Lasagna Primavera

Recipe By : Foodview
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
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12 spinach lasagna noodles
grated or diced mozzarella
grated or diced sharp cheddar (white/yello
grated parmesan
1 red pepper
1 green pepper
4 cloves garlic, minced
1/2 cup sliced or eighthed mushrooms
1 medium eggplant
2 cups diced tomatoes (fresh is best)
2 cups tomato sauce
1 cup tomato paste
2 cups Ricotta cheese
1 egg

In a large sauce pan, saute the garlic and onions in olive oil over medium^=
heat until the onions become clear and tender. Add in the mushrooms and^=
continue to saute until tender. When the vegetables are tender, reduce
heat^ and add in the diced tomatoes and a tablespoon water. Simmer for
two^ minutes and add in the tomato sauce, paste and spices. Mix well with
a fork^ until all of the tomato paste has been absorbed. Cover and simmer
30^ minutes. Remove bay leaf before using.^ ^ Meanwhile, mix together the
ricotta (or tofu and yogurt) with the egg,^ set aside in fridge. Preheat
the oven to 375 F. Prepare the lasagna^ noodles as directed and drain.^ ^=
When the sauce has simmered, remove from heat and start the lasagna.^ First
layer 4 noodles on the bottom of a 13×9 inch baking dish, spoon^ 1/2 of the
ricotta mixture on top and spread evenly. Next spoon 1/2^ primavera sauce
over ricotta, and spread 1/3 of mozzarella and 1/3 sharp^ cheddar on that.
Repeat this same layer process once. Put on one more^ layer of noodles and
top with remaining mozzarella and cheddar, sprinkle^ with ample parmesan.
Bake 45 minutes. Let cool ten minutes before serving, enjoy.

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Popularity: 3% [?]

Zucchini, Leek, and Chevre Tart in Wild Rice Crust

Recipe By : James McNair’s (1989) Squash
Serving Size : 6 Preparation Time :1:00
Categories : Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*WILD RICE CRUST
1 egg
1/3 cup grated Parmesan cheese
*preferably Parmigiano-Reggiano
2 tablespoons fresh lemon juice
3 tablespoons unsalted butter — melted
2 1/2 cups cooked wild rice
Salt
Freshly ground black pepper
*CUSTARD FILLING
2 cups zucchini — coarsely grated
Salt
1/4 pound unsalted butter
2 cups thinly sliced leek –include some stalk
4 eggs
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1 cup crumbled chevre cheese (goat’s milk)
1 tablespoon chopped fresh marjoram — or
savory
Freshly ground black pepper

A zucchini quiche but the crust is made with a crunchy wild rice; try Wehani.
It’s a satisfying counterpoint to the creamy French custard filling. Allow
time to cook and cool the rice. Preheat an oven to 350F. [PATh 12 Oc 96
Mc-Recipe]

To make the crust, beat the egg, cheese, lemon juice, and melted butter
together in a howl. Stir in the cooked rice, season to taste with salt and
pepper, transfer to a 9-inch pie pan, and press with your fingertips to cover
bottom and sides evenly . Bake until set and crisp, about 15 minutes. Remove
from the oven and cool to room temperature, about 30 minutes. (Or cover and
refrigerate as long as overnight; return to room temperature before filling.)

Meanwhile, make the filling. Place the squash in a colander set over a bowl or
in a sink. Generously sprinkle with salt, mix with your fingertips to
distribute the salt, and let stand for 30 minutes. Gather squash in your hand
and gently squeeze to release any additional surface moisture. Reserve.

Heat the butter in a saute pan or skillet over medium-high heat, add the leek,
and saute until soft, about 5 minutes Add the drained squash and saute about 5
minutes longer; reserve.

In a bowl, combine the eggs, cream, mustard, cheese, marjoram, and salt and
pepper to taste and whisk to blend well. Stir in the leek and squash mixture,
pour into the rice shell, and bake in the 350F oven until filling is set and
the top is golden, about 30 to 35 minutes. Serve hot or at room temperature.

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Popularity: 6% [?]