decent photos. I promise you this lasagna is so good! Lasagna is the ultimate comfort food. It’s also time consuming and requires some prep work but on those chilly , foggy , gloomy fall days making this will make you feel good . This version I made only took one hour from start to finish . I used no boil lasagna noodles that we have in the refrigerated section and frozen butternut squash . I always buy no boil lasagna noodles. They save so much time and make your life so much easier. Usually I would buy pumpkin or squash whole and roast it in the oven then puree it but frozen works just as good and saves time. My version is vegetarian but I think it would be tasty with sage infused ground turkey or chicken. I used mushrooms and they were the perfect savory filling for this lasagna. Let me know what you think and be prepared for more pumpkin and squash recipes this month! XO Tera Butternut Squash Lasagna Ingredients One butternut squash or Frozen Squash . Mushrooms – I used a mix of cremini, portobello and wild mushrooms. Cheeses- ricotta cheese for the filling , shredded mozzarella for the topping , and parmesan cheese grated in between each later or mixed into the ricotta filling. Egg – one egg for the ricotta filling. No- boil lasagna noodles (see photo below) Spices- I used red pepper flakes , salt , white pepper. How To make Butternut Squash lasagna The butternut squash is going to be your “sauce” so start by peeling , then cutting your fresh butternut squash into pieces and roasting it until tender . Let it cool a bit then puree . You want it to be “saucy” . I used frozen butternut squash so I boiled mine in some homemade chicken stock I made with a few pinches of salt and white pepper then blended it in my vitamix blender until smooth. Sautee your mushrooms in garlic and onion if you like and seasonings let cool. Make the ricotta filling by combining your ricotta cheese with salt , pepper, red pepper flakes, one egg , and parmesan cheese . Mix all together well. You don’t need the egg but it helps bind everything together. Now Layer! Drizzle some olive oil in the bottom of your casserole or pyrex dish . I used a 9×13 inch one and place some butternut squash sauce at the bottom. Place the first layer of no-boil noodles down , top with ricotta cheese mixture spread evenly across. Then add your sauteed mushrooms on top of the ricotta . Repeat these layers a couple of times in the pan and finish the last layer with shredded mozzarella cheese. Cover with foil and bake for 40 minutes at 375f or 190c . Bake uncovered for the last fifteen minutes so the cheese gets nice and brown .
Apple Cider Vinegar
How to use Apple Cider Vinegar and benefits. Apple Cider Vinegar has so many health benefits. For ten years now Apple Cider Vinegar has been a part of my health routine and I absolutely believe in it’s many benefits .I’m going to cite an article here http://www.ponti.com/en/apple-cider-vinegar/ that goes into more detail about the uses and benefits of Apple cider vinegar. I’m more aware of what I put into my body and our diet is the biggest contributor to our lifestyle. Each of us have a different commitment, when it comes to how we consume our meals. Having such a busy active life means you get up earlier or spend your Sunday food prepping for the week ahead. Traveling for work and being on the road I get it. We have to go out of our way to find good healthy snacks and meals . It’s not always easy. I have a system of how I prepare fruits and veggies for meals and snacks. I usually make a dressing for salads using either an orange or lemon , a teaspoon of dijon mustard and olive oil. I love to prepare tomato salsa or a mint yogurt dip for those mid day cravings that strike when I’m working from home . Having fresh cut up veggies and a dip is filling , low glycemic and energy boosting especially during these cold winter months .Fruits and vegetables like broccoli , carrots , celery , and cucumber makes it easier to have a healthy meal or snack on hand especially if you work from home. Cleaning your fruits and vegetables For tomatoes, bell peppers, strawberries, blueberries, and fruits with skins I like to take a teaspoon of Apple Cider vinegar or sodium bicarbonate, fill a bowl with water and soak them for about 10 to 20 minutes. It not only preserves them but cleans off any pesticides naturally. Apple cider vinegar is a good staple to have in your home. You can use it for fruit veggie cleaning and it has immunity – antimicrobial benefits as well. If I feel myself under the weather or when I’m congested with my sinuses I like to have a teaspoon of ACV in hot or 8 OZ of room temperature water. My go to tonic is half a lemon juiced with fresh ginger grated or a small piece chopped up and cinnamon sprinkled in a mug of hot water. I drink this every night or every other night. Sometimes I like to add in a teaspoon of raw honey for sweetness. You can mix in a teaspoon of Apple cider vinegar if this concoction will help you choke it down. I know for many it tastes awful so mixing it in hot water or with the ingredients listed above can help a lot. Turmeric is so good for you as well . I like to make a “golden milk ” latte. I warm a cup ( 6-8 oz- ) of almond milk , then stir in a teaspoon of turmeric fresh grated or powder (be careful it stains) a pinch of black pepper for absorption, some grated ginger , and honey . You can buy many Golden Milk mixes already prepared but just make sure you read the ingredients carefully .They can add sugar and other additives that don’t make the healthiest Golden Milk I prefer to just buy turmeric by itself and grate it just like fresh ginger . As the weather turns cold and Fall transitions into winter I hope these food tips bring you some comfort ! Stay warm and healthy XO Tera
