Easy Spinach Mushroom Lasagna

Tonight Greg made his first lasagna. He's helped his mom out once or twice when he was younger, so he has seen how lasagnas are made. He just has never made one himself. I helped guide him through the process. I think it turned out amazing. As you can see, the kids loved it too.

We made it with cottage cheese this time. We'll try ricotta cheese next time.

Easy Spinach Mushroom Lasagna

Ingredients
Lasagna noodles (can use any type, we used no boil this time around. we'll use wheat noodles next time)
Mozzarella Cheese (we used one package of shredded cheese)
1 package frozen Spinach (we used fresh spinach)
8 large Mushrooms, chopped
1/2 Onion, chopped
1 cartoon low fat cottage cheese
1 container of any marinara sauce
1 small can black olives (we used chopped olives this time)

Preheat oven to 375

Saute chopped onions and mushrooms in a little canola oil. Add spinach after onions are soft (about 5 mins). Divide into 2 sections (will make two of the layers)

Assemble lasagna
1. Coat bottom of 9 x 12 pan with a layer of marinara sauce
2. Add a layer of noodles
3. Add a layer of mozzarella cheese & cottage cheese
4. Add a layer of noodles
5. Add a layer of olives, marinara sauce and sauted vegatables
6. Add a layer of noodles
7. Add a layer of mozzarella cheese & cottage cheese
8. Add a layer of noodles
9. Add a layer of olives, marinara sauce and sauted vegatables
10. Add a layer of noodles
11. Top with mozzarella cheese, cottage cheese & parmesan cheese

Cook for 45 mins to 1 hr until top is brown & sides are bubbling.




"Um, Yum"


"I've never had this before." I guess that means no other lasagna even comes close.

Pumpkin soup & Vegie Fritters

Tonight we had a nice filling dinner. The recipes were inspired by a couple of recipes in Parents magazine. These aren't raw, not vegan, but they are vegetarian. I listed these because I plan to add another category- "raw inspired". I think that these recipes can be modified to become raw recipes eventually. We'll see as I get further into this project.

Pumpkin Soup
Ingredients:
Can of Organic Pumpkin
2 cups Vegetable stock
1 onion
2 zuquinni
1/2 cup Peanut Butter
salt to taste

Steps:
1. brown onions in oil
2. Mix in Pumpkin, vegetable stock & peanut butter
3. simmer until warm
4. thin soup with water
5. add salt to taste
6. top with chopped zuquinni (optional)



Veggie Fritters
Ingredients:
Can of shoestring beets
1 zuquinni
1 package corn muffin mix
1 egg (or egg white)
Few teaspoons oil

Steps:
1. Combine corn muffin mix, egg, beets, chopped zuquinni in a bowl
2. Drop mixture in small balls in oil
3. Turn over when nicely browned. (just like making pancakes)