Hi Mary,

There are some very interesting and mouth watering recipes going on here!

Cheesy Vegetable Lasagna

INGREDIENTS

• 12 lasagna noodles
• 2 tablespoons olive oil
• 2 heads fresh broccoli, chopped
• 2 carrots, thinly sliced
• 1 large onion, chopped
• 2 green bell peppers, chopped
• 2 small zucchini, sliced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups milk
• 3/4 cup Parmesan cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (8 ounce) container small curd cottage cheese
• 24 ounces ricotta cheese
• 2 1/2 cups shredded mozzarella cheese, divided

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
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. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Hi Mary,

Since swearing off meat, I have been eating lots of vegetables as main courses.  This always tends to do the trick.

Bean Pot Medley

• 1 can (15 1/2oz) Black Beans, rinsed & drained
• 1 can (15 1/2oz) Red Beans, rinsed & drained
• 1 can (15 1/2oz) Great Northern Beans, rinsed & drained
• 1 can (15 1/2oz) Black-Eyed Peas, rinsed & drained
• 1 can (8 1/2oz) Baby Lima Beans, rinsed & drained
• 1 1/2 c Ketchup
• 1 c Chopped Onion
• 1 c Chopped Red Bell Peper
• 1 c Chopped Green Bell Pepper
• 1/2 c Packed Brown Sugar
• 1/2 c Water
• 3 tsps Cider Vinegar
• 1 tsp Dry Mustard
• 2 bay Leaevs
• 1/4 tsp Black Pepper

Combine all ingredients in a slow cooker, stir well, cover & cook on LOW for 6-8 hours or until Onion & Bell Peppers are tender.  Remove & discard Bay Leaves before serving.

Hope you like it,

Phil