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.

Ratatouille variations!

We received zucchini and tomatoes in our share this week and it's the beginning of summer.....so, it's time for ratatouille!  While I was out running errands this weekend, I stopped and picked up 2 small eggplant.  Combining that with the zucchini, tomatoes, some onion and peppers, I made ratatouille!  I chose to do a roasted version this time, but I am going to post the recipe I use most often as well.

Roasted Ratatouille

• 2 small eggplant
• 1 med zucchini*
• 2 med tomatoes*
• 1 cup mixed sweet peppers
• 1 lg onion
• 3 cloves garlic
• 2 Tbsp olive oil
• salt & pepper
• 1 1/2 Tbsp lemon juice

Preheat oven to 450F.  Dice tomatoes, eggplant, zucchini and peppers; set aside.  Mince garlic and place in a medium bowl.  Place eggplant, zucchini, peppers and onions into prepared jelly roll pan (or 13X9X2" baking pan).  Mix garlic with oil and salt and pepper.  Drizzle over vegetables; roast at 450 for 20-25 minutes, stirring once.  Add tomatoes and lemon juice and mix well.  Continue roasting 10-15 minutes until tomatoes are soft and their juice has begun to run.  Serve over fresh foccocia or whole grain pasta.  For a meal, add chicken or shrimp.

Stovetop Ratatouille

• 4 Tbsp extra virgin olive oil, split
• 1 lg globe eggplant
• 1 sm zucchini*
• 1 sm yellow squash
• 2 med tomatoes*
• 1 lg onion
• 3 cloves garlic
• 1 8-oz can tomato sauce
• 2 sweet bell peppers (I prefer red and yellow)
• Salt & Pepper to taste

Thinly slice onion. Mince garlic.  Cut eggplant into a 1/2 inch dice.  Cut zucchini and yellow squash in half longwise; thinly slice both.  Cut tomatoes into thin wedges (approx 8 per tomato).  In a large Dutch oven, heat oil over medium heat.  Add onions and peppers and saute until just transleucent.  Add garlic and continue sauteeing until fragrent.  Add eggplant and drizzle with more oil; cook stirring until eggplant is about 3/4 cooked.  Add zucchini and yellow squash and cook until squash is about 1/2 done.  Add tomatoes, tomato sauce and salt and pepper to taste.  Bring to a boil; lower to a simmer and cook, covered, for 30-40 minutes, stirring frequently, until vegetables are done.  Serve as sauce over whole grain pasta or as a stew.

A guest recipe today!

I didn't manage to get anything done last night because I decided I needed to go swimming and then had to go to the grocery store.  However, I did get a recipe from my collegue and fellow CSA member and he told me I could post it on my blog.  It sounds really good and fresh and I can't wait to try it out!

 

 

Leland’s Beet Soup

By Leland Metheny, M.D.

• 3 medium beets
• 4 stalks of celery, chopped
• 2 carrots, chopped
• 3 tomatoes, chopped
• 1-2 Tbsp olive oil
• 2 Tbsp butter
• salt
• pepper
• 3-4 sprigs fresh thyme
• 2 bay leaves
• 6 cups chicken or vegatable broth
• sour cream
• cilantro

 

1. Preheat oven to 450 F

2. Wash beets thoroughly, rub with olive oil and wrap in foil.

3. Roast in oven for 30-40 minutes until cooked through

4. Place in ice water and remove the skins with a paper towel (skins should peel off)

5. In the meantime, chop up the celery, carrots and tomatoes

6. Add olive oil and butter to a large cooking pot and heat to medium

7. Add celery and carrots and saute until they are soft

8. Chop peeled beets

9. Add beets and tomatoes and cook for 5 more minutes

10. Add broth.

11. Wrap thyme and any other herbs with twine and place in stew

12. Add 2 bay leaves to pot,

13. Add salt and pepper to taste

14. Cover pot and let simmer for 30 minutes

15. Remove bay leaves and herbs

16. Puree vegetables until smooth

17. Add sour cream and or cilantro on top of puree for extra flavor

 

 

When I was sprucing the recipe up, he mentioned that the herbs he used are his preference, but you could certainly use any fresh herbs that you like: for instance, rosemary, basil, oregano.  Enjoy!!!