Tag: marinara sauce

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

by Pam on January 27, 2013

No news on my MRI results yet but I am hoping to hear from my doctor on Monday. I’ve had a good weekend with much less pain and more mobility so that is GREAT (watching lots of movies, ice, and advil helped). Since I am still not in the kitchen cooking, here is one of my more popular recipes that is always a huge hit when I serve it to guests. 

Originally posted on July 15, 2009:

My dear friend, Tiffany was in town for a quick visit and I wanted to make her a healthy but tasty meal. I made this lasagna a few weeks ago for some other friends and it was a big hit so I decided to make it again. Tiffany really loved it and so did my husband and I. Both of my kids ate it but didn’t LOVE it – that’s okay, more for me. It was a cool afternoon so I roasted the veggies which gives the lasagna such an amazing flavor. I used all the veggies I had on hand in the refrigerator. I also used leftover mushroom marinara but your favorite jar of marinara would work great too. I would have used fresh basil but my plant didn’t survive my vacation so I used dried instead. I really, really loved making this dish, not only because I knew it would be tasty, but also because it was fun to make.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked pepper, basil and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the zucchini and yellow squash to the roasted veggies, toss and return to the oven for an additional 10 minutes. Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.

For the ricotta mixture, combine all the ingredients and mix thoroughly. Taste and re-season if needed.

Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil cooking spray. Pour a bit of marinara sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of pan. Add half of the ricotta mixture and spread evenly over the noodles. Next add half of the roasted veggie mixture. Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies. Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, parmesan and dried basil. Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown. Cool for at least 5 minutes before slicing. Enjoy.

 



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Roasted Vegetable Lasagna






Ingredients:

Roasted Veggies:

8 oz button mushrooms, quartered
1/2 red onion, quartered
2-3 orange, red or yellow baby bell peppers, sliced
Broccoli florets
1 small handful of shredded carrots
6 cloves of garlic, leave the skins on for roasting
1 green zucchini, sliced
1 yellow squash, sliced
Olive oil
Sea salt and freshly cracked pepper, to taste
Dried basil, to taste
Dried oregano, to taste

Ricotta mixture:

1 16 oz container of fat free ricotta cheese
3-4 tbsp mozzarella cheese, grated
3-4 tbsp parmesan cheese, grated
1 clove of garlic, minced
1 egg
Sea salt and freshly cracked pepper, to taste
Dried oregano, to taste
Dried basil, to taste
Dash of nutmeg

Other ingredients:

Lasagna noodles (I used no cook noodles – love them)
Mushroom marinara (or your favorite jar of marinara)
Mozzarella cheese, shredded
Parmesan cheese, grated
Dried basil

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked pepper, basil and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the zucchini and yellow squash to the roasted veggies, toss and return to the oven for an additional 10 minutes. Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.

For the ricotta mixture, combine all the ingredients and mix thoroughly. Taste and re-season if needed.

Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil cooking spray. Pour a bit of marinara sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of pan. Add half of the ricotta mixture and spread evenly over the noodles. Next add half of the roasted veggie mixture. Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies. Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, Parmesan and dried basil. Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown. Cool for at least 5 minutes before slicing. Enjoy.



Recipe and photo by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Baked Egg with Sausage, Mushroom, and Basil Marinara on Toast

Baked Egg with Sausage, Mushroom, and Basil Marinara on Toast

by Pam on April 8, 2013

This recipe was inspired by a fellow food blogger, Larry[1], who makes the most amazing breakfasts with his leftovers. I had leftover bread and marinara sauce[2] from the pasta dinner we had last night. Instead of pasta with the sauce for lunch I decided to bake an egg on top of the marinara sauce then serve it on top of a piece of toast. It was super simple to make and took only 15 minutes to make. The toast with the soaked up the marinara and the egg on top with Parmesan and basil tasted fantastic. I have a feeling I will be having this for lunch again tomorrow.

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Heat the leftover marinara sauce[3] in the microwave until warm. Pour the warmed marinara into the baking dish. Crack an egg on top of the sauce then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 9-14 minutes, or until the whites set and yolk is still soft. Place the leftover piece of bread in the oven when there is 2-3 minutes time left baking for the egg. Remove from the oven and sprinkle the Parmesan and basil on top of the baked egg.

Spoon the egg and sauce onto the top of the toasted bread and serve immediately. Enjoy.



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Baked Egg with Sausage, Mushroom, and Basil Marinara on Toast




Yield: 1

Total Time: 15 min.



Ingredients:

Cooking spray
1/2 cup of leftover marinara sauce (click link above for recipe).
1 egg
Sea salt and freshly cracked pepper, to taste
1 piece of leftover bread
Fresh basil, chopped
Parmesan, shredded

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Heat the leftover marinara sauce in the microwave until warm. Pour the warmed marinara into the baking dish. Crack an egg on top of the sauce then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 9-14 minutes, or until the whites set and yolk is still soft. Place the leftover piece of bread in the oven when there is 2-3 minutes time left baking for the egg. Remove from the oven and sprinkle the Parmesan and basil on top of the baked egg.

Spoon the egg and sauce onto the top of the toasted bread and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Larry (bigdudesramblings.blogspot.com)
  2. ^ Sausage, Mushroom, and Basil Marinara over Gemelli (www.gordon-ramsay-recipe.com)
  3. ^ Sausage, Mushroom, and Basil Marinara over Gemelli (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Spaghetti Squash Primavera

Spaghetti squash and fresh vegetables simmered with a quick marinara sauce and topped with fresh mozzarella if you desire – easy, cheap, gluten-free and perfect for Meatless Mondays!

This was inspired after watching a marathon of Diners, Drive-ins and Dives, but this time we actually decided to go to the nearest DDD restaurant, The Pit Stop[1] which was featured on the show for their spaghetti squash primavera.

As a spaghetti squash lover myself, I ordered it and loved it and knew I wanted to re-make this at home. Super easy to make and you can use whatever vegetables you like – I used broccoli, carrots and zucchini but you can use asparagus, eggplant or bell peppers. To speed this up I made the spaghetti squash in the microwave which takes only about 8 minutes to cook, but if you have more time you can make it in the oven, the directions below are for both.

Of course, I had to top mine with fresh mozzarella which was just made and still warm when I bought it this morning! Leave the cheese out for vegan, dairy-free or paleo diets, nutritional info is provided below both ways. This dish comes together in less than 20 minutes, and you can easily double the recipe to make it 4 servings using a larger saute pan. You can also freeze this once cooked and reheat it in the oven for another day, enjoy!

Spaghetti Squash Primavera (with cheese)
gordon-ramsay-recipe.com
Servings: 2 • Size: 1 3/4 cups • Old Points: 7 • Weight Watcher Points+: 8 pt
Calories: 340 • Fat: 14 g • Carb: 38 g • Fiber: 8 g • Protein: 14 g • Sugar: 6 g
Sodium: 356 mg (without salt) • Cholest: 34.6 mg

NO Cheese:
Servings: 2 • Size: 1 3/4 cups • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 212 • Fat: 5 g • Carb: 37 g • Fiber: 8 g • Protein: 4 g • Sugar: 5 g
Sodium: 89 mg (without salt) • Cholest: 1 mg

Ingredients:

  • 1 small spaghetti squash (you’ll need 2 cups cooked)
  • 1 tsp olive oil
  • 1 tbsp minced shallots 
  • 1 clove garlic, crushed
  • 1/4 cup red onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup carrots, diced
  • 1 cup broccoli florets
  • 1/2 cup diced zucchini
  • 2 cups homemade marinara sauce[2]
  • 1/2 tbsp grated Pecorino Romano (optional)
  • 3 oz fresh mozzarella (optional)

Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and
scoop out seeds and membrane. Season lightly with salt and black pepper;
bake about 1 hour, or longer if needed on a baking sheet, cut side
down. 
If you prefer the microwave, stab the squash with a knife all around and place on a microwave safe dish.
Microwave 7-9 minutes or the skin gives when cut with a knife.

Once cooked, use a fork to scrape the strands out into a bowl.




In a medium saute pan heat the oil over medium-low heat. Add the shallots, garlic, red onion, celery and carrots and cook 5 minutes, stirring. Add the broccoli and zucchini and season with salt and pepper to taste.

Add the marinara sauce, increase heat to medium and simmer until the
vegetables are tender crisp, about 3 to 4 minutes. Add 2 cups of the
spaghetti squash, Pecorino Romano and stir, adjust the salt and pepper
to taste and cook 1 minute.

Divide the vegetables in two small casserole dishes, or you can use the shells of the spaghetti squash to make boats, then place under the broiler or in a hot oven until the cheese melts.

References

  1. ^ The Pit Stop (www.pitstopeats.com)
  2. ^ marinara sauce (www.gordon-ramsay-recipe.com)

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