Mediterranean Vegetable Bake
Ingredients:
2 tomatoes, sliced (I am not a big tomato eater, so I left these out)
1 small red onion, sliced
1 medium zucchini, sliced
1 small eggplant, sliced
1 small yellow squash, sliced
1 large portobello mushroom, sliced
2 cloves garlic, finally chopped
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary leaves (I didn't have this, so I used Italian seasoning)
2/3 cup dry white wine
salt and pepper to taste
Directions:
1. Preheat oven to 350. Grease bottom of oval casserole or 13x9-inch baking dish.
2. Arrange slices of vegetables in rows, alternating different types and overlapping slices in pan to make attractive arrangement. Sprinkle evenly with garlic. Combine olive oil and rosemary in small bowl. Drizzle over vegetables.
3. Pour wine over vegetables. Season with salt and pepper. Cover loosely with foil. Bake 20 minutes. Uncover; bake 10 to 15 more minutes or until vegetables are tender.
TIP: Serve this with crusty bread to soak up the delicious juices. Fell free to use whatever vegetables you have on hand or what is in your garden.
Slow Cooker Lasagna
Ingredients:
1 lb. ground beef (I used Italian spiced ground turkey)
26 oz. spaghetti sauce (I used Prego Heart-Smart, mushroom flavored)
1 cup water
15 oz. ricotta cheese
7 oz. shreed mozarella cheese
1/2 cup grated parmasan cheese (I only had shredded, and it worked fine)
1 egg
2 tbsp. chopped parsley
6 uncooked lasagna noodles
Directions:
1. Brown meat and drain. Stir in spaghetti sauce and water.
2. Mix ricotta, 1 1/2 cup mozarella cheese, 2 tbsp. parmesan, egg, and parsley.
3. Spoon in 1 cup meat sauce into slow cooker. Top with layers of noodles, broken to fit, and cheese mixture. Cover with remaining meat sauce, noodles, and cheese mixture.
4. Cover with lid. Cook on low 4-6 hours until liquid is absorbed. Sprinkle with remaining cheeses. Let stand, covered, for 10 minutes or until cheeses are melted.
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