Lasagna with Yellow Lentil Noodles

 I have been asked to post my lasagna recipe, although I will tell you that this will only be the actual construction of the lasagna.  I make my lasagna with whatever sauce I happen to have made.  This latest version uses a fresh sauce with ground turkey, red and yellow peppers, and yellow squash.  I of course used some fresh tomatoes and some of the fresh basil I have been maintaining over the winter, but that is a different recipe.

Lasagna with Yellow Lentil Noodles

4 cups Spaghetti sauce (I used turkey vegetable sauce)

24 oz low-fat cottage cheese

2 cups shredded Italian blend cheese

1 1/2 cups shredded parmesan

2 eggs

1 pkg Simply Nature Yellow Lentil Lasagna Sheets (from Aldi)

Filling: Mix Cottage cheese, eggs and 1/2 cup shredded parmesan until will mixed.  Set aside.

To construct the lasagna, spray a baking dish (I used a half pan banquet pan, or you could use a 9 x 13 x 2 baking pan).  Spread 1 1/2 cups sauce in the bottom of the baking pan.  Place one layer of lasagna sheets over the sauce.  Spread 1/2 of the cheese mixture over the noodles.  Sprinkle with 1/3 of the Italian cheese blend and a handful of the parmesan.  Spread 1/3 of remaining sauce over cheese.  Repeat layers ending with a layer of noodles.  Spread the remaining sauce over the noodles and sprinkle with the remaining cheeses.  Cover and bake 30 minutes covered.  Remove the foil and bake 25 minutes longer uncovered.  Allow to sit for 10 minutes before serving.

To be honest, I do not know why I don't make lasagna more often.  As you can see, it is very simple and you no longer have to cook the noodles before putting it all together.

Beef and Barley Stew - Slow cooker

I have always preferred spring/summer to winter when it comes to vegetables.  But one thing I do love is a good Beef and Barley stew.  It's been a long time since I made one, but I just had a taste for it, so here is the recipe.

 

Beef Barley Stew for slow cooker (can be done on stove)

3 lb Chuck roast, fat trimmed and cut into ½ in pieces

2 Tbsp Olive oil

1 large onion

8 ounces sliced mushrooms

1 ½ cups red wine (may use broth)

2 sweet peppers, large dice (I used 1 red and 1 orange)

4 large carrots, peeled and cut into 1 inch pieces

6 small stalks celery and leaves, cut into 1 inch pieces

8 cups beef broth

1 tsp dried thyme (use 1 Tbsp if fresh)

2 bay leaves

1 Tbsp Italian seasoning

Salt and pepper, to taste

1 cup barley

 

1.      Trim chuck roast of fat and cut into bite-sized pieces.  Heat 1 Tbsp oil in large skillet over medium high heat and sear beef, in batches as necessary.  Place beef into base of slow cooker.

2.      Dice onions and and mushrooms (large pieces).  Heat rest of oil over medium heat in same skillet.  Add onions, cook until the onions start to look translucent.  Add mushrooms and cook another 5-8 minutes until liquid from mushrooms begins to evaporate.  Add garlic and cook for about a minute longer.  Pour vegetable mixture over beef.

3.      Turn off heat to skillet and pour wine into skillet to de-glaze pan (get all those good dark bits!).  Pour wine into slow cooker.

4.      Prepare peppers, carrots, and celery by cutting to large dice (bite-sized pieces).  Add to slow cooker.  Pour broth over all and add seasonings.  Mix well, then cover and cook on LOW for 8 hours.

5.      At end of cooking time, change to either SAUTE or HIGH to bring broth to a boil.  Add barley, cover and cook for 15 minutes.  Barley will continue to thicken the stew as time goes on.  Adjust seasonings and serve!

Note: I really prefer using my slow cookers for stews and soups.  However, this could be done in a Dutch oven by simmering for about 45 minutes to an hour after everything is added (except barley.  Test the vegetables and once they are cooked to taste, raise heat to bring back to boil and add barley.