What can you not live without? That is the question of Eat. Live. Be. this week.
This past week, I had some (likely greenhouse) squash and zucchini that needed to be used; so, I came up with what was originially to be a messy lasagna but really ended up being a casserole.
Spinach Squash Casserole
1/3-1/2 bag whole wheat egg noodles, cooked
1 small box frozen spinach, cooked
1 cup cottage cheese
1/3-1/2 cup grated parmesan cheese
1/2-1 teaspoon salt
2 yellow squash, sliced
2 zucchini, sliced
1/2 onion, diced
1 can diced tomatoes
a sprinkle of mozzarella
1 few chunks of goat cheese
Preheat oven to 350 degrees. Cook noodles according to package instructions, drain. Meanwhile, cook spinach in microwave (or stovetop if preferred). Cook onions until transluscent. When spinach is done add the onions, cottage cheese, Parmesan cheese, and salt. Mix well. Saute the squash on stovetop until slightly softened and browned. Add the tomatoes and cook until heated. In an oval or 8X11 casserole dish place the noodles. Then put the spinach mixture on top of the noodles. Pour the cooked squash and tomatoes on top. The top all of that with a sprinkle (literally!) of Mozzarella cheese and some goat cheese, if desired. I did not use much cheese at all. Place the casserole in the oven and bake for 15-20 minutes or until bubbly and cheese is melted. Enjoy!