After my great run this morning I decided to utilize the rest of my day to relax and enjoy the weekend. I took Abbie to the dog park, made a great lunch, caught up on blogging, took a leisurely hour long trip to the grocery store and took my time creating an amazing Sunday dinner. A brilliant way to end the weekend. 
For lunch I wanted to use up some beans in my fridge so I got to work on a Black Bean and Black Eyed Pea Burger.
I smashed the beans with some whole wheat bread crumbs until two patties were formed, then I pan grilled them on the stove top. The burger went great with some honey mustard and tomato.
On the side I heated up some Butternut Squash Fries.
The meal ended up being my take on an old favorite, Burger & Fries. Only mine was just a tad bit healthier then the original.
On the way to my weekly grocery trip (only my favorite part of the week!) I tried the mini Jacalat Larabar I picked up at the race this morning.
It was actually pretty good. I’m not the biggest fan of the Jocalat series, but the hazelnut one wasn’t bad at all.
Since I had time to put a good meal together, I decided to go all out and bake a Lasagna.
I took the Cooking Light recipe for Butternut Squash Lasagna and reworked it to a smaller size using Acorn Squash instead of butternut.
My modifications for Acorn Squash Lasagna.
- 9 whole wheat lasagna noodles
- 1 small onion chopped
- 1 clove garlic
- 1/2 bag of fresh spinach
- 1/2 cup chopped mushrooms
- 3 tablespoons of egg white
- 1 cup part skim ricotta cheese
- 1 cup mozzarella cheese
- 1/2 oven roasted acorn squash, chopped
- 3 cups tomato/marinara sauce
- Oragano
- Basil
- Garlic salt
- S&P
- Preheat oven to 375°.
- Prepare noodles according to box directions, set to the side
- In a stove top pan sauté onion until tender. Add spinach & mushrooms; sauté spinach wilts. Combine mozzarella, seasonings, egg white, and ricotta cheese in a separate bowl.
- Coat the bottom and sides of an 8-inch-square baking dishes with cooking spray. Spread a little tomato sauce the bottom of dish. Arrange 3 noodles over sauce; spread 3/4 cup cheese mixture over noodles. Arrange the acorn squash over cheese mixture; spread 3/4 cup sauce over squash.
- Arrange 3 noodles over sauce; spread 3/4 cup cheese mixture over the noodles. Arrange the spinach mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
- Arrange 3 noodles over sauce; spread 1 cup tomato sauce evenly over noodles. Sprinkle with any extra cheese. Cover pan with foil.
- Bake at 375° for 30 minutes. Uncover and bake an additional 10 minutes.
On the side I had a whole wheat potato roll I toasted with some smart balance and garlic salt ( as close to a garlic roll as I could get ) and a very small salad of spinach, artichoke hearts, tomato, with a splash of olive oil & balsamic vinegar on top.
If you have never tried squash in your lasagna I would suggest you try it right now! This dish was amazing and perfect for the fall!!! I have TON of frozen left overs to enjoy for the rest of the season and I am not complaining!
For dessert I decided it has been way too long since I had frozen yogurt so I got out my Peanut Butter Cup Frozen Yogurt and puffed brown rice for crunch.
Yum!!
Last Call
Its officially past deadline for the BSI contest, so I want to make sure I have all the entries in. Let me know if you were accidentally left off. I will post the verdict first thing tomorrow morning and will announce the next host. Until then, good night!!
Meghann - Innerworkings of a College Graduate – Balsamic Eggplant Chicken Stacks
Tiffie - Miss Tiffie Munches – Tofu Eggplant Black Bean Burgers
Shannon – Tri to Cook – Eggplant Gnocchi
Gina - The Fitnessista – Eggplant Pizzas
Jess – See Jess Run – Veggie Baked Omelette & Chicken Ratatouille Pizza
Maggie - Say Yes to Salad – Italian Eggplant Stirfry
Lauren - AthlEAT – White Eggplant Ratatouille over Baked Polenta
Caroline – Reader Submitted – Roasted Eggplant-Tomato-Pepper Tapenade
Erica – Itzy’s Kitchen – Eggplant Meatloaves
Biz - Biggest Diabetic Loser – Ratatouille Soup
Mi - Whole Foods for Me – Eggplant “Fries” with Babaganoush Dip
Sabrina - RhodeyGirl Tests – Rotini with and Eggplant Salsa
Melissa - Trying to Heal – Eggplant Roll Ups
Krista - Krista’s Kravings – Eggplant Ravioli
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Faaabulous dinner, Larabar, lasagna, dessert; and BSI submissions!!
wow, great lasagna
and so many fantastic recipes! horray for aubergines!!
glad you had an enjoyable sunday after your big race! grocery shopping is always a fun part of the week. have a nice evening
The lasagna sounds very good!
I’ve never tried lasagna with squash, but I have a recipe I found last week that I’ll be making soon! I love foods that just feel like autumn.
all the recipes look soooooo good
WOW! Look at all those amazing entries! Your meals look great. I liked the Chocolate Hazelnut a lot more than the other Jocalat bars.
You definitely had a delicious day, and all of your activities are the PERFECT way to spend a Sunday
Can’t wait to hear about the outcome of the BSI contest!
Have a great night!
Just want to say congrats again on the race- you’re an inspiration and I plan on doing that bootcamp for a loong time to come!
Also, the butternut squash fries look amazingly decadent… i’m jealous, haha.
Have a great start to your week!
I’m an asshole! I totally boged out on the challenge. But I bought an eggplant today so I can copy ya’ll’s recipes.
PLEASE AUTHOR A COOKBOOK.
YUM on the bnut squash fries. I just had them with dinner tonight. Amazing.
Yay for dessert
I love the lunch! And I love how even though it’s “just you” you usually take the time to prepare great things!
Sorry I couldn’t submit anything for this week’s challenge
But all of the entries look fantastic!!
And I’ve got to say a big CONGRATS on your successful race this morning!! I am, as always, so inspired by you and Caitlin!!
Love your lunch and dinner – I’m with Erin, you need to get on authoring a cookbook PRONTO!
Have a great Monday!
Lasagna with squash, yum! I like your butternut squash “fries”, too!
I don’t see mine on here but I know that you got it:) That lasagna, looks amazing…it’s on the list for Friday night dinner, thanks for sharing:)
Wow, looks delicious! And great job!
your lasagna looks INCREDIBLE!!!!!!! honestly you must must must do a cookbook. PLEASE.
and the BSI submissions are VERY impressive!!
Yum! Your lasagna looks fabulous. I will definitely be trying a squash version soon! You should try brown rice lasagna noodles sometime…really tasty and silky like semolina. And, if your lasagna is saucy enough you don’t have to cook them first! (a little tip I picked up from Mooseswood cookbooks).
your lasagna looks awesome!
[...] run, I went home to make a butternut, spinach and summer squash lasagna, which was a combination of Meghann, Martha, and Coconut and Lime’srecipes. With the substitution of swiss chard for spinach, [...]