Monday, December 18, 2006
Fasten you're seatbelts folks - I have a feeling that it's going to be a bit of a foodie week on the blog! All this time off means extra opportunities to chill in the cucina. (Dunny and Apple Dumpling, I will ignore the cheeky comments on my last post and forge ahead with the recipe-fest!)
But first, we had our special Christmas Carol Service last night which included lots of carols and nine scripture readings. It was very nice - I did the last reading which was fine but of course I spent most of the service checking the order, feeling more than slightly paranoid that I would miss my cue! Afterward we went to a friend's for coffee and there were lots of others there from church - it's nice to feel like we're getting to know people here.
So anyway, we're having some people over for dinner tonight so Stu's made a veggie lasagna this morning and I've been baking a carrot cake with cream cheese icing. Aren't we feeling organised? The veggie lasagna is from Moosewood's Low-Fat Favorites - it's even better if you make ahead and then let it sit so it really sets.
2 c cubed courgettes/zucchini
1 c cubed bell peppers
1 c chopped tomatoes
4 c sliced mushrooms
1/4 tsp salt
1/3 c red wine
3 tbsp chopped fresh basil
10 oz fresh spinach, rinsed (frozen works too and is cheaper!)
2 c low-fat cottage cheese
1 c grated low-fat mozzarella cheese
1/2 c grated parmesan cheese
3 1/2 c prepared tomato sauce
1 lb uncooked lasagna noodles
Preheat the oven to 350F/180C. Combine the courgettes, peppers, tomatoes, mushrooms, salt and wine in a saucepan. Bring to a boil, cover and simmer on low heat for about 10 minutes until all the vegetables are tender and juicy. Stir in the basil and set aside.
Cover and cook the spinach on high heat in just the water clinging to the leaves for 3 minutes, until wilted but still bright green. Drain and chop coarsely. Combine with the cottage cheese, mozzarella, and parmesan and set aside.
Spread one cup of the tomato sauce evenly on the bottom of a 3 inch deep nonreactive 8x12 inch baking dish. Layer with five or six noodles, one generous cup of undrained vegetables and one cup of the spinach-cheese mixture. Cover with a second layer of noodles, one cup of sauce, one heaping cup of vegetables, one cup of the spinach-cheese mixture, and a third layer of noodles. Finally, add the rest of the vegetables, the remaining spinach-cheese mixture, a fourth layer of noodles and the rest of the sauce. Cover tightly with foil and bake until the noodles are tender, about 60 minutes. Let sit at least ten minutes before cutting.