HeaVy on the Veg!

• 8 fresh Lasagna Noodles
• 1 24 ounce Jar Marinara
• 1 tablespoon Olive Oil
• 1 Medium Zucchini, diced
• 12 mushrooms, chopped
• 1 Cup Shredded or Diced Carrots
• 1/2 Large Onion, diced
• 2-3 Garlic cloves, minced
• 1/2 tsp Pepper, divided
• 1/4 tsp Salt
• 1 15 ounce container Ricotta
• 1 Egg
• 1/2 cup Shredded Parmesan
• 1 teaspoon Italian Seasoning
• 1 cup Baby Spinach, chopped
• 1 cup Shredded Mozzarella

INSTRUCTIONS

1. .Preheat oven to 350°F
2. Spread out 1/2 cup of marinara sauce in the bottom of a 9×13 dish. Set aside.
3. Heat the olive oil over medium-high heat.
4. Add the diced onion, garlic, carrots, zucchini and mushrooms. Season with 1/4 teaspoon salt and pepper. Saute for 8-10 minutes, until vegetables are soft.
5. While the vegetables are sauteing, combine the ricotta, egg, parmesan, italian seasoing and 1/4 teaspoon pepper, and spinach in a medium bowl. Mix well and set aside.
6. Once the vegetables are done cooking, let cool a little then mix with ricotta mixture.
7. Lay 3-4 lasagna noodles on top of sauce. I try to use a little as possible.
8. Spread all of the ricotta mixture then top with 1/2 of the rest of the sauce and a handful of mozzarella.
9. Top with 3-4 more lasagna noodles. Add rest of sauce and a little more mozzarella cheese. cover with foil
10. Bake for 30-40 minutes, until bubbly and cheese is melted.

This is one of my son’s favorite meals. The last time I made it he ate some the next morning for breakfast.

Small onion or 1/2 a large one- finely diced

1 lb. Ground beef

3 teaspoons of cornstarch

2 teaspoons Worcestershire sauce

10 oz bag of frozen mixed vegetables, I only use peas per Tino

1/3 cup beef broth

S&P

1 container of Bob Evans Mashed Potatoes

1 cup shredded cheddar

EVOO

Preheat oven to 350

In a large skillet drizzle evoo in a pan and add onions. Sauté for 3 minutes. Add ground beef and cook until no longer pink.

Meanwhile in a small bowl whisk together cornstarch, Worcestershire and broth. Set aside.

Add vegetables to skillet and cook until thawed. Season with S&P.

Transfer meat mixture to shallow baking dish then top with cheese and mashed potatoes.

Bake until bubbly 30-40 minutes.

2-3 nest of GF (corn based) eggs noddles , amount will depend on nest size. Varies by brand.

1 zucchini diced

2 cloves minced garlic

Tomato puree 1/2 to 3/4 cup

S&P

Olive oil

Pasta cooking water- 1/4 cup

Handful of torn basil

1/4 cup good quality Parmesan cheese

Boil pasta according to package. Meanwhile sprinkle diced zucchini with S&P and sauté in evoo until slightly browned. Add diced garlic and sauté for 30 seconds. Then add puréed sauce and pasta water. Bring to simmer then add cooked pasta, basil and parm. Remove from heat and serve. Top with additional parm.

You can omit the chicken to make this vegetarian or swap artichokes for the olives.

1/2 bag of spaghetti cooked according to package. Reserve a cup of pasta water.

Grill 2 chicken breast marinated in Greek or Italian dressing and let cook let you slice on a diagonal

1/2 a white or yellow onion- sliced

Evoo

1/2 jar of sun dried tomatoes- use julienned and use the oil

6-8 green olives sliced

2 small bag of baby spinach-2 cups

6-8 oz of cream cheese, stir it in batches to use as little as possible but still making it creamy

Basil

S&P

Shredded Parmesan for garnish

While pasta is cooking heat evoo in a large skillet then added sliced onions and sauté for 3-4 minutes. Add tomatoes a little bit of their oil, olives and spinach. Cook until spinach starts to wilt. Then stir in enough cream cheese to coat everything. Add a little S&P.

Pour in a little of the pasta water then add cooked pasta. If you need more cream cheese you can add it now. Sprinkle with chopped basil.

Place a portion of pasts on a plate. Slice grilled chicken that you let cool. Place it on top of pasta and garnish with parm.

My husband is from a Pittsburgh Italian family. His Granny spent most of her time in the kitchen. They had a dog who would not eat his food without her sauce on it.

Her sauce recipe was given to me years ago and I lost it when we moved. Well, I found it and have been making it once a month since. I’ve simplified it a little bit but it still taste good. I can’t say just as good because I never got to try hers, my husband assured me mine is not as good.

Meatball ingredients- make them first

1 package of meatloaf mix

1 egg

1/4 white onion- very finely diced

1/4 green pepper-very finely diced, can use food processor

2 garlic cloves- minced

Italian bread crumbs

S&P

Finely dice or even mince onion, peppers, and garlic in a food processor. Place all ingredients in a large bowl and mix by hand adding bread crumbs last and use just enough to bind. Form into small balls.

Add evoo or bacon grease to the pot you will use for sauce and brown meatballs on low. This will take a few batches. Don’t overcrowd and don’t over brown them as they will cook in the sauce later.

Sauce ingredients:

2 chicken drumsticks with skin removed

Bacon fat or evoo

A small white onion- finely diced

3 cloves of garlic- minced

2 cans of whole tomatoes

1/2 can of tomato paste

Teaspoon of- oregano, garlic powder, parsley and sugar

Salt and pepper to taste- I use a decent amount of salt

2 bay leaves- remove once cooked

Fresh basil

In a Dutch oven add evoo or bacon grease then add chicken and brown. Remove chicken to a plate. Add diced onions and cook for 3-4 minutes then add garlic and cook for 30 seconds. Add chicken back.

While chicken browns add two cans of tomatoes to blender. Then pour into pot. Add paste and spices. Add meatballs! Bring to a boil and cook for 1 hour on low with lid vented. Add fresh basil at end and remove bay leaves.

After sauce is complete remove meatballs with tongs and serve separately. Remove chicken as it should fall off the bone and serve separately.

Serve with fresh pasta.