Tuesday, September 16, 2014


 A weekend and mid-week Farmer's Market delights me, so I'm making room for more goodies tomorrow.  For this recipe from Laura's Lean Beef, I skipped the beef (I've had 2 beef meals this week).  I made Laura's Enchilada Sauce (without the beef) on the weekend which demonstrates the recipes are so versatile!

Summer Lasagna
(Serves 4) 

Gather and prepare vegetables:
2 Medium Zucchini, sliced thinly lengthwise
1 cup Cooked Spinach, water squeezed out
 6 Cremini Mushrooms, cooked and sliced
 1/2 cup Fresh Corn on the Cob, cooked, and cut off the cob 

1 cup Diced Canned Tomatoes, canned without salt
1/2 tsp. Italian Seasoning
1/4 cup Onion, diced
1 Garlic Clove, minced
1 tsp. Olive Oil
Saute onion and garlic in olive oil.  Add tomatoes and seasoning.  Cook until most of liquid evaporates.

2 Tbsp. Fresh Basil

Mix ricotta, eggs and cheese in food processor:
1/2 cup Part-skim Ricotta Cheese
2 Eggs
1/3 cup Shredded Swiss Cheese

Spray baking dish with Pam.  Layer as follows:
Tomato-Onion-Garlic Mix
Ricotta-Egg-Cheese Mix

Top with 2 Tbsp. Shredded Swiss Cheese and Mrs. Dash.
Bake at 375 for 25 minutes.  Turn oven to broil and cook a few minutes more to brown the cheese.  Cool 10 minutes before cutting. 

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