This recipe is a rough estimate of what was included in this recipe, as it was made a while ago.
Roasted Vegetable Lasagna
1 Yellow Squash
1 Zuchinni
2 Banana Peppers
1 Green Pepper
2 Red Peppers
1 Onion
12 Asparagus Spears
5 Button Mushrooms or 1 Portabella cap
1 Eggplant (Small)
2 cups Ricotta Cheese
1 1/3 cup Parmesan Cheese
1 bag shredded Mozzarella
1/2 cup Parsley, chopped
1/2 cup Egg Whites or 2 Eggs
3-4 cups Meat Sauce (Use your favorite! or wait for my recipe on here!)
Slice zuchinni, squash, eggplant, green pepper, red pepper, and banana pepper into thin slices, cut onion into rings, slice mushrooms, cut hard ends off of asparagus, layer onto foil lined baking sheets sprayed with cooking spray. Sprinkle with garlic powder and salt. Bake in 500 degree oven for approximately 15-20 minutes or until vegetables start to char or look soft. Let cool. Next, mix ricotta cheese, 1 tsp. salt, 1 tsp. pepper, eggs, mozzarella, parsley in a bowl. In a baking dish, place a thin layer of meat sauce, layer zuchinni, squash, pepper mix, a layer of ricotta mixture, meat sauce layer, mozzarella cheese, asparagus, peppers, mushrooms, eggplant, ricotta mix, meat sauce, mozzarella, remaining vegetables, layer remaining ricotta mix, meat sauce, mozzarella. Bake at 375 degrees until bubbly. Or you can freeze for later! Just let thaw in the fridge for12-24 hours, then bake at 350 degrees until bubbly. (Cover with foil for the first part of baking and when it first starts to bubble, take foil off to let the cheese brown up a little bit. If you find it too watery, cook without the foil for the whole time). You can use any combination of vegetables that you have and if you want to add noodles to the mix, go for it! This can also be made with just zuchinni, which is great!
Lasagna is one of my very favorite foods and making it with vegetables, just means I can eat more!!
Tonight, Mr. Kayne Brammer came over for dinner (and to do laundry - the conveniences of visiting home). Matt made Sesame Chicken, which I cannot take much credit for - other than poking my nose in the middle of it because I was hungry. Regardless it is a delicious recipe - so here it is! (note: the photo does not do it justice - after Christmas ... with a better camera - hopefully the posted pictures will give the food a tad more credit! It's not ALWAYS the way it looks - it's the way it tastes!)
Sesame Chicken
1 1/2 lbs. Chicken Breast, yucky white parts cut off and cubed
4 1/2 cups chopped Celery
1/3 cup Soy Sauce
1/2 tsp. Five Spice Powder
2 tbsp. Pepper
2 tbsp. chopped Ginger
2 tbsp. Powdered Ginger
Pot full of water
Dressing:
1/3 cup Soy Sauce
3 tbsp. Sesame Oil
1 tbsp. Splenda
1 tsp. Powdered Ginger
1/3 cup Rice Wine Vinegar
1 tbsp. Pepper, or to taste
1 tsp. Salt
1/2 tsp. crushed Red Pepper or to taste
3/4 cup Sesame Seeds, toasted
Place all initial ingredients (except celery) in the water, bring to a boil, cook until chicken is done. Scoop chicken into a large container. Leave liquid in pot. Add celery. Heat through - celery should remain crunchy. Mix all dressing ingredients. Place sesame seeds in a pan and toast on low heat until golden/brown (or until you can start to smell them...in a good way. Never use burnt seeds/nuts - awful flavor). Dump celery and water out in a strainer. Put celery in with chicken. Add dressing. Stir well. Let sit for five minutes, stir again. Taste. It may need more of any of the dressing ingredients - just depends on how much your chicken sucks it up! Let sit another few minutes and then if there is a lot of dressing at the bottom, drain a bit off and add your sesame seeds. Mix and serve! This is great hot, warm, or cold! I like to add some sriracha to it and you can even put this in lettuce leaves for a wrap! Or you can add rice if you aren't limiting carbs.
Out of a huge bowl of this, we ended up with about 3 total cups leftover - 2 of which is going home with Kayne and I split the other one up into two tiny containers for Matt and I to take for lunch one day this week as our "side" dish.
Thanks to Matt for a lovely dinner - definitely one of his specialties.
Now time for my plugs... April Grandinette of Grandinette Photography visited us this weekend and she did some Christmas Photos for us. She does on-site photos, which is pretty cool. We should be getting at least a preview of the pictures this week! Exciting!
Also - the way you don't want to start a Monday is with hearing "hey. uuummm.... it's 6 o'clock. Shouldn't we be up already?" Needless to say I hope the remaining days of the week start a bit less hectic!
It wouldn't be life it wasn't a little crazy sometimes - also I would not mind sleeping until 6 every morning, and we were only minutes late. Just keep tasting ... life, food, fun!
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