Ricotta Pie

Making Traditions Come Alive!

In Rhode Island, and other heavily Italian populated areas, it is tradition on Easter to make and eat rice pies, rice and ricotta pies, also known as pastiera and ricotta pies. Although I am Italian, on my mom's side, she nor I have ever made or even eaten one. Can you believe that? I don't know what took so long but I finally did it. I made a ricotta pie. I have wanted to make one for such a long time and somehow never got to it.

It was so exciting, getting all the ingredients together, trying to figure out which way to go with it. Should I add pineapple, chocolate chips, candied fruit, etc.? I looked at many recipes and and got some ideas from Susan's blog Food Blogga, and also from Emeril. I sort of created my own based on everything I looked at.

Also, it was my first time using a real vanilla bean. YUM!!! So much fun... I will definately be using these again!

I couldn't wait for my mom to try the pie, so I decided to film her first bite...
Here it is.

She's so cute!!! I love her to pieces.


















Italian Ricotta Pie
For the dough:

1 1/2 cups (6 ounces) unbleached all-purpose flour
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
3 tablespoons sugar
4 tablespoons (1/2 stick) unsalted butter; cut into pieces
1 large egg
2 1/2 - 3 1/2 tablespoons ice water

For the filling:

1 1/2 pounds reduced-fat ricotta cheese, drained well
3/4 cup sugar
5 large eggs
1 teaspoon finely grated orange zest
1 vanilla bean, inside scraped out
1/2 cup mini semisweet chocolate chips
1/4 cup lightly toasted pine nuts

Add the flour, sugar, baking powder, and salt into the bowl of a food processor. Pulse several times to combine. Add the butter and pulse 12-15 times or until the flour mixture resembles coarse crumbs. Add the egg and 2 1/2 tablespoons of water and pulse repeatedly until the mixture forms a ball; adding more water if necessary. Remove the dough from the processor, form a ball and wrap in plastic wrap. Refrigerate for at least 1 hour or place in the freezer while making filling.

Roll the dough out between two sheets of waxed paper to 1/8-inch thick. Fit the dough into a greased spring form pan or a greased 9 1/2-inch deep dish pie pan. If using a spring form pan, pat the dough into the bottom of the pan and up 3/4 of the sides. If using pie plate, trim the edges so that an inch hangs over the sides and refrigerate.

Preheat the oven to 425 degrees F.

In the bowl of an electric mixer, beat the ricotta cheese, orange zest and vanilla bean scrapings and sugar until combined. Add the eggs one at a time, beating well after each addition. Add chocolate and pine nuts and stir to combine.

Pour the filling into the pastry-lined pie pan. If using a pie plate crimp the edges decoratively using either your fingers or a fork.

Bake the pie for 15 minutes at 425º; lower temp to 350º and bake for 40 minutes, or until the pastry is light golden brown and the filling is just set (and does not jiggle when moved). If the edges of the pie start to brown, cover them with a piece of aluminum foil wrapped around the pie.

Remove the oven and cool on a wire rack. The pie can be served slightly warm, at room temperature, or chilled.

Note: Don't worry too much if you see cracks form on the top of the pie. As it cools, the filling will sink a bit and the crack become less apparent.

Lightened-Up Warm Antipasto Pasta Salad

I recently watched an episode of America's Test Kitchen where they made an Antipasto Pasta Salad. I loved their technique and how they used the dressing to marinate and cook mushrooms. Although, I didn't use mushrooms in this recipe, since I forgot to buy them, (ugh!), I still want to try their method of cooking them right in the dressing. They made a dressing of red wine vinegar, EV olive oil, mayonnaise, some juice from a jar of pepperonicinis, and spices.

They bring a small amount of this dressing to a simmer in large skillet over medium-high heat and cook the mushrooms until they release their juices and are lightly browned or about 8 minutes. Doesn't that sound delicious? Who would have thought of cooking mushrooms in a dressing? I think I am going to try making mushrooms like this soon, just for a side dish.

Anyway, I lightened up their recipe and decided to make it a warm dish. Since the weather was still sort of cool in the New England area, I wanted something that would warm me up.
But it can easily be served at room temperature or cold as well.

You can use what ever cheese you have on hand and also play around with the meats as well. I chose turkey because it is so light, but even chicken or ham would work here and still be light.

Lightened-Up Warm Antipasto Pasta Salad
Inspired by America's Test Kitchen

4 ounces sliced turkey pepperoni, cut into 1/4" strips
1/2 lb. roasted turkey breast halved and cut into 1/4" strips (I bought one - thick cut slice of Boar's Head Oven Roasted Turkey breast)
7 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
3 tablespoons mayonnaise
1 tablespoon juice from a jar of pepperoncinis (optional)
5 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1 pound campanelle or fusilli, (I recommend Barilla)
3/4 lb. broccoli, cut into small florets and stems peeled and cut into 1/4" thick slices
1/2 avocado, cut into small cubes
1/2 cup reduced fat cheddar cheese, cut into 1/4" strips
12 ounces roasted red peppers, drained, patted dry and cut into 1/4" strips
1 cup chopped fresh parsley

In a medium bowl, whisk together vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer 1/3 cup of dressing to a separate small bowl and set aside.

In a medium sauce pan, steam or boil broccoli for about 5-6 minutes, or until crisp tender.
Drain and add the 1/3 cup of reserved dressing to the same pot, bring to a simmer and toss in the broccoli. Cook on low heat for 2 minutes, stirring constantly. Transfer to large bowl.

Cook pasta according to package instructions or until al dente. Drain pasta, return to pot, and toss with remaining dressing.

Add turkey, turkey pepperoni, cheddar cheese, roasted red peppers, avocado, parsley, and pasta to broccoli and toss well. Season with additional salt and pepper. Serve at warm or at room temperature. Salad can be refrigerated for up to 3 days.

Peanut Butter Pretzel Blondies

Oooey Gooey Peanut Butter Crunchy Pretzel Goodness!

I don't know about you but I love those peanut butter filled pretzels. I could eat an entire bag in one sitting. My friend JoAnn at work introduced me to them and I never looked back. So when I saw a recipe for Peanut Butter Pretzel Blondies over at Veggie Girl's Blog, I just had to try it!
It was perfect timing too, since it was JoAnn's birthday and I wanted to make her a tasty treat.

I have to say that I have never baked using a gluten-free recipe before since I don't have a problem with gluten. But for anyone who does, Veggie Girl can hook you up with some awesome recipes. I can say this with certainty now because I finally got a chance to try one of her creations!

I was kind of wondering how they would turn out, seeing that I'm used to using eggs and butter in a lot of my baked goods. I did change the recipe a bit since I don't have gluten free flour; I used all purpose flour. Also, I didn't have any peanut butter filled pretzels on hand so I followed Veggie Girl's recommendation to use crushed pretzels and peanut butter. All I can say is "HOLY YUM" to quote Veggie Girl ;) They were absolutely fantastic. The texture of the outside was nice and crisp and the inside was moist and chewy. The crushed up pretzels softened a bit inside the batter, but still provided a little crunch. Plus I added some crushed pretzels to the top for more crunchy texture. JoAnn LOVED them.

Thanks Veggie Girl for your creative and yummy recipe.

And next is JoAnn's taste testing video review of the blondies...
Since she chose to remain anonymous, enjoy the voice review!! haha! :)

Peanut Butter-Pretzel Blondies
Adapted from VeggieGirl's Peanut Butter-Pretzel Blondies

6 ounces (1 single container) Vanilla So Delicious Coconut Milk Yogurt -it's gluten-free, dairy-free and soy-free (Veggie Girl's recommendation)
1/4 cup canola oil
1 cup natural sugar
2 teaspoons Plantation brand of blackstrap molasses (Veggie Girl's recommendation)
1 teaspoon pure vanilla extract 3/4 cups all purpose flour
1/2 cups whole wheat pastry flour
3/4 teaspoon baking soda
1 cup natural peanut butter
1 1/2 cups salted pretzels rods, crushed into small pieces (divided use)

Preheat oven to 350°F .
Line an 8"x8" baking pan with parchment paper or spray with nonstick cooking spray.

Mix together the yogurt, canola oil, sugar, vanilla extract, and molasses in a large bowl.

Add in the flour, baking soda, 1 1/4 cups crushed pretzels and peanut butter. Mix well.

Pour mixture into the prepared pan and sprinkle with remaining 1/4 cup of crushed pretzels. Press the pretzels gently into the batter.

Bake for about 32-35 minutes, until a toothpick inserted in the center of the blondies comes out clean.

Makes 16 blondies.

Light and Crunchy Pepperoni Pan Pizza

Deep Dish=Delish!

In an effort to keep with my light and healthy theme, I recently adapted a recipe for Pepperoni Pan Pizza from America's Test Kitchen. I know that America's Test Kitchen pain stakingly tests each recipe that they create many times so that we don't have to, but I decided to change it in order to lighten it up a bit.
The technique is all America's Test Kitchen. The ingredients are very similar, only I swapped the pepperoni to turkey pepperoni and used less cheese. I did change a few other things, but for the most part it is basically the same. The result is just what America's Test Kitchen said it would be...A super crispy crust and a tender inside! It was delicious, but don't take my word for it...For a variation add some sliced black olives, as suggested by Amy, one of my taste testers!

Speaking of taste testers, I have added a fun and exiting new dimension to my blog (for this post anyway). Video taste testers. I figured it would give you all the chance to see how light and healthy food can still be delicious. Of course I told my taste testers to remain totally honest and say whatever they think about the food. AND THEY DID. In this post they tasted the lighter version of Pepperoni Pan Pizza for the first time. The first bite they took was on tape, no editing, no prompting, just real time, honest to goodness tasting. Check it out...

Just to fill you in on what happened after the video, my tasters gobbled up 2 more slices of the pizza and raved about how delicious it was. (I should have waited til then to video them, haha). I think by then their rating went to a 9 1/2!
My mom was the third taster and must have told me about 5 times how delicious it was. She will be my video taster in future posts, although she may wear a disguise because she is camera shy (hahaha).

Light and Crunchy Pepperoni Pan Pizza
adapted from America's Test Kitchen

Dough
2 1/3 cups all-purpose flour
1 package instant yeast
½ teaspoon fine sea salt
2 teaspoons sugar
2 tablespoons olive oil, plus 6 tablespoons (for pans)
¾ cups + 2 tablespoons skim milk (200 ml)
Topping
48 slices turkey pepperoni
1 1/3 cups tomato sauce (recipe below)
1 2/3 cups shredded part-skim mozzarella cheese, divided equally
Tomato Sauce
1 tablespoon olive oil
3 cloves minced garlic
1 tablespoon tomato paste
1 26 oz. can kitchen ready tomatoes (or crushed) I used Pastene Kitchen Ready
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste

Heat oven to 200 degrees or lower. Once the oven reaches 200 degrees, turn it off. Grease a large bowl with olive oil. Add 3 tablespoons of olive oil to each of two non-stick 9-in cake pans; tilt the pans to cover only the bottom with the oil.

For sauce: Add garlic and tablespoon of oil to a cold medium saucepan. Turn on heat to low/simmer and cook for about 5 minutes until garlic is fragrant. Add in tomato paste and cook for an additional 1-2 minutes. Add in tomatoes, salt and pepper. Stir and cook on medium low heat anywhere from 20 minutes to 1 hour, or until the sauce is thickened. Set aside to cool.

For dough: Add milk to a glass measuring cup and place it in the microwave for around 40 seconds on high. Check temperature with an instant read thermometer. It should be around 100 degrees (but no more than 110º). Add the remaining 2 tablespoons of oil and sugar to the milk.

Add flour, yeast, and salt to stand mixer. Attach dough hook and mix on low speed. Slowly begin to add the milk mixture. Once dough comes together and most of the flour is incorporated, increase speed to medium-low and mix for about about 5 minutes. The dough should be shiny and smooth.

Lightly flour a work surface, kneed the dough 2 to 3 times and shape dough into a ball. Place dough in previously greased bowl. Cover the bowl with plastic wrap and place it in the warm oven for about 30 minutes. It should be doubled in size. Remove from oven.

Heat oven to 400 degrees.

Transfer dough to lightly floured surface, cut in half and gently shape each half into a ball. With a rolling pin, roll each ball into a 7" round. Gently place dough round onto your fists and move the dough around in a circular motion until each round measures about 9 ½ inches in diameter. The dough should be slightly thinner in the center and thicker around the edges.
Very gently place the rounds into oiled pans, being careful not to get oil on the top. Cover each pan with plastic wrap and set them aside (in a warm place, but not in oven) for about 10-20 minutes.

In the meantime, line a plate with paper towels and place half of the pepperoni in a single layer. Cover the pepperoni with paper towel and microwave on high for 30 seconds. Remove pepperoni, discard paper towels and repeat same process with remaining pepperoni.

Add 2/3 cup sauce on each dough round, being sure to leave a ½ inch border around edges. Add equally divided cheese to each round and top each with 24 slices of pepperoni. Bake for 20-24 minutes or until the edges are browned. Let rest in pans for 1 minute. Using a non-stick spatula, transfer pizzas to cutting board. Slice into 8 pieces and devour.

Strawberry Surprise Cupcakes

For Valentine's Day or Anyday, even St. Patty's Day ...

St. Patrick's day is known for all the traditional fare, such as corned beef and cabbage, beer and green eggs and ham (or is that Dr. Seuss?). And I probably should have done a post on Irish Soda Bread, but I figured any holiday is worthy of these delicious cupcakes! Who wouldn't want to bite into a heavenly strawberry cream cheese filling on any day of the week for that matter? Besides, I made them on Valentine's Day and forgot to post them til now. So now that you know the truth, all I can say is that these cupcakes were really delicious. Not only that, they were a cinch to make.

My inspiration came from a recipe from Giada De Laurentiis for Strawberry and Mascarpone Filled Cupcakes. She used boxed cake mix. Yes, you read right, Giada used boxed cake mix. So I figured if Giada can do it, by golly, so can I. (hehehe) ;)


Strawberry Surprise Cupcakes
by Mixed Salad Annie

1 box French Vanilla cake mix
2 teaspoons pure almond extract
1 (8-ounce) package low-fat cream cheese (neufchatel cheese), room temperature
1 cup fresh strawberries, or 1/2 cup thawed and drained frozen strawberries
1/4 cup sugar
1 tablespoon lemon juice

Make the cupcakes following the instructions on the box, adding in the 2 teaspoons of almond extract along with other wet ingredients. Bake as directed; let cool and set aside.

Using a immersion blender or food processor, combine the cream cheese, strawberries, 1/4 cup sugar, and lemon juice. When the mixture is smooth, transfer to a pastry bag. Using a small tip, carefully squeeze the mixture into the top of each cupcake until you see the cupcake form a slight bulge. Do not try to overfill the cupcake because it will burst open. (I learned from experience!) Finish off each cupcake with a small squeeze on the top and sprinkle with colored sugar or sprinkles.

Date Cranberry Orange Crumb Bars

A Good For You and Easy To Make Bar!

Whole Grain Oats and Wheat Germ Crust...

Delicious & Healthy Date Cranberry Fruit Filling...

Simple and Easy to Prepare...

I Highly Recommend It :)

Date Cranberry Orange Crumb Bars
Adapted from Dole®

1 pkg. (8oz) dole chopped dates
3/4 cup water
1/2 cup dried cranberries, divided
1 Tbls. grated orange peel
1 1/2 cups oatmeal
1 1/2 cups AP flour
1/4 cup wheat germ
1/2 cup packed brown sugar
1/4 tsp. baking soda
1/4 tsp. fine sea salt
3/4 cup smart balance buttery spread, melted

Cook dates in water in a small sauce pan for 5 minutes. Stir in 1/4 cup cranberries and peel.
Combine oats, flour, wheat germ, sugar, baking soda and salt in bowl. Stir in melted spread until combined.
Press 2/3 of oat mixture onto bottom of 8" or 9" square pan.
Spread date filling over crust. Add remaining cranberries into oat mixture and cover the date filling. Press down firmly with spatula. Bake at 375 ºF for 25 minutes or until light brown.

Banana Chocolate Chip Biscotti

Great Alternative to Banana Bread!

The classic dilemma that every good penny pinching frugal cook faces: What to do with all those over ripe bananas that you bought on sale. Of course banana bread is the first thing to come to mind, but sometimes it's good to challenge the usual way of thinking...

Since cookies are always on my mind, it wasn't a far stretch for me to think; What about Banana Biscotti? So I looked on line and found a recipe from Cooking Light which I changed up a bit. It is a good recipe but I knew it would need some enhancing after reading some of the reviews. The banana extract is essential even after increasing the amount of banana. If you don't have banana extract than I would suggest adding more pure vanilla.

The cookies were really good and actually tasted like you were eating a crunchy version of banana bread. And with only ONE TABLESPOON of oil in the whole recipe there is no need to feel the least bit guilty eating more than one! Good thing for me because the addition of the chocolate chips really make them absolutely addicting!

Note: If you still have ripe bananas left, just peel them, place them in a plastic freezer bag and freeze them. Just take them out of the freezer the night before you plan on using them and thaw them in the fridge. Or you could even keep them frozen and use them for smoothies!

Banana Chocolate Chip Biscotti
adapted from Cooking Light

1 3/4 cups all-purpose flour, sifted
1/2 cup natural cane sugar
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2/3 cup mashed very ripe banana (about 2 bananas)
1 tablespoon canola oil
1 teaspoon banana extract
1 teaspoon vanilla powder or extract
1 large egg
1/3 cup chopped pecans, toasted
1/3 cup dark chocolate chips

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Sift flour into a medium bowl. Combine the flour, baking powder, vanilla powder and salt. Combine banana, oil, sugar, banana and vanilla extracts ( if using), and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky).

While still in bowl, divide dough in half. Spoon each 1/2 of dough onto a parchment lined baking sheet; shaping each 1/2 of dough into 2 (8-inch-long) rolls with a rubber spatula. Flatten to 1/2-inch thickness.

Bake at 350° for 25 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 12 (1/2-inch) slices. Place slices, upright, on baking sheet. Reduce oven temperature to 300°; bake 30 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.

Roasted Chicken with Dried Plums and Shallots

Something Different for a Change...

When I read this recipe I thought, oooh that sounds different. And it certainly was different from my usual chicken dishes. I'm sure some of you are cringing right now at the thought of dried plums (better known as prunes) in a chicken dinner. But I'm telling you, it was pretty good. The dried plums gave just a slight sweet note to the vegetable sauce along with a mellow bite from the garlic... And the caramelized fennel, what can I say except, YUM. If you have never tried caramelized fennel, it is time. If you want to try it for the first time I recommend Roasted Fennel with Parmesan from Giada DeLaurentiis. You will become a fennel-ite, like me! :)

Roasted Chicken with Dried Plums and Shallots
adapted from Cooking Light

4 teaspoons olive oil, divided
1 -2 lb whole chicken breast (about 2 pounds)
1 1/4 teaspoons sea salt, divided
1/2 teaspoon black pepper, divided
8 garlic cloves, peeled
4 large shallots, peeled and halved (about 8 ounces)
2 thyme sprigs or 1/2 teaspoon dried
1 large fennel bulb, cut into 8 wedges
16 pitted dried plums
3/4 cup fat-free, less-sodium chicken broth, divided
1/4 cup dry white wine
1 tablespoon all-purpose flour
2 teaspoons chopped fresh thyme
1/2 teaspoon gravy master

Preheat oven to 400o.

Drizzle oil in a small roasting pan or the bottom of a broiler pan. Place pan in oven 5 minutes or until oil is hot. Sprinkle chicken with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken, skin side down, in pan. Arrange garlic, shallots, thyme sprigs, and fennel around chicken; drizzle remaining 2 teaspoons oil over vegetables and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake at 400o for 20 minutes. Remove pan from oven. Turn chicken over; stir vegetables. Add plums to pan. Bake an additional 25 minutes or until chicken is done (160-165o). Remove chicken and vegetable mixture from pan; discard thyme sprigs. Discard skin. Loosely cover chicken and vegetable mixture; keep warm.

Place pan over medium-high heat. Add 1/2 cup broth and wine, stirring to loosen browned bits. Combine flour and remaining 1/4 cup broth, stirring with a whisk until smooth. Add flour mixture to pan; stir until well blended. Bring to a boil; cook for 1 minute or until slightly thick. Stir in gravy master, chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Serve sauce with the chicken and vegetable mixture.

Reduced-Fat Spinach and Turkey Lasagna

Low-Fat Doesn't Have to Mean No Flavor!

Sorry about the crappy picture. I bought a new camera and I'm still trying to figure out all the settings! It is the Cannon Power Shot Sd770 IS Elph. I do like it though, it takes awesome videos. The view screen (I don't know the technical term) is really large. It makes it easier to view the picture after you shoot it. But I digress. So on to the lasagna...

I love lasagna, but I don't make it that often. Mostly because it does take a little time to prepare. Also, because it is heavy and usually full of fat. I have made low-fat lasagnas in the past and they came out fine but nothing to rave about.
This one is different. I think I hit on something here. This lasagna was tasty and hearty but not overly filling or fattening. Plus it was a bit easier to make because I used the no-boil lasagna noodles. It saves a lot of time and aggravation. I used tomato sauce on the top and bottom layers of the lasagna. The garlic bechamel sauce dominates the middle layers, so the flavor is more creamy than a traditional lasagna which uses mostly tomato sauce throughout.

It got all thumbs up from the sometimes picky family, so I hope you give it a try. I think you will be pleasantly surprised with the results!

Reduced-Fat Spinach and Turkey Lasagna
by Mixed Salad Annie

12 sheets of Barilla no-boil lasagna noodles
2 eggs, slightly beaten
1 (15 ounce) container low-fat ricotta cheese (I recommend
1 1/2 cups shredded reduced-fat Italian 3 cheese blend includes mozzarella, provolone and parmesan cheese, divided use (I used Kraft)
3/4 cup Pecorino Romano or Parmigiano cheese, divided use
dash nutmeg
1 package frozen chopped spinach, cooked and squeezed dry
1 tablespoon olive oil
1 lb ground turkey, 93% lean
1 leek, washed thoroughly and chopped
3 cloves garlic, minced
1/2 teaspoon sea salt
Freshly ground black pepper
1/4 teaspoon red pepper flakes
1/2 cup chopped fresh basil or parsley
3 cups reduced-fat garlic bechamel sauce, recipe below
1 (26-27 ounce) jar spaghetti sauce or your own

Preheat oven to 375. Cover a baking sheet with foil and set aside a 13x9x2 pan.

Heat olive oil in a large non-stick pan over medium heat. Add leeks and cook until wilted and translucent but not brown; around 5 minutes. Add garlic and cook for 30 seconds to one minute. Raise heat to medium high, add turkey, salt, pepper and cook until no longer pink. Remove from heat and add basil. Drain in a colander and set aside.

In bowl, combine beaten eggs, ricotta cheese, 3/4 cups of the shredded cheese, 1/4 cup Romano and nutmeg. Set aside.

Prepare bechemel sauce.

Spread 1/2 of the jar of sauce or 1 1/2 cups your own sauce on bottom of pan.
Layer in order, 4 uncooked lasagna noodles (slightly overlap), then 1/2 of the ricotta cheese mixture, 1/2 of the browned turkey mixture, 1/2 the spinach and 1/2 of the bechamel sauce.

Next layer, 4 uncooked lasagna noodles, remaining 1/2 of the ricotta cheese mixture, remaining half browned turkey mixture, remaining half of the spinach and remaining 1/2 of the bechamel sauce.

Next layer, 4 uncooked lasagna noodles, remaining 1/2 jar of sauce or another 1 1/2 cups of your own sauce, remaining 3/4 cup shredded cheese and remaining 1/2 cup of Romano cheese.
Spray a sheet of foil with cooking spray. Cover pan with foil and cook for about 1 hour or until bubbling.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving.

Reduced-Fat Garlic Bechamel Sauce
2 tablespoons butter
3 tablespoons extra virgin olive oil
1 clove garlic minced
4 tablespoons flour
3 cups fat-free creamer or skim milk
1 1/2 teaspoons sea salt
pinch to 1/4 teaspoon freshly grated nutmeg

In a medium saucepan heat creamer/milk until hot but not boiling.

Heat butter, oil and garlic in a medium saucepan until garlic is fragrant. Add the flour and stir until smooth. Cook over medium heat until the flour mixture turns light golden brown, about 5 minutes.

Slowly add milk to flour mixture; whisk until smooth. Add salt. Bring to a boil and cook for around 6-8 minutes, until sauce thickens. Remove the pan from heat and add nutmeg. Set aside.

Turkey Meatloaf

Needed Garlic...but still good!

I looked on line for a Turkey Meatloaf recipe and ended up making one based on Ina Garten's recipe. I altered it a bit, but for the most part followed most of her ingredients and instructions. One thing it did is cut the recipe in half. Her recipe called for 5 POUNDS of turkey meat. That's one big meatloaf! So I used 2 packages of dark ground turkey which came to 2 1/2 pounds. I also healthied it up a bit by replacing some of the bread crumbs with wheat germ :)

The meatloaf turned out good, only I thought it was missing something... GARLIC. I knew I should have added it, but somehow I thought Ina would have added it if she thought it needed it. So I did'nt. But the next time I make it, you better believe it will have garlic in it. I guess you can't take the Italian out of me, even with something as American as meatloaf :PTurkey Meatloaf
adapted from Ina Garten

1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon EV olive oil
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon fresh thyme leaves ( or 1/4 teaspoon dried)
2 1/2 tablespoons Worcestershire sauce (I will add a little more next time)
3/8 (6 tablespoons) cup low-sodium chicken broth
2-3 cloves minced garlic (should have used, and I will add next time)
1 1/2 teaspoons tomato paste (I will add a little more next time)
2 1/2 pounds ground dark turkey meat
1/2 cup dry bread crumbs (I used 4c seasoned salt-free which is lactose free)
2 large eggs, beaten
1/2 cup ketchup
1 talbespoon dijion mustard
1 tablespoon brown sugar

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, garlic, olive oil, half the salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken broth, and tomato paste and mix well. Allow to cool to room temperature.

In a small bowl, mix the ketshup, mustard and brown sugar; set aside.

Combine the ground turkey, bread crumbs, wheat germ, eggs, remaining salt and onion mixture in a large bowl. Mix well and place mixture in a loaf pan to shape. Turn pan upside down on an foil lined sheet pan. Spread the ketchup mixture evenly on top. Bake for 1 hour 20 or until the internal temperature is 160 degrees F. Let stand for at least 10-15 minutes before cutting. Ina suggests putting a pan of hot water in the oven under the meatloaf to keep the top from cracking.

Oven Barbecue Chicken Breasts

Dreaming of Summer...

It's only Fevbruary and I've already had it with winter. I am getting sick of all this snow. I really don't mind the cold weather but the snow does start to wear on me after a while. We have already had several major storms and with more in the forecast I can't help thinking of the warm weather. Of course thinking of warm weather often makes me think of summer foods and I started craving some barbecue chicken.

It's a good thing I DVR'd an episode from America's Test Kitchen for Oven Barbecue Chicken. I watched and jotted down all the ingredients and instructions which was kind of a pain but I did not have this recipe in my annuals. I am not displaying the recipe in full, but I will give you a run down on how easy it was.

It is a really good recipe which starts with making your own barbecue sauce. They use the usual ingredients: onion, ketchup, apple cider vinegar, molasses, maple syrup, worchestershire sauce, dijon mustard, chili powder and cheyanne.

The thing I liked about the recipe is that you can use boneless, skinless chicken breasts. Easy. No butterflying, no pounding, no mess!

It's a unique cooking way of cooking the breasts. First you brown them in an oven proof saute pan. Then using the same pan, you add the barbecue sauce and scrape up the brown bits from the browned chicken. This cooks for about 5 minutes, then you return the chicken to the pan and coat with the sauce.

Next, the chicken goes into the oven for about 12-15 minutes and then under the broiler for another 12-13 minutes until it reaches 160 degrees.

So if you too are sick of winter, put up the heat, throw on some shorts and start cooking all your favorite summer recipes! ;)

Almond Horn Cookies

You Haven't Lived Until You Try One of These!

Almond horns are one of the loveliest cookies ever. And I don't use the word lovely too often. Something has to be pretty special for me to refer to it as lovely. So if you have never had an almond horn before, make sure you do so very soon.

You might be wondering why I feel these cookies are worthy of such accolades.

There are several reasons...
1. The texture. They are soft and pliable and melt in your mouth.
2. The almond flavor. Since almonds are one of my favorite nuts, I can't resist the pure unadulterated almond flavor.
3. The crunch. Not only do I love the soft chewy almond center of the cookie, but I also adore the crunch of the sliced almonds covering the outside of the cookie.
4. The chocolate, of course. It makes an amazing cookie-superb.

In closing, you may have to search far and high for one of these treasures, since not every bakery carries them. So I suggest making your own. Be prepared to spend a little extra on this cookie recipe, since it is primarily made with almond paste which is fairly expensive. With that said, it is one of the easiest cookie recipes to make and the outcome will be well worth your time. Believe me.

Almond Horns

recipe by LovenBake.com

1 can (10 oz.) Love'n Bake ™ Almond Paste
¾ cup (5 ½ oz.) cups sugar
1 whole egg
Sliced natural almonds, as needed
½ cup apricot jam
1 cup bittersweet chocolate chips, melted, optional

Preheat oven to 375º F degrees. On slow speed in a mixer with paddle attachment, mix the Love'n Bake ™ Almond Paste with the sugar. Gradually add the egg to create a smooth paste. Mix until well blended. Spread the sliced natural almonds out on a large plate. Scoop a scant ¼ cup of the dough and roll it in the almonds, forming each piece into a 3-inch log.(note: you will only get 9-10 cookies at this size, so I suggest making them 1/2 the size). Curve into a crescent shape and position on a parchment-lined baking sheet. Bake until the cookies are lightly browned, for about 12 to 15 minutes.(Bake for 6-8 minutes for 1/2 size) While the cookies are baking, heat the apricot jam in a small pan or in the microwave oven until it is spreadable. Set aside. Remove the cookies from the oven then immediately brush each cookie with the melted jam. Cool the cookies on a wire rack then dip the ends into the melted chocolate if using.

Butternut Fennel Fettuccine

One For The Bookmark...

I made this a few weeks ago for a Sunday dinner and it was really delicious. As mild as the butter squash is, it really had a great flavor and added a new dimension to a basic vegetable pasta dish.

I adapted a marinade from one of Ina Garden's pasta salad recipes. The lemon juice in the marinade really helped bring out all the flavors in this dish. I also loved the crunch and nutty flavor from the pecans. And since this is the main protein in the recipe - the more the better!

You should try this one, it is simple to make and really satisfying!

It's even pretty before cooking...
Butternut Squash and Fennel Fettuccine
by Mixed Salad Annie

3 lb. butternut squash (1-inch) cubed & peeled
1 large leek, halved lengthwise, 3/4" slices, washed thoroughly
1 fennel bulb (or 2 small), top and bottom removed, halved lengthwise, 1/4" slices, washed thoroughly, (reserve fronds)
1/4 cup olive oil
1 teaspoon coarse sea salt
1/4 teaspoon black pepper
1 lb. uncooked fettuccine
1/2 cup whole pecans, toasted
1/4 cup (1 ounce) grated fresh Parmesan cheese

Dressing:
1 teaspoon lemon zest
1/4 cup lemon juice (about 1 large lemon)
1/4 cup olive oil
1/4 teaspoon fine sea salt
dash black pepper
1 tablespoon chopped fennel fronds

Add all ingredients to a small bowl and whisk to combine.

Preheat oven to 400°. Line a jelly roll pan with foil and spray with cooking spray.

Combine the squash, fennel, leeks, oil, salt and pepper in a very large bowl; toss well (reserve bowl). Transfer to the pan and bake at 4oo° for 25-30 minutes or until tender, stirring occasionally.

While the squash mixture bakes, cook pasta according to package directions. Drain. Place cooked pasta in reserved bowl. Add dressing; toss well. Transfer the squash mixture to the bowl containing the pasta along with all the accumlated juices; toss to combine. Top with pecans, sprinkle with cheese and serve.

Christmas Dessert...

Cherry Cheesecake for the Holiday...
So Apropos!

In keeping with my "healthier eating theme", I decided to go with a light New York style cheesecake. And who would know how to make the "best" light NY style cheesecake? America's Test Kitchen of course!
I do not own the America's Test Kitchens Best Light Recipe cookbook, but I did see this recipe on their tv show on PBS. I usually save the shows that I like on my DVR so that I can go back and watch them over when I want to make something, but this time no such luck. I had to search the internet for the recipe and finally found it.
I don't feel right to post the original recipe since I don't own the cookbook (even though you can find it just like I did) but I will tell you about some revisions that I made.
If you are a fan of America's Test Kitchen, you are probably wondering why I would make revisions to a very well tested recipe.

Well there were 3 simple reasons...

1. I do not own a 9" springform pan which the recipe calls for. I have a 10" pan and I was afraid that if I followed the recipe exactly and used the wrong size pan, something was bound to go wrong.
2. I decided to make this at the last minute and didn't have time to make their version of yogurt cheese which takes 10-12 hours.
3. I wanted to flavor the cheesecake with my own personal touches.

So here are my revisions:

1. Since I was using a 10" springform pan, I increased the amounts in the ingredients for the crust. I used...
11 1/4 whole graham crackers (and I used honey graham)
5 tablespoons of unsalted butter
1 1/2 tablespoons sugar

Also the size of the pan affected the cooking time. It was done in 1 hour and 15 minutes.

2. For the yogurt cheese I used...
12 ounces Greek yogurt and strained it for 3 1/2 - 4 hours
and then measured out 8 ounces or 1 cup

3. For the flavorings I used...
1/2 teaspoon lemon zest
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 can cherry pie topping~ to which I added 2 tablespoons amaretto liquor and 2 teaspoons almond extract

By the way, the cheesecake turned out really well, everyone loved it and I will definately use this recipe again!
P.S. I could email the recipe if it was an emergency ;P

Homemade Gifts

Chocolate Covered Pretzels...
they look easier to make than they are.

I found these cute containers at the Christmas Tree Shop. I usually find something there every year. I filled them with milk and dark chocolate covered pretzel nuggets. Not the easiest pretzel to cover. Because they are so small it was difficult get them out of the chocolate and to let them drip after dipping.

I filled these ornaments and small holiday trays with large sour dough pretzels dipped in dark chocolate. These were a little easier to manage.

Oh did I tell you that my first batch all turned gray?? Yeah, what a nightmare. I guess it had something to do with not tempering the chocolate. I have never tempered chocolate before and never really had a problem. I think I just left the chocolate on the heat (in the double boiler) too long. So anyway, I had to unwrap everything and start all over again. What a back ache~ literally! My back is killing me and this disaster didn't help.

Oh well, at least they turned out nice in the end! I hope everyone had a Merry Christmas and a Happy Holiday!

Penne with Roasted Eggplant, Peppers and Olives

Really Tasty Pasta Dish!

I know it doesn't look like much, but this was a really flavorful dish. Roasting the vegetables is the trick. It brings out the sweetness and creates a yummy sauce from all the juices.

My inspiration for this recipe came from Ina Garden's recipe Orzo with Roasted Vegetables.
I used the same dressing and it really gives the pasta a nice zing!

With the holiday fast approaching things have been pretty hectic lately. Between nursing a back ache and now trying to get over a cold, it has been a real challenge to get anything done. I did manage to bake my usual cookie marathon. I made so many cookies, bars and brownies that my head is still spinning. I spent all day Saturday from 9:30am to 9:30pm decorating and packaging them all. Now I have to figure out how to deliver all of them in the mist of all these snow storms. I got over a foot of snow in my neck of the woods.

I hope everyone has a Merry Christmas and a safe and happy holiday!
Happy cooking and baking!

Penne with Roasted Eggplant, Peppers and Olives

1 medium/large eggplant, peeled and 3/4-inch diced
2 red bell peppers, 1-inch diced
1 large leek, ends cut off, cut vertically, 3/4 inch sliced and washed thoroughly
2 cups black olives, pitted and left whole
3 medium shallots, quartered
8 garlic cloves, left whole
1/3 cup good olive oil
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 pound penne or your favorite pasta shape
1/4 cup pignolis (pine nuts), toasted
1/2 cup grated Pecorino Romano or Parmesan
1/4 cup chopped fresh parsley

Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, leeks, shallots, olives and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 45 minutes, until browned, turning once halfway through cooking.

Meanwhile, cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid; drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. If the pasta is a little dry add some of the cooking liquid. Add the pignolis, Pecorino, and parsley. Taste for seasoning and serve. May also be served at room temperature.

Cinnamon Breakfast Biscotti

Breakfast Anyone?

I have been craving anything with cinnamon lately. It must be the crisp December air. Cold weather always makes me think of all the warm spices like cinnamon, nutmeg, ginger, allspice, etc. So it got me thinking of cinnamon cookies. Of course cookies are always on my mind, so this was not a far reach. ;) I was going to make snickerdoodles since I have never made them before, but I decided to go with biscotti at the last minute.

Biscotti are like a guilt free cookie to me. Because there is not a lot of fat used in most biscotti recipes, I feel like I can eat more of them. I made this recipe on an even healthier note. I used a lot less sugar than in a traditional biscotti. It also has lots of heart healthy whole grains in it. Since these biscotti are not overly sweet, they are perfect for breakfast or even a late night snack!

Cinnamon Breakfast Biscotti
by Mixed Salad Annie

1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
3 tablespoons wheat germ
3/4 cup natural sugar
1 1/2 teaspoons baking powder
1 tablespoon ground cinnamon
1/4 teaspoon fine sea salt
2 large egg whites and 1 whole large egg
2 tablespoons tub margarine, melted
1 1/2 tablespoons canola oil
2 teaspoons vanilla extract
Cooking spray
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Preheat oven to 325°.

Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; set aside.

Combine first 7 ingredients in a large bowl, mixing with a whisk. With an electric mixer combine eggs, margarine, and vanilla on low speed. Add to flour mixture, mixing just until moist.

Turn dough out onto a lightly floured surface and knead lightly for about 1 minute. Shape dough into 2 16-inch-long rolls. Place rolls on a baking sheet lined with parchment paper; flatten slightly and square off ends. Sprinkle reserved cinnamon sugar over dough; pushing down lightly with fingers.

Bake at 325° for 20 minutes. Place rolls on a cutting board; let cool 10 minutes. Cut each roll diagonally into (1/2-inch) slices. Place cookies on their sides back onto the baking sheet. Bake at 325° for an additional 10 minutes. Remove from baking sheet; let cool completely on a wire rack. Store in an airtight container for up to 2 weeks.

Apricot-Chocolate Thumbprint Cookies

A Classic with a Twist...

When ever you are unsure of what type of cookie to make for a party or to give to someone for a gift, stick with the classics. The thumb print cookie is surely that. They are pretty easy to make and everyone seems to love them. You can fill it with any jam or preserves you like, but apricot and raspberry are tried and true.
I added a surprise element to these cookies by drizzling them with chocolate. I love the way chocolate and apricots or even raspberry taste together. It also dresses them up a bit for the holidays! But you could omit it or even use white chocolate if you want.

Even though my blog is usually healthy versions of classic recipes, this one was a little hard to change without altering the flavor. So I kept half the butter and used a healthier (non-hydrogenated) margarine to replace the other 1/2 cup of butter. So I did replace some of the saturated fat. Oh well, it's the holidays, not every recipe can be healthy. So just eat in moderation! I'll try, but no promises ;)

Apricot-Chocolate Thumbprint Cookies

1/2 cup butter, softened
1/2 cup tub margarine (such as smart balance), softened
3 /4 cup sugar
2 large eggs, separated
2 teaspoons vanilla extract (or almond extract)
2 cups all-purpose flour
1/2 teaspoons fine sea salt
1 1/2 cups finely chopped walnuts
3/4 cup apricot jam/preserves (or raspberry)
2/3 cup semi-sweet chocolate chips, melted

Beat butter, margarine and sugar on medium speed of an electric mixer until creamy and fluffy. Add egg yolks and vanilla; beat well.

Add combined flour and salt to butter mixture and beat until just blended. Lightly beat egg whites in a small bowl. Set aside. Put chopped walnuts in another small bowl.

Form rounded teaspoons of dough into balls; dipping each ball in beaten egg white, then roll in the chopped walnuts. Place cookies on parchment lined cookie sheets. Press thumb or the back of a 1/2 teaspoon gently into center of each ball, to make an indention; fill each cookie with about 1/2 to 3/4 teaspoon preserves.

Bake at 350° for 10 to 15 minutes or until light brown. Let cookies cool 2 minutes on cookie sheets before moving to wire racks to cool completely.

With a spoon, drizzle melted chocolate over cooled cookies. Let dry and store in airtight container.

Stuffed Zucchini and Bell Peppers

Hearty and Satisfying!

If you like meatloaf and you like stuffed peppers, than you will love this recipe. It is very different from the stuffed peppers that I was brought up eating. My mom used to make stuffed peppers with ground beef (or sometimes ground turkey), onion, garlic, rice and tomato sauce. And of course I followed suit, making them pretty much the same way.

In this recipe you actually make a meatloaf filling and stuff the peppers and zucchini with it. No rice at all. It is really good. The other thing I like about this recipe is that if someone in the family doesn't like peppers, they can eat the stuffed zucchini instead. The only thing I might change the next time I make them is to lightly saute the shallots (or in the original recipe, onion) before adding it to the meat mixture. It had a little bit of a raw bite to it. But other than that, I enjoyed them thoroughly.


Stuffed Zucchini and Bell Peppers
adapted from Giada De Laurentiis

1 tablespoons olive oil
1 large shallot, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
4 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano
1/4 cup dried seasoned bread crumbs
1 1/4 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
2 short bell peppers (any color), halved and seeded
1 1/2 cups marinara sauce

Preheat the oven to 400 degrees F.

Carefully scrape out the seeds and inner flesh from the zucchini with a melon baller or spoon, leaving 1/8-inch-thick shells, making sure not to cut through the skin.

Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the shallot, parsley, egg, ketchup, garlic, salt, pepper, cheese and bread crumbs in a large bowl to blend. Mix in the turkey and combine with your hands.

Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.

Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 40-50 minutes. Transfer the stuffed vegetables to a platter and serve.

Cream Cheese Cookies

Candy Corn, Bleh.
Candy Corn on a Cream Cheese Cookie...
Yes In Deedy!!

I could take or leave candy corn. I have never really cared for it too much. But I feel compelled to buy it every fall for some reason. It just seems like the right thing to do. I kind of liken it to buying lemonade in the summer. It just wouldn't be summer without a lemonade. Although I really like lemonade... but I don't really like candy corn. Well you get the point. At least I hope so! ;0)

So anyway I had left over candy corn and needed to find a palatable way to eat it. So I decided to make cream cheese cookies. Makes sense to me. I would eat just about anything if cream cheese was involved. But in keeping with my "healthy" eating theme, I had to find a way to cut the fat and calories without cutting out the flavor...

I think I succeeded! These cookies were simply delicious. And if you don't have candy corn, no worries, they work well with a variety of toppings and or additions. I also made some with chocolate chips and almonds, even better!

By the way, I owed a friend of mine a thank you for a favor, so I wrapped up a few of these cookies (as pictured above) and they were a hit!


I think these cookies would be perfect on a festive plate set out for Santa, so I sent the recipe over to Susan at Food Blogga who is hosting a Food Blog(ga) event called Eat Christmas Cookies, Season 2. So if you're thinking about making cookies for Christmas, check it out. You'll find some great recipes of Christmas Cookies From Around The World!


Cream Cheese Cookies

by Mixed Salad Annie

8 oz. pkg 1/3 less fat cream cheese, room temperature
1/3 cup tub margarine or butter, softened
1/8 cup canola oil
1 tablespoon fat-free creamer or milk
1 1/2 tablespoons pure almond extract
1 cup sugar
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. sea salt
1/3 cup candy corn, chocolate chips or almond slices

Heat oven to 350 F

Blend cream cheese, butter, oil and milk with an electric mixer until smooth. Add sugar and almond extract; mix well.

In a medium bowl, sift together flour, baking powder & salt. Add to cream cheese mixture; stir until blended and smooth.

Drop dough from a tablespoon or cookie scoop onto parchment lined cookie sheets. Top with candy corn, chocolate chips or sliced almonds.

Bake 10 to 11 minutes or until set but not brown. Cool for 10 minutes on baking sheet and transfer to wire rack.

Savory Butternut Squash Lasagna

A Whole New Way to Look at Butternut Squash!

Lately I have been into winter squash. Especially pumpkin and as of late, butternut squash. When most people think of butternut squash they usually think of a sweet dish that's made with sugar and spices like cinnamon and nutmeg. For me, I prefer sweetened squash as a dessert not as a meal.
I recently made a delicious baked squash gratin by Giada DiLaurentiis that I haven't made since last year. It is layers of butternut squash, basil pesto and grated cheese. In my opinion it takes butternut squash to a whole new dimension. Giada also makes a Butternut Squash Lasagna with similar flavors. It was the inspiration for my Savory Butternut Squash Lasagna. I made mine low-fat and it was absolutely delicious. So I can imagine what the full fat version would taste like. This would make a perfect side dish for Thanksgiving dinner, or even the main entree if you are a vegetarian.Savory Butternut Squash Lasagna (Reduced Fat)
by Mixed Salad Annie

1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into small cubes
1 large leek, halved lengthwise, sliced, washed and dried or large onion halved and sliced, both are optional
Salt and freshly ground black pepper
1 cup fat-free or reduced-fat ricotta, I recommend Calabro brand which is all natural and contains nothing but cheese and starters
1/4 teaspoon, plus a pinch nutmeg, divided
2 whole garlic cloves, smashed with the back of your knife
1/4 cup butter, don't substitute here it really makes the whole dish work!
1/4 cup all-purpose flour
4 cups fat-free creamer or skim milk
1/3 cup pesto sauce
14 no-boil lasagna noodles
1 1/4 cups shredded reduced-fat Italian four cheese blend or mozzarella cheese
1 1/4 cups cup grated Parmesan

Preheat to 375 degrees F. and adjust the rack to the center of the oven.

Toss leeks, olive oil and salt and pepper in a bowl. Place leeks on a foil lined bake sheet and bake for about 15 minutes until softened and lightly browned, stirring half way through. Set aside.

Set a steamer basket in a large pot and fill with a small amount of water making sure not to touch the bottom of the basket. Add the squash and steam over medium high heat until the squash is very tender, about 20 minutes*. Add 1/2 teaspoon salt, dash of pepper, 1/4 teaspoon of nutmeg and ricotta cheese. Transfer the squash mixture to a food processor (let cool slightly) and blend until smooth and creamy or use a hand held blender and blend right in the same pan.
Add the butter and garlic to a large saucepan over low heat. Cook for about 3 minutes until garlic is very fragrant. Add the flour and whisk for 1 minute. Gradually whisk in the creamer/milk, turn the heat up to medium/high and continue whisking until smooth and mixture comes to a boil. Continue whisking, reduce the heat to medium/low and allow the sauce to simmer and slightly thicken, about 5 minutes. Season with 3/4 teaspoon salt, dash of pepper and pinch of nutmeg. Strain out garlic and set aside.

Spray a 13 by 9 by 2-inch glass baking dish with cooking spray. Spread 3/4 cup of the sauce on the bottom of the baking dish. Place 3 1/2 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash mixture over the lasagna noodles. Spread 1/3 of the pesto over the squash mixture and sprinkle 1/3 of the leeks over the top. Add 1/4 cup of the shredded cheese and 1/4 cup of the parmesan cheese. Drizzle 1/2 cup of sauce over the top and arrange the next layer of noodles. Add another 1/3 of the squash mixture, 1/3 of the pesto, 1/3 of the leeks and 1/4 of each cheese. Add 1/2 cup of the sauce over the top of the noodles and repeat layering 1 more time. Top the last layer of noodles with the remaining sauce, 1/2 cup of shredded cheese and 1/2 cup of parmesan.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and continue baking until the sauce bubbles and the top is browned, about 15-20 minutes longer. Let the lasagna rest for 20-30 minutes before serving.

*You could also roast the butternut squash along with the leeks/onions, just add 1 tablespoon of olive oil, a bit more sea salt and pepper and bake; mix a few times until soft and light brown, approx. 45 minutes.