Vegatable Lasagne Bechamel

This recipe comes from the Moosewood low fat recipe cookbook!


1 Tbl. oil
2 Tbl. flour
2 1/2 C. milk
1/4 tsp. nutmeg
1/2 tsp. Dijon mustard
salt and ground pepper to taste
1 tsp. olive oil
4 garlic cloves minced or pressed
2 C. chopped leeks, white and tender green parts
1/2 tsp. dried thyme
1 C. dry white wine
1 1/2 C. peeled and diced carrots
2 1/2 C. broccoli florets
3 C. undrained canned tomatoes(28-ounce cans)
1/3 C. chopped fresh basil
3/4 lb.uncooked lasagna noodles
1/2 C. grated Parmesan cheese
1/4 C. grated mozzarella cheese

Warm the oil in a small saucepan and then stir in the flour, slowly whisk in the milk, 1/2 C. at a time. Continue to cook, stirring often, until the sauce thickens a bit. this bechamel will not be very thick.Add the nutmeg, mustard, and salt and pepper to taste. remove from the heat and set aside.
In a heavy or preferably nonstick skillet on medium heat, warm the oil. Add the garlic, leeks, and thyme and saute for 2-3 min. Add the wine, carrots, and broccoli stalks, cover, and simmer for 3-4 min. until all of the vegetables are tender but still firm. add a dash of salt and pepper and set aside. pour the canned tomatoes and juice into a bowl and crush the tomatoes by hand. add the fresh basil, stir well and set aside. Preheat the oven to 350 degrees.
Prepare a deep 8x12in. baking dish with cooking spray or a light coating of oil.
Assemble the lasagna. Layer half of the tomato-basil mixture in the bottom of the dish, top with a single layer of noodles, half of the vegetables and a cup of the bechamel sauce, 1/4 cup of the Parmesan, and 2 tbl. of the grated mozzarella. Top with a second layer of noodles. and the rest of the vegetables the remaining bechamel sauce and third layer of oodles the rest of the tomato basil mixture and sprinkle the top with the remaining cheeses.
Cover and bake for 50 min. uncover and bake for an additional 10 min. allow the lasagna to rest for 10 min. before serving

Eggplant

Since we have begun to eat a much more vegetable based diet I have come to LOVE eggplant. It has a great flavor (almost nutty?) and texture if you pick a good one (pick them like zucchini, not too big because there will be more seeds and make sure it's firm). Lately some of our favorites are veggie fajitas and eggplant Parmesan and I've even got pictures!

Veggie Fajitas

1 small eggplant (or half a large)
1 zucchini
1 yellow squash
1 red bell pepper
1 onion
Olive oil
Flour Tortillas
Refried Beans
Sour Cream
Guacamole
Lettuce
Tomatoes

Chop to desired size (bite size or a little bigger) and saute in olive oil starting with the onion and ending with the eggplant. Cook until all vegetable are soft. Warm the flour tortillas and serve with desired toppings.

Eggplant Parmesan

2 small eggplant (or 1 large)

1 egg beaten

Breadcrumbs (seasoned or unseasoned)

Olive oil

1/2-1 jar marinara sauce

8 oz mozzarella cheese

Parmesan cheese

Spaghetti noodles

Slice eggplant to desired thickness (I like mine on the thin side). Dip in egg and then in bread crumbs and fry in olive oil. Note: you can also bake the eggplant on a cookie sheet for about 10-15 minutes each side

Lemon Gnocchi with Spinach and Peas

My favorite way to eat gnocchi!

From Bon Appetite:

1 cup frozen baby peas ( I add 2 cups)
1/2 cup heavy cream (I might also use 1 cup :)
1/4 tsp reed pepper flakes
1 clove garlic minced
1/4 tsp salt
3 cups baby spinach (3oz) (I think I just use the whole bag)
1 tsp lemon zest (I view this as optional)
1 1/2 tsp lemon juice
1 lb gnocchi dried
1/4 cup grated Parmesan

Simmer peas with cream, red pepper, garlic, and salt, covered until tender about 5 minutes.
Add spinach and cook over medium-low heat until wilted stirring often.
Remove from heat and stir in lemon zest and juice.
Meanwhile cook gnocchi in boiling water until tender (they will float), reserving a 1/2 cup of cooking water (this is where I add in the extra cream).
Add gnocchi to sauce with cheese and cooking water (or extra cream) and stir to coat.

So maybe I change this recipe a lot, oh well, have fun making your own version!

Basic Pizza Dough

I have tried a couple pizza dough recipes and this is my (and my family's) favorite.

From Cooking Light Magazine:

2 tsp honey
1 package active dry yeast (2 1/4 tsp)
3/4 cup warm water (110 degrees)
2 cups all-purpose flour
1/2 tsp salt
2 Tbsp olive oil

1. Dissolve honey and yeast in water, set aside for at least 5 minutes or until foams.
2. Spoon flour and salt into mixing bowl.
3. Add water mixture to flour and mix on low
4. Add olive oil
5. Once all ingredients are combined knead by hand or with a bread hook for about five minutes until the dough is smooth and not too sticky (the olive oil helps with this).
6. Let dough rise for 1 hour
7. Roll out add your favorite sauce, cheese and toppings and bake for about 12-15 minutes at 475 degrees.

Enjoy!

The Best Baked Meatballs

1/4 c. minced onion

1 Tbl. vegetable oil

2 lbs. ground beef

2 eggs

3/4 c. bread crumbs (I just used garlic herb breadcrumbs and omitted the onion and garlic powder. It turned out REALLY good)

1/8 tsp. salt

1/2 tsp. pepper

1/2 c. milk

2 tsp. onion powder

1/2 tsp. garlic powder

Saute onions in oil then add to ingredients. Combine all ingredients in bowl until well mixed then form into balls and place on a cookie sheet. Bake at 400 degrees for 10-12 minutes.

Then just add to your spaghetti sauce and enjoy over noodles. These are seriously the best meatballs I've ever had, it transformed our spaghetti into something really delicious.

Spinach and Ricotta Stuffed Shells

From: Real Simple Magazine

20- Jumbo pasta shells (about half a 12 ounce box)

1- 24 ounce jar marinara sauce

2- 15 ounce containers ricotta (or one large container I think they’re 32 ounces)

2 cups- baby spinach washed and chopped (about half a bag)

½ cup- grated parmesan (2 ounces)

½ tsp- salt

¼ tsp- pepper

1 cup- grated mozzarella (4 ounces)

1.       Set over rack to the highest position and heat oven to 400F.

2.       Cook pasta according to package directions, drain and run under cold water until cool.

3.       Spread the marinara sauce in bottom of a large baking dish.

4.       In a bowl combine the ricotta, spinach, parmesan, salt and pepper. Spoon mixture into the shells and place them on top of the sauce.

5.       Sprinkle with the mozzarella and bake until shells are heated through 10 to 12 minutes.

6.       Increase heat to broil. Broil shells until the cheese begins to brown 2 to 5 minutes. Enjoy!