Hello Everyone,

Today's Vegetarian alternative is one of my family's favorites. This is one that we all love to eat. Fresh spinach and plenty of ricotta, Romano, and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.

Spinach Lasagna

Ingredients

• 13-1/2 lasagna noodles
• 1 tablespoon and 1 teaspoon olive oil
• 2/3 cup chopped fresh mushrooms
• 2/3 cup chopped onion
• 2 teaspoons minced garlic
• 1-1/3 cups fresh spinach
• 2 cups ricotta cheese
• 1/4 cup and 3 tablespoons grated Romano cheese
• 3/4 teaspoon salt
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 5/8 egg
• 2 cups shredded mozzarella cheese
• 2 cups tomato pasta sauce
• 2/3 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving. Serves 8.

This bread was originally created from some leftover dough after making a foccacia dressed with Kalamata olives, garlic, and olive oil.

Kalamata Olive and Garlic Bread

Ingredients

• 4 cups all-purpose flour
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1 tablespoon white sugar
• 1 tablespoon active dry yeast
• 1 tablespoon non-iodized salt
• 3/4 cup warm water (110 degrees F/45 degrees C)
• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 1/2 cup seedless Kalamata olives, chopped
• 1 tablespoon cornmeal

Directions

1. In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.
2. Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
3. Place flour in bowl of food processor. Add salt and pulse for a few seconds.
4. Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.
5. Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
6. Let rise for 1/2 hour in a warm place.
7. In a small bowl, combine minced garlic and chopped olives. Set aside.
8. Once dough has risen transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.
9. Sprinkle cornmeal onto greased baking sheet and place loaf on top. Turn oven to 150 degrees F (65 degrees C) for 2 minutes and then turn off.
10. Let dough rise in warm oven for 1/2 hour, or until light and puffy. Remove loaf and increase oven temperature to 350 degrees F (175 degrees C).
11. Bake bread at 350 degrees F (175 degrees C) for 30 minutes or until loaf sounds hollow when tapped. Remove from oven and cool on a wire rack. Yields One Loaf - Approx. 12 Slices.

Have A Great Week,

Phil

Hello Friends,

When it comes to healthy, easy and flavorful entrees, this dish is definitely the tops. The pork doesn't have much fat and it's wonderful with the apple slices and tangy sauce.

Ingredients

• 2 pounds fresh green beans, rinsed and trimmed
• 1/2 cup margarine
• 1/2 onion, chopped
• 1 tablespoon minced garlic
• 1/2 cup soy sauce
• 2 tablespoons beef bouillon
• 1/4 cup water
• salt and pepper to taste

Directions

1. Bring a large pot of water to a boil. Add green beans and cook for 5 minutes. Drain and rinse with cold water.
2. Melt margarine in a large saucepan over high heat. Mixing well, add green beans, onions and garlic. Stir in soy sauce. While stirring, add bouillon and water. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Season with salt and pepper to taste. Serves 4.

Have A Wonderful Week My Friends,

Phil

Hello My Friends,

Myrna had mentioned before that she was looking for ways to use Black Beans, so our Vegetarian Alternative today is a Black Bean Lasagna. This is one of my family's absolute favorite meatless meals. I originally tried this variation on lasagna to help lower my cholesterol level, and I never dreamed that family and friends would love it so much.

Black Bean Lasagna

Ingredients

• 9 lasagna noodles
• 1 large onion, chopped
• 1 teaspoon canola oil
• 3 garlic cloves, minced
• 2 cans (16 ounces each) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 cans (6 ounces each) tomato paste
• 1 cup water
• 2 tablespoons minced fresh cilantro
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 4 egg whites, lightly beaten
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

Directions

• Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened.
• In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley.
• Drain noodles. Spread 1/2 cup bean mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup cheese blend. Repeat layers twice.
• Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Serves 12, but don't worry, it warms up quite well in the Microwave.

Wishing You A Delightful Tuesday,

Phil

Thank you Phil!! I am loving these vegetables. Those green beans look great!! I love black beans and my son taught me to use them with sour cream which is also good.

Yesterday I fixed a salad using Romaine lettuce, fresh tomatoes, onions, garlic, dill, cut up cheddar cheese and canned chick peas, bean sprouts, and water chestnuts. For a dressing - about 1/4 tsp. of sesame oil, soy sauce and a little juice from the peas. It made a nice lunch today also.

Hugs,

Sara