1package8 oz sliced fresh mushrooms (about 3 cups)
2clovesgarlicfinely chopped
1egg
1container15 oz light ricotta cheese
1cupshredded Swiss cheese4 oz
1⁄4 cup grated Parmesan cheese
1teaspoondried basil leaves
1jar16 oz Alfredo pasta sauce
1 1⁄2 cups water
9uncooked lasagna noodles
1cupshredded mozzarella cheese4 oz
2tablespoonschopped fresh parsley
Instructies
Heat oven to 350°F.
Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, heat oil over medium-high heat.
Add onions, zucchini, carrots, sweet potato, mushrooms and garlic; cook 6 to 8 minutes, stirring occasionally, until mushrooms are tender.
Drain off any excess liquid.
In medium bowl, beat egg.
Stir in ricotta cheese, Swiss cheese, Parmesan cheese and basil.
In separate medium bowl, mix Alfredo sauce and water.
Arrange 3 uncooked noodles in bottom of baking dish.
Top with 1⁄3 of sauce mixture (about 1 cup), 1⁄2 of ricotta mixture and 1⁄2 of vegetable mixture.
Repeat layers once.
Top with remaining 3 noodles and remaining sauce mixture.
Sprinkle with mozzarella cheese.
Spray sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down.
Bake 1 hour to 1 hour 10 minutes or until bubbly around edges.
Sprinkle with parsley.
Let stand 10 minutes before serving.
Notes / Tips / Wine Advice:
You don’t need to cook the lasagna noodles before layering them in this recipe. Lasagna or casseroles prepared with uncooked noodles or pasta have a slightly drier texture than those made with cooked pasta. You can assemble the lasagna up to 24 hours in advance, cover it with foil and refrigerate it. When you’re ready, bake the lasagna as directed.
Cover; process on medium speed about 1 minute, stopping occasionally to scrape down sides, until smooth.
Set aside.
Cook and drain pasta as directed on box.
Return to saucepan or stockpot.
Meanwhile, in 10-inch skillet, heat oil over medium heat.
Add onion; cook and stir 2 minutes.
Stir in mushrooms, tomatoes, salt and pepper.
Cook and stir 5 minutes or until mushrooms are tender and tomatoes are soft.
Stir vegetables and pesto into pasta until evenly coated in pesto.
Transfer to serving dish.
Notes / Tips / Wine Advice:
This colorful pasta dish is a perfect choice when entertaining friends or family. Only you need to know how easy it is to prepare! You can substitute campanelle pasta (small bells or flowers) if orecchiette isn’t available.
Generously spray 10-inch skillet with cooking spray.
Add celery, onion and garlic; spray vegetables with cooking spray.
Cook vegetables over medium heat 8 to 10 minutes, stirring occasionally, until crisp-tender.
In ungreased 3-quart casserole, mix vegetable mixture and remaining ingredients.
Bake uncovered about 45 minutes, stirring once, until hot and bubbly.
Slow Cooker Directions:
Substitute 1⁄2 cup ketchup for the tomato sauce; decrease honey to 1 tablespoon.
Generously spray 10-inch skillet with cooking spray.
Add celery, onion and garlic; spray vegetables with cooking spray.
Cook vegetables over medium heat 8 to 10 minutes, stirring occasionally, until crisp-tender.
In 31⁄2- to 4-quart slow cooker, mix vegetable mixture and remaining ingredients.
Cover; cook on High heat setting 2 hours to 2 hours 30 minutes to blend flavors.
Notes / Tips / Wine Advice:
Sausage-style soy-protein crumbles flavor this hearty casserole instead of traditional bulk pork sausage. If you can’t find the crumbles, look for soy-protein breakfast sausage links and cut into thin slices or crumble before using.
1package12 oz frozen sausage-style soy-protein crumbles
1can14.5 oz organic diced tomatoes, undrained
1teaspoondried basil leaves
1⁄2 teaspoon dried oregano leaves
1⁄2 teaspoon pepper
4ozsmoked Gouda cheeseshredded (1 cup)
Instructies
Heat oven to 375°F.
Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
In 2-quart saucepan, combine rice, water and butter.
Heat to boiling over medium-high heat.
Reduce heat to medium-low; cover and simmer 30 minutes or until water is absorbed.
Meanwhile, cut off top of each bell pepper, slicing evenly across top of pepper; remove seeds.
If peppers will not sit upright, slice very thin strip off bottom but not cutting through.
Arrange peppers cut side up in baking dish.
Cut pepper flesh off pepper tops; chop.
Discard stems.
In 10-inch skillet, heat oil over medium-high heat.
Add onion, garlic and chopped pepper; cook 5 minutes, stirring frequently, until onion is tender.
Stir in soy-protein crumbles, cooked rice, tomatoes, basil, oregano and pepper.
Cook 5 to 7 minutes, stirring frequently, until hot.
Remove from heat; stir in 1⁄2 cup of the cheese.
Spoon about 1 cup filling into each pepper shell, pressing very lightly with back of spoon.
Bake uncovered 35 to 40 minutes or until filling is hot and peppers are crisp-tender.
Sprinkle remaining 1⁄2 cup cheese on top of peppers.
Bake uncovered 5 minutes longer or until cheese is melted.
Notes / Tips / Wine Advice:
If you have any remaining filling that won’t fit into the peppers, spoon the filling into a ramekin that has been sprayed with cooking spray and bake next to the peppers.
2tablespoonsfreshly grated or shredded Parmesan cheese
2tablespoonsfreshly grated or shredded Asiago cheese
1⁄4 cup shredded provolone cheese1 oz
Instructies
Separate cauliflower into florets.
In 3-quart saucepan, heat 1 inch salted water (1⁄2 teaspoon salt to 1 cup water) to boiling.
Add cauliflower, onion and lemon juice; cover and return to boiling.
Reduce heat; simmer about 6 minutes or until cauliflower is just tender.
Drain.
Heat oven to 425°F.
In ungreased 9-inch square pan, mix oil, garlic and parsley.
Heat uncovered in oven 5 minutes.
Spread cauliflower and onion in pan; sprinkle with pepper and cheeses.
Bake uncovered about 20 minutes or until cheese is melted and forms a golden brown crust.
Notes / Tips / Wine Advice:
Serve this authentic Italian gratin with extra shredded cheeses. Cooked green beans drizzled with a little olive oil and sprinkled with toasted walnuts would
In 2-quart heavy saucepan, cook whipping cream, leeks, thyme, salt, pepper and nutmeg over low heat, stirring occasionally, until mixture begins to simmer.
Stir in sweet potatoes and parsnips.
Cover; simmer about 10 minutes or until vegetables are slightly tender.
Layer half of vegetable mixture and half of cheese in casserole.
Top with apple.
Repeat layers of vegetables and cheese.
Bake uncovered about 45 minutes or until golden brown and bubbly.
Let stand 10 minutes before serving.
Notes / Tips / Wine Advice:
Splurging now and again is what this rich gratin is all about. For a less rich entrée, use equal parts whipping cream and half-and-half instead of all whipping cream. Along with the gratin, serve a lightly dressed salad.
3cupsfrozen bell pepper and onion stir-fryfrom 1-lb bag
1can14.5 oz diced tomatoes with basil, garlic and oregano, undrained
1container7 or 8 oz plain hummus ( 3⁄4 cup)
1cupcrumbled tomato-basil feta cheese4 oz
1⁄3 cup pitted kalamata olivescoarsely chopped
Instructies
Heat oven to 350°F.
Spray 8-inch square (2-quart) glass baking dish with cooking spray.
Cook and drain pasta as directed on package.
Meanwhile, on large microwavable plate, microwave burgers uncovered on High 2 to 3 minutes, turning once, until thawed.
Spray 12-inch skillet with cooking spray; heat over medium-high heat until hot.
Add pepper and onion stir-fry; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
Stir in diced tomatoes.
Cook 4 to 6 minutes, stirring frequently, until slightly thickened.
Remove from heat.
In medium bowl, stir cooked pasta and hummus until coated.
In baking dish, layer half each of the pasta mixture, vegetable mixture and cheese; top with burgers.
Repeat with remaining pasta mixture, vegetable mixture and cheese.
Sprinkle olives evenly over top.
Cover tightly with foil; bake 35 minutes.
Uncover; bake 5 to 10 minutes longer or until thoroughly heated.
Let stand 5 minutes before serving.
Notes / Tips / Wine Advice:
The burgers in this recipe are microwaved for a brief flash to thaw them before the dish is assembled and baked. This step ensures they will heat through during baking.
In 12-inch nonstick skillet, heat oil over medium-high heat.
Add cauliflower, carrots and onion.
Cook about 3 minutes, stirring occasionally, until softened.
Stir in curry powder; cook and stir 1 minute.
Add water; heat to boiling.
Stir in lentils, rice and salt; return to boiling.
Reduce heat; cover and simmer 12 to 15 minutes or until lentils and rice are almost tender.
Stir in edamame; cook uncovered 5 to 10 minutes or until liquid is absorbed and lentils and rice are tender.
Gently stir in butter until melted.
Just before serving, sprinkle with peanuts.
Notes / Tips / Wine Advice:
Red lentils are reddish-orange in color. While they are also known as European lentils, they are especially popular in Middle Eastern and Indian cooking. Look for these lentils in larger supermarkets or in those that specialize in Middle Eastern or Asian cuisines.
