Meatless Monday - Lasagna

Welcome friends to another snowy day in Georgia. I am joining in the Meatless Monday party over at Sweet and Savory

Not only is meatless less expensive, usually healthier but a great way to trade recipes. I have to admit I am cheating a bit today. Back in the 70s my room mate was a vegetarian. She made the most incredible meatless lasagna . Sadly, over the years we have lost touch but I continue to crave that lasagna! On all recipes several months ago I found one that sounded close. My Mister won't touch it, but it does have high ratings. And gosh it looks great.

Photo from allrecipes Vegetarian Four Cheese Lasagna

Ingredients:
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2.Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
3.In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
4.Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
5.Bake in preheated oven 30 to 40 minutes, until golden and bubbly

Don't forget to go check out all the other meatless dishes at Sweet and Savory! Stay warm and safe! Hey and leave me a comment letting me know what you are doing in this brrrrr weather.

Jeanette

Meatless Monday - Roasted Vegetables

Thank you so much for stopping in! I partying today with the folks over at Sweet and Savory

for Meatless Monday. I love roasted vegetables, grilled vegetables, steamed vegetables. I just love vegetables. While you can do substitute just about anything, this gives you a starting point. Roasted Vegetables

Ingredients
4 medium beets
3 tablespoons olive oil, divided
1 1/2 pounds carrots
1 1/2 pounds Brussels sprouts
8 large garlic cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly chopped thyme leaves
Directions
Preheat the oven to 375 degrees F.
Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.
In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.
After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.

I hope you will try this and have a great Meatless Monday
You can check it out here

I treasure each and every comment.
Jeanette

Superbowl Chili on Meatless Monday

Come on in and check this out! With Superbowl Sunday right around the corner, I thought I would post a great Superbowl idea for this Meatless Monday at Sweet and Savory. Slow Cooker Vegetarian Chili Recipe I got this recipe for vegetarian chili several years ago and have offered it as the meatless/vegetarian option at several fall events we host. It is always met with good reviews. I did not take this picture and have never frozen it but 3 different friends that have asked for the recipe say it freezes well.

Slow Cooker Meatless Chili
Ingredients
1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
Directions
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

Now go hop on over to Sweet and Savory and meet with the other fabulous folks with the great Meatless recipes.

Thanks for stopping in and come on back now ya'hear! I love comments and would love it if you would leave one.

Jeanette