Vegatarian Summer Squash Lasagne
Put in shallow dish and add salt 1 tablespoon salt over
2 large yellow or zuchinni squash
Let set, turning a couple times. Rinse/drain and pat dry.
Tomato mushroom sauce
1 tablespoon olive oil
1 medium onion chopped
1 red pepper
1/2 lb. mushroom
1 can crushed tomato puree (28 oz)
1 tablespoon fresh basil or 1/2 t. dried
1 tsp. oregano or 1/2 t. dried
1 tablespoon flour
salt and pepper
Heat oil, saute pepper and onion. Add mushroom, cook 5 minutes. Add flour, mix well. Stir in remaining ingredients. Bring to a boil and simmer for 20 minutes. Makes five cups.
Combine and set aside
2 cup Ricotta cheese or cottage cheese
1 pkg. thawed, squeezed spinach
2 T. chpeed fresh parsley
4 oz. mozzarella cheese, thinly sliced
2 T. grated Parmesan cheese
1/4 tomato sauce
1/3 squash mixture
1/2 cheese mixture
Bake 20 minutes. Top with mozarella and Parmesan cheeses. Bake another 25 mintues. Bake at 350 degrees.
This recipe was givenn to me by Esther Slings.
1 jalapeno, chopped
3 garlic cloves, minced
1 green bell pepper
1 can tomato paste
1 can tomato sauce
1 can chopped tomatoes
1 pkt. chili seasoning
2 T. chili powder
1 T. crushed red pepper
3-4 cans beans* (chili, kidney, black, pinto, great northern white)
Mix all ingredients in large pot and bring to a boil. Stir and simmer until flavors have mixed.
*You may want to add more beans depending on size of the batch.