BLUE PLATE DINNERS with Lori Johns and Rachel Wydeven Oliverius

Butternut Squash Lasagna

Ingredients

  • 1 16-ounce box lasagna noodles
  • 1 cup ricotta cheese
  • 1 cup cottage cheese
  • 1 cup mozzarella cheese
  • 2 eggs
  • 1 tablespoon fresh parsley, finely chopped, or 1 1/2 teaspoons dried parsley
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup frozen chopped spinach, thawed and well drained
  • 1/2 cup onion, diced
  • 3 cups marinara sauce, homemade or purchased
  • 2 cups frozen cubed butternut squash, or roasted butternut squash, cubed
  • 1/2 cup Parmesan cheese, grated

Cook the lasagna noodles in boiling, salted water.

In a large bowl, combine the ricotta cheese, cottage cheese, mozzarella, eggs, parsley, garlic, salt, pepper, spinach and onion.

Spray a 13 x 9-inch pan with cooking spray. Pour 1½ cups of the marinara sauce on the bottom of the pan. Arrange 3 or 4 lasagna noodles in the pan. Spread half of the cheese mixture over the noodles. Scatter the butternut squash cubes evenly over the cheese mixture. Place 3 or 4 more noodles on top of the squash cubes. Add the remaining cheese mixture and top with the remaining marinara sauce. Sprinkle the Parmesan cheese over the top.

Cover the pan with tightly with aluminum foil and bake in a 375 degree oven for 30 minutes. Uncover and bake the lasagna for an additional 30 minutes. Let stand for 5 to 10 minutes prior to serving. Serves 6.

Shrimp and Tomato Zucchini Pesto Pasta

Ingredients

  • 12 ounces bucatini or fettuccine
  • 1 tablespoon olive oil
  • 2 medium zucchini, cut in half lengthwise, then sliced ¼-inch thick (about 2 cups)
  • 1/2 cup basil pesto, homemade or purchased
  • 1 pound shrimp (71/90 count)
  • 2 to 3 medium fresh tomato, diced (2 cups)

Cook the pasta in boiling, salted water.

While the pasta is cooking, heat the olive oil in large skillet over medium heat. Add the zucchini and sauté until tender crisp. Add the pesto and shrimp and sauté until the shrimp are pink and cooked through, about 2 minutes. Add the diced tomato and heat for about 1 minute.

When the pasta is cooked, drain and place it in a large serving bowl. Immediately add the shrimp and vegetable mixture and toss to coat. Serves 6.

Fruited Crepes

  • 12 8-inch crepes, homemade or purchased (crepe recipe follows)
  • 3 cups frozen berry mixture (strawberries, blueberries, blackberries and raspberries), thawed, or 4 cups fresh in-season berries
  • 1/3 cup sugar
  • 1 teaspoon lemon juice
  • 1 ½ teaspoons cornstarch
  • 1/4 teaspoon cinnamon
  • 8 ounces Neufchatel cheese
  • ¼ teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 1 tablespoon milk
  • powdered sugar

Prepare the crepe recipe or purchase prepared crepes.

Mixed Berry Sauce: In a small saucepan over medium heat, combine the berries, sugar, lemon juice, cornstarch, and cinnamon. Bring the mixture to a light boil over medium heat and cook, stirring, until the sauce boils and begins to thicken slightly. Reduce the heat to low to keep warm. (Fresh berries will need to cook slightly longer and may need to be lightly mashed to release their juices.)

In a small bowl, combine the Neufchatel cheese, vanilla, powdered sugar and milk. Gently spread about 1 tablespoon of the cheese mixture evenly on each crepe, using a rubber spatula. (Spread the mixture on the lighter side of the crepe so that the darker, more attractive side will show when rolled.) Roll each crepe evenly.

Place two crepes in an "X" on each of six dessert plates. Pour about ¼ cup of the berry sauce down center of the "X." Using a small, wire-mesh strainer, dust each serving with powdered sugar. Serves 6.

Ingredients

  • Crepes
  • 4 eggs
  • 1 cup all-purpose flour
  • 1 1/2 cups milk
  • melted butter

Blend the eggs and flour together in a food processor or blender. While the machine is running, slowly add the milk, blending until smooth.

Heat an 8-inch non-stick skillet over medium heat. When hot, brush the skillet with a small amount of melted butter. Pour about 2 tablespoons of the crepe batter into the skillet, tilting it so the batter flows quickly and evenly over the entire surface. Cook just until the edges are lightly browned and the surface looks dry. Using a spatula, carefully turn the crepe over and brown lightly on the other side. Turn the cooked crepes onto a flat surface to cool. Makes 18 to 20 crepes.

Tip: Extra crepes may be frozen for later use.

Recipes by Rachel Wydeven Oliverius and Lori Johns, owners of Blue Plate Dinners.

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