COOKING FOR ONE> maybe two APPLE COBBLER

 I've been trying out many of the recipes at One Dish Kitchen.  She has some great, conservative ways to make the most of food prep especially with the  high grocery prices. Sometimes you want just enough for you and another person (or  two for you).😄 The key is measurement conversion for more or less. In this case less. I'm not the best mathematician so my version of this One Dish Kitchen dump apple cobbler is my own.

Joanie, the author of One Dish Kitchen suggests using ramekins. She featured many styles and a link to where they could be bought if you choose to purchase online or in store.

 I bought these from Amazon.

This one's a winner and I'll be making it from time to time.🏆

Footnote: I also bought the silicone baking mats from Amazon. I'd been wanting one of these for cooking and crafting. This box came with two. I used the mat to save on clean up. It worked perfectly. Just a swipe with a damp cloth and the cooking juices were gone . I was left with a clean baking sheet underneath ready for the next project.👍

That's it ***

Butternut Squash and Spinach Lasagna

Ingredients

·         2 (12-ounce) packages frozen butternut or winter squash puree (about 3 cups), thawed

·         2 cups (490 grams) part-skim ricotta cheese cottage cheese

·         3/4 cup (185 grams) reduced-fat 2% milk

·         1 tablespoon fresh sage, chopped

·         1/2 teaspoon salt

·         1/4 teaspoon freshly ground pepper

·         1 (10-ounce or 285-gram) package frozen chopped spinach, thawed and squeezed dry

·         1 1/2 cups (170 grams) shredded reduced-fat mozzarella cheese Monterrey jack

·         1/2 cup (55 grams) freshly grated Parmesan cheese

·         9 no-boil lasagna noodles

Directions

Preheat oven to 400°F. Lightly spray a 13- x 9-inch baking dish with cooking spray.

·         Combine squash, 1 cup cottage cheese, milk, sage, 1/2 teaspoon salt, and pepper in a medium bowl.

·         Combine spinach, remaining 1 cup cottage cheese 1 cup (4 ounces) shredded Monterrey jack, and 1/4 cup (1 ounce) grated Parmesan cheese in another medium bowl.

·         Spread 1 1/2 cups squash mixture in bottom of baking dish. Arrange 3 noodles over sauce (noodles will appear small but will increase in size as they cook and absorb liquid). Top with 1 cup spinach mixture. Repeat 2 more times with 1 1/4 cups squash mixture, 3 noodles, and 1 cup spinach mixture. Sprinkle with remaining 1/2 cup Monterrey jack and 1/4 cup Parmesan cheeses.

·         Cover loosely with foil and bake 30 minutes. Uncover and bake 15 minutes or until lasagna is bubbly and cheese browns. Let cool  5 minutes. Cut into 8 portions.

It was DELICIOUS. I will make this recipe again but with a little more salt and pepper.

Here is the nutritional value just in case you're interested.

Nutrition Information

Serves: 8 |  Serving Size: 1 slice (4.5 inch-by-3.25 inch or 228 grams)

Per serving: Calories: 309; Total Fat: 11g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Cholesterol: 38mg; Sodium: 513mg; Carbohydrate: 33g; Dietary Fiber: 5g; Sugar: 4g; Protein: 20g

Nutrition Bonus: Potassium: 489mg; Iron: 11%; Vitamin A: 221%; Vitamin C: 21%; Calcium: 47%

END