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Hungry tummies are waiting under those cute costumes.

This year's Trick-or-Treat night in our city turned out to be a real dud. It was raining and cold and since our city wouldn't postpone the festivities, it was get wet, or don't go. We opted not to go since the baby had recently had a fever of 102 and we were short a teen to help watch her while I took the other kids out.

We decided not to let the whole night be a total bust and picked up a scary movie and ordered pizza. It wasn't the same, though, and we made plans to take the kids to a nearby community that holds Trick-or-Treat during the daytime and not on a school night.

This new venue and time meant that Trick-or-Treat would end just as dinner should be served and there was no way I was going to let the kids' dinner be their sugary haul. So, ahead of time I set up our dinner and popped it into the oven when we got home. Dinner was ready in 30 minutes and I was assured that the kids were getting more nutrition than gummy worms and caramels.

We make a version of lasagna that I call "Almost Lasagna" that is very versatile and easy to make ahead and heat later. Add a crusty bread, bagged salad and Halloween decorated store-bought cupcakes and dinner is complete!

Almost Lasagna

1 lb elbow macaroni (or other similarly shaped pasta-like small shells) cooked
1 lb ground meat; beef, turkey, chicken, sausage or tofu crumbles--whatever works for  you
2 eggs
1 lb ricotta cheese
1/2 c grated Parmesan cheese
salt and pepper
1 jar spaghetti sauce 24 - 26 oz
2 c shredded mozzarella cheese
2 c or so veggies--I had a cup of diced zucchini, a cup of matchstick carrots leftover from a stir-fry and a half cup of sliced black olives. You could use anything you'd like from peppers to eggplant.

Brown meat and drain well, if necessary. Stir together eggs, ricotta, grated Parmesan and salt and pepper. Mix cooked meat, macaroni, sauce and veggies. Add ricotta mixture and blend well. Coat a 9x13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a healthy sprinkle of grated Pamesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil.

At this point the whole thing can go into the refrigerator to be cooked when you're ready. Heat your oven to 350 degrees F and bake the casserole for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.