Roasted Vegetable Lasagna

This is WONDERFUL! 

(picture to come in the future)

1 large eggplant, sliced into 1/4 inch rounds

1/2 pound medium fresh mushrooms, cut

2 zucchini, cut into rounds

1 red pepper

1 green pepper (cut peppers lengthwise into strips)

3  tablespoons olive oil

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper plus some

1 (15 ounce) ricotta cheese

1/4 cup grated Parmesan cheese

1egg

approx. 35 oz meatless spaghetti sauce

12 no-boil lasagna noodles

2 cups shredded mozzarella cheese

basil

1. Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray.
2. Place eggplant and mushrooms in a bowl toss with 1.5 TBS olive oil and 1 clove garlic.  Then place eggplant and mushrooms on a prepared pan.  Sprinkle with salt and pepper.
3. Place peppers and zucchnini in a bowl toss with 1.5 TBS olive oil and 1 clove garlic.  Then place peppers and zuchini on a prepared pan.  Sprinkle with salt and pepper
4. Bake, both pans uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and  peppers 5-10 minutes longer or until edges are browned.
5. In a bowl, combine the ricotta cheese, Parmesan cheese and egg.
6. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
7. Layer with 3 or 4 lasagna noodles, half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with of basil and more pepper.
8.  Repeat layers.
9. Top with the remaining noodles and pasta sauce.
10. Cover and bake at 350 degrees F for 40 minutes.
11. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

Sweet Potato Fries

We love sweet potato fries!  You can't mess them up!  They are delicious!  They are easy!

Wash and cut up sweet potatoes.  Toss sweet potatoes in a bowl with a couple tablespoons olive oil and your choice of seasonings.  Jeremy is the sweet potato fry maker at our house.  He uses: cumin, cinnamon, red pepper flakes, garlic salt and pepper.  Spread fries out on a pan covered in foil.  Broil on low or hi (keep an eye on them) 10 - 15 minutes.  Flip/stir then cook 10 - 15 minutes longer.  Enjoy!

Swiss Chard and Spinach Pasta Bake

This week we had a huge bag of spinach and swiss chard from our CSA.  I found a recipe that called for spinach and pasta; I added swiss chard.  This was pretty decent.  We ate it as the main course; I think it would be better as a side dish.

• 8 ounces pasta
• 8 - 10 oz baby spinach
• 1-2 bunches swiss chard
• 3 Tbs butter
• 3 Tbs flour
• 1 1/2 cup low fat milk
• 14 tsp dried basil leaf
• salt and pepper
• 2 cups shredded mozerella
• 1 piece of break torn into bread crumbs
• 2 Tbs melted butter

Heat oven to 350 degrees.  Lightly grease a 8 in square baking dish.  Cook pasta and drain.  Meanwhile in a large saucepan, heat butter over medium - low heat.  Stir in flour until smooth and bubbly.  Add the milk and contine cooking, stirring until thickened.  Add basil and salt and pepper to taste.  Stir in spinach leaves and swiss chard until wilted; stir in hot drained pasta.  Stir in mozerella until blended well.  Spoon the pasta mixture into baking dish.  In a bowl toss bread crumbs and melted butter; sprinkle on pasta.  Bake for 20 - 30 minutes or until nicely browned and hot.