Vegetable Lasagna

For an easy and healthy dish, try making this cheesy lasagna loaded with vegetables. Keeping your family healthy and making it a vegetarian meal.

Ingredients

• 2 eggs
• 3 cloves garlic, minced
• 1 (16 ounce) package lasagna noodles
• 3/4 cup chopped onion
• 1 pound fresh mushrooms, sliced
• 1 teaspoon dried basil
• 3/4 cup chopped green bell pepper
• 1/2 cup grated Parmesan cheese
• 2 tablespoons vegetable oil
• 2 (26 ounce) jars pasta sauce
• 1 (15 ounce) container part-skim ricotta cheese
• 4 cups shredded mozzarella cheese

How to Cook

1. Cook in a large pot of boiling water the lasagna noodles for about 10 minutes until al dente. Rinse and drain with cold water.
2. Cook and stir in a large saucepan the green peppers, mushrooms, onion, and garlic in oil. Stir in basil and pasta sauce. Boil and reduce the heat then simmer for about 15 minutes.
3. Mix together 2 cups mozzarella cheese, eggs and ricotta.
4. Preheat the oven into 350 degrees F (175 degrees C). Spread into the bottom of a greased 9×13 inch baking dish a 1 cup tomato sauce.
5. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeating this process and top with remaining the mozzarella cheese.
6. Bake, uncovered for about 40 minutes. Before serving, allow to stand 15 minutes.

Enjoy!

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!

Sausage Stew

Try this comforting and delicious stew, its easy and tasty to turn this sausages into a hearty meal.

Ingredients

• 1/2 cup acini di pepe pasta 
• 1 tablespoon all-purpose flour
• 1 tablespoon butter
• 2 pounds sausages, sliced into coin size pieces
• 8 cups chicken broth
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 3 zucchini, sliced
• 1 (28 ounce) can peeled and diced tomatoes with juice

How to Cook

1. Melt In a large pot the butter and brown the sausage slices then drain fats. Stir into sausage the flour then mix in the tomatoes, chicken broth, basil and oregano.
2. Boil and lower the heat and simmer until sausage is fully cooked for about 20 minutes. Add pasta and zucchini slices and continue cooking until pasta and zucchini are done.

Enjoy!