The Best Lasagna You've Never Eaten

I have discovered the ultimate improvement in classic comfort food - healthy lasagna! That's right, sans all the fat, but with all the taste...but a very different taste.

I found this recipe on The Kitchn and it sounded like such a great spin on the original (though totally different) I had to try it.

Instead of a heavy, fattening bechemel, you puree cooked butternut squash with a little cheese and milk. I took mine an extra step toward healthy by trading out 3/4 of the cheese with tofu and a little fat free sour cream and honey. Honestly, there are endless various for this "bechemel" - all possibly in your handy dandy food processor. You could do tofu and herbs and make this dish completely vegan.

I didn't have mushrooms to sautee with the card, so I just added some tofu cubes for texture - talk about veggie and protein packed lasagna!

Delicious, not exactly easy (so many pots and pans!), but damn good and eating it provided none of that yucky full feeling of eating traditional lasagna that you know you shouldn't have had three servings of...yeah, you know who I'm talking about. Don't think I didn't see you...

Taco Tuesday

I can never pass up the opportunity to make Taco Tuesday. Second day into the week, we all deserve some delicious tacos, served up with our favorite condiments and salsas.

Last night I decided to try something very different with my tacos, using the ingredients I had laying around the kitchen. Complemented by some fresh tortillas from the market (they were still warm when I bought them, how could I possibly resist?) they made the perfect, easy dinner.

First I cut up a large butternut squash and placed it in the over with some oil, salt and pepper for about an hour, until I could easily pierce it with a fork. Once fork-tender, I cut the squash up into pretty little orange cubes and sweetened them with a bit of maple sugar and bumped up the flavor by adding some coarse salt and a little pepper.

On to the tofu, I cubed it the same size as the squash and pan-fried it. As it was super-firm tofu, it can withstand a good pan frying without falling apart. While in the pan I seasoned it with salt, pepper, garlic, chili powder, cumin and coriander. After the tofu gained a light, crispy texture on the outside I added the squash so it could pick up some of those wonderful spice flavors.

I fried up some tortillas and loaded it up with my yummy taco mixture, topped them off with some goat cheese (I love goat cheese with coriander and cumin, something about it...) and some fresh cilantro.

Delicious and the active cooking time was only about 15 minutes. Vegetable, protein, a little fat and a little green, this light yet satisfying dinner will definitely be going into my "to make again" file.