Vegetable Lasagna

Vegetable Lasagna 

Ingredients

7 oz lowfat goat cheese
1 tbsp chopped fresh thyme
1/2 tbsp dried basil
1/2 tbsp dried oregano
2 tsp minced garlic
4 cups prepared pasta sauce
1 lb lasagna
Freshly ground black pepper
2 small zucchini, diced
2 small summer squash, diced
3/4 cup bottled roasted red pepper, diced
1/4 cup grated Parmesan

Preparation

Heat oven to 375°F. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.


suggestions

butternut squash
add mushrooms
add eggplant
increase goat cheese by a few ounces for more cheesey lasagna
and add ricotta
prep then freeze before cooking.  remove from freezer and defrost on counter or cook frozen (increase time by 30 mins).

Bolognese

Ingredients

• 1  tablespoon  olive oil
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 1 carrot, diced
• 4 cloves garlic, minced
• 1/4  pound  pancetta, chopped (Optional)
• 1 1/2  pounds  lean ground beef (Can also use ground turkey)
• 1  cup  dry white wine
• 1  cup  whole milk
• 1 6-ounce can tomato paste
• 1 14 1/2-ounce can diced tomatoes, undrained
• 1/4  teaspoon  red pepper
• 2  tablespoons  chopped fresh oregano, or 1 tablespoon dried
• 1/2  cup  fresh flat-leaf parsley, chopped
• 2 1/2  teaspoons  kosher salt
• 1/4  teaspoon  black pepper
• 1/4  teaspoon  ground nutmeg
• 1/4  cup  grated Parmesan

Directions

1. In a Dutch oven, over medium heat, heat the oil. Add the onion and cook for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan. 

* I always double this and freeze it in large ziplock bags.

Recipe from Real Simple

Irna's Orzo

Ingredients: 

1 pound orzo pasta
1/2 cup olive oil + tablespoons
2 cups fresh arugula
3/4 cup crumbled ricotta or feta cheese
1/2 cup dried cranberries (use more for sweeter orzo)
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
teaspoon salt
teaspoon pepper

Directions:

Bring a large pot of salted water to a boil. Add the orzo and cook for about 8 minutes. Don't let the orzo cook too long because it will become mushy and hard to handle. Once the orzo is cooked, drain and spread it out on a cookie sheet. Drizzle with the 3 tablespoons of olive oil (to keep it from sticking) and let cool. Once orzo is cool, put into a large mixing bowl and add the rest of the ingredients. Gently toss to combine and serve.