Ingredients
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20 lasagna noodles
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2 tablespoons olive oil
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1 cup chopped fresh mushrooms
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1 cup chopped onion
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1 tablespoon minced garlic
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2 cups fresh spinach
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3 cups ricotta cheese
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2/3 cup grated Romano cheese
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1 teaspoon salt
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1 teaspoon dried oregano
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1 teaspoon dried basil leaves
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1/2 teaspoon ground black pepper
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1 egg
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3 cups shredded mozzarella cheese
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3 cups tomato pasta sauce
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1 cup grated Parmesan cheese
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil.
Add lasagna noodles and cook for 8 to 10 minutes or until al dente;
drain.
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In a skillet over medium-high heat, cook mushrooms,
onions, and garlic in olive oil until onions are tender. Drain excess
liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out
excess liquid. Chop spinach.
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Combine ricotta cheese, Romano cheese, spinach,
salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom
mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5
lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third
of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella
cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce
over cheese. Repeat layering 2 times.
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Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
Ingredients
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2 cups peeled and diced pumpkin
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1 eggplant, sliced into 1/2 inch rounds
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5 tomatoes
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1 pint ricotta cheese
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9 ounces crumbled feta cheese
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2/3 cup pesto
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2 eggs, beaten
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salt and pepper to taste
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1 (15 ounce) can tomato sauce
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fresh pasta sheets
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1 1/3 cups shredded mozzarella cheese
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1 cup grated Parmesan cheese
Directions
-
Preheat oven to 350 degrees F (175 degrees C).
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Place pumpkin on a baking sheet and roast in oven
until browned and tender, about 30 minutes. Meanwhile, grill eggplant
on a charcoal grill or fry in a skillet, turning once, until charred and
tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in
oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
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In a medium bowl, stir together ricotta, feta,
pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin
into ricotta mixture.
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Spoon half of the tomato sauce into a 9x13 baking
dish. Lay two pasta sheets over the sauce. Arrange a single layer of
eggplant slices over pasta and top with half the ricotta mixture. Cover
with two more pasta sheets. Arrange the roasted tomatoes evenly over
the sheets and spoon the remaining half the ricotta mixture over the
tomatoes. Sprinkle with half the mozzarella. Top with remaining two
sheets of pasta. Pour remaining tomato sauce over all and sprinkle with
remaining mozzarella and Parmesan.
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Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Ingredients
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1 (12 inch) pre-baked pizza crust
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1/2 cup pesto
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1 ripe tomato, chopped
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1/2 cup green bell pepper, chopped
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1 (2 ounce) can chopped black olives, drained
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1/2 small red onion, chopped
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1 (4 ounce) can artichoke hearts, drained and sliced
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1 cup crumbled feta cheese
Directions
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Preheat oven to 450 degrees F (230 degrees C).
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Spread pesto on pizza crust. Top with tomatoes,
bell peppers, olives, red onions, artichoke hearts and feta cheese.
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Bake for 8 to 10 minutes, or until cheese is melted and browned.
Ingredients
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6 tablespoons milk
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6 tablespoons butter, softened
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1 1/2 cups white sugar
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1 cup chocolate chips
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1 dash vanilla extract
Directions
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Combine the milk, butter, and sugar together in a
saucepan and bring to a boil; allow to cook at a rolling boil for 30
seconds and immediately remove from heat. Add the chocolate chips and
vanilla to the milk mixture and stir until the chips are completely
melted. Pour immediately over warm brownies.
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