1 cup washed quinoa, 2 cup water, 1 onion finely chopped, 2 garlic cloves minced , 1/2 green pepper finely chopped, 3/4 -1 cup oatmeal ,1 tablespoon Braggs liquid Aminos, 2 teaspoon salt Substitute, for 4 eggs (Egg replacer) I use Ener-g Egg Replacer
1) Cook quinoa in the 2 cups water according to quinoa package directions then cool. Add the remaining ingredients and fry in a bit of oil. 2) Drop the mixture by spoonfuls into a hot, well oiled pan and then formed into patties with a spoon. They stick together when fried. You can also bake them on a cookie sheet. Freezes well.
- 2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
- 3 1/4 teaspoons salt
- 5 lb plum tomatoes
- 1 1/2 cups plus 3 tablespoons olive oil
- 2 large garlic cloves, finely chopped
- 20 fresh basil leaves, torn in half
- 3/4 teaspoon black pepper
- 1/4 teaspoon dried hot red pepper flakes
- 1 cup all-purpose flour
- 5 large eggs
- 3 1/2 cups panko (Japanese bread crumbs)
- 2 oz finely grated Parmigiano Reggiano (2/3 cup)
- 1 lb chilled fresh mozzarella (not unsalted), thinly sliced
Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
Put oven rack in middle position and preheat oven to 375°F.
Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano. Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes. Note: Easy to make with your own Tomato Sauce or your favorite store bought!
2 cups whole wheat pastry flou,r 1/2 teaspoon salt, 1/2 cup mild flavored oil, 1/3 to 1/2 cup apple juice, 1 LB firm tofu, 1/2 cup soy milk, plain 1/2 teaspoon turmeric salt & pepper and nutmeg to taste, 2 medium onions, chopped 1/2 of 6 oz. package Fakin Bacon
Heat oven to 400 degrees. In medium bowl, mix the flour and salt, stir in oil with a fork. Add the apple juice and mix well. The dough will seem very wet at first but will dry quickly. Pat dough into 9 pie pan. Prick bottom with fork. Bake crust for 10 minutes. Set aside. Reset oven to 350 degrees. Cream the tofu, soy milk, and turmeric in a food processor until absolutely smooth. Transfer to a large bowl and adjust the seasonings. Saute the onions in a little oil until soft. Heat the Fakin Bacon or other tempeh either by sauteing or in the microwave. Cook the spinach in a little water until completely wilted, drain, rinse with cold water, squeeze dry, and chop. Add everything to the tofu mixture and blend well. Adjust the seasonings. Pour into the pie she’ll and bake at 350 degrees for 45 minutes. Allow 10 minutes to cool before cutting. Enjoy! Serves:4-6
Note: Save time, use a pre-made crust! Preparation Time:1 1/2 hours From:Vegweb.com
- 10-12 eggs
- 1 green onion
- 2 zucchini squash
- 1 cup red and yellow peppers
- 4 cups fresh spinach
- Black pepper (amount you like)
- Preheat oven to 350 and grease two muffin pans
- Whisk all your eggs along wih desired amount of black pepper in a big bowl.
- Put the green onion, zucchini, and peppers in a food processor and process until finely chopped but not smooth. Add this mixture to your eggs.
- Next, add the spinach, into the processor, finely chop, and add to the eggs in bowl.
- Mix the egg mixture well, and then using a ¼ cup measuring cup (I found this one works the best) fill the muffin pans. Makes about 18-20 cupcakes.
- Bake the egg cupcakes for 20-25 minutes, depending on your oven.( Mine took 18 mins) or until eggs are set in the middle.
Hope you love this! It is easy and quick and you can have something easy to warm up for breakfast when on the go! Tip: cook Boca sausage patties, crumble and add to egg mixture before cooking!
You can also change ingredients to any of your favorite omelet recipes 🙂 Serve with salsa or fruit 😉 Recipe from Julie Rinda
Luke’s Wild Mushroom Orzo
For the mushroom stock: 1/2 cup dried porcini mushrooms (about 1 ounce) 1 sprig fresh thyme
For the orzo: 2 tablespoons extra-virgin olive oil 1 small onion, chopped (about 1/2 cup) 1 1/2 cups mixed wild mushrooms (about 4 ounces), washed, dried, and chopped into 2-inch pieces, 1 1/2 teaspoons salt, 1/4 teaspoon coarse-ground black pepper, 2 tablespoons dry vermouth, 1 1/2 cups orzo
To finish the dish: 2 tablespoons butter 1/4 cup grated Parmigiano-Reggiano 1 tablespoon roughly chopped fresh parsley 1 teaspoon fresh thyme leaves
Optional: 1 teaspoon white-truffle oil
TO PREPARE THE MUSHROOM STOCK:
1. In a small pot, immerse the dried porcinis in 4 1/2 cups of water. Add the sprig of thyme whole.
2. Bring the mushroom mixture to a boil over high heat, then remove immediately from the stove and set aside for 5 minutes.
TO PREPARE THE ORZO: Heat the olive oil in a medium saucepot. Add the onion and cook over medium heat until it takes on a light golden color, about 3 minutes, stirring regularly to prevent burning.
2. Add the mixed wild mushrooms and stir well to combine. Saute on medium-high heat for 1 to 2 minutes, until the mushrooms are just starting to color. At this point, but not before, add the salt and pepper (if you do it earlier, before the mushrooms have opened up, the salt will pull out all the moisture). Mix well to combine and continue cooking for another 30 seconds, until the mushrooms have started to reduce and color.
3. Move the pan well away from the heat (so you don’t catch fire) and add the vermouth. Stir to combine and then return to the heat for just a few seconds, until the vermouth and mushroom juices form a syrupy mixture in the bottom of the pan.
4. Remove the pan from the heat, add the orzo, and mix well, so the grains are all coated with the pan juices.
5. Remove the thyme sprig from the porcini mixture and discard. Pour the porcinis and liquid over the orzo.
6. Return the pan to medium-high heat and bring up to a low boil, stirring well to combine. Turn the heat down to low, and keep the mixture at a very lazy bubble for about 15 minutes, stirring occasionally. The orzo is done when it’s swelled up and become tender, but still has a bit of a bounce between the teeth. There should be just a little bit of syrupy liquid on the bottom, but the orzo mixture should be a bit wet. (If you cook it till the liquid is completely absorbed, you’ll have a sticky mess.)
TO FINISH THE DISH: 1. Remove the pot from the heat. Add the butter and mix in well; then add the Parmigiano-Reggiano and continue stirring. Add the parsley and thyme leaves and mix well, until the texture of the dish is softer and richer from the butter and cheese and all the ingredients are well combined. If you’re using the truffle oil, add it and mix well so the oil is absorbed.
2. Serve as quickly as possible, topped with a little more of the grated Parmigiano-Reggiano.
Urban Italian: Simple Recipes & True Strories from a Life in Food
Mushroom Kasha Burgers with Chipotle Mayonnaise
- 2/3 cup water
- 1/3 cup coarse kasha (whole roasted buckwheat groats)
- 1 pound portabella mushrooms, stems discarded
- 1 cup finely chopped onion
- 1 cup finely chopped red bell pepper
- 3 tablespoons unsalted butter
- 2 garlic cloves, finely chopped
- 3 tablespoons finely chopped flat-leaf parsley
- 1 teaspoon soy sauce
- 1 1/2 cups fine dry bread crumbs
- 1 large egg, lightly beaten
- 1/4 cup olive oil
- 1/2 cup mayonnaise
- 1 tablespoon Tabasco chipotle sauce, or to taste
- 8 large oval slices rye bread, cut into 4 1/2-inch rounds if desired, lightly toasted
Bring water to a boil in a 1- to 1 1/2-quart heavy saucepan, then stir in kasha. Cover and reduce heat to low, then cook until kasha is tender and water is absorbed, about 10 minutes. Transfer to a bowl and cool.
Break one third of mushrooms into a food processor and pulse until finely chopped, then transfer to a bowl. Repeat with remaining 2 batches of mushrooms, transferring to bowl.
Cook onion and bell pepper in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Add chopped mushrooms, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until any liquid mushrooms give off is evaporated and mushrooms begin to brown, 8 to 10 minutes. Transfer mixture to a large bowl, then stir in kasha, parsley, soy sauce, and 1/2 cup bread crumbs until combined well. Cool 10 minutes, then stir in egg until combined well.
Line a platter with foil. Spread remaining cup bread crumbs in a shallow baking dish.
Form one fourth of mushroom mixture (about 3/4 cup) into a 3/4-inch-thick patty (3 1/2 inches in diameter), then dredge in bread crumbs, knocking off excess, and transfer to platter. Form and dredge 3 more patties, transferring to platter. Chill patties, loosely covered with plastic wrap, 1 hour.
Heat oil in cleaned 12-inch heavy skillet over medium-high heat until it shimmers, then fry patties, turning over once, until deep golden, about 4 minutes total. Transfer patties to paper towels to drain (patties will be soft).
Meanwhile, whisk together mayonnaise and chipotle sauce.
Spread bread with chipotle mayonnaise and sandwich each mushroom patty between 2 slices.
Cooks’ note: Patties can be formed, without bread-crumb coating, 12 hours ahead and chilled, covered.
Gourmet August 2007 Alexis Touchet
“Green Monster” Pops/ A Summer Treat
- 1 cup spinach, chopped
- 1/2 cup kale leaves (tough stem removed)
- 3 bananas
- 1 whole pineapple, peeled and chopped
- 1 and 1/2 -2 cups purified water
Combine spinach, kale, bananas, and pineapple in a blender: puree and add water: puree a second time. Pour into pop molds or small cups, add pop sticks and freeze.
Coconut Ice Cream with Grilled Pineapple (From Delicious Living)
- 3 cups almond milk, divided
- 4 teaspoons cornstarch
- 1/2 cup natural cane sugar
- 1 and 1/2 cups unswettened shredded-coconut
- 1 (14oz.) can coconut milk
- Pinch of sea salt
- 1 Tbsp. dark agave nectar
- 1 Tbsp. extra-virgin olive oil
- 1 ripe pineapple, peeled and sliced into 1 inch-thick disks
Combine 1/4 cup almond milk and cornstarch in a small bowl and mix well. Set aside. Bring remaining almond milk to a boil in a large saucepan with sugar, stirring until dissolved. Add shredded coconut. Stir well until mixture returns to boil. Remove from heat and allow to cool slightly. Strain into a bowl, pressing coconut firmly to extract as much milk as possible. Transfer milk to a clean saucepan and add coconut milk and salt. Bring to a simmer. Stir cornstarch mixture and add to pan, whisking to combine. Keep stirring until mixture thickens slightly. Remove from heat and allow to cool, stirring occasionally. Regrigerate until cold. Pour mixture into an ice-cream maker and freeze according to instructions. Scrape into a container and place in freezer to firm up before serving. Preheat grill. Stir agave and oil together until emulsified; brush onto pineapple slices. Grill for 2 minutes, turn and grill other sides for 1-2 minutes. revove from grill and allow to cool slightly. Serve, toppped with coconut ice cream.
Honeydew-Basil Sorbet (From Delicious Living)
- 1/2 large honeydew melon, cut in small cubes
- 1 and 1/2 half Tbsp. honey
- 1/4 cup loosely packed fresh basil
- 1/4 cup loosely packed fresh mint leaves
- Juice of 1 and 1/2 limes
- 2 pinches sea salt
Combine all ingredients in a blender until honey dissolves and mixture is finely pureed. Transfer to an ice-cream maker and process according to instructions; or freeze in a pan, scraping occasionally with a fork. Makes 3 and 1/2 cups.
Coconut Mousse (Trembleque)
- 1 (13.5-oz.) can coconut milk
- 1/2 cup plus 1 Tbsp. water
- 1/4 cup cornstarch
- 1/2 cup natural cane sugar
- 1/4 tsp. salt
- 1.2 tsp. fresh orange zest
- Toasted flaked coconut and orange slices, for garnish
Pour coconut milk into a saucepan. Pour water into coconut milk can, swish around, and add to saucepan, along with cornstarch, sugar, and salt; whisk until smooth. Stir constantly with a wooden spoon over medum heat umtil thickened, 5-7 minutes. Do not let it boil. Remove from heat. Stir in orange zest and let mixture rest for 2 minutes. Coat four 1/2 cup ramekins with cooking spray and divide coconut mixture among them. Refrigerate for 3 hours or until set. Unmold and serve cold. Garnish with toasted coconut and orange slices.
Kabobs on the Grill
Here’s a selection of fruits and vegetables for the grill!
- Eggplant, reb bell peppers, cherry tomatoes, firm tofu (marinate in a mixture of lemon juice and yogurt)
- Sweet potatoes, firm tofu, pineapple,basil leaves (marinate in a mixture of lemon juice and yogurt)
- Yellow bell peppers, watermelon, tempheh (marinate in a mixture of toasted sesame oil mixed with orange juice)
- Cherry or grape tomatoes, summer squash, firm tofu, cantalope (marinate in a mixture of toasted sesame oil mixed with orange juice)
Serve over a bed of either quinoa, brown rice, orzo, kasha or couscous.
Vegan Spinach Tofu Quiche
- 1 pie shell of your choice
- 1 pound firm tofu, crumbled
- 1/4 tsp. rice vinegar
- 1 tsp. onion powder
- 1 tsp. sea salt
- 1/2 tsp dry mustard
- 1 Tbsp. olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 2 cups finely sliced mushrooms
- 1 Tbsp. Braggs’s Liquid Aminos (or tamari soy sauce)
- 1 pound fresh spinach, washed, stems removed and leaves cut small
- 1/4 cup tightly packed fresh basil leaves, finely torn into pieces
- 1 large tomato, sliced
Directions: Preheat oven to 350 F. With a fork prick bottom and sides of pie shell. Bake until light golden brown. Put the tofu, rice vinegar, onion powder, salt and mustard in a blender and process until smooth. transfer to a large bowl. Heat the oil in a large frying pan over medium heat. Add the onion, garlic, mushrooms, and Bragg’s (or tamari) and cook until the mushrooms are browned, about 6 minutes. Add the spinach, cover and cook until the spinach is wilted 2 to 3 minutes. Uncover and cook, stirring often, until the excess moisture has evaporated, about 3 minutes. Add to the tofu mixture, along with the basil, and stir to mix. Pour into the baked pie crust. Arrange the tomato slices, overlapping in a circle on top. Bake until the top is lightly browned and the filling seems firm in the cienter, 40 to 50 minutes.Let cool 15 minutes. Serve warm or at room temperature.
Note: Some tofu has more water content than others. You might want to wrap tofu block in a cloth or paper towels and place a weight on top (cans of tomatoes, books) to drain any excess moisture.
Summer Potato Salad with Apples and Chives
- 4 red or gold yukon potatoes, cut in quarters
- 2 Tbsp. minced celery
- 1/4 cup red onion, finely diced
- 1 gala apple, peeled and diced
- 2 tbsp. chives, minced
- 1 tsp. dijon mustard
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. red wine vinegar
- 1 Tbsp. nayonnaise
- salt and fresh ground pepper
Directions: Boil potatoes in salted water until soft, drain and let cool. While the potatoes are boiling, combine red onion, celery, mustard, olive oil, vinegar and nayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add chives and apples, additional salt and pepper to taste. Serve at room temperature or refrigerate until ready to serve. Serves four to six.
Watermelon Salad with Mint and Lime (Serves 8)
Ingredients: About 8 Cups watermelon chunks (1 inch). 1/4 cup fresh lime juice; A pinch of cayenne pepper; 1/2 cup mint leaves, torn in small pieces. Kosher salt.
In a large bowl, toss the watermelon with the lime juice and cayenne. Fold in the mint leaves, season with the salt and serve. The watermelon can be refrigerated overnight. Just fold in the mint leaves before serving.
Sunny’s Sizzlin Corn on the Grill
Melt 2-3 Tbsp. butter substitue, add 1 tsp. granualted garlic, two dashes of Liquid Smoke. Mix!
Place 4 ears of corn on the grill, brush lightly with the butter mixture. Turn twice, two minutes about on a side, until you see some brown marks, brush again. Cook on the grill for four minutes tops! The corn will be cooked and crunchy and the flavor is out of this world!!!! Serves either four or two corn lovers!
Grilled Corn with Mango-Habanero Butter
Recipe from Food and Wine (Bobby Flay)
1 mango, peeled and coarsely chopped; 1/4 c. mango nectar; 1 Tbsp. honey; 1/2 habanero chile, seeded and sliced; 1 and 1/2 butter substitute, softened; 2 Tbsp. packed cilantro leaves, chopped; 1/2 tsp. kosher salt; 8 ears of corn.
In a small saucepan, combine the chopped mango, mango nectar, honey and habanero chili. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and purree until smooth. Strain the mango puree into a small bowl and cool. Add the cooled puree along with the butter, cilantro leaves and salt and puree in the food processor until smooth. Put in small bowl, cover and refrigerate until cooled.
Submerge the cleaned corn on the cob in cold, salted water and let sit for about 10 minutes.
Prepare the grill. Drain the corn,but don’t pat dry. Grill over moderate heat, turning about every two minutes until tender and browned in spots. About 6 minutes. Transfer the corn to plates, spread with the mango-habanero butter and serve.
Portobello Mushroom Burgers with Zucchini and Tomato Relish With Sweet-Potato Wedges / Serves 4
For the Relish:
1 green chili, (use either pablono or 2-3 jalapeno) deseeded and chopped; 1 red onion, finely sliced; 2 Tbsp. olive oil, 2 zucchini, diced; about 1+ cup cherry tomatoes chopped; 2 1/2 Tbsp. brown sugar, 2 Tbsp red-wine vinegar.
For the Sweet Potato Wedges:
4 Medium Sweet Potatoes; 2 Tbsp. olive oil
For the Mushrooms:
2 Tbsp. butter substitute (Earth Balance); 1 Tbsp. olive oil; 1 garlic clove, crushed (or more if you love garlic); 1 Tbsp. thyme leaves; 4 large portobello mushrooms; 4 slices vegetarian cheese (cheddar, mozarella) optional; 4 brioche buns, soft burger buns or gluten free buns.
Saute the chili and onion in olive oil until soft. Turn up the heat and add the other relish ingredients and season with salt and pepper to your preference. Cook, stirring often, for 15 minutes or so, until thick. Set aside and cool.
Preheat oven to 400 degrees. Cut the potatoes in to wedges, toss with the olive oil and season. Spread out on a baking-sheet and roast for 25 to 35 minutes until browned on the edges and fork tender when pierced with a fork. This will depend on the thickness of the wedges.
Preheat the grill to medium. Combine the soft butter with the olive oil, garlic, thyme and seasoning (salt/pepper). Place the mushrooms on an oiled baking pan, stalk side down. Brust lightly with the garlic-thyme butter and grill for 3 to 4 minutes. Turn over and brush with the remaining butter. Grill for another 4 to 5 minutes, adding the cheese at the last minute of grilling. Remove from the grill and cover with foil to trap heat and set aside. The mushrooms will continue to steam and soften.
Toast the buns or warm prior to serving. Fill with the mushrooms, buttery juices and a heaped spoonful of the relish. Serve with the sweet-potato wedges and more relish!
Fig and Ginger Truffles (makes about 16 truffles) (From Ellie Krieger,2007)
Ingredients: 2 cups dried black mission figs or other dried figs; 1/4 cup crystallized ginger; 1/2 tsp. ground cinnamon; 1 Tbsp. honey; 2 and 1/2 ounces dark chocolate (60 to 70% cocoa solids) chopped finely. Tip: Add orange zest to the fig/ginger mix! or substitute dried apricots for the figs!
Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process until finely chopped and begin sticking together. Roll the mixture with your hands into heaping teaspoon sized balls and set them on a baking sheet or plate lined with waxed paper. Place a small bowl over a saucepan, containing barely simmering water, over low heat. Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until melted. Remove the saucepan from heat and stir in remaining chocolate. Stir until melted. Remove the bowl from the pan. Roll the fig balls in the melted chocolate until covered. Place on waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature. Sunny’s Tip: Instead of the chocolate, roll the truffles in cacoa power! Yummy! Cacoa powder is pure cacoa with no sugar added. Get the benefits of the cacoa without the calories!
Lentil Quinoa Salad (courtesy Melissa d’Arabian)
Serves 4 and can be easily doubled!
- 1/2 cup quinoa
- 1/4 cups water, plus 2 cups
- 1/2 cup lentils
- 1 tsp. Dijon Mustard
- 2 Tablespoons red wine vinegar
- 1/4 cup vegetable oil
- 1/4 tsp. garlic granules or powder
- 1 lime, completely zested!
- Kosher salt and freshly gound black pepper
- 2 green onions finley chopped
- 1 Tablespoon fresh cilantro leaves (optional)
- (Did you know that for 1 in 10 people, cilantro tastes like soap!) It’s genetic!
Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little “pop” upon biting.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
In a small bowl, whisk the mustard and vinegar together, then drizzle slowly while whisking, in the oil to make an emulsion. Add the garlic powder or granules, lime zest and salt and pepper to taste.
To assemble the salad: In a salad bowl, mix the quinoa, lentils, green onions, and cilantro if using. Top the salad with the dressing, toss to coat and serve.
Hearty Vegetable Lasagna (from allreceipes.com)
Prep Time: 25 Min Cook Time: 1 Hr Ready In: 1 Hr 40 Min
- 1 (16 ounce) package lasagna noodles
- 1 pound fresh mushrooms, sliced
- 3/4 cup chopped green bell pepper
- 3/4 cup chopped onion
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 (26 ounce) jars pasta sauce
- 1 teaspoon dried basil
- 1 (15 ounce) container part-skim ricotta cheese
- 4 cups shredded mozzarella cheese
- 2 eggs
- 1/2 cup grated Parmesan cheese
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, and eggs.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Amount Per Serving Calories: 462 | Total Fat: 19.5g | Cholesterol: 81mg Powered by ESHA Nutrient Databas