simple dinner recipes – Eco Home Ideas

Vegetarian Lasagna for Meatless Monday

Meatless Monday is here again! We have found a yummy vegetarian lasagna that not only tastes amazing but you won’t even miss the meat!

Ingredients

9 uncooked lasagna noodles (wheat preferable)

1/2 cup chopped onion

2 garlic cloves, minced

2 cups diced zucchini

1-1/2 cups sliced fresh mushrooms

1 cup thinly sliced carrots

1/2 cup diced green pepper

1/2 cup diced sweet red pepper

1 can (28 ounces) crushed tomatoes

1-1/2 cups water

1 can (6 ounces) tomato paste

1 teaspoon sugar

1 teaspoon fresh basil (dried works too)

1/2 teaspoon salt

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon pepper

1 carton (15 ounces) reduced-fat ricotta cheese

1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided

1/4 cup grated Romano cheese

Directions

Cook lasagna noodles according to package directions. Meanwhile, in a large saucepan coated with cooking spray, sauté onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove 2 cups sauce and set aside.

Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13-in. x 9-in. baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top.

Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 8 servings.

Nutritional Analysis: Serving Size: About 8/One piece equals 244 calories/ 9 g fat (5 g saturated fat)/ 32 mg cholesterol/ 672 mg sodium/ 26 g carbohydrate/ 4 g fiber/17 g protein.

Mushroom and Asparagus Fettuccine for Meatless Monday

Looking for a simple and easy dinner recipe? We have found the perfect meatless Monday recipe for you! This recipe will take you about 25 minutes to make and it tastes delicious. Pair with a simple garden salad and a glass of wine!

Mushroom and Asparagus Fettuccine

Ingredients

8 ounces dried fettuccine or linguine (or your favorite pasta)

8 ounces asparagus, trimmed and cut into 1-1/2-inch pieces

3 cups sliced fresh mushrooms

1/2 cup chopped onion

3 cloves garlic, minced

1 tablespoon olive oil

1/3 cup mushroom broth or vegetable broth

1/4 cup half-and-half or light cream

1/4 teaspoon salt

1/8 teaspoon black pepper

1 cup chopped plum tomatoes

1 tablespoon finely shredded fresh basil

1 tablespoon finely shredded fresh oregano

1/4 cup pine nuts, toasted

Optional Ingredients

Finely shredded Parmesan cheese (optional)

Directions

Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.

Meanwhile, in a large skillet cook mushrooms, onion, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.

Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.