Roasted Vegetable and Spinach Lasagna

I've only tried one other lasagna recipe and I don't remember it taking NEARLY as long to prepare.
This is delicious, but be warned: it takes almost 2 hours to prepare and another hour in the oven. It's definitely a good option to provide lunches/dinner for over a week (for one), but make sure you have your head in the game before you get started. I made this on a really lovely Sunday afternoon, and the whole time I was wishing I was outside.

Notes:
I just used mozzarella cheese instead of a mix, but only because I couldn't find the one called for - the mix sounds delicious though.
I don't really see any need to use frozen spinach, it was more annoying than anything - feel free to chop your own.
I did my layers: sauce, noodles, cheese mixture, veggies, sauce. I got confused. I only ended up using half of my noodles. Didn't matter in the end - do the layers however you want!

2 zucchinis, sliced 1/2 inch thick
2 red peppers, seeded and cut into thick slices (4-6 slices each pepper)
1 (375g, 13oz) package of uncooked oven ready lasagna noodles
2 cups of parmesan, mozzarella, and provolone cheese mix
1 medium onion, finely chopped
5-6 cloves of garlic, finely chopped
16 oz mushrooms
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp dried thyme
1 (156 mL, 5.5 fl oz) can of tomato paste
1 1/2 tsp paprika
1 (739mL) jar of roasted red pepper and garlic tomato sauce
475g ricotta cheese
2 300g packages of frozen chopped spinach, thawed with water rung out
2 eggs
Extra virgin olive oil
salt and pepper


In a small bowl, mix the zucchini with a small amount of olive oil and salt and pepper. Place the zucchini and red pepper slices on a baking tray and bake at 450F for 25 minutes. Half way through, turn the zucchini and red peppers so that they are evenly cooked on both sides. Let cool, and roughly chop the zucchini and red peppers.

In a pan, saute the onions and garlic with some olive oil until the onions are translucent. Add the mushrooms, basil, oregano, and thyme and continue to saute until the mushrooms are cooked. Add the tomato sauce, tomato paste, paprika, zucchini, and red peppers and saute for another 10 minutes. Add some water if the mixture is too thick.

In a bowl, mix the ricotta, eggs, spinach, and a large handful of the cheese mixture. Layer the lasagna: coat the bottom of a 9x13 inch baking dish with the sauce mixture, place the lasagna noodles on top of the sauce until the dish is covered, spread a thin layer of the spinach mixture over top of the noodles, sprinkle the cheese mixture over top, and cover with a layer of the lasagna noodles. Add a layer of the tomato sauce mixture, sprinkle the cheese mixture over top, and cover with a layer of the lasagna noodles. Repeat until the baking dish is full and your ingredients used up. The last layer should be the tomato sauce with some cheese sprinkled over top.

Cover with aluminum foil. Bake for 50 minutes at 350F. Remove foil about 10 minutes before done cooking. Let it sit for 8-10 minutes before serving.


Original recipe here 

Layered Vegetable "Torte"

This recipe is supposed to make a torte, but I didn't have the springboard pan it called for, so I just made this more of a vegetable "bake." It was very tasty all the same - and relatively easy - it just takes a bit of time to make because you have to roast or grill the vegetables before baking them.



1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt and freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic (or as much as you feel like peeling....I used about 1 tablespoon)
1/4 cup chopped fresh basil leaves (or a sprinkling of dried basil between the layers)
1/2 cup freshly grated Parmesan (or more, depending on how much you like cheese!)
1/2 cup bread crumbs, preferably fresh.

1. Heat oven to 400 degrees. Grease 2 baking sheets with oil and distribute the eggplant, squash, and mushrooms between the pans. Brush the vegetables with oil, and roast vegetables on both sides until soft (about 20 minutes).

2. Coat bottom and sides of a large baking pan with oil. Layer half of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers with the other half of the vegetables. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.

3. Bake "torte" in oven until hot throughout and browned on top, about 30 minutes.

Original recipe here 

Pan-Cooked Summer Squash With Tomatoes and Basil

A quick, easy side dish. Doesn't taste as good cold or reheated - so plan to eat immediately!


2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced (depending on what shape squash you use)
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced (I cheated and used canned diced tomatoes)
Salt and freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

1. Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.

2. Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Original recipe here

Cheesy Zucchini Enchiladas

 

I've made this recipe twice with (/for) Dave, and it's pretty easy, and deliciously cheesy. The original recipe is supposedly a "Weight Watcher's" recipe, but just add some extra cheese and non-low-carb tortillas, and you're golden.


Ingredients:

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 2 medium scallions, chopped
• 1/4 cup cilantro, chopped
• 2 medium zucchinis, grated
• kosher salt and fresh ground pepper
• 1 1/2 cups grated mexican blend cheese (or as much as you wish)
• 4 large tortillas
• chopped scallions (optional for garnish)
• chopped cilantro (optional for garnish)

Enchilada sauce:

• 1 garlic cloves, minced
• 1 tbsp chipotle chilis in adobo sauce (optional for more heat - I just used 2 chilis)
• 1 cup tomato sauce
• 1/4 tsp chipotle chili powder (to taste)
• 1/4 tsp ground cumin
• 1/2 cup vegetable broth
• kosher salt and fresh pepper to taste

For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.  

Remove from heat and add 1/2 cup(ish) cheese; mix well.

Divide zucchini between in each tortilla, roll and place seam side down in baking dish. 

Top with enchilada sauce and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Serve with chopped cilantro, scallions, and sour cream if you wish.


Original recipe here