Posted by =^..^= Kansas
on July 21, 2008, 20:45:30, in reply to "Anyone here?"
*waves hello*
So funny you should post, I was just thinking about putting up the recipe for what I had for dinner. I will include it at the end of this.
How are things with you and yours? Remind me who Cat is, the name sounds familiar. How is your weather? It has been hotter than hell here lately and the storms have been awful. A lot of farms have lost crops because of the flooding; one more thing to add to a bad economy. I am OK but a lot of people are starting to feel the pinch. They are used to living well beyond their means and now they are going to have to regroup. I have gone back to school and I'm taking a sociology course right now. Not sure I like this particular course though.
Here is something yummy if you have a bit of time. It's not as complicated as it sounds. I mad the sauce from scratch and next time I think I will even try making her noodle recipe.
Zucchini Mushroom Lasagna
½ pound packaged lasagna noodles, cooked to package directions
3 cups tomato sauce (if using Quick Tomato Sauce, omit basil, oregano and marjoram)
Light Sauce:
2 2/3 tablespoons whole wheat pastry flour
1 cup soy milk
¼ teaspoon salt
dash garlic powder
dash nutmeg
1 teaspoon lemon juice
Zucchini Filling:
2 teaspoons olive oil
2 medium zucchini, grated
2 cloves garlic, crushed
¼ teaspoon salt
Mushroom Filling:
2 teaspoons olive oil
½ pound mushrooms, sliced
2 cloves garlic, crushed
¼ teaspoon dried basil
¼ teaspoon salt
Prepare Light Sauce: Place flour in a small saucepan over medium high heat and gradually add soymilk, whisking constantly. Add all the other Light Sauce ingredients and bring to a boil, stirring constantly. Cook 2 minutes, continuing to stir. Sauce will be thick. Set aside.
Prepare Zucchini Filling: Heat oil in a skillet over medium high heat. Add zucchini, garlic and salt and cook, covered, until zucchini is tender but not mushy. If there is liquid left in the pan, remove the cover and cook 1 minute to evaporate. Set aside.
Prepare Mushroom Filling: Heat oil in a skillet over medium high heat. Add mushrooms, garlic, basil and salt. Cook 5 minutes or until mushrooms are tender. Set aside.
Preheat oven to 350 degrees. Spread several tablespoons tomato sauce in the bottom of a 9X5-inch loaf pan (or a 2 ½-inch deep lasagna pan if doubling recipe). Place one sheet of noodles over sauce. Divide zucchini in two and spread half evenly over the noodle. Cover with tomato sauce and another noodle. Spread all but ¼ cup of the Light Sauce over top and then cover with all the mushrooms. Repeat with another layer of noodle, zucchini and tomato sauce. Cover with a last sheet of noodle topped with tomato sauce. Shake and tap pan to settle ingredients and fill in air holes. Dribble remaining Light Sauce over top. Bake lasagna, covered, for 35 minutes. Let stand 10 minutes before serving. Serves 4.
* From The High Road to Health by Lindsay Wagner
Quick Tomato Sauce
2 teaspoons olive oil
½ onion, finely chopped
½ teaspoon dried basil
½ teaspoon oregano
¼ teaspoon marjoram
2 large garlic cloves, minced
6 ounces tomato paste
28 ounces canned or fresh tomatoes, chopped
1 cup water
½ teaspoon salt
¼ teaspoon pepper
Place oil in a large saucepan. Add onion, basil, oregano and marjoram and cook, covered, over medium heat until onion is golden. Add garlic and cook 1 minute more. Remove onion and garlic from pan and reserve.
Place tomato past in same saucepan and cook over medium heat 5 minutes, stirring constantly. Add canned tomatoes and mash with a fork or potato masher (if you prefer creamier sauce, blend in a blender until smooth). Add water and bring to a boil. Reduce heat, add reserved onion and garlic, salt and pepper. Simmer sauce, covered, for 1 hour, stirring occasionally. For thicker sauce or pizza sauce, remove the cover for the last half hour of cooking, stirring often to prevent burning. Makes 5 cups.
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