For 2016, I’m avoiding the pressure that comes from making a long list of New Year’s resolutions. Historically, I’ve never been able to follow the rules I set for myself on January 1st past February.

Two weeks ago, I came across my list of “2015 Goals” and laughed at how high a priority an ambition to become organized was, as the list itself was hidden in a pile of papers for an entire year.

I do intend, however, to implement reasonable, positive changes, week by week. For starters, I will realistically define “organization” as it applies to my daily life: as a working mom, I find I’m exhausted by the time I have a free minute or two to tidy up, but I’m planning to face my messes as they come. This year, I’ll also make it a point to get outside for a short walk, every day, despite the weather. And, finally, as a family we’re adopting “meatless Mondays.”

Overall, going meatless at least once a week will save us money, cut some saturated fat from our diets, and ever-so-slightly help the environment, as meat production depends on many other resources. Additionally, it will force me to focus on vegetables and other protein sources, and might just inspire me to be more creative with our dinner menus.

Our first go at meatless Monday was a colorful, make-ahead lasagna that was the perfect choice for our new routine.

• Butternut Squash and Spinach Lasagna

• Adapted from Julia’s Album

• Butternut Squash Filling

• 1 small butternut squash, peeled, deseeded and cut into thin slices
• 3 tablespoons olive oil
• 1 cup ricotta cheese
• ½ cup heavy cream
• ¼ teaspoon salt
• ¼ teaspoon nutmeg

• Spinach Filling

• 1 cup cooked spinach
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 2 garlic cloves, minced
• ¼ teaspoon salt
• pepper, to taste
• 1 box no-boil lasagna noodles
• 1 ½ cups mozzarella cheese, for topping each layer
• Preheat oven to 400 degrees. Toss squash in olive oil and roast in a casserole dish for approximately 30 to 40 minutes, until soft. Remove from oven and allow to cool for a few minutes. In a food processor, combine squash with cheese, cream, salt and nutmeg. Puree until smooth and set aside. Preheat oven to 375 degrees. In a medium bowl, combine cooked spinach, cheeses, garlic and seasonings. Set aside. Brush the bottom of a 13”x9” baking dish with olive oil, then spread ⅓ of the squash mixture in the bottom of the dish. Sprinkle lightly with mozzarella cheese and top with lasagna noodles (about three noodles will fit). Spread half of spinach filling over the noodles and top lightly with more mozzarella cheese. Top with noodles then spread over another ⅓ of the squash mixture, with a sprinkle of mozzarella. Add another layer of noodles, the repeat with a final layer of spinach, a sprinkle of cheese, a final layer of noodles, and then the remaining squash mixture. Sprinkle what’s left of the mozzarella on top, cover with foil, and bake for 30 minutes. Remove the foil and finish baking for another 10 minutes.