Vegetable Lasagna

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Description :
Enjoy this rich cheesy lasagna loaded with vegetables, ricotta, and mozzarella cheese. Featuring special guest, my cousin brother Puneet Gupta! 

Preparation Time :
Prep Time: 20 minutes
Cook Time: 45 minutes

Servings :
6 – 8

Ingredients :

1 package lasagna pasta (about 15 strips) 
Pinch of salt
Boiling water
½ tablespoon oil

Vegetable Mixture:

2-3 tablespoons Olive Oil
2 medium onions sliced
10-12 ounces package frozen spinach or ¾ – 1 cup fresh chopped spinach
10-12 ounces frozen vegetables or ¾ – 1 cup fresh chopped vegetables (broccoli, red peppers, mushrooms)
Salt and pepper
1 tablespoon plus 1 teaspoon dried oregano
2 jars Marinara Sauce
16 oz shredded whole milk mozzarella cheese
16 oz tub Ricotta cheese

Directions :

Preheat oven to 350 degrees F.
If using frozen vegetables, thaw them well before cooking.

Cook the pasta in a large pot with boiling water and a pinch of salt. Boil for 10-15 minutes or according to the directions on the package until lasagna pasta is ready.

In a heated pan, put the olive oil and saute the onions until translucent and slightly brown. Add the frozen or fresh vegetables and cook for 2-3 minutes. Then, add the spinach and cook for another 3-5 minutes until all vegetables are well cooked. Add the 1 tablespoon oregano, salt, and pepper and mix well. Keep aside.

To assemble the lasagna, in a baking dish, layer the bottom with marinara sauce. Place the pasta strips side by side with little overlapping until the bottom of the dish is covered. Again layer with marina sauce and evenly spoon half of the vegetable mixture on top of the sauce. Spread one third of the shredded mozzarella cheese evenly on top of the vegetables.

Take the lasagna pasta strips and spread 2-3 tablespoons of the ricotta cheese on top. Cover one side of the lasagna strips, and cheese side face down, layer the strips side by side with a little overlap on top of the mozzarella cheese.

On top, layer with marinara sauce and on top of that evenly spoon the other half or rest of the vegetable mixture. Then add another layer of the mozzarella cheese and another layer of the lasagna pasta with the ricotta cheese. Lastly, top it off with the marinara sauce and the rest of the mozzarella cheese and sprinkle with the 1 teaspoon of dried oregano.

Cover the dish with aluminum foil and put in the heated oven and bake for 45 minutes.

Serve hot and enjoy!

Vegetable and Goat Cheese Tarts

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Description :

Enjoy this baked dish filled with delicious flavors, veggies, and cheese! Enjoy!

Preparation Time :

Prep Time: 5 minutes
Cook Time: 15 minutes
Bake Time: 15 minutes

Servings :

4 – 6

Ingredients :

For the vegetables:
1 large onion
2 cloves garlic minced
2 medium red tomatoes
½ green bell pepper
½ tablespoon oregano
Salt and pepper
2 tablespoons Olive Oil

1 sheet puff pastry, defrosted
2 ounces garlic-and-herb goat cheese
2 ounces feta cheese
2 tablespoons freshly grated Parmesan cheese
½ tablespoon olive oil
2 tablespoons lightly chopped basil leaves
crushed black pepper

Directions :

Preheat oven to 400 F.

Slice the onion and mince the garlic. Add 2 tablespoons olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for about 10 minutes, stirring frequently, until all the onions are translucent.
Turn the heat to low and let the onion and garlic cook.

Slice the tomatoes and green bell pepper. Add to the onions and garlic. Add the oregano, ½ teaspoons salt and ¼ teaspoon pepper. Continue to cook for another 5-10 minutes until the tomatoes and green pepper are cooked well. Remove from heat.

Defrost puff pastry according to package instructions. Unfold the sheet of puff pastry and place on a baking sheet. Take the tines of a fork and prick the pastry. Then lightly brush the pastry with ½ tablespoon of olive oil. Sprinkle the 2 tablespoons of the grated Parmesan cheese on top of the pastry sheet. On top of the cheese, place the vegetable mixture. Leave about a ½ inch margin between the edge of the pastry sheet and the vegetables.

Crumble the 4 ounces of goat cheese and feta cheese on top of the vegetables. Place the lightly chopped basil leaves on top, and sprinkle with ½ teaspoon black pepper.

Bake at 400 F for about 15-20 minutes until pastry turns light golden brown. Cut and serve hot or warm. Enjoy!