These are directly off msn.com:
Vegetarian Lasagna
Prep: 45 minutes
Bake: 30 minutes
Ingredients
8 dried lasagna noodles
1 10-ounce package frozen chopped broccoli
1 14-1/2-ounce can diced tomatoes
1 15-ounce can no salt added tomato sauce
1 cup chopped celery
1 cup chopped onion
1 cup chopped green or red sweet pepper
1-1/2 teaspoons dried basil or oregano, crushed
2 bay leaves
1 clove garlic, minced
1 beaten egg
2 cups fat-free ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/8 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
2. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
3. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli.
4. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
5. Bake, uncovered, in a 350 degree F. oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.
Mexican-Style Pasta Bake
Prep: 35 minutes
Bake: 15 minutes
Ingredients
12 ounces dried bow tie pasta (about 5 cups)
1/2 cup chopped onion
1/2 cup chopped red sweet pepper
3 tablespoons butter
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried cilantro, crushed
1/2 teaspoon ground cumin
3 cups milk
6 ounces colby cheese, cubed
1-1/2 cups shredded Monterey Jack cheese (6 oz.)
1 cup bottled salsa
2/3 cup halved pitted green and/or ripe olives
Chili powder
Directions
1. Preheat oven to 350 degree F. Butter six 12- to 16-ounce individual casserole dishes (or one 3-quart baking dish); set aside. In a 4-quart Dutch oven cook pasta according to package directions. Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in colby cheese and 1 cup of the Monterey Jack cheese; stir until cheese is melted. Pour over drained pasta; stir to combine.
2. Layer half of the pasta mixture, all of the salsa, and the remaining pasta mixture in the prepared casseroles. Sprinkle with remaining 1/2 cup Monterey Jack cheese and olives. Sprinkle lightly with chili powder. Bake, uncovered, 15 to 20 minutes or until bubbly around edges and heated through. (If using large casserole, bake in a 400 degree F oven about 20 minutes.) Let stand 5 minutes before serving. Makes 6 servings.
Mushroom-and-Egg Casserole
Makes 6 servings
Prep: 20 minutes
Cook: 35 minutes
Ingredients
4 slices prosciutto (about 1-1/2 ounces) or bacon
8 scallions or green onions, thinly sliced (about 2/3 cup)
1 tablespoon butter or margarine
1 pound fresh shiitake* and/or button mushrooms, sliced
8 eggs
1 cup milk
1/8 teaspoon pepper
2-1/2 cups shredded Monterey Jack or cheddar cheese (10 ounces)
Directions
1. In a large skillet, cook prosciutto or bacon until crisp; drain off drippings and crumble prosciutto or bacon. Set aside.
2. Wipe pan clean. Cook scallions in same skillet in butter or margarine over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove skillet from heat.
3. In a large bowl, beat together the eggs, milk, and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart rectangular (12x7-1/2x2-inch) baking dish.
4. Bake in a 350 degree F oven for 35 to 40 minutes or until puffed and a knife inserted off-center comes out clean. Let stand for 5 to 10 minutes before cutting. Serve warm. Makes 6 servings.
*Note: Remove and discard the tough stems from the shiitake mushrooms before slicing them.
Creamy Macaroni and Cheese
Prep: 10 minutes
Bake: 30 minutes
Cook: 10 minutes
Ingredients
4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. mozzarella cheese, shredded (2 cups)
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half or light cream
1/8 tsp. pepper
Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.
Baked Cavatelli
Prep: 25 minutes
Bake: 30 minutes
Ingredients
7 ounces dried cavatelli or wagon wheel macaroni
12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
3/4 cup chopped onion (1 medium)
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 teaspoon black pepper
Directions
1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*
4. Bake, covered, in a 375� oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Makes 5 to 6 servings.
Spinach And Cheese Roll-Ups
Ingredients
1 teaspoon olive oil
1/3 cup chopped onion
1 clove garlic, minced
1 14-1/2-oz. can tomatoes, cut up
2 tablespoons tomato paste
1-1/2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon sugar
Dash salt
Dash black pepper
8 dried lasagna noodles
1 10-oz. package frozen chopped spinach, thawed
3/4 cup fat-free or reduced-fat ricotta cheese
2 ounces shredded part-skim mozzarella cheese (1/2 cup)
2 tablespoons finely shredded Parmesan cheese
2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil or Italian seasoning, crushed
1 slightly beaten egg white
Directions
For sauce, heat oil in a medium saucepan. Cook onion and garlic in hot oil until onion is tender, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce is desired consistency, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain well.
For filling, drain thawed spinach well, pressing out excess liquid. In a medium bowl stir together ricotta cheese, mozzarella cheese, Parmesan cheese, and basil. Add spinach and egg white, stirring to combine.
Preheat oven to 350 degree F. To assemble, evenly spread about 1/4 cup filling on each noodle. Roll up from one end. Place two rolls, seam side down, into each of four individual casseroles. Top each serving with sauce. Bake casseroles, covered, for 25 minutes or until heated through. Makes 4 servings.
Monterey Tortilla Casseroles
Prep: 15 min.
Bake: 25 min.
Ingredients
Nonstick spray coating
6 6-inch corn tortillas, each cut into 6 wedges
2 cups cubed cooked chicken
1 cup loose-pack frozen whole kernel corn
1 16-ounce jar salsa verde
3 tablespoons light dairy sour cream
3 tablespoons snipped fresh cilantro
1 tablespoon all-purpose flour
1 cup crumbled Mexican Chihuahua® cheese or crumbled farmer cheese (4 ounces)
Light dairy sour cream (optional)
Snipped fresh cilantro (optional)
Chopped tomato (optional)
Jalapeno pepper, thinly sliced (optional)
Directions
1. Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.
2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.
3. To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.
4. To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.
Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.
Baked Brie Strata
Prep: 25 minutes
Chill: 4 hours
Bake: 55 minutes
Ingredients
2 small zucchini, cut crosswise into 1/4-inch slices (2 cups)
6 1/2-inch thick slices crusty sourdough bread
8 ounces Brie cheese, cut into 1/2-inch cubes
4 Roma tomatoes, cut lengthwise into 1/4-inch slices
1 cup refrigerated or frozen egg product, thawed
2/3 cup evaporated skim milk
1/3 cup finely chopped onion
3 tablespoons snipped fresh dill
1/2 teaspoon salt
1/8 teaspoon pepper
6 to 8 cherry tomatoes
Nonstick cooking spray
Directions
1. Cook zucchini, covered, in a small amount of boiling lightly salted water for 2 to 3 minutes or until just tender. Drain and set aside.
2. Meanwhile, spray a 2-quart rectangular baking dish with nonstick cooking spray. Arrange bread slices in the prepared baking dish, cutting as necessary to fit. Sprinkle half of the Brie evenly on top. Arrange zucchini and tomatoes on top of bread. Sprinkle with remaining cheese.
3. In a bowl combine egg product, evaporated skim milk, onion, dill, salt, and pepper. Pour evenly over vegetables and cheese. Lightly press vegetables down with back of spoon to be sure everything is saturated with egg mixture. Cover with plastic wrap; chill for 4 to 24 hours.
4. Preheat oven to 325 degrees F. Remove plastic wrap from strata; cover with foil. Bake 30 minutes. Uncover and bake 25 to 30 minutes more or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 8 servings.
Make-ahead tip: Prepare and chill casserole for up to 24 hours. Bake as directed.
Italian Sausage and Spinach Casserole
Prep: 25 min.
Bake: 35 min.
Ingredients
3/4 pound fresh Italian sausage links
2 10-ounce packages fresh spinach, cooked and well drained, or two 10-ounce packages frozen chopped spinach, thawed and well drained
1 19- or 15-ounce can white kidney beans (cannellini) or great Northern beans, rinsed and drained
1 small red onion, finely chopped
3/4 cup evaporated skim milk
1/2 cup grated Romano or Parmesan cheese
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 teaspoons margarine or butter, melted
Directions
1. In a large skillet cook sausage over medium heat about 8 minutes or until no pink remains, turning often. Drain on paper towels. Slice into bite-size pieces.
2. In a large mixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4 cup of the Romano or Parmesan cheese, lemon peel, lemon juice, nutmeg, and pepper. Transfer mixture to a greased 2-quart oval or square baking dish.
3. For topping, in a small mixing bowl combine bread crumbs, remaining 1/4 cup of the Romano or Parmesan cheese, garlic, and melted margarine or butter; sprinkle atop casserole. Bake, uncovered, in a 375 degrees F oven for 35 minutes or until heated through. Makes 6 servings.
White Bean and Sausage Rigatoni
Prep: 25 minutes
Bake: 15 minutes
Ingredients
8 ounce rigatoni pasta (about 5 cups)
8 ounces fully cooked turkey kielbasa
1/2 of a 10-ounce package frozen chopped spinach, thawed
2 14-1/2 ounce cans low-sodium stewed tomatoes
1 15-ounce can great northern beans, rinsed and drained
1/2 of a 6-ounce can tomato paste
1/4 cup dry red wine or reduced-sodium chicken broth
1-1/2 teaspoon Italian seasoning, crushed
1/4 cup shredded or grated Parmesan cheese
Directions
1. In a large saucepan prepare pasta according to package directions; drain and return to pan. Bias-slice kielbasa. Drain thawed spinach well. Add kielbasa, spinach, tomatoes, beans, tomato paste, wine or broth, and Italian seasoning to the cooked pasta. Stir to mix. Spoon mixture into 4 ungreased 2-cup casseroles or one 2-quart casserole. Sprinkle with Parmesan cheese.
2. Bake, uncovered in a 375 degree F oven for 15 to 20 minutes (25 to 30 minutes for 2-quart casserole) or until bubbly and hot. Makes 4 servings.
Make Ahead Tip: Do not sprinkle with cheese. Cover with plastic wrap; chill overnight. Remove plastic wrap. Bake, covered with foil, in a 375 degree F oven for 45 minutes (55 minutes for 2-quart casserole) or until hot. Top with cheese.
Serving Suggestion: Toss together a quick lettuce salad with vegetables you have on hand and your favorite bottled dressing. Serve with crusty French bread.
Hash Brown Strata
Prep: 15 minutes
Bake: 40 minutes
Ingredients
Nonstick cooking spray
2 cups frozen loose-pack diced hash brown potatoes with onion and peppers
1 cup cut broccoli florets
1/3 cup finely chopped turkey bacon or turkey ham (about 2 ounces)
1/3 cup evaporated fat-free milk
2 tablespoons all-purpose flour
2 8-ounce cartons refrigerated or frozen egg product, thawed
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
Fresh basil sprigs (optional)
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey bacon or ham. Set aside.
2. Stir milk gradually into flour in a medium bowl. Stir in egg product, half of the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables.
3. Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs. Makes 6 main-dish servings.
Make-ahead Tip: Assemble as above, but do not bake. Cover and refrigerate for 4 to 24 hours. Before serving, remove cover and bake as directed above.
Taco Pasta
Prep: 20 minutes
Bake: 45 minutes
Ingredients
8 ounces dried penne
2 pounds uncooked ground chicken
1 cup chopped onion
1-1/2 cups water
1 1-1/4-ounce envelope taco seasoning mix
2 11-ounce cans whole kernel corn with sweet peppers, drained
2 cups sliced pitted ripe olives
2 cups ( 8 ounces) shredded cheddar cheese
1 cup salsa
2 4-ounce cans diced green chile peppers, drained
8 cups shredded lettuce
2 medium tomatoes, cut into thin wedges
Tortilla chips (optional)
Dairy sour cream (optional)
Directions
1. Cook pasta according to directions; drain and set aside.
2. Meanwhile, in a 12-inch skillet cook ground chicken and onion, half at a time, until meat is brown; drain fat. Return all of the chicken mixture to skillet. Stir in water and taco seasoning mix. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, salsa, and chile peppers.
3. Transfer mixture to a lightly greased 3-quart rectangular casserole. Bake, covered, in a 350 degree F oven for 45 minutes or until heated through. Remove from oven; sprinkle with remaining cheese.
4. Serve with lettuce, tomato wedges, and, if desired, tortilla chips and sour cream. Makes 12 servings.
To Tote: Cover tightly. Transport in an insulated carrier. Transport lettuce, tomatoes, and, if desired, sour cream in an insulated cooler with ice packs. If desired, transport chips in an airtight bag or container.
For 6 Servings: Prepare using method above, except transfer mixture to a 2-quart rectangular baking dish and bake for 30 minutes.
Nacho Turkey Casserole
Prep: 15 minutes
Bake: 30 minutes
Ingredients
5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalape�o peppers or mozzarella cheese
Directions
1. Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.
2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.
To Tote: Cover tightly. Transport in an insulated carrier.
For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.
Popover Pizza Casserole
Prep: 30 minutes
Bake: 25 minutes
Ingredients
1 pound ground raw turkey or ground beef
1 cup chopped onion
1 cup chopped green sweet pepper
1/2 of a 3-1/2-ounce package sliced pepperoni, halved
1 15-ounce can or 1 15-1/2-ounce jar pizza sauce
1 2-ounce can mushroom stems and pieces, drained
1/2 teaspoon fennel seed, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
2 eggs
1 cup milk
1 tablespoon cooking oil
1 cup all-purpose flour
1 6-ounce package thinly sliced mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
1. In a large skillet cook turkey or beef, onion, and green pepper until meat is brown and vegetables are tender. Drain fat. Cut pepperoni slices in half. Stir pepperoni, pizza sauce, mushrooms, fennel seed, oregano, and basil into meat mixture. Bring to boiling. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
2. Meanwhile, for topping, in a small bowl combine eggs, milk, and oil. Beat with an electric mixer on medium speed for 1 minute. Add flour; beat 1 minute more or until smooth.
3. Grease the sides of a 13x9x2-inch baking dish; spoon meat mixture into dish. Arrange cheese slices over hot meat mixture. Pour topping over cheese, covering completely. Sprinkle with Parmesan cheese.
4. Bake in a 400 degree F oven for 25 to 30 minutes or until topping is puffed and golden brown. Serve immediately. Makes 8 servings.
Two-Bean Cassoulet
Prep: 25 minutes
Bake: 25 minutes
Ingredients
6 skinless, boneless chicken thighs (about 1-1/4 pounds)
1 tablespoon olive oil or cooking oil
3 medium carrots, thinly sliced
1/2 cup chopped onion
2 cloves garlic, minced
1 15-ounce can butter beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 8-ounce can tomato sauce
1/4 cup dry red wine
1 teaspoon dried thyme, crushed
1/4 teaspoon ground allspice
8 ounces smoked turkey sausage, cut into 1/2-inch slices
Directions
1. In a large skillet brown chicken slowly in oil over medium-low heat about 10 minutes, turning occasionally. Remove chicken from skillet, reserving drippings. Add carrots, onion, and garlic to drippings in skillet. Cover and cook about 10 minutes or until carrots are just tender, stirring occasionally.
2. Stir in the drained beans, tomato sauce, wine, thyme, and allspice. Stir in sausage. Transfer the mixture to a 2-quart casserole. Arrange chicken thighs on top.
3. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until chicken is no longer pink. If desired, sprinkle with seeded and chopped tomatoes and snipped fresh parsley; bake 5 minutes more or until tomatoes are just heated through. Makes 6 servings.
To Tote: Prepare casserole as above just before leaving home, omitting the tomato and parsley garnish. Cover tightly; wrap in several layers of newspaper or a heavy towel. Then place the casserole in an insulated container. Do not hold for longer than 2 hours. If using tomato and parsley garnish, pack them separately and sprinkle on casserole before serving.
Chipotle-Chicken Casserole
Prep: 20 minutes
Bake: 20 minutes
Ingredients
Nonstick cooking spray
2 cups frozen or fresh whole kernel corn
3 cups frozen diced hash brown potatoes
1 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano
2 chipotle peppers in adobo sauce, chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
1 tablespoon olive oil
4 skinless, boneless chicken breast halves (1 pound)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
3/4 cup shredded Colby and Monterey Jack cheese (3 ounces)
Directions
1. Coat a 2-quart round casserole with nonstick spray; set aside. Coat an unheated large nonstick skillet with nonstick spray. Heat skillet over medium-high heat. Add corn; cook about 5 minutes or until corn begins to lightly brown. Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown. Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano. Remove from heat; transfer mixture to the prepared casserole.
2. Wipe skillet clean. Add oil to skillet and heat over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin. Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side). Place chicken on top of potato mixture in casserole.
3. Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink. Sprinkle with cheese. Makes 4 servings.
To Tote: Prepare casserole as above just before leaving home. Cover tightly with foil; wrap in several layers of newspaper or a heavy towel. Place casserole in an insulated container. Do not hold for longer than 2 hours.
Layers of Lasagna
Prep: 30 minutes
Bake: 25 minutes
Ingredients
12 ounces lean ground beef
1/2 cup chopped onion (1 medium)
1/2 cup finely chopped carrot (1 medium)
2 cloves garlic, minced
1 15-ounce can Italian-style tomato sauce
1 6-ounce can tomato paste
1/2 cup water
1/4 teaspoon black pepper
9 lasagna noodles
1 beaten egg
1 15-ounce carton light ricotta cheese or low-fat cottage cheese, drained
Nonstick cooking spray
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/4 cup grated Parmesan or Romano cheese (1 ounce)
Directions
1. For sauce, in a large saucepan cook ground beef, onion, carrot, and garlic over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in the tomato sauce, tomato paste, water, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
2. Meanwhile, cook the lasagna noodles according to the package directions. Drain noodles; rinse with cold water. Drain well; set aside. For cheese filling, in a small bowl stir together the egg and ricotta cheese.
3. Lightly coat a 2-quart rectangular baking dish with cooking spray. Layer 3 noodles in the prepared baking dish. Spread with a third of the cheese filling. Top with a third of the sauce and a third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese.
4. Bake, covered, in a 375 degree F oven for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving. Makes 8 servings.
Yum awesome!
Oooh good idea! The following are vegan:
Tofu Cacciatore
Serve this with some nice pasta and you will have a lovely meal!
1 lb firm tofu OR use 2, 1 lb packages of "chicken-style" seitan, drained
1 tsp olive oil
1 onion, diced
3 cloves garlic, minced
3 tbls tomato paste
3/4 cup vegetable broth
1 cup canned tomatoes
1/2 cup sliced mushrooms
1/2 cup dry white wine
1 tsp dried parsley
1 bay leaf
1/2 tsp salt
1/2 tsp ground allspice
1/4 tsp dried rosemary
1/4 tsp dried basil
1/4 tsp black pepper
Drain tofu and pat dry. Cut into 1/2 inch squares.
Heat oil in a large skillet over medium heat. Saute the onion and garlic for 2 minutes. Add tomato paste, broth, tomatoes, mushrooms, wine, herbs, salt and spices and stir until blended. Bring saice to a boil, reduce heat, and simmer, covered, for 20 minutes, stirring often.
Add the tofu and simmer until tofu is heated through.
Shepherd's Pie
This makes a most delicious meal!!
Filling:
1 small onion, chopped
3 small carrots, chopped
1/2 cup spinach, chopped
1 stalk celery, chopped
1 large tomato, chopped
2 tbsp olive oil
15 oz can of lentils, mashed
1/2 tsp dried basil
1/2 tsp salt
1 tbsp Braggs or soy sauce
Topping:
3 medium potatoes, roughly chopped
1/4 cup soy milk
1 tbsp margarine
salt to taste Preheat over to 350 F. Boil or steam the chopped potatoes until they can be pierced easily. In a medium saucepan, saute the onions, carrots, spinach, celery and tomatoes in the oil. Once carrots are tender, add the mashed lentils, basil, salt, and Braggs. Stir and simmer without a lid until the liquid cooks off.
In a large bowl, mash together the potatoes, soy milk, margarine and salt with a potato masher or fork. Set aside. Pour the vegetable mixture into a lightly oiled 9 X 9 baking dish. Layer the mashed potatoes over the top. Bake for 15 - 20 minutes.
Broccoli and Rice Casserole
This is a good thing to eat if you are craving something cheesy!
1 bunch of broccoli, cut into florets
2 cups white rice
1 stick of vegan margarine
1/2 cup all-purpose flour
3 1/2 cups boiling water
2 tsp salt
1 tbsp soy sauce or tamari
1 1/2 tsp garlic powder
1 tsp onion powder
pinch of tumeric
1 cup nutritional yeast flakes
salt and pepper to taste
pinch of paprika
Steam the broccoli, about 6 minutes. Prepare the rice according to package directions.
Spread the cooked rice evenly over the bottom of a 9 X 13 baking dish. Sprinkle the broccoli over the rice and set aside.
Preheat oven to 350 degrees
Melt the margarine in a medium frying pan over low heat. Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly, the whisk in the boiling water, salt, sot sauce, garlic and onion powders, and tumeric. Cook the sauce until it thickens and bubbles, then whip in the yeast. Add salt and pepper to taste.
Bean and Cheese Casserole
I'm a big fan of the bean/potato combo.
5-6 small potatoes, sliced
1 tbsp dijon mustard
1 can of baked beans
2 tsp pepper
2 cups grated soy cheese
Preheat oven to 400. Boil or steam the potatoes until they can be easily pierced with a fork. In a small bowl, mix together the beans, mustard and pepper. Place half of the cooked potatoes in a lightly oiled casserole dish. Now, you'll put this together like a lasagna, with a layer of beans and a layer of cheese. Then, repeat with another layer of the remaining potatoes, the rest of the beans and the rest of the cheese. Cover and bake for 35 - 40 minutes.
Pour the sauce over the broccoli and rice, sprinkle the top with paprika, and bake for 15 minutes.
Penne With Eggplant, Olives and Feta
I almost had a religious experience the first time I made this!
8 tbsp olive oil
3/4 pound diced bell peppers (I mix red and green)
8 garlic cloves, minced
1 tsp dried crushed red pepper
1 eggplant, cut into 1/2 inch cubes
1 tbsp dried oregano
28 oz can diced tomatoes in juice
1 cup sliced fresh basil
3/4 cup coursely chopped kalmata olives
1 can tomato paste
2 tbsp red wine vinegar
12 oz penne
14 ounces fake feta
Brush 13x9x2-inch glass baking dish with 2 tablespoons oil.
Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes.
Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with fake feta, then 1/2 cup basil.
Rice and Beans
I know rice and beans seems boring, but this version is snappy and great. Makes a good burrito, side dish or a meal on its own!
1 tablespoon oil
1 onion, diced small
1 tablespoon minced garlic
1 roasted red bell pepper, thinly sliced
one 16-ounce can black beans or 2 cups cooked black beans
2 Tbsp white vinegar
5 to 10 dashes Tabasco sauce or other hot red pepper sauce
1/4 cup roughly chopped cilantro
3 cups cooked long grain rice
salt and freshly milled black pepper
In a large sauté pan, heat the oil over medium-high heat until hot but not smoking. Add the onion, and sauté, stirring occasionally, until transparent, 5 to 7 minutes. Add the garlic and roasted pepper, and sauté, stirring occasionally, for an additional 2 minutes. Add the black beans, vinegar, and Tabasco sauce. Bring the mixture to a boil; reduce the heat to low, cover, and simmer 5 minutes. Add the cilantro and rice; mix well. Season to taste with the salt and black pepper. Serve accompanied by additional hot pepper sauce.
Indian Eggplant
This is the best tasting eggplant dish I have ever eaten! I serve it along with the red lentil dal, and have an Indian feast, but it would be a good meal all on it's own with some nice basmati rice.
1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup water
1 tablespoon sugar
1 tablespoon red-wine vinegar
1 small eggplant (about 3/4 pound)
2 tablespoons soy marg
1 teaspoon salt
2 tablespoons chopped fresh cilantro
In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces. In a large heavy non-stick skillet heat soy marg over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.
Remove skillet from heat and let eggplant stand, covered, 5 minutes.
Serve eggplant sprinkled with fresh coriander.
Vegan Green Bean Casserole
Beans
2 quarts water
1 tablespoon table salt (Alanna says it's essential)
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
Sauce
10 ounces mushrooms (I used a combination of regular button mushrooms and shiitake)
3 cloves garlic, minced
generous pinch cayenne pepper (had to add it for the New Orleanians)
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth (I used Imagine's No-Chicken)
1 tablespoon dry sherry (Alanna's brilliant addition)
3/4 cup soy creamer (or try full-fat unsweetened soymilk)
Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
Topping
1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine (the best tasting margarine in the world and no trans-fat)
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions
Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
To assemble:
Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately. Bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.
AHHH THANK YOU!!!!!!!!!!!!!!! <3
I was looking for a cookbook with casserole recipes at yard sales and could never find one, this is great and so are the soups! thanks!
ramonegirl- i love shepherd's pie! i've never had vegan/vegetarian. i will have to try the lentil substitute. that's good to know for other meals too. my mom also bought me a huge bottle of bragg's that i havent even opened yet.
i think i am going to try the penne with eggplant, olives, and feta tonight.
I was wondering if anybody had a recpie for vegan lasagna w/ white sauce and not tomatoe sauce. My kid loves tomatoes but not tomatoe sauce
yum yum yum :P Everything sounds delicious! Maybe we should make this a sticky?
i'll look around. i would guess you would use a milk substitute, like soy or rice, and whisk it with flour over heat.