This one is super easy and fast. Here’s what you will need
1 package gluten free quinoa pasta
1 jar Classico traditional pasta sauce
2 yellow squash- sliced thinly with a mandolin
3 young zucchini- sliced thinly with a mandolin
2 cups spinach
8 oz raw milk cheddar from Trader Joe’s – grated
2 oz Parmesan cheese- grated
2 cups raw milk or buttermilk
2 tbsp gluten free flour or einkorn flour (I use the one they sell at Costco, awesome deal, its like 10$ for 5 lbs. They also have it at HEB and Sprouts)
2 tbsp real butter
1/2 tsp nutmeg (non irradiated) I bet you didn’t know your spices were radiation treated. Did you?
Himalayan salt and pepper to taste
Preheat oven to 400 degrees
Prepare pasta according to directions. Set aside.
Slice squash and zucchini thinly. Using number 2 on the mandolin. Cover the bottom of a 9 x 13 clear Pyrex dish evenly. This will make a few veggie layers.
Top veggies with spinach.
Top with pasta. Set dish aside. You are almost done.
Prepare the bachmel sauce-
Melt butter on medium heat. Slowly add in the gluten free flour. You are making a roux now 🙂 stir until butter and flour are completely mixed. Cook until the roux is a light brown. Like honey.
Add in the milk slowly while stirring vigorously. You don’t want any lumps. The roux will make the milk thicken so stir until this happens. Add in nutmeg, then salt to taste and add one shake of pepper.
Pour the bachmel sauce over the pasta. Pour the Classico pasta sauce over the bachmel sauce. You’ll need to add 1/3 cup of water to the pasta sauce jar and shake to release all the goodies. Pour over the top.
Cover evenly with the cheese and bake for 40 minutes at 400 degrees.