Cheesy Spinach and Eggplant Lasagna

A wonderful and healthy lasagna recipe for those vegetarian and vegan. It’s a great dish suitable for both meat eaters and vegetarians.

Ingredients

• 1 egg
• 3 cloves garlic, minced
• 12 whole wheat lasagna noodles, dry
• 1 cup part-skim ricotta cheese
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 (28 ounce) can Italian herb-flavored tomato sauce
• 1 eggplant, cubed
• 1 cup shredded part-skim mozzarella cheese
• 1 cup low-fat cottage cheese
• 2 1/2 cups frozen chopped spinach, thawed and squeezed dry
• 1/4 cup shredded Parmesan cheese
• 1/2 teaspoon ground black pepper

How to Cook

1. Preheat the oven to 375 degrees F (190 degrees C). Boil a large pot of water.
2. Into the boiling water, place the lasagna noodles and add 1 teaspoon of olive oil. Cook until noodles are tender for about 8 minutes. Drain and allow the noodles to cool.
3. Heat in a large skillet over medium heat a 2 tablespoons olive oil. Cook and stir the garlic and eggplant chunks for about 7 minutes or until eggplant is partially cooked.
4. Pour into the skillet the tomato sauce and simmer until eggplant is tender for about 10 to 15 minutes.
5. Combine in a bowl the cottage cheese, ricotta cheese, mozzarella cheese, Parmesan cheese, salt, egg and black pepper. Then mix the spinach into ricotta cheese mixture.
6. Spread into the bottom of a 9×12-inch baking dish a layer of tomato sauce mixture. Place on top of the sauce 4 noodles. Scoop the 1/3 of the remaining tomato sauce over noodles. Then spread over the tomato sauce 1/3 of the ricotta mixture.
7. Repeat this procedure, starting with noodles and following with sauce and ricotta mixture. Top the lasagna with mozzarella cheese.
8. Bake for about 45 minutes to 1 hour in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned.

Enjoy!

Apple Grape Drink

Bored on the usual plain juice? Then try making this juice by stirring together just for ingredients and you can enjoy a fizzy beverage.

Ingredients

• 3 cups white grape juice, chilled
• 6 cups apple juice, chilled
• 1 liter club soda, chilled
• 1 can (12 ounces) frozen lemonade concentrate, thawed

How to Make

1. Combine in a large container the juices and lemonade concentrate the stir in club soda. Pour and serve into chilled glasses.

Enjoy!

Kefir Caramel Sauce

This simple and quick caramel sauce is great on toppings for cake, ice cream and pudding. This sauce has a healthy dose of probiotics because of Kefir.

Ingredients

• 1/4 cup plain Latta kefir
• 3/4 cup water
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1/2 cup firmly-packed dark brown sugar

How to Make

1. Place in a heavy saucepan the granulated sugar and brown sugar. Pour into the center of the sugar mixture the water and do not stir.
2. Turn heat to medium-high and boil for about 8 minutes, without stirring. Remove from heat and allow to cool in room temperature.
3. Beat in the plain Latta kefir and vanilla, once cooled. And use this sauce on topping for ice cream, puddings, and cakes.

Enjoy!

Sage Pork Chops

This simple and quick to prepared pork chops are so easy to make. Serve this delicious dish with roasted potatoes and vegetables.

Ingredients

• 6 center cut bone-in pork chops
• 1 cup water
• 2 teaspoons salt
• 1 teaspoon dried sage
• 2 cubes beef bouillon
• 1 teaspoon ground black pepper
• 2 tablespoons butter

How to Cook

1. Combine in a small bowl the salt, sage and black pepper and rub on both sides of the chops.
2. Melt in a large skillet over medium high heat the butter and saute the chops until well browned for about 5 minutes per side.
3. Combine the water and the bouillon in a separate small saucepan over high heat and stir until bouillon dissolves.
4. Add this to the chops then reduce the heat to low, cover and simmer chops for about 45 minutes.

Enjoy!