Meal Plan for April 4, 2018

Butternut Squash and Spinach Lasagna
Servings: 8
Butternut Squash Filling:
  • 2 cups butternut squash puree* about half of squash
  • 1 cup ricotta cheese
  • 1/2 cup milk or more, if needed
  • 1/4 + 1/8 teaspoon salt
  • 1/4 teaspoon nutmeg
Spinach Filling:
  • 1 cup cooked spinach 8 oz uncooked
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • pepper to taste
Other Ingredients:
  • 10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
  • 1 and 1/2 cups mozzarella cheese or more
  • 1/2 cup Parmesan cheese on top
  • Italian seasoning
  • Paprika
  • Basil
Butternut Squash Filling:
  1. For this filling, you will need to have pre-cooked butternut squash puree.* Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling:
  1. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:
  1. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
Lasagna assembly:
  1. Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
  2. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
  3. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
  4. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
  5. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
  6. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.
Recipe Notes

*To make butternut squash puree, slice your squash in half lengthwise and scoop out seeds. Roast cut side down for 30 min. at 400 degrees. Remove the squash and let cool slightly. Slice the peel off with a knife and puree the squash with a potato masher or in a food processor. 

Recipe adapted from Julia's Album

Salmon Cake Salad
  • 1 lb. Wild Alaskan ground salmon burger flaked and cooked
  • 1 pastured egg lightly beaten
  • 1 cup + 1 Tbs mayonnaise separated
  • 1/2 cup white bread crumbs or panko
  • 1/4 cup onion chopped
  • sea salt and black pepper
  • cayenne pepper to taste (optional)
  • 2 tsp. dijon mustard
  • 1 1/2 Tbs fresh lemon juice
  • 2 Tbs olive oil
  • 1 lettuce, leaves separated
  • Downtown Farm & Aquaponics Microgreens
  1. In a bowl, using a fork, stir together the Wild Alaskan salmon ground burger, pastured non-gmo egg, 1 Tbs. mayonnaise, bread crumbs, onions, 1/2 tsp. salt, 1/2 tsp. pepper and cayenne. Form the mixture into 8 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours to make them firm.

  2. Using an immersion blender, blend 1 cup mayonnaise, mustard, lemon juice, salt, pepper and cayenne until smooth. Cover the dressing and refrigerate until ready to serve.
  3. Line a baking sheet with paper towels. Heat skillet on medium high. When hot, add oil of choice. Fry the salmon cakes, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the cakes to the prepared baking sheet to drain.
  4. Serve the cakes on a bed of lettuce with dressing. Garnish with Downtown Farm & Aquaponics microgreens.

Hummus Sweet Potatoes Rounds
  • 1 lb sweet potatoes sliced into 1/4-inch rounds
  • 2-3 tablespoons olive oil
  • Sea salt and pepper
  • Bread & Butter Hummus
  • 4 oz. Hidden Haven Farm goat cheese optional
  • Downtown Farms & Aquaponics Microgreens
  1. Preheat oven to 400 degrees F. Slice sweet potatoes into 1/4-inch slices.
  2. Place potato rounds on a baking sheet lined with parchment paper. Drizzle with Olive Chattanooga Olive Oil: Nocellara del Belice and sprinkle with salt and pepper.

  3. Roast for 15 minutes.

  4. Remove from oven and add a dollop of local Bread & Butter hummus on each round.

  5. Optional: Crumble on Hidden Haven Farms goat cheese on top of rounds

  6. Return rounds to the oven and bake for another 12-15 minutes until the rounds are lightly browned around the edges.
  7. Remove rounds and garnish with Downtown Farms & Aquaponics microgreens.

Recipe Notes

Serve while warm, but they are also good at room temperature. Recipe adapted from

Baked Italian Zucchini & Tomatoes
  • 1 lb zucchini quartered then sliced into pieces about 3/4-inch long
  • 1 lb tomatoes large chunks
  • 1 cup chopped onion
  • 1 teaspoon salt more or less, to taste
  • 1 teaspoon pepper more or less, to taste
  • 2 tsp Alchemy Spice Bella Garlique Italian seasoning
  • 3/4 cup Italian blend shredded cheese optional
  1. Preheat your oven to 350 degrees F. Spray a baking dish with cooking spray.

  2. Place all veggies in a large bowl and add  Alchemy Spice Bella Garlique Italian seasoning, cheese, salt & pepper and gently stir to combine.

  3. Transfer to baking dish and bake (uncovered) for 30-35 minutes or until desired tenderness of zucchini is met.

Golden Roasted Cauliflower
  • 1 cauliflower, florets cut into bite sized pieces
  • 1/4 cup extra virgin olive oil or coconut oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 2 Tablespoon fresh mint, chopped
  1. Preheat the oven to 400F. Line 2 large baking sheets with parchment paper. 

  2. In a large mixing bowl, toss the florets with olive oil to coat.
  3. In a small bowl, mix the salt, herbs and spices (except the mint) and then toss the mixture with the cauliflower until it has been evenly distributed with the cauliflower.
  4. Turn the cauliflower out onto the prepared pans and spread in a single layer, spacing florets out. This will help with crisping, since if they are too close together, they will steam rather than roast.

  5. Bake for 35-45 minutes until crispy on the outside and tender on the inside. Sprinkle with mint and enjoy.

Recipe Notes

Store leftovers in an airtight container in the fridge for up to a week. Serve leftovers hot or cold.


Meet the Author

Michele Reneau

Michele and her husband relocated to Chattanooga, TN from Charleston, SC in 2009. Leaving a successful real estate career upon relocation, and shortly after became a mom, she transferred her passion of helping people into health matters. She became a Certified Health Coach and enthusiast for local real food. Michele is the Chattanooga Chapter leader of the Weston A Price Foundation. The Reneaus who now have 4 children started a family farm in 2015 on Signal Mountain. Michele loves to cook, eat and teach others about real food.