{"id":601,"date":"2015-12-07T22:58:10","date_gmt":"2015-12-08T03:58:10","guid":{"rendered":"http:\/\/www.gilcanrun.com\/?p=601"},"modified":"2015-12-07T22:58:10","modified_gmt":"2015-12-08T03:58:10","slug":"meatless-monday-runday","status":"publish","type":"post","link":"http:\/\/www.gilcanrun.com\/?p=601","title":{"rendered":"Meatless Monday Runday"},"content":{"rendered":"

Just a mile<\/a>, had much to do, kitchen table chairs came in, had to work on some electrical, help mom with some stuff. So it was a busy day. And this week is all short runs, as Saturday is Roxbury and then a 5k on Sunday.
\nSo with it just being a mile, I decided to push it, and for not warm-up no stretching, I’ll take a 7:12 mile. I’m still really bad and undisciplined about stretching and warming up and I need to focus and work on that. Last weekend of racing coming up for the year, 70 miles left to run to hit the final goal of 1500 miles for the year, and I feel both relieved and worried at the same time. With just a few weeks left, I’ve stayed injury free and on target all year long. Granted, a fairly mild and dry Summer helped.
\nAlright, here’s what I had for dinner tonight, it was amazing!
\nIngredients<\/strong>
\nFor the vegetables:<\/strong>
\n1 butternut squash, peeled and cut into 1\/2-inch cubes
\n2 tablespoons extra-virgin olive oil
\nKosher salt
\n1 onion, halved and sliced
\nFor the bechamel:<\/strong>
\n2 tablespoons unsalted butter
\n10 sage leaves
\n1\/4 cup all-purpose flour
\n4 cups whole milk
\nPinch of freshly grated nutmeg
\nFor the lasagna:<\/strong>
\nUnsalted butter, for the baking dish
\n1 cup grated fontina cheese
\n1 cup grated low-moisture mozzarella cheese
\n1 cup grated parmesan cheese
\n1 tablespoon all-purpose flour
\n9 no-boil lasagna noodles<\/p>\n

Directions<\/strong>
\nMake the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.<\/p>\n

Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.<\/p>\n

Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1\/2 cup for topping. Evenly coat the bottom of the dish with 1\/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1\/2 cup cheese.<\/p>\n

Loosely cover the dish with foil and bake about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.<\/p>\n

Have fun, keep running, and remember; If Gil can run, then so can you!<\/p>\n

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