Show Us Your Life: Favorite Main Course Recipe

I am so happy it’s Friday!  We have fun stuff planned for this weekend…a movie, the farmer’s market AND the first of the summer concert series at Morgan Creek Winery!  We look forward to this every year.  Oh, and I guess I have to fit in school work at some point.  Blah.

This week’s S.U.Y.L. topic over at Kelly’s Korner is about favorite main course recipes.  How am I suppose to narrow this down??  I have lots of favorites, all depending on what my mood is on any given night.  I guess if I had to pick one it would be Vegetable Lasagna….

Vegetable Lasagna a’la Leanne

Ingredients for Vegetable Lasagna
Vegetable Pasta Sauce (see below)
1 (16 oz.) package no-boil lasagna noodles
1 lb. fresh mushrooms
1 green bell pepper, chopped
1 medium onion, chopped
½ cup shredded carrot
3 cloves garlic, minced
1 (15 oz.) container part-skim ricotta cheese*
4 cups shredded part-skim mozzarella cheese*
½ cup egg substitute*
½ cup grated parmesan cheese*
* Vegan/non-dairy subs work fine in this dish

Directions for Vegetable Lasagna
In large saucepan, cook mushrooms, green peppers, onion and garlic in a little olive oil until tender. Add carrots and warm through.  Stir in Vegetable Pasta Sauce, reduce heat to low and simmer 10 minutes. Mix together ricotta, 2 cups mozzarella and egg substitute. Preheat oven to 350 degrees and grease a 13×9 in. baking dish. Spread 1 cup pasta sauce in bottom of dish. Layer ½ of each: lasagna noodles, ricotta mix, pasta sauce and parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella. Bake for 40 minutes and let stand 15 minutes before serving.

(I’ve included my recipe for homemade veggie sauce, but of course a jar of decent pasta sauce works fine.  Just make sure you pick one with lots of veggies in it.)
Directions for Vegetable Pasta Sauce
2 cans (about 14 oz. each) diced tomatoes
1 can (14 oz.) whole tomatoes, undrained
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 small yellow squash, cut into ¼ in. slice
1 can (6 oz.) tomato paste
4 green onions, sliced
2 Tbs. Italian seasoning
1 Tb. chopped parsley
3 cloves garlic, minced
1 tsp. salt
1 tsp. red pepper flakes
1 tsp. black pepper
Combine all ingredients in slow cooker. Cover and cook on low for 6-8 hours, or overnight.

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