Tuesday, August 19, 2014

Ranch flavored kale chips


Monday, August 18, 2014

Vegetable Lasagna

I found this recipe at this link (http://www.inspiredtaste.net/22401/fresh-vegetable-lasagna-recipe/) and made a few tweeks:

*I used the Le Veneziane Gluten Free Lasagne Sheets (amazing - I think this is what gave the lasagna the firm texture). I just bought one box, which was enough. The great thing I discovered was it does not need to be cooked, simply place in lasagna.

* 2 yellow zuccini (or it was yellow squash) chopped
*1 red pepper, chopped
*2 small onions
* 2 boxes of mushrooms, sliced
*3 garlic cloves
* 1 can of peeled tomatoes
*olive oil
*dried basil
*2 eggs
*Ricotta cheese

-put olive oil in frying pan, put in chopped onions until a little brown
-put in red pepper
-add spices
-put in zuccini
-put in garlic
-fry for a few minutes for everything to soften a bit
-add can of tomatoes, with juice and continue to fry until half of water evaporates
-add mushrooms and let the mixture heat up until mushrooms are soft

-mix ricotta and eggs and shred cheese while waiting for veggie mix to cook

once done, take the casserole dish and put a bit of oil, place one layer of vegetable mixture, then pasta sheet, ricotta, mozzarella, parmesean, veggie mixture, pasta sheet, ricotta, mozzarella...I think i mixed it up when I did mine, but you can't really tell the difference.

Bake at 350 degrees F for about 20-30 mintues, then near the end, put on Broil for about 1 minute if you want the top cheese to brown.