WWW Food Faves

028 - Dave Rawlings Machine - "Ruby"

2010-06-07T10:45:00.000-04:00

Faith LeBaron's Finnish Rutabaga Casserole

2009-10-29T16:30:00.001-04:00

1. Peel, cube and cook 1-3 large rutabagas in salted water until tender.
Drain, reserving some of the cooking water. Mash, or puree the rutabaga in a blender

2. Combine 1/2 cup of unseasoned bread crumbs ( or homemade breadcrumbs) with 1/4 cup cream until soft and absorbed (can use more depending on how much rutabaga you are cooking. Use 2 portions of breadcrumbs to 1 portion of cream).

3.Mix soaked breadcrumbs with rutabaga

4. Beat 2 eggs,and combine with 1/4 cup maple syrup and some nutmeg. Stir into rutabaga mixture

5. If mixture is too think, add a bit of the reserved cooking water.

6. Pour into a buttered oven-proof casserole dish. Dot with butter and sprinkle with a pinch more nutmeg.

7. Bake at 350 F. for about 30-60 minutes. (can cover at end to prevent drying out)

PUMPKIN RICOTTA LASAGNA

2009-10-29T15:49:00.002-04:00

A rich, smooth lasagna with white sauce. The pumpkin is surprisingly delicious and subtle.

Ingredients:
1/3 cups Flour 1/4 cups, Parmesan cheese
6 tablespoons Butter 1 count, Onions
2 1/2 cups Milk 3 pounds, Spinach
Pinch of Nutmeg 1 1/2 pounds, Mushrooms
1/2 tablespoons Black pepper 1 pound, Mozzarella
1 pound, Lasagna noodles 2 pounds Ricotta cheese
15 fluid ounces, Pumpkin 2 counts, Garlic cloves

Directions:
Preheat oven to 400.

Stir together pumpkin and ricotta cheese until smooth and well-mixed. Set aside.
Steam spinach over high heat about five minutes until wilted. Squeeze out water in batches and chop coarsely. Set aside. In large saucepan over med. heat, melt 3 Tbsp. butter or olive oil.
Add onion and cook, stirring occasionally until soft, about 8 min.
Add mushrooms and sauté until soft.
Add onion-mushroom mix to pumpkin-ricotta mix.
Add 1/4 tsp salt, 1/8 tsp pepper and nutmeg.
Stir to blend.
Set aside.
Place empty saucepan back on stove and melt remaining butter/olive oil.
Add garlic and sauté until fragrant.
Add flour and stir, cooking until dry, about 12 minutes.
Add the milk and cook over med-high heat until it begins to thicken, about 5-8 min.
Stir constantly.
Add salt and pepper to taste.
Remove from heat when sauce is thick and creamy.
Grease pan, layer half of the noodles on the bottom.
Spread half pumpkin mixture on top, then spinach, white sauce and half of the mozzarella.
Repeat.
Place Parmesan on top, cover with foil and bake for 45 minutes to 1 hour until hot and bubbly.
Remove foil 10 minutes before taking pan out of oven to brown cheese on top.
Let stand for 5 minutes before serving.

Servings: 10

Note: Mad Batter version uses:

Zucchini – no mushrooms
Soy sausage
Red pepper flakes
Lots of garlic
Pumpkin pie spice

Other recipes use cream cheese with pumpkin puree or heavy cream with pumpkin puree or egg with pumpkin puree instead of ricotta.

Potato Peel Pie from Lori

2009-10-27T17:22:00.001-04:00

Potato Peel Pie Recipe
Here’s a recipe for a potato peel pie, but I warn you, it tastes like paste. The more authentic it is, the nastier. These ingredients will make a very small pie (expand at will):
1 potato1 beet1 Tablespoon milk
Peel the potato and put the peelings in a pie pan. Don’t cook the peels, because you’re in the middle of an Occupation and you don’t have any fuel. Boil the potato and the beet together in salty water, but not for very long, due to the fuel problem. Just until you can stick a fork in the potato. Take them out and mash them up with the milk. Pour the glop in the pie pan. Bake at 375 for as short a time as is consonant with digestion (fuel again), say, fifteen minutes.
The finished product will look quite attractive and pink. If you squint, you can almost imagine raspberries. Don’t be fooled. It looks a lot better than it is. However, if you forgot that you were in the middle of WWII and added a bunch of butter and milk and salt, it could be quite tasty.

Sue's Apple Cake

2009-10-27T17:20:00.000-04:00

Here ya go..... the most difficult part of this recipe is peeling and slicing. Granny Smiths definitely work best.

Peel and slice 5-6 apples. Sprinkle with mixture of 5 Tbsp (brown) sugar and 2 tsp cinnamon. Set aside.

3 cups flour
2 cups sugar
1 cup oil
2-1/2 tsp vanilla
4 eggs
1/4 cup orange juice (which I never have. milk or soymilk or whatever works fine)
3 tsp baking powder
1 tsp salt

Beat ingredients together til smooth. Pour half batter into greased tube pan*. Arrange about 3/4 of the apple mixture over it; pour in remaining batter and top with the rest of the apples. Bake in
preheated 350 degree oven for 1-1/2 hours. Cool cake in pan before
trying to remove it.

*Use a large one and then don't worry about overflows if you've used too many apples.

Variations: skip the cinnamon/sugar and use blueberries or pie cherries. Mostly-apples-with-some-blueberries is nice.

Sheila's Couscous with Pine Nuts

2009-06-26T09:03:00.001-04:00

2006, Barefoot Contessa at Home, All Rights Reserved
Show: Barefoot ContessaEpisode: Friends of Friends

Level Easy
Yield: 4 to 6 servings
Prep: 10 min
Cook: 15 min
Total: 25 min

* 4 tablespoons (1/2 stick) unsalted butter (One reviewer says cut back to 2 TBSP)
* 3/4 cup chopped shallots (3 to 4 shallots)
* 3 cups chicken stock, preferably homemade
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 1/2 cups couscous
* 1/2 cup toasted pine nuts (pignolis)
* 1/4 cup dried currants
* 2 tablespoons chopped fresh flat-leaf parsley

Directions

Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
Couscous with Pine Nuts
Rated: 5 stars out of 56 Reviews

Sheila's Cheese Wafers

2009-06-25T10:37:00.001-04:00

CHEESE WAFERS

2 c. grated sharp cheese
1 stick butter, softened
1 c. flour
1 tsp. salt
Generous dash cayenne (start with ¼ tsp if you don’t like spicy…I used ½ tsp)
3/4 c. finely chopped pecans

Mix cheese and butter together. Add other ingredients and mix well. Make into small rolls about the size of a stick of butter. Chill well. Slice thinly and bake at 325 degrees for about 12 to 15 minutes until edges begin to brown.

Sheila's Hot Artichoke Spinach Dip - Amended

2009-06-25T10:36:00.001-04:00

Hot Artichoke Spinach Dip

Submitted by: Sherrie D.Rated: 4 out of 5 by 283 members
Prep Time: 20 MinutesCook Time: 25 Minutes
Ready In: 45 MinutesYields: 16 servings
"Three cheeses bring their distinctive flavors to this rich, delicious hot artichoke dip!"
INGREDIENTS:
1 (14 ounce) can artichoke
hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan
cheese
1/2 teaspoon minced garlic (I used 3 cloves)
1 (10 ounce) package frozen
chopped spinach, thawed and
drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella
cheese
DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.(Use smaller dish unless doubling recipe.-SJR)
2.
In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
3.
In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4.
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

ALL RIGHTS RESERVED © 2008 Allrecipes.com
Printed from Allrecipes.com 11/23/2008

Sue's Tortellini Soup

2009-06-25T10:32:00.001-04:00

One 32-oz. carton vegetable (or any) broth, plus additional water as needed to thin it Diced onion and celery, carrot (ribbons if you're feeling festive)

About 8 oz frozen spinach (defrosted for sure, steamed if you have time) One 4-oz. pkg frozen tortellini*

Bring broth with onion/celery/carrot to a boil. Cook tortellini in broth about 12 minutes (less if thawed). Add spinach and simmer
10-15 minutes more to be sure vegetables are soft. I threw in some
(canned) diced tomatoes with their juice. There were no other seasonings added, as the broth seemed salty enough. In hindsight, maybe a touch of basil/oregano wouldn't have hurt.

*they pouff up when cooked, so if you use more tortellini be ready with more liquid and a bigger pot!

Indian-Spiced Roasted Chickpeas

2009-06-25T10:29:00.000-04:00

I doubled the amount of chickpeas, didn't use brown sugar, made my own masala*, added cashews that had been roasted separately

1 can chickpeas, rinsed and drained
1 Tbsp lemon juice
2 Tbsp olive oil
1 tsp brown sugar
1-1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1 tsp garam masala
1 pinch ground black pepper
1 pinch cayenne pepper, or to taste
1/2 tsp salt, or to taste

Preheat oven to 400 degrees. Line a baking sheet w/foil.
Toss the chickpeas with other ingredients, spread in single layer on sheet.
Roast in oven 25-30 minutes til peas have turned brown and shrunken, stirring halfway thru. Cool before serving.

TOO MUCH FUN!

2009-01-29T09:23:00.000-05:00

Thank you, Sheila, for hostessing us last nite with grace and wonderful chili. And oh, those precious pups! Thanks to everyone else for the great culinary contributions, yum.
Our next get-together will be Wednesday February 11th at Lori and Melba's, when we'll discuss Greg Mortenson's "Three Cups of Tea."
Menu rotation follows (in light of Barbara's absence - I know you'll be reading it in Florida - Sandra and I can work out the appetizer and salad between us):
main dish/hostess Lori
appetizer Barbara
side dish Sandra
side dish Sue
salad Linda
dessert Antoinette
bread Melba
extra wine/guide Sheila
March 25th, we'll be at Barbara's to discuss Alice Munro's short story collection "Runaway," and in April Sandra will have us over for "The Story of Edgar Sawtelle" by David Wroblewski. Hopefully we can do Ron Rash's "Serena" in May.

Roasted Vegetable Lasagna

2008-10-29T18:47:00.002-04:00

Lasagna
Eggplant
Roasted bell peppers (Store bought or roast yourself - I roasted some myself)
Summer squash
Zucchini (I left this out)
Onions
Asparagus (I added this - the original recipe didn't call for it)
Olive oil
Salt/Pepper
Oregano/Basil/Parsley (All, some, or none of these - I used some of each)
Grated Parmesan cheese
Grated mozzarella cheese
Ricotta cheese (I left this out)

Cook Lasagna until al dente
Slice eggplant into rings
Cut bell pepper into strips
Cut summer squash lengthwise into strips
Slice onions into thick slices
Trim asparagus
Toss all vegetables in olive oil, add salt and pepper, add herbs
Place veggies in a single layer on olive oil coated sheet pans (I used 4 sheet pans)
Roast at 450 until vegetables are beginning to brown
Turn veggies over and continue to roast until they are soft and fragarant
Line roasting pan with one layer of pasta/ add cheeses/ cover with a layer of roasted vegetables
Continue in this order until pan is full - end with cheese
Return to 305 oven until cheese is golden brown

Sue's October 2008 Recipes

2008-10-26T08:25:00.000-04:00

OATEN HEARTHCAKE
1 pkg active dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
1 Tbsp butter or margarine
3/4 c rolled oats
1/2 c whole wheat flour
1 c bread or unbleached flour
1 egg white beaten w/2 Tbsp water
In large mixing bowl, dissolve yeast in warm water. Add sugar, margarine, and salt.
Stir in 1/2 c oats and all the WW and white flour. Beat 50 strokes.
Grease 9" cake pan, place 9" circle of parchment in pan, grease the paper and sprinkle with 1/2 remaining oats.
Pour batter into prepared pan, cover, let rise about 30 minutes.
Brush w/eggwhite glaze and sprinkle with remaining oats.
Bake in preheated 375 degree oven for 20-25 minutes til golden.

OATEN FOCACCIA
1 recipe oaten hearthcake batter
1/2 tsp salt
1 clove garlic, minced
2 Tbsp olive oil
3 Tbsp grated parmesan cheese (I used rosemary/basil/oregano instead. but hey, why not all?)
Prepare hearthcake batter as directed above.
Grease 12" pizza pan, place 12" circle of parchment in pan, grease the paper and sprinkle with remaining oats.
Spread batter in pan. With hand dipped in water, smooth the top, cover and let rise 30 minutes.
Combine garlic and oil. Poke indentations w/fingers all over the dough and drizzle the oil over bread.
Sprinkle w/salt and cheese.
Bake at 400 degrees for 20+ minutes.

Antoinette's Recipes from September

2008-09-26T10:07:00.004-04:00

CHEESE-OLIVE PUFFS OR CHEESE BISCUITS
Printed from COOKS.COM

1/4 lb. butter
1 c. flour (sifted)
1/2 lb. Cheddar cheese, grated, 2 cups
1/2 tsp. salt
Olives
Mix very well first 4 ingredients and chill. For each puff, use a generous teaspoon and shape in a ball. Push finger into center to make a deep depression, insert olive and shape dough around to fully cover olive.

Bake in hot oven (400 degrees) 15 minutes or until baked, but not browned. Serve hot. Makes 3 to 4 dozen. Puffs can be frozen. Thaw and bake as needed.

ITALIAN TAPANADE
Ingredients:
2 large garlic cloves, peeled
2 (14 ounce) cans pitted black olives, drained
1/3-1/2 cup parmesan cheese, grated
1/2-3/4 cup breadcrumbs
1/4-1/3 cup fresh basil
1/4 cup fresh oregano
1/3 cup roasted red pepper, oil-packed from a jar is fine
1/2 teaspoon cracked black pepper
1/3-1/2 cup olive oil

Directions
1. Add garlic cloves to food processor; pulse several times to chop.
2. Add 1/3 cup parmesan cheese and 1/2 cup bread crumbs along with all other ingredients EXCEPT olive oil.
3. Pulse to blend well while drizzling 1/3 cup olive oil into the mixture.
4. Taste; add more parmesan cheese, bread crumbs and oil to your liking.
5. Let sit at least 30 minutes for flavors to meld. Refrigerate leftovers.
6. Serve with salt-free bagel-type chips

Linda's Shrimp Boil

2008-09-25T11:38:00.002-04:00

2 lb. medium shrimp
6 c. water
2 T salt
2 T vinegar
2 bay leaves
1 T. pickling spices
2 stalks celery

Add salt, vinegar, bay leaves, pickling spices and celery to water and bring to boil. Add shrimp. Turn down heat to medium. Simmer 1 -3 minutes, 4-5 minutes for large shrimp or just until pink.

Linda's Stuffed Peppers

2008-09-25T10:16:00.002-04:00

In her own words:

Well, I can tell you I just sort of had a list of ingredients from Chef Horacio and once I got started I didn't look back. I took the peppers and cut them in half, cleaned them out, and brushed them inside and out with olive oil. Baked them at 350 for 15 minutes. Set them aside. I made the risotto recipe on the back of the package of arborico rice. I sauteed garlic, shallots and later added some tumeric for color. For stock, I used chicken broth and a small amout of h/h cream. After most of the liquid had been absorbed, I added the shrimp and canned crabmeat and then just before stuffing the peppers I added the spinach. Last I grated some good parmesan cheese over the whole shebang and viola. Glad you enjoyed them.

Note from Sandra: Yum, yum.

Sandra's Corn Bread

2008-09-25T08:12:00.003-04:00

History:
This recipe came to me from my friend, Charlotte Headley of Lewisetta, VA. She published it in the Tavern Quilt Guild Cookbook as "Lewisetta Corn Bread."

1/4 lb. butter
1 medium onion, chopped
4 eggs
6 oz. cottage cheese
1 10 oz. box frozen chopped spinach or broccoli, thawed and drained
1 box Jiffy corn muffin mix
1/2 shredded cheddar cheese

Preheat oven to 400 degrees. Cook butter and onion until onion is transparent, cool slightly. Lightly beat together eggs and cottage cheese. Add broccoli or spinach. Add onion/butter mixture. Mix muffin mix and cheese. Pour in 9 x 13 pan and bake at 400 degrees for 20-25 minutes.

Sheila's Carrot Cake

2008-06-24T07:12:00.002-04:00

CARROT CAKE

3 cups grated carrots (NOT real finely grated)
2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
4 eggs, well beaten
1 ¼ cup vegetable oil
2 tsp. vanilla extract
Cream Cheese Frosting

Combine first 7 ingredients; stir in beaten eggs, oil and vanilla, mixing well. Spoon batter into 3 greased and floured (I also lined the bottom of the pans with parchment paper) 9” cake pans; bake at 350 degrees for 30 minutes or until cake tests done (toothpick in center test). Remove layers from pans to cooling racks and gently tear away parchment paper (you may frost while layers are still slightly warm…I chose to cool mine). Spread Cream Cheese Frosting between layers and on top of cake. Refrigerate. Remove from frig 30-60 minutes prior to serving. Return all leftovers to frig.
Yield: one 3-layer cake

Cream Cheese Frosting
1 (16-oz) package powdered sugar
1 (8-oz) package cream cheese, softened
½ cup butter, softened (I used a tad less butter)
1 tsp. vanilla extract
1 cup chopped pecans

Cream first 4 ingredients until well blended; stir in pecans. (May thin frosting with a bit of half/half or milk if needed.)
Yield: Enough for one 3-layer cake

Sheila’s notes: Other than a blender carrot cake recipe I have used before, this is the EASIEST carrot cake I have ever made. I did not even get out my electric mixer for the cake batter…just mixed everything by hand. When the batter is spread in the pans, it will barely cover the bottom of the pans. Don’t worry, the layers will rise! I handled the cooled layers rather gently, but was pleasantly surprised with how easy they were to pick up/stack.

I actually combined parts of a Southern Living recipe, my blender recipe and a recipe from Grandview Lodge (Waynesville) to come up with this one.

Enjoy!

Antoinette's Orzo Salad with Apricots, Almonds and Ginger Oil

2008-06-23T07:30:00.002-04:00

8 ounces uncooked orzo

1 cup diced dried apricots

1 teaspoon fresh chopped cilantro

1/3 cup thinly sliced scallions

1/3 cup toasted slivered almonds

4 tablespoons ginger oil

Squeeze of half a lime or lemon

Salt and Pepper to taste

To make ginger oil – finely chop 1-2 teaspoons of ginger, soak in the 4 tablespoons of oil for several hours or overnight. I put about half of the ginger into the recipe along with the oil.

Cook orzo, rinse, toss all ingredients together.

I made a double recipe.

Sue's Tofu/Tempeh Appetizers

2008-06-19T12:04:00.002-04:00

Here's what I did:
1. Tofu
Use firm or extra-firm (not silken). Press water from cake and slice into cubes (smaller cubes cook faster than bigger slices). Toss and marinate (30 minutes or more) in your favorite sauce or salad dressing. Last nite I used Seeds of Change Jalfrezi Simmering Sauce. Bake in shallow pan: 350 degrees for 40 minutes, or at a lower temperature/longer. It's done when the outside is dry and kinda crusty.
2. Tempeh
Slice into cubes and steam for 10-15 minutes. Toss with sauce and bake in shallow pan: 350 degrees for 15 minutes, turn cubes over, 15 minutes more. Balsamic vinaigrette's what was used last nite; Italian dressing works well too.

Cucumber & Yogurt Soup

2008-06-19T09:08:00.002-04:00

1 large cucumber
2-1/2 c. plain yogurt
2 t. fresh lemon juice
2 T. chopped fresh mint
Salt and pepper
1-1/4 c. chilled milk
Snipped fresh chives, to garnish

1. Stir in yogurt, lemon juice and mint. Season well with salt and pepper. Cover bowl and refrigerate 2 hours.

2. Stir in milk. Pour soup into 6 individual bowls. Sprinkle snipped chives over soup and serve.

Makes 6 servings.

The Book of Greek Cooking

Note: In an attempt to make an authentic Greek recipe, Greek yogurt was used. Regular yogurt would provide a smoother, less tangy soup.

Warm Chicken Waldorf Salad

2008-06-19T08:58:00.002-04:00

1 red or green, halved, cored and finely chopped
1 celery stalk with leaves, finely chopped
1/4 c. chopped walnuts, preferably toasted
1/4 cup golden raisins
2 T. chopped fresh parsley
1 c. mayonnaise
Salt and freshly ground pepper
1 (2-pound) Deli-roasted chicken kept warm
About 6 c. mixed salad greens, for serving

1. In a large bowl, stir together the apple, celery, walnuts, raisins, parsley and mayonnaise. Season with salt and pepper.
2. With your fingers, finely shred the chicken, discarding the skin and bones stir the chicken into the apple mixture.
3. Arrange the salad greens on a platter or four serving plates. Spoon the chicken salad onto the greens and serve.

Serves 4
Mary Engelbreit's Queen of the Kitchen Cookbook

Note: I did this a few hours ahead of serving time, so the chicken was not warm. I'm sure it would enhance the recipe. I used a lot of celery leaves since I didn't have any parsley on hand.

May Appetizer - Cranberry Cream Cheese Spread

2008-05-27T14:06:00.006-04:00

1 8 oz. package cream cheese, softened
3/4 c. dried cranberries
1 tablespoon orange juice
1/4 c. sliced almonds (optional)
1 tablespoon orange zest (optional)

Mix cream cheese and orange juice together. Blend cranberries, almonds and orange zest into cream cheese and orange juice mixture. Scoop into a serving dish. Serve as a spread with crackers and/or sliced apples.

Sandra notes: Attractive and tasty. Ruth Anderson served this at a recent luncheon and graciously shared her recipe. I added the almonds. The orange zest idea is mine but yet to be tried.

Tropical Fruit Salad

2008-04-30T08:03:00.000-04:00

Tropical Fruit Salad
Served & Contributed
by Sandra
4/08

Ingredients:
2 (20-ounce) cans cored pineapple, undrained
3 tablespoons honey
1/2 cup fresh lime juice
1 teaspoon grated orange rind
1 teaspoon grated lime rind
6 medium oranges, peeled and sliced
4 kiwifruits, peeled, halved, and sliced
2 papayas, peeled and cubed*
Garnishes: 1/2 cup sweetened flaked coconut, fresh mint leaves

Preparation:

Drain pineapple, reserving 1/2 cup juice.
Cut pineapple into cubes.
Stir together reserved juice, honey, and next 3 ingredients in a large bowl; add pineapple and remaining fruit, tossing gently to coat.
Cover and chill 8 hours. Garnish, if desired.
*2 mangoes, peeled and cubed, may be substituted.

Yield: 6 to 8 servings

Southern Living, JULY 2002

Freeze-Ahead Lasagna Primavera

2008-04-30T07:46:00.000-04:00

Freeze-Ahead Lasagna Primavera
Everyday Food Magazine 4/2008

Served & Contributed by Sheila

Layered with delicate veggies, a creamy sauce, and three cheeses, this lasagna captures the freshness of spring -- straight from the freezer.

Prep: 40 minutes
Total: 1 hour 45 minutes, plus cooling
Ingredients
Serves 8

* 1/4 cup olive oil, plus more for foil
* 1/2 cup all-purpose flour
* 2 garlic cloves, minced
* 6 cups whole milk
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
* 1 package (10 ounces) frozen peas
* 1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
* Coarse salt and ground pepper
* 1 container (15 ounces) part-skim ricotta (about 2 cups)
* 1 large egg
* 1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles) I used Barilla no-cook noodles-16 to a box. I ended up using 4 noodles in each of the 3 layers leaving me with 4 unused noodles.
* 1 pound part-skim mozzarella, shredded
* 1 cup grated Parmesan

Directions:
Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and ¼ teaspoon pepper.
In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer ¼ noodles, half the remaining vegetable sauce, another 1/4 noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet (this would have saved me a messy oven!). Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.

Helpful Hint:
To Freeze: Prepare through step 3. Cover lasagna tightly with plastic wrap, then aluminum foil; freeze up to 3 months. To Bake From Frozen: Remove plastic wrap; cover baking dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake at 400 degrees for 1 1/2 hours. Remove foil, and bake until bubbling and browned, about 30 minutes more. Let cool 10 to 15 minutes before serving.

Sheila’s notes: I could not get this recipe in a 13”x9’ dish…I used a larger one. Also, the sauce takes longer to prepare than one might expect…constant stirring is a must until the sauce boils. I might use less salt in the sauce next time as the Parmesan cheese is somewhat salty. Also, leave the peas in the freezer until added to the sauce and slice carrots thinly as directed.