This was in the August issue of Southern Living. I will try it for sure for a meatless meal.

ZUCCHINI AND SPINACH LASAGNE (Southern Living)

1(8-oz.) container whipped chive-and-onion cream cheese
1 (15-oz.) container ricotta cheese
1/3 cup chopped fresh basil
1 teaspoon salt
5 medium zucchini, thinly sliced (about 2 1/2 lb.)
2 tablespoons olive oil
1 (10-oz.) package fresh spinach
2 garlic cloves, pressed
6 no-boil lasagna noodles
1 (7-oz.) package shredded mozzarella cheese
Garnish: fresh basil leaves

1. Preheat oven to 425. Stir together first 4 ingredients in a bowl.
2. Saute zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.
3. Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third of ricotta mixture. Repeat twice. Sprinkle with mozzarella. 4. Bake, covered with lightly greased aluminum foil, for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired. Serves 4.

Butternut Squash Cake

Ingredients:
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup mashed, cooked butternut squash
1 teaspoon maple flavoring
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
1 cup chopped walnuts
BROWN SUGAR FROSTING:
1 1/2 cups packed brown sugar
3 egg whites
6 tablespoons water
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract
Directions:
1. In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans.
2. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
3. For frosting, combine the brown sugar, egg whites, water, cream of tartar and salt in a heavy saucepan. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160 degrees F, about 8-10 minutes.
4. Pour frosting into a large mixing bowl; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake.

Sue

Crustless spinach cheese quiche

Cooking spray
1 (10 ounce) package frozen chopped spinach
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan
1/4 cup unbleached all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups grated Cheddar
Directions
Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.

Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium bowl.

Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl with the spinach. Add the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top.

Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.