BAKED VEGGIE LASAGNA

It's lasagna, what more can I say?   A favorite in households the world over.   But, it can also be a "hip enlarger" there are ways to trim the fat and not lose the flavor and this is the favorite recipe at our house hope you like it too!

Here is what you will need:

1 small zuchinni 1/4 inch slices
1 small yellow squash 1/4 inch slices
1 lb. button mushrooms sliced
1/2 large red onion sliced
3 cloves garlic chopped
1 lb. frozen spinach thawed and drained
1 lb. cheese (your favorite) shredded
1 cup of ricotta or "mockotta" cheese You can find the recipe for the "mockotta" in my no bake lasagna recipe http://thisandthatwithjax.blogspot.com/2010/04/no-bake-veggie-lasagna.html
1 package of oven ready lasagna sheets (I love this stuff!)
26 oz. jar of spaghetti sauce or homemade
1 cup water
garlic powder
salt and pepper to taste

Sautee veggies individually making sure you use a couple pinches of salt to help release the water (this is important or your lasagna will be watery) add a couple sprinkles of garlic powder & pepper to taste and be sure that all the liquid has evaporated.   Set aside to cool.  You can prepare the veggies the day before if you need too.

Combine 24 oz. of sauce and 1 cup of water.
Start with spraying pan with non-stick spray, spread 3/4 cup of sauce on bottom of pan and lay down first layer of pasta.

Spread a thin layer of "mockotta" or ricotta on pasta and layer with veggies.   Sprinkle a hand full of shredded cheese (don't use too much, you want to save most of the cheese for the top).

Continue layering the "mockotta"/ricotta, veggies, pasta, cheese and sauce finishing with a layer of pasta, sauce and cheese.   Cover with foil and bake at 375 degrees for 35 minutes then remove foil and continue to bake for an additional 10-15 minutes until top is browned.

Remove from oven and allow to set for 10 minutes before cutting and serve.


Enjoy!


Jacqui Allen

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NO BAKE VEGGIE LASAGNA

I am always trying to look for ways to add a little change to everyday meals.   So, I came up with a recipe for a no bake veggie lasagna.   You can have this as a main dish or side dish but no matter how you serve it I know you will enjoy it too.   You can use any of your favorite veggies, but this is what I used.

Here is what you will need:

8 of your favorite tomatoes (4 sliced thin)
2 cloves of garlic peeled
1 lb. bag of frozen spinach thawed and well drained
2 zuchinnis sliced in thin rounds
2 yellow squash sliced in thin rounds
1/2 a package of firm tofu
salt and pepper, onion powder, garlic powder, paprika, dried basil
lemon juice and canola or olive oil

First step is to slice the veggies and then marinate  the zuchinni and squash in about 1/2 cup of lemon juice and 1 tsp. of salt for approximately 30 minutes or until softened.   Meanwhile, prepare a tomato sauce using a blender or food processor.   Puree 4 tomatoes, 1 clove of garlic, a generous sprinkle of salt, onion powder and paprika and about 1/2 tsp. of basil, set aside.

Using a food processor make spinach pesto by pureeing spinach, salt, onion and garlic powder, 1 tsp. of lemon juice and 1/4 to 1/2 cup of oil and set aside.

Now to make the "mockotta" cheese spread.   Using your food processor puree the tofu, 1 garlic clove, salt and pepper to taste and add water as needed if too thick, it should be the consistency of a thick milkshake.   Set aside.   Now you are ready to assemble the lasagna.

Start by layering the zuchinni and squash slightly overlapping in the bottom of pan.

Spread an even layer of the non-cheese and spinach pesto on top, and drizzle to tomatoe sauce on.

Follow with a layer of tomatoes and then the sauces and non-cheese, continue layering until you have used up all the veggies and sauces.   Cover, chill for at least 30 minutes and then serve.

Enjoy!

Jacqui Allen

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