TRI-PEPPER SALAD
Serves: 10 — 12 1/2 cup (125 mL) olive oil 1/4 cup (50 mL) red wine vinegar
1/4 cup (50 mL) chopped fresh parsley
1 clove garlic, finely chopped 1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
6 bell peppers (2 each of green, red and yellow), thinly sliced 3 cups (750 mL) sliced fresh mushrooms
2 cups (500 mL) thinly sliced red onions
2 cups (500 mL) thinly sliced celery
1 cup (250 mL) freshly grated Parmesan cheese
To prepare dressing, whisk together oil, vinegar, parsley, garlic, salt and pepper. Combine remaining ingredients ( bell peppers through Parmesan cheese) in a large bowl. Toss with dressing to coat. Cover and refrigerate until serving or for up to 4 hours.
1. In a frying pan, sauté onion, red and green pepper and garlic in oil until tender, about 5 minutes.
2. Mash one can of beans. Combine mashed beans, beans and next 5 ingredients (spaghetti sauce through pepper flakes) with onion mixture. Cook until heated through; stir in cilantro.
3. Beat together cream cheese and sour cream. Stir in cottage cheese.
4. Place 3 noodles in a greased deep 9x13x2 in. (23x33x5 cm) baking dish. Spread 1/3 of bean mixture over noodles. Top with half of cheese mixture. Cover with 3 noodles.
5. Repeat layering with 1/3 of bean mixture, remaining cheese mixture and noodles. Spread remaining bean mixture over top of noodles. Lasagna may be prepared to this point and refrigerated for up to 24 hours.
6. Cover with foil and bake at 350 F (180 C) for 45-50 minutes or until heated through. Remove foil and sprinkle with cheddar. Bake for 10 minutes. Let stand 10 minutes before serving.