Garden Vegetable Lasagna

Garden Vegetable Lasagna

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**You will need an Extra Large Baking Dish, sprayed with cooking spray

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*12 Western Family Lasagna Noodles, Extra Wide, cooked according to directions on package.

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Sauté Vegetables: 

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*3 tablespoons Extra Light Olive Oil

*10 to 12 Button Mushrooms, sliced and sautéed

*3 small Zucchinis, sliced then halved

*8 cups Baby Spinach, added to the sautéed mushrooms

*1 and 1/2 tablespoons Bottled Minced Garlic

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In a skillet on medium heat, sauté the mushrooms first, about 5 minutes or until most of the moisture is removed. Then add the zucchini and cook for another 2 minutes and lastly add the spinach and garlic until wilted.
Remove sautéed vegetables from heat and drain off any extra liquid before adding to the sauce.

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Chunky Marinara Sauce

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*3 Jars (25 ounce each) Marinara Sauce, if desired Or use the following homemade chunky marinara Sauce
OR

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Homemade Marinara Sauce

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*1/4 cup Extra Light Olive Oil

*2 medium Carrots, finely diced or use Food Chopper

*1 Stalk Celery, finely diced

*1 large Yellow Onions or 2 large Shallots

*3 Cloves of Garlic, pressed or grated

*1 teaspoon chopped fresh Oregano

*Pinch Red Pepper Flakes

*1 can 28 ounce can tomato Sauce Purée

*1 can 28 ounce can Whole Tomatoes, coarsely chopped, juice set aside or 8 Roma Tomatoes, diced

*8 to 10 Basil Leaves

*Kosher Salt and Freshly Ground Black Pepper, to taste

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In a skillet on medium heat, heat Olive oil and add carrots, celery and onions. sauté vegetables until soft and translucent about 8 minutes. Then add garlic and sauté another minute, stir in oregano, red pepper flakes, tomato purée, chopped tomatoes, salt and pepper.

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Simmer and cook 30 minutes or until sauce thickens.

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Lasagna Cottage Cheese Filling

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*1 Container Low-fat Cottage Cheese

*1 and 1/2 cups Grated Parmesan Cheese

*2 cups Shredded MontereyJack Cheese

*1 Egg, slightly beaten

*1 teaspoon Sea Salt

*1/4 teaspoon Freshly Ground Pepper

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Lasagna Topping:

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*4 cups Mozzarella or Monterey Jack Cheese OR a combination of both

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Assembling Lasagna:

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Preheat oven to 400*F. oven.

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Bake Lasagna in the oven 45 minutes covered with foil, then another 10-15 minutes uncovered.

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In a deep 9×13 baking dish, sprayed with cooking spray, add a small amount of marinara sauce to the bottom of the baking dish. Now Layer:

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*One layer of lasagna noodles (4) on sauce

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*1/3 of the cottage cheese mixture spread over noodles

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*1/3 of marinara mixture spread over vegetable mixture

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Repeat 2 more times ending with a layer of lasagna noodles and top with 4 cups grated cheese. Cover with foil and bake.

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Remove from oven and let rest 15 minutes before serving.
 

Enjoy!

Lindy

 

Watermelon Sugar Cookies

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Sugar Cookie Recipe

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Ingredients
:

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*1/2 cup Butter

*1 cup Sugar

*1 teaspoon Vanilla

*1 Egg

*1/2 cup Heavy Cream or Whipping Cream, Sour Cream or Cream Cheese (I’ve used each one of these variation each gives the cookie a slightly different taste and they’re all yummy!)

*3 1/4 cup any All purpose Flour

*1 teaspoon Soda

*1/2 teaspoon Salt

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In a stand mixer on medium-low speed cream together the butter and sugar. Then add the vanilla, egg and cream of your choice and mix just until combined.

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Using Sifter, sift together in a bowl the flour soda and salt and slowly add to the creamed mixture, mixing on low just until barely combined. Dough should be slightly sticky. Do Not Over Mix!

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Then divide the dough into 3 dough balls, flatten dough balls making disk shapes. Now wrap each disk in plastic wrap and refrigerate for about 30 minutes or more.

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Remove 1 dough disk at a time from the refrigerator and rollout disk on a floured surface with rolling-pin or use 2 pieces of plastic wrap, placing the dough disk in the center of 1 of the pieces of plastic wrap and the second piece on top of the dough disk, use rolling-pin and roll out the cookie dough about 1/2 inch thick.

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Use a circle cookie cutter and cut out shapes in the rolled out dough. Repeat for each dough disk. Then add to the next dough disk the scraps from the first disk or (discard scraps of dough), continue this technic until all the dough is used.
Place cookies on a Silpat covered half baking sheet, 12 cookies per sheet.  For best results refrigerate the cut cookies on baking sheet before baking 5-10 minutes.

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Bake the cookies in a pre-heated 425* F. oven for 8-12 minutes or barely starting to turn golden on the bottom; baking time depends on the size of cookie cutter used. Do Not Over Bake! If you do over bake they will become to hard. Cool on baking sheet.

Recipe from Tested Recipes Cookbook, Central Milling Company third edition, now out of print an old family cookbook

Glac’e Icing or Royal type Icing

*1 pound of Powdered Sugar (3   3/4 cup)

* 6 tablespoons Whole Milk or 5 tablespoons whipping cream and 1 tablespoon water (You can use other milk but you will have to add more powdered sugar)

Whisk together the milk and powdered sugar until smooth no lumps.

Now stir in the light corn syrup and extract.

*6 tablespoon Light Corn Syrup (1/4 cup and 2 tablespoons)

*1 teaspoon Vanilla extract, use clear Vanilla extract if you need a white frosting and if you want an Almond Flavor use an Almond extract and use it in the cookie dough too.

*Green Food coloring paste, Wilton

*Red Food coloring paste, Wilton

*Soft Pink Food coloring paste, AmeriColor

*Mini Chocolate Chips, seeds (6 seeds per cookie)

Use this recipe for glazing cookies and the piping of the outside of cookies. Piping helps contain the frosting while you pipe fill in the center of cookie.

Use a pastry bag for each color of frosting you want to use. The small round tip for piping around the edge and then I used a plastic bottle with tip lid to fill in the center of the cookies which had a larger opening.

 

Also see Beehive Sugar Cookies

 

Enjoy!

Lindy