Main Meal | Good Dinner Mrs Mellen

Category: Main Meal
- Roasted Butternut Squash Lasagna
  
  Posted at 10:08 am by Good Dinner Mrs Mellen
  
  Oct 19th
  Although I enjoy all four seasons, autumn captures my heart each year, and I never want the leaves to fall and the winds to shift to winter. Maybe it’s the leaves changing from bright green to a kaleidoscope of brilliant crimson hues that dazzle even the most jaded eye. Or when the cool need a blanket morning, shift to warm light jacket afternoons. I could linger forever at this time of year.
  
  And after a relaxing summer of light, easy meals, I am ready to bake and cook for days on end. Certain flavors call out autumn to me. One of my favorites is butternut squash and sage. I purchase my squash, all peeled, and cup up for easy. If you choose, you can use a whole squash and ready it yourself. I grow sage every summer, so I have an abundance for my cooking. I love the smell of fresh sage!
  
  This lasagna is a hearty meal that my family loves. I serve it with a delicious salad and crusty bread. And I freeze leftovers for quick meals when I don’t have time to cook!
  
  For the vegetables:
  
  1 20 ounce package of peeled and cut butternut squash
  
  2 tablespoons extra-virgin olive oil
  
  Kosher salt
  
  1 onion, halved and sliced
  
  For the béchamel:
  
  2 tablespoons unsalted butter
  
  10 sage leaves
  
  1/4 cup all-purpose flour
  
  4 cups whole milk
  
  Pinch of freshly grated nutmeg
  
  For the lasagna:
  
  Unsalted butter, for the baking dish
  
  1 cup grated fontina cheese (about 4 ounces)
  
  1 cup grated low-moisture mozzarella cheese (about 4 ounces)
  
  1 cup grated parmesan cheese (about 4 ounces)
  
  1cup ricotta cheese
  
  1 egg
  
  1 tablespoon all-purpose flour
  
  9 no-boil lasagna noodles
  
  8 ounces fresh mozzarella
  
  Make the vegetables:
  
  Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil in a bowl and place on half of a large baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil and place on the other half of the baking sheet; season with salt. Roast, rotating the baking sheet once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
  
  Meanwhile, make the béchamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
  
  Assemble the lasagna: Butter a 9-by13-inch baking dish. Toss the cheeses, egg, and the flour in a bowl. Evenly coat the bottom of the dish with 1/2 cup of the béchamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining béchamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (béchamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining béchamel. Slice fresh mozzarella into six pieces and place on top. Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.
  
  Enjoy!
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  Posted in Autumn, Casserole, cheese, cooking, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, pasta, Vegetarian, Weeknight dinner | Tagged Butternut Squash Lasagna, fall dinner, fresh sage
- Baked Swordfish and Cherry Tomatoes
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Aug 17th
  Living in New England, we have an abundance of fresh fish at our markets. I especially am partial to swordfish, a mild white fish that lends to so many flavorful recipes.
  Swordfish is so easy to bake, nestled in a bed of colorful cherry tomatoes and Castetrano olives. Texture and color are so important when you are cooking, adding to the visual presentation. Top with a lemon garlic olive oil dressing for outstanding flavor.
  
  1 cup rainbow cherry tomatoes
  1/2 cup pitted Mezzetta Castetrano olives
  2 8 ounce swordfish
  2 tablespoon lemon juice
  2 tablespoon olive oil
  2 garlic cloves, minced
  1/4 cup fresh basil, chopped
  1 teaspoon sea salt
  1/2 teaspoon fresh ground pepper
  
  Preheat over to 400F. Place tomatoes and olives on a baking pan. Add swordfish on top. Place the remaining ingredients in a small bowl and whisk until combined. Pour over tomatoes, olives, and swordfish. Bake for 30 minutes until tomatoes are bubbly and swordfish are golden.
  
  Serves 2.
  
  Enjoy!
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  Posted in cooking, dinner for two, Easy recipes, Farm Fresh Produce, Fish, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Main Meal, Mediterranean diet, One Pan Meals | Tagged Castetrano olives, Mezzetta olives, swordfish
- Linguine with Cherry Tomatoes and Pesto Sauce
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Aug 15th
  Cooking and good food is in my blood. Both my grandmother and mother were accomplished cooks who could combine a few ingredients into a memorable feast that you would never forget. I learned from both these exceptional women that their love of cooking for family and friends was their secret ingredient that flavored their dishes better than any expensive seasoning or ingredient. Being of Italian heritage, tomatoes, basil, garlic, olive oil, and pasta were the basis for many of the meals they cooked when I was growing up in Bucks County, Pennsylvania along the Delaware River. The Delaware Valley before all the housing developments was rich land with farms that went for miles. My grandmother and mother’s summer season gardens overflowed with the most beautiful fresh produce perfect for making Linguine with Cherry Tomatoes and Pesto Sauce. I’ve attempted to create the flavors from one of their signature dishes. Both women never used a recipe they just added a pinch of this, a dash of that magically creating breathtaking food!
  
  Linguine with Cherry Tomatoes and Pesto Sauce
  
  1-pint cherry tomatoes
  
  2 tablespoon olive oil
  
  4 cloves garlic, minced
  
  2 tablespoons fresh basil, chopped
  
  1/2 teaspoon salt
  
  1/4 teaspoon crushed red pepper
  
  1/4 cup pesto sauce*
  
  12 oz of fresh linguine
  
  1 tablespoon butter
  
  Preheat oven 425F. Place the first six ingredients in a baking dish ad roast for 20 minutes until tomatoes are hot and bubbly. Cool. Add pesto sauce to tomatoes; stirring until combined. Cook pasta according to package directions. Drain and reserve 1/4 cup water from the pasta. Place pasta in large bowel toss with 1 tablespoon butter and reserved water. Add tomato/pesto sauce and toss again. Serve with fresh grated Parmesan cheese.
  
  Pesto Sauce
  
  4 cups packed fresh basil
  
  1/2 cup olive oil
  
  1/2 cup pine nuts
  
  2 cloves garlic
  
  1/2 parmesan cheese
  
  1/2 cup olive oil
  
  1/2 teaspoon sea salt
  
  Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both kinds of cheese and salt; blend until smooth. Transfer to a small bowl. Freeze unused pesto.
  
  Enjoy!
  
  Enjoy!
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  Posted in Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Healthy, Italian, Main Dish, Main Meal, Mediterranean diet, pasta, Tomato | Tagged Easy recipe, linguine, pasta, Pesto Sauce, tomatoes
- Mushroom and Asparagus Sheet Pan Quiche
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  May 17th
  Mushroom and Asparagus Sheet Pan Quiche
  
  Sheet pan meals are all the rage now in the magazines and on cooking shows. So I created this large quiche which is perfect for a brunch or an extensive buffet. Mushrooms, asparagus, and goat cheese are a familiar combination for my quiches. Next, I added Gruyere cheese, a smoky french cheese that melts beautifully and pairs wonderfully with eggs and goat cheese. Thyme fresh or dried is another go-to ingredient for me. In the summer, I grow all thyme varieties with French thyme, my particular favorite.
  You can use any combination of veggies and herbs. Experiment and have fun!
  
  1 (14.1-ounce) package Pillsbury refrigerated piecrust, room temperature
  
  8 large eggs
  
  1/2 cup heavy cream
  
  1(3.5-ounce) package shiitake mushrooms
  
  1 cup shredded Gruyere cheese
  
  4 ounce goat cheese, crumbled
  
  2 cloves garlic, minced
  
  2 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  
  1 teaspoon sea salt
  
  1/2 teaspoon ground black pepper
  
  6 stalks asparagus, trimmed and shaved
  
  Position rack in bottom trim of oven, and preheat oven to 375F. Spray a 13×9 1/2-inch rimmed baking sheet wit cooking spray.
  
  On lightly floured surface, unroll 1 piecrust. Lightly brush with water, and top with remaining piecrust, pressing gently to seal. Roll into a 15×11-inch rectangle. Transfer to prepared pan. Trim edges as need, and crimp as desired.
  
  In a large bowl, whisk together eggs and cream. Stir in mushrooms, Gruyere cheese, goat cheese, garlic, sea salt and black pepper. Pour into prepared crust. Top with asparagus, pressing gently into filling.
  
  Bake until filling is set 30-40 minutes. Let cool slightly before serving.
  
  Enjoy!
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  Posted in Baking, Food, Hearty Meal, Main Dish, Main Meal, One Pan Meals, quiche | Tagged goat cheese, Mushrooms, one pan meal, Pillsbury Pie crust, quiche, shiitake
- Quinoa and Shrimp Pesto Bowl
  
  Posted at 4:16 pm by Good Dinner Mrs Mellen
  
  Feb 27th
  The virtues and health benefits of the Mediterranean diet are widely proven and accepted. The Mediterranean diet is a way of eating based on the traditional cuisine of countries bordering the Mediterranean Sea. While there is no single definition of the Mediterranean diet, it is typically high in vegetables, fruits, whole grains, beans, nuts and seeds, and olive oil. And the inhabitants of the region live a long, healthy life without the modern diseases that plague many in America: Heart disease, diabetes, obesity, and Alzheimer’s.
  
  I love this way of eating because of the flavorful meals I can create that are satisfying and fit a healthy lifestyle.
  
  My quinoa shrimp bowl also is an easy and quick meal that is perfect for a weeknight. I serve this with toasted pita bread and a glass of crisp white wine.
  
  1/2 cup prepared or homemade pesto sauce
  
  2 tablespoon balsamic vinegar
  
  1 tablespoon olive oil
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon ground pepper
  
  1 pound peeled and deveined large shrimp patted dry
  
  1 tablespoon olive oil
  
  2 cloves garlic, minced
  
  4 cups arugula
  
  2 cups cooked tri-colored quinoa
  
  1 cup halved cherry tomatoes
  
  1 avocado, diced
  
  4 ounces cubed feta cheese
  1. Whisk pesto, vinegar oil, salt, and pepper together in a large bowl. Place 4 tablespoons in a small bowl. Set aside.
  2. Heat olive oil in a large skillet, add garlic cooking until translucent. Do not brown. Add shrimp and cook, stirring, until cooked through, 4-5 minutes. Remove shrimp to a plate.
    1. Add arugula and quinoa to the large pesto vinegarette bowl and toss to coat. Divide the quinoa mixture into four bowls. Top with shrimp, tomatoes, avocado, and feta. Drizzle each bowl 1 tablespoon of the reserved pesto mixture.
  Enjoy!
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  Posted in dinner, Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal, Mediterranean diet, seafood, Weeknight dinner | Tagged Easy recipe, healthy recipe, mediterranean, Shrimp
- Baked Crispy Tofu over Kale, Butternut Squash and Red Pepper
  
  Posted at 10:38 am by Good Dinner Mrs Mellen
  
  Jan 27th
  Healthy eating and an active lifestyle are essential to me. Creating recipes low in fat and salt, high in fiber and nutrients is vital to staying fit and youthful. I believe in cooking good tasting food that is satisfying to the pallet.
  I’ve wanted to incorporate more tofu into my recipes for the enormous benefits of soy. Putting it on top of kale, butternut squash, and red pepper makes this an extraordinary healthy, fulfilling one-pan meal.
  
  I use William-Sonoma Goldtouch bakeware for even temperature cooking and cleaning up, which is essential to me. And they are last long.
  
  https://www.williams-sonoma.com/shop/bakeware/bakeware-williams-sonoma/bakeware-usa-goldtouch/?isx=0.0.0
  
  1 bunch kale, cut and stems removed
  1 (20 oz package) cut butternut squash
  1 red pepper sliced
  2 cloves garlic, minced
  1 shallot, minced
  1/4 cup olive oil
  sea salt
  pepper
  1 container ( 16 oz.) super firm Nasoya Organic Tofu
  1 tablespoon olive oil
  1 tablespoon Bragg Coconut Liquid Aminos
  1/4 cup cornstarch
  2 teaspoon sea salt
  1 teaspoon black pepper
  2 teaspoon garlic powder
  
  Pre-heat oven 425F.
  
  Place kale, butternut squash, red pepper, garlic, and shallots in a large baking pan. Drizzle with olive oil and sprinkle with salt and pepper.
  
  Prepare tofu: Cut tofu into one-inch cubes. In a small bowl combine olive oil and coconut liquid aminos: mix cornstarch, sea salt, pepper, and garlic powder in a medium bowl. Dunk tofu cubes in the liquid mixture, turning to coat, then dredge tofu in cornstarch. Place tofu on top of the vegetables. Bake for 30-35 minutes until tofu is golden.
  
  Enjoy!
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  Posted in family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal, vegan, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged Goldtouch bakeware, one pan meal, tofu, William-Sonoma
- Pan Roasted Scallops and Castelvetrano Olives and Lemon Wine Sauce
  
  Posted at 9:20 am by Good Dinner Mrs Mellen
  
  Jan 21st
  Cooking at home is fashionable during the pandemic. Cooking is in my blood; I come from a long line of cooks. I love to cook, entertain, and my favorite, large Sunday dinners with family and friends, is on hold until after the pandemic.
  
  The situation necessitated that created tasty one-pan meals for two while my husband and I are social distancing in our home. So easy and no sacrifice on flavor to combine all the ingredients in one roasting pan, and I serve in the same pan!
  
  I add a salad and homemade bread for a simply delicious meal! Dinner for two couldn’t be more perfect!
  
  1 package Earthly Choice Farro, Microwaveable in 90 minutes
  1/2 pound Sea Scallops
  2 tablespoons olive oil
  2 tablespoon fresh lemon juice, about half lemon
  1/4 cup dry white wine
  2 cloves garlic, crushed
  4 lemon slices, halved
  1/4 cup pitted Castelvetrano olives, sliced I like Mezzetta olives
  2 teaspoons capers
  1/2 teaspoon sea salt
  1/4 teaspoon black pepper
  
  Pre-heat oven to 425F.
  
  Place farro in baking pan and top with scallops.
  
  Combine in a small bowl mix olive oil, lemon juice, wine, and garlic. Pour evenly over farro and scallops: place lemon slices, olives, and caper on top. Sprinkle with salt and pepper.
  
  Bake for 20-25 minutes.
  Serves two.
  
  Enjoy!
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  Posted in dinner for two, Easy recipes, family meals, Fish, Food, Healthy, Main Dish, Main Meal, scallops, seafood | Tagged castelvetrano olives, dinner for two, Mezzetta olives, one pan meal, scallops
- Butternut Squash Chili
  
  Posted at 9:51 am by Good Dinner Mrs Mellen
  
  Jan 10th
  Winters in New England are cold and harsh. When snow blankets my home and the wind rattles the windows, I crave comfort food that tastes delicious and is hearty. I don’t want excessive fat and calories, so I create recipes that fit my eating requirement! Soups, stews, and casseroles for healthy eating are a satisfying experience, and you won’t feel deprived. You can have a glass of wine with dinner or a small dessert if you cut unnecessary calories—no need to feel deprived. That will sabotage your new year diet or healthy eating intention.
  
  Simply replacing meat with veggie crumbles in chili makes a significant difference without sacrificing taste. I also added butternut squash to this recipe as it pairs well with the beans and tomatoes. Additional I added baking cocoa for richness in taste and color.
  
  If you like five-alarm chili, add additional hot sauces. I freeze the chili in individual for a quick lunch or supper.
  
  2 tbsp. olive oil
  1/2 cup chopped onion
  2 cloves minced garlic
  1 package (20 oz.) cut butternut squash
  1 can (14 1/2 oz. ) no salt added diced tomatoes
  1 can (15.5 oz.) black beans, drained and rinsed
  2 cans (15.5 oz) cannellini beans
  1 can (15.5 oz.) garbanzos beans, drained and rinsed
  1 box (32 oz.) unsalted vegetable stock
  3 tbsp. tomato paste
  2 tsp chili powder
  2 tsp baking cocoa
  1 teaspoon oregano leaves
  1/2 teaspoon ground cumin
  1 package (12 oz) Morning Star Farms Veggie Crumbles
  
  Heat oil in a large saucepan on medium heat. Add onion and garlic; cook and stir 8 to 10 minutes or until tender. Add butternut squash and cook for additional ten minutes.
  
  Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
  
  Enjoy!
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  Posted in beans, Chili, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Main Meal, Stew, Vegetarian | Tagged Easy recipe, Healthy, Morning Star Crumbles, vegetarian, veggie chili
- White Bean and Sausage Stew
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Jan 3rd
  Cooking for me, is fun and creative; I derive enormous pleasure from preparing a delicious recipe. I inherited my passion for cooking from my mother. I loved to return home from school and sit on the countertop, sharing my day with her as I watched her cook. My time spent cooking with my mother motivated me to start my blog and share her cooking philosophy; I am amazed when I hear people say they can’t cook or don’t like cooking. I say if you love to eat, there is every reason to cook.
  
  On my blog, my goal is to make cooking easy and fun. I’m not interested in being intimidated by an overly pretentious recipe with expensive or hard-to-locate ingredients. And my personal dislike too many waisted steps. I don’t show off on my blog; I want you to easily make my recipes to enjoy with family and friends. I love to entertain, and when I do, I want to enjoy my guests, not hibernating in the kitchen.
  
  During the winter months, I make large vats of soups and stews to freeze for consumption later that provides quick and easy dinners when you are short on time. My life is like yours, with an endless to-do list, so when I am short on time, I can open my freezer and discover an array of made ahead meals.
  
  I make my own soups and stews because I find the commercial and restaurant prepared versions are seasoned with too much salt. If you use the right seasonings, salt is a minimal ingredient for a good soup or stew. Limiting salt improves the taste of food and is a healthier option.
  
  I hope I have given you a few reasons to be adventurous if you have never made your own soup or stew! Oh, did I mention I’d love to hear your successes!
  
  If you want to make this a vegan or vegetarian stew, substitute plant-based sausage for chicken sausage.
  
  White Bean and Sausage Soup
  
  2 tablespoons extra-virgin olive oil, plus more for serving
  
  2 medium carrots, finely diced
  
  2 celery stalks, finely diced
  
  1 shallot, chopped
  
  2 garlic cloves, finely chopped
  
  1 tablespoon tomato paste
  
  ½ teaspoon ground cumin
  
  1 can (15.5 oz.) Cannellini beans, rinsed, I like Goya Organics, low salt
  
  4 cups unsalted vegetable stock
  
  2 teaspoons kosher salt, or to taste
  
  2 thyme sprigs
  
  1 large rosemary sprig
  
  1 bay leaf
  
  2 teaspoons balsamic vinegar
  
  1 pound sweet Italian chicken sausage or veggie sausage, cooked and sliced 3/4-inch thick*
  
  ½ teaspoon black pepper
  
  Heat oil in a large stockpot over medium-high. Add the carrots, celery, onion, and garlic. Cook, stirring until the vegetables have softened, about 5 minutes. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Stir in the beans, vegetable stock, salt, thyme, rosemary, and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently for about 30 minutes.
  
  Add the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Remove the thyme, rosemary, and bay leaf. Ladle into bowls and serve hot.
  - Roast the sausage on a sheet pan at 425 degrees for about 20 minutes.
  Enjoy!
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  Posted in cooking, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Main Meal, Soup, Stew, vegan, Vegetarian | Tagged Easy recipe, Goya beans, Healthy, White Bean and Sausage stew
- Butternut Squash Lasagna
  
  Posted at 12:51 pm by Good Dinner Mrs Mellen
  
  Jan 1st
  Cooking should be fun! I am amazed when I hear people say they hate to cook! Why would you dislike something essential to survival and can be so creative? I like everyone who cooks has experienced disasters in the kitchen. I once made a cake that, when I frosted, slid off the plate and onto the floor.
  
  Every misshape has made me the cook I am today, and I am grateful for all my cooking experiences.
  
  If you are tackling a new recipe, my first suggestion is to read the recipe in total. Then gather all the tools you need and the ingredients and arrange them on your countertop in order of their use. This makes it so easy to follow the recipe for a novice. Even though I am an experienced cook, I take out my tools and ingredients before cooking.
  
  Cooking is like any other skill; the more you practice, the better you become.
  
  Butternut squash is one of my favorite vegetables. And so delicious with kale in a vegetarian lasagna. I roast both to bring out the flavor; instead of a traditional tomato, I used bechamel sauce. No-boil noodles cut the preparation time.
  
  Butternut Squash and Kale Lasagna
  
  1 package (20 ounces) butternut squash
  
  4 cups kale, cut into 2-inch pieces and stems removed
  
  2 tablespoons extra-virgin olive oil
  
  Kosher salt
  
  Bechamel Sauce
  
  2 tablespoons unsalted butter
  
  10 sage leaves
  
  1/4 cup all-purpose flour
  
  4 cups whole milk
  
  1 cup grated parmesan cheese
  
  Pinch of freshly grated nutmeg
  
  Lasagna
  
  Unsalted butter, for the baking dish1 cup grated fontina cheese (about 4 ounces)
  
  1 cup grated low-moisture mozzarella cheese (about 4 ounces)
  
  1 tablespoon all-purpose flour
  
  15 ounces ricotta cheese (can be part-skim)
  
  2 eggs, beaten
  
  9 no-boil lasagna noodles
  
  Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash and kale with 2 tablespoons olive oil on a baking sheet; season with salt.
  
  Roast, rotating the baking sheets once until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
  
  Meanwhile, make the bechamel. Melt the butter in a medium saucepan over medium heat. Add the sage and cook for 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium-low and simmer, occasionally stirring, until thickened, about 5 minutes. Add parmesan cheese. Stir in the nutmeg.
  
  Assemble the lasagna. Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel.
  
  Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, half of the ricotta cheese, and top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, ricotta, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
  
  Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Uncover and bake for 15 additional minutes until browned and bubbling. Let stand 15 minutes before serving.
  
  To make ahead, cover the unbaked lasagna with plastic wrap and refrigerate for up to 24 hours. To bake, remove the plastic wrap and follow baking instructions.
  
  To freeze, cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove the plastic wrap, cover with aluminum foil, and bake for 90 minutes. Uncover, bake for an additional 10-15 minutes.
  
  Enjoy!
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  Posted in family meals, Food, Hearty Meal, Italian, Main Dish, Main Meal, pasta, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged Bechamel sauce, butternut squash, Freeze, lasagna, Make ahead
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