Veggie lasagna recipe

by Mollie Millington | Mar 13, 2020 | recipe

I love veg so we throw a little more in.  You can estimate the vegetable portions or invest in measuring cups. Feel free to alter the recipe with veg you enjoy. I don’t know the nutritional value, but it will count for at least 1 of you 5 servings of fruit and veg.

Ingredients

• 9 uncooked lasagna noodles (I usually make 12 in case some rip or get stuck together)
• 1 cup chopped large onion
• 1 cup sliced fresh mushrooms (optional)
• 4 cloves garlic, minced
• 2 tablespoons margarine or butter
• 1 bell pepper (any color)
• Head of broccoli (optional)
• 1 cup chopped carrots (optional)
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry or bag of fresh spinach sauteed
• 2 (15-ounce) container ricotta cheese (note you can add in 1/2 brick of firm tofu as the consistency will match the ricotta and add protein)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan or Romano cheese
• 2 eggs, beaten
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 (30 1/2-ounce) jar spaghetti sauce (meatless, if desired) (We end up using 1 1/2 jars)
• 1/4 cup grated Parmesan or Romano cheese to put on top (optional)

Directions

1. Preheat oven to 375 degrees F (180 degrees C). Spray 9×13″ pan with butter or oil to prevent food sticking.
2. Cook lasagna noodles 10-12 minutes, or until tender but still slightly firm. I suggest adding some olive oil to boiling water to prevent the noodles from sticking together.  I also add one noodle at a time at the start and ensure they are not sticking together.  If you want to use no-cook noodles, you may need to cook the lasagna longer.  When done, drain the noodles and rinse with cold water to prevent sticking after draining.  You may need to peel noodles apart to ensure all surfaces are rinsed.  This step is very important!
3. Meanwhile, in a large skillet, cook onion, peppers, mushrooms and garlic in hot margarine until tender but not browned. Set aside.
4. Steam broccoli and carrots until they reach desired texture. Some people like a crunch, some don’t.
5. Pat frozen spinach dry with paper towels in a colander (use lots of paper towels as the water will make the lasagna watery).  Or saute fresh spinach in same skillet as onions and peppers.
6. In a medium bowl, stir together spinach, ricotta, tofu, mozzarella, 1/2 cup of the Parmesan, the eggs, basil, oregano and pepper. Stir rest of the veg (onions and steamed veg) into spinach mixture.
7. Spread 1/2 cup of the spaghetti sauce evenly in the rectangular baking dish. Arrange three lasagna noodles on top of the sauce. I like to add a little more sauce to the top of the noodles before adding the ricotta layer.
8. Layer with half the veg/spinach mixture, another layer of noodles and then one cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining sauce over the top.  Any noodles on to player that do NOT have sauce on them will become crunchy and tough.  Try to cover everything.
9. Sprinkle with the 1/4 cup Parmesan and more shredded cheese (optional).
10. Bake, covered with foil or lid, for 20 minutes. Uncover and bake about 10 minutes more, or until heated through.
11. Let stand 10 minutes before serving to let the lasagna set so it will hold its shape better when cut. Makes 8 servings.
12. Great to re-heat or freeze.

Some photos to help you visualize the steps

Sauteed fresh spinach (remember is really reduces to nothing. Buy an extra bag just in case).

Veggies and cheese

Bottom layer of sauce and noodles

Veg and cheese middle layer

Ready for the oven…. and then I was so hungry, I forgot to photograph the final result.  Please refer back to the cover photo. 🙂

Look at all that delicious-ness!

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Healthier banana bread recipe

by Mollie Millington | Mar 5, 2020 | recipe

Here is another favorite recipe of mine.  I have based it on the Better Homes and Garden’s banana bread recipe. I added course bran and substituted the sugar for natural sweeteners (agave nectar or honey)  to make it a bit healthier.  You could also use apple sauce instead of oil, but this might change the texture and/or baking time.  Sometimes, I make two small loaves.  We wrap one up and freeze for a later date when I don’t feel like baking.

If you would like to use measuring cups, pick some up on Amazon here.

Ingredients

• 1 ½ cups/ 215g whole wheat (whole meal) flour
• ¼ cup/ 15g course bran
• 1 ½ teaspoons/ 7g baking powder
• ¼ teaspoon/ 2g baking soda
• 1/8 teaspoon salt
• ¼ teaspoon cinnamon
• 1 egg
• 3 mashed medium-sized bananas (freeze fresh or brown ones for perfect mushiness)
• ½ cup/ 125ml agave nectar or honey
• 1/8 cup/ 30ml canola oil
• ½ cup chopped nuts, blueberries, or chocolate chips (optional)

1. Preheat oven to 350°F (~175°C).
2. Grease bottom and sides of 9 x 5 x 3 inch loaf pan or two 7.5 x 3.5 x 2 inch loaf pans (links below to buy).

3. Mix flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Push to the sides of bowl leaving a space in the middle.
4. Mash bananas in a medium bowl.

5. Mix in egg, agave nectar/honey and oil.
6. Add wet mixture into dry bowl. Stir until flour is just moistened. It will be lumpy- don’t worry!
7. Fold in nuts, blueberries, chocolate chips or anything else you fancy.

8. Bake for 55-50 min for 9 x 5 x 3 inch (2 pound) loaf pan or 40-45 minutes for 7.5 x 3.5 x 2 inch (1 pound) loaf pan. Note that the less oil, the less time it will take to cook. If your batter is thick when you put it in the pan, you may need to cook for less time.
9. It is cooked fully when you insert a toothpick and it comes out clean (no mixture on it).
10. Cool for 10 minutes in pan.
11. Remove from pan and continue to cool.
12. Enjoy!

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