Butternut Squash and Sage Lasagna
Preheat oven to 400 degrees.

1 large butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon sea salt
3/4 cup toasted walnuts
1 tablespoon fresh chopped sage

Ricotta Layer
1 teaspoon minced garlic
2 15-ounce containers of ricotta
1 teaspoon salt
1 pinch cayenne pepper

8 ounces grated fresh mozzarella
8 ounces goat cheese
12 fresh pasta sheets

Toss squash in olive oil, maple syrup, and salt and roast on a baking sheet for 30 minutes, or until squash is lightly browned and tender. Turn oven to 350 degrees. Remove squash to a bowl and gently toss with walnuts and sage. Mix ricotta with other ingredients.
In a buttered 13-inch by 9-inch baking dish spread 2/3 cup ricotta and cover with pasta sheets. Spread with 2/3 cup ricotta and 1/3 of filling, then sprinkle with 1/2 cup cheese. Repeat layering 2 more times. Top with remaining 3 pasta sheets, remaining ricotta, and remaining cheese. Cover baking dish with foil and bake lasagna 30 minutes. Remove foil and bake until bubbling, 10 to 15 minutes more.
Let settle for 15 to 20 minutes before serving.

Lasagna Cups

Lasagna noodles, cooked and cut in half
11/2 cups tomato pasta sauce
1 box (9 oz) frozen chopped spinach, cooked, drained, squeezed dry
1 container (15 oz) ricotta cheese
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 egg
1/2 cup shredded mozzarella cheese (2 oz)
2 tablespoons grated Parmesan cheese

Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray. Line each muffin cup with 2 lasagna noodle halves, crisscrossing over bottom of cup, coming up sides of cup. Spoon about 1 tablespoon pasta sauce over noodles in each cup. In medium bowl, mix spinach, ricotta cheese, oregano, garlic powder, salt and egg. Place about 1/2 cup spinach mixture over sauce in each muffin cup; top each with about 3 tablespoons pasta sauce, 1 1/2 tablespoons mozzarella cheese and 1 teaspoon Parmesan cheese. Cover with foil. Bake 35 minutes. Uncover; bake about 5 minutes longer or until cheese is melted. Let stand in pan 10 minutes; remove from pan, and serve immediately.

Macaroni and Cheese

6 tablespoons unsalted butter, plus more to grease the baking dish
1 cup panko bread crumbs
24 ounces sharp or extra-sharp Cheddar, grated (about 9 cups total)
1 pound elbow macaroni
3 1/4 cups whole milk
3 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish. In a small saucepan melt 3 tablespoons of the butter. Place the breadcrumbs in a small bowl, drizzle with melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, combine, and set aside.
Cook the elbow macaroni. Drain the noodles, without rinsing and return them to the pot.
In a small saucepan, warm the milk until it starts to. Remove from the heat.
In a medium saucepan, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon, stir the mixture together, scraping the bottom of the pan to prevent burning,. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from heat and stir in dry mustard, salt, and pepper. Add remaining cheese and stir until melted. Adjust seasoning to taste. Pour cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce. Pour the macaroni and cheese into the prepared baking dish and top with the bread crumb-cheese mixture. Bake about 30 minutes.

Lemongrass Rice

2 tablespoons vegetable oil
1/4 teaspoon tumeric
2/3 cup finely chopped onion
3/4 cup water

2 stalks Lemongrass, cut into 2 inch pieces
1 large green onion
1 cup of long grain white rice
Salt & Pepper to taste
Put 1 1/2 tablespoons of the oil in saucepan and heat on medium. Add onion and tumeric. Saute 5 minutes til tender, then add rice and mix. Add the water, lemongrass, and salt to taste, and bring to a simmer. Cover and reduce heat. Cook until rice is tender and liquid is absorbed – 15-20 minutes. Remove from heat and let stand for about 10 minutes. Remove and discard the lemongrass. Heat remaining oil and add green onion. Sauté just to heat through, and add to rice mixture. Serves 4.