Sloppy Squash "Lasagna"

Favorite meal I have eaten in a long time = this sloppy squash "lasagna".  What started as an already awesome soup turned into an absolutely heavenly lasagna of sorts with the addition of some pasta and cheese--it is a fantastic way to upcycle your soup leftovers.  It is equal parts fall harvest + healthy vegetables + comfort food. 

Sounds like perfection to me!

Sloppy Squash "Lasagna":

• squash and sweet potato soup leftovers
• grated parmesan cheese
• grates mozzarella cheese
• one box of pasta--preferably something that can "scoop" up the sauce like shells or cavatappi

1. In a large pan, boil the water for your pasta, and cook until al dente.
2. Drain the pasta.
3. Turn the heat of your burner to medium low.
4. Add enough soup to make the pasta thick, but not soupy--a little more than just coating, a little less than drowning.
5. Add your desired amount of mozzarella cheese--I used about a cup and a half.
6. Add a little parmesan cheese.
7. Cook and stir continuously until the sauce is hot and the cheese is melted.
8. Enjoy your sloppy "lasagna"!  It is so good.