Chicken & Crookneck Lasagna

With a little less cheese and a lot more veggie, this squash and chicken lasagna is my new favorite summer pasta. The layer of fresh basil packs a punch, so don't underestimate that vital ingredient!

2 small yellow crookneck squash, grated

1 onion, diced

1 Tbsp garlic

1 Tbsp olive oil

1/2 cup cottage cheese

10 oz chicken breast, cooked and cubed

1/2 cup grated parmesan, divided

1 jar spaghetti sauce

5-6 lasagna noodles

1 small bunch fresh basil, washed

1 egg

1 Tbsp milk

Boil the lasagna noodles two at a time, for four minutes each; set aside.

In a separate pan, saute onion in olive oil for 2 minutes; add squash and garlic and cook until tender. Add ricotta, chicken, and 2 Tbsp parmesan (save the rest of the parmesan for the topping). 

Spray a deep casserole dish with nonstick baking spray. Pour enough spaghetti sauce to cover the bottom of the pan. Layer: noodles, half of the squash mixture, spaghetti sauce, noodles, remaining squash mixture, whole basil leaves (cover the entire layer), spaghetti sauce, and remaining noodles (if any remain). Add a thin layer of spaghetti sauce over the top. 

Mix remaining 1/4 cup parmesan with egg and milk; pour over top.

Bake, covered, at 375* for 20 minutes. Remove lid and bake uncovered for an additional 15-20 minutes or until sides are bubbly and parmesan topping is cooked through.

Ratatouille

This recipe is a requirement of late summer, when the zucchini and tomatoes are at their peak. It was first introduced to us by a dear friend, Hailey Liechty, and has since become a delicious summer tradition. This is the only reason that I plant eggplants in the garden.

1/2 cup olive oil
2 large onions, peeled and sliced
2 large garlic cloves, minced
1 medium eggplant, unpeeled and sliced
6 medium zucchini, unpeeled and sliced thick
2 bell peppers, seeded and chunked
2 tsp salt
1/2 cup minced parsley
4 carrots, peeled and sliced
4 celery stalks, sliced
10+ tomatoes, peeled and diced
1/2 tsp ground coriander
1 tsp dried thyme (I prefer fresh)
1/2 cup fresh, torn basil leaves
black pepper
sliced tomatoes (optional topping)

Heat 1/4 cup of the oil in a large fry pan over high heat. Add onions and garlic and cook, stirring, until onions are soft but not browned. Stir in eggplant, zucchini, peppers, salt, basil, and parsley; add a little more oil as needed to prevent sticking. Cover pan and cook over medium heat for about 30 minutes, stirring occasionally. With a large spatula, turn the vegetables to help preserve their shape.
Add the tomatoes and stir to blend. Add more oil if veggies are sticking. Cover and cook for 15 minutes; stir occasionally. If mixture becomes soupy, remove cover. Garnish with tomato and parsley.
That's the end of the original recipe; however, we prefer to add Hailey's "very yummy topping" and bake the mixture in the oven. Simply layer the partially cooked vegetable mixture in a large, oven-proof casserole dish and spread the following mixture over the top:
4 ounces grated Parmesan cheese
4 ounces mozzarella cheese, grated
2 large eggs
Bake in a 350* oven for about 40 minutes, or until top is bubbly and golden.

Note: I love to double or even triple this recipe and freeze some for later in the season. If you choose this option,do not add the cheese topping; just freeze the vegetable mixture and add the cheese topping when it is thawed and served at a later date.

Chicken Chilaquiles Casserole

This yummy casserole is from my latest issue of Cuisine at Home. It's supposed to be for two, but it could have easily fed three or four. It's so yummy!

Ingredients:

• 1 cup water
• 1/2 cup chicken broth
• 1/2 cup chopped onion
• 1 Tbsp minced garlic
• 1 boneless, skinless chicken breast
• 1 tsp dried oregano
• 1 lb tomatillos, peeled and quartered
• 2 Tbsp minced jalapeño
• 4 corn tortillas (6 inch)
• 2 tsp olive oil
• 1/2 cup shredded Monterey Jack
• 1/2 cup shredded Manchego*
• 1/2 cup crumbled queso fresco
• 1/2 cup minced bell pepper
• Fresh cilantro leaves, torn

Directions:

Preheat oven to 400 degrees. Coat 2 shallow casserole dishes** with nonstick spray.

Boil water, broth, onion, and garlic for the chicken in a sauté pan over high heat. Season chicken with oregano, salt, and pepper; place in boiling liquid. Cover pan, reduce to medium-low heat, and simmer until chicken is cooked through, about 10 minutes. Remove chicken to plate to cool.

Add tomatillos and jalapeños to broth mixture; return to a boil over high and reduce to 1 cup, about 7 minutes. Mash tomatillos with a spoon or potato masher.

Shred chicken with two forks once cool enough to handle. Stir chicken back into tomatillo mixture, then remove from heat.

Brush tortillas with oil and toast in oven until crisp, 5 minutes.

Combine cheeses in bowl and sprinkle a thin layer into each prepared dish. Top cheese layer with a tortilla, divide chicken mixture evenly between dishes. Continue layering with remaining cheese and tortillas, ending with cheese on top. Scatter bell peppers over cheese.

Bake casseroles until cheese melts and sauce is bubbly, about 10 minutes.

Garnish each casserole with cilantro.

*I couldn't find Manchego, so I used an extra ounce of Monterey Jack and Queso Fresco.

**I don't have individual casserole dishes, so I just put the whole thing in my small Corningware casserole dish and it worked great.