COM­FORT and joy

Meat­less Mon­day is about to get some com­pe­ti­tion. These three ge­nius com­fort-food recipes from Veg­e­tar­ian Any Day will hit the spot on any cold win­ter’s night while giv­ing you an in­stant health up­grade.

Best Health - - EATS -


MAKES: 6 TO 8 SERV­INGS The de­li­cious flavours of au­tumn con­verge into a nu­tri­tional pow­er­house! This vegetable-packed recipe boasts herbed spinach, mush­rooms and zesty roasted red pep­per tomato sauce in a cheesy and rich lasagna with pump­kin ri­cotta fill­ing. Sali­vat­ing yet?


2 cups (500 mL) ri­cotta cheese

1 (398 mL/ 14 oz) can pure pump­kin purée

2 large eggs

1 tsp (5 mL) minced gar­lic

½ tsp (2 mL) sea salt

¼ tsp (1 mL) ground black pep­per

1 tbsp (15 mL) grape­seed or vegetable oil

1 pkg (12 oz/300 g) frozen chopped spinach, thawed and squeezed out

1 pkg (1 lb/450 g) sliced white mush­rooms

1 cup (250 mL) chopped yel­low onion

1½ tsp (7 mL) herbes de Provence

2 roasted red pep­pers, seeds and stems re­moved

1 cup (250 mL) tomato sauce

1 pkg (12 oz/350 g) fresh lasagna sheets or no-boil lasagna noo­dles 2 cups (500 mL) shred­ded moz­zarella cheese

½ cup (125 mL) grated Parme­san cheese

2 tsp (10 mL) chopped fresh pars­ley (op­tional)


1. Mix to­gether ri­cotta cheese, pump­kin, eggs, gar­lic, salt and pep­per in a medium bowl; set aside.

2. Heat a large skil­let over medium-low heat. Com­bine oil, spinach, mush­rooms, onion and herbes de Provence in pan, and cook un­til onion is ten­der, about 7 to 10 min­utes. Set aside.

3. Purée roasted red pep­pers and tomato sauce in a blender un­til tex­ture is smooth.

4. Pre­heat oven to 350°F (180°C). As­sem­ble lasagna by plac­ing 2 tbsp (25 mL) wa­ter in bot­tom of a 9- × 13-inch (3.5 L) bak­ing dish. Place a sin­gle layer of noo­dles in bot­tom. Cut or break noo­dles where ne­c­es­sary. Spread half of the spinach mush­room mix­ture over the noo­dles. Spread half of the ri­cotta mix­ture next, then roasted red pep­per sauce. Re­peat lay­ers once more. Top with last layer of lasagna sheets and cover with moz­zarella and Parme­san cheeses.

5. Cover with oiled foil (the side next to the cheese) and bake for 45 min­utes. Re­move foil and bake for an ad­di­tional 10 min­utes or un­til the cheese is bub­bling and golden. Re­move from the oven and let rest be­fore serv­ing. Sprin­kle with chopped pars­ley (if us­ing).

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