Last weekend I had an awesome "me" weekend planned. Randy and Steve were leaving at the crack of dawn on Friday morning and heading out in the motor home for Raider/49er football, golf and all-around male bonding! I had all kinds of projects and "me" meals planned. That all changed in a flash on Wednesday afternoon when our bosses told us that a group of us were going to Malibu for the weekend to see the new resort. So, my "me" time became "we" time until Sunday evening!
It was a whirlwind trip. I was accompanied by Michelle and Shayley, Trevor, my boss, Renee, Marketing Director, and Eric, our General Manager. We left St. George late due to problems with the rental car. The drive down was so much fun! Renee had brought along tons of CDs for us to listen to and there was lots of "dancing" in the car. Trevor, who is quite the witty guy, kept us in stitches the entire drive. Eric kept it really interesting by asking us random questions like who our top 5 bands of all time are, favorite movie, best looking actor etc. It was amazing how different my answers were from the others, me being "Grandma Nancy"!
We finally settled in our rooms at about 1 am and Michelle, Shayley and I got up at 6 am and had breakfast with the guests, went on a hike with the guests, took a cardio circuit class, ate lunch with the guests, had a tour of the resort with Josh, the local GM, met with the owners, did some time in the hot tub, went to graduation and then had dinner on the Malibu beach. Awesome mussels and ahi tuna! We then left the resort at about 8:30am on Sunday and I arrived home at about 6 pm.
A couple of fun things about Saturday. Shayley did the beach hike but Michelle and I did the Reagan Ranch hike. Yes, that Reagan! But, that's not the fun part. When we got to the top, we were where they filmed MASH! We went up to the helicopter pad and the burnt-out jeep and ambulance are still there. Then, after dinner we were treated to a blast from the past musically. Peter Asher was at the resort. I didn't tumble as to who he was when I booked his stay. He is the Peter of Peter and Gordon from the 60s! So, the guests got a free concert (no Gordon as he is dead) starting with
Please lock me away
And don't allow the day
Here inside, where I hide with my loneliness
I don't care what they say, I won't stay
In a world without love
Sing it with me!!!
So, you may wonder what that has to do with food and a recipe! Well, on the way home, as I knitted 2 scarves in the very back of the Suburban, Shayley read a Shape magazine. There was a recipe for Harvest Lasagna with roasted butternut squash and ricotta cheese. I mentioned in my initial blog that there are some things that Randy won't eat and ricotta cheese is one of them. A texture thing I guess. So I made this while he was gone and it is really, really good. I brought leftovers in for Shayley and Michelle and they thought it was great as well.
Bon appetite and stay well until next time!

Harvest Lasagna
serves 8
1 1/2 pound peeled, seeded buttercup, kabocha or butternut squash
3 1/2 tablespoons olive oil
salt and freshly ground black pepper
8 ounces lasagna noodles
2 cloves garlic, minced
4 cups lacinato or regular kale, rinsed and cut into ribbons
2 tablespoons sliced fresh basil leaves
3 tablespoons all-purpose flour
2 cups nonfat milk
2 cups part-skim ricotta cheese
1 large egg
2 tablespoons minced fresh oregano
cooking spray
1 1/2 cups shredded part-skim mozzarella

Preheat oven to 350 degrees. Cut squash into thin slices and place on baking sheet. Drizzle with 1 tablespoon oil and a pinch of salt and pepper; toss to coat. Arrange in an even layer on baking sheet; roast for 30 minutes or until squash has softened. Remove squash from oven (keep oven on).
While squash roasts, bring a large pot of water to a boil. Add noodles and cook for 7 minutes or until al dente. Drain and rinse under cold water to prevent sticking. In a medium skillet, heat 1 1/2 teaspoons oil over medium-high. Add garlic; saute 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat 1 1/2 teaspoons oil over medium-high. Add garlic; saute 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 cup water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat remaining 2 tablespoons oil over medium-high. Add flour; whisk 1 minute. Slowly whisk in milk and a pinch of salt; bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat.
Stir ricotta into kale. Add egg and oregano; stir. Season with salt and pepper.
Coat a 9 by 13 inch baking dish with cooking spray. Spread 2/3 cup of sauce over bottom. Arrange a layer of noodles over sauce. Sprinkle half the mozzarella over squash. Top with remaining ricotta, followed by noodles. Top with remaining sauce, basil and mozzarella.
Coat a sheet of aluminum foil with cooking spray. Tent foil, sprayed side down, over lasagna. Bake 25 minutes. Remove foil; bake 15 more minutes to brown cheese slightly. Let lasagna rest for about 5 minutes before cutting.
Calories 389 per serving.