Vegetable Lasagne

 

 

Ingredients:

 

1    lb quartered yellow squash

1    lb quartered green zucchini

1    28oz can San Marzano tomato's (crushed)

1    LARGE Yellow onion chopped

1    lb button mushrooms chopped

3    large cloves garlic minced

1    Package Mozzarella 8oz

1    Package Parmessan 8oz 

1    Package Barilla oven bake lasagna

1    tspn oregano

1/2 tspn basil

vegetable bouillon

butter

canola oil

 garlic salt and fresh ground black pepper 

 

First, preheat oven to 375

 

 

 

Quarter 1lb yellow squash & carmelize in 1 TBLspn canola oil and butter (50/50) in a 5qt dutch oven.

should resemble like squash below

 

 

Add 1 lb quartered zucchini and deglaze pot with 28 0z can of tomato's fill can with water and add along with a tspn of vegetable bouillon as well as oregano, basil, little pepper and garlic salt simmer until zucchini is soft 15-20 minutes

 

 

Cover 5 qt dutch oven and set aside to cool.

 

Sautee onion in skillet untile translucent on medium high

add mushrooms sauté  until just softened

                                                                                                                                     

 

add garlic saute for 2 more minutes cover and let cool

 

 

 

Build Lasagne add a little of the red sauce to bottom add 3 noodles then add more red sauce on top

add 1/3 mozzarella and  cover with 3 more noodles

 

 

 

 

add mushroom sauce on top of noodles add 1/3 parmesan

 

cover 3 noodles add red sauce 1/3 mozzarella

 

cover 3 noodles add mushroom sauce 1/3 parmesan

 

add 3 noodles cover with red sauce  (top) add 1/3 mozz and parmesan

 

 

BAKE AT 375 FOR 30 MINUTES





 

 

Spicy chicken tacos with white onion salsa

serve with/on
queso fresco
corn tortillas

Spicy chicken tacos
1 - 1.5 lbs chicken breast or breast tenderloins
1 taco seasoning packet mild
1 small 4-6oz can chili's in adobo sauce
2 cups water
1/2 large white onion thinly sliced long ways
2 tblspn canola oil
1 oz tequila
1/2 lime juiced


white onion salsa
1/2 white onion diced
adobo seasoning to taste
fresh cilantro 1/8 of onion or to taste
1/2 lime juiced

preheat oven to 350

white onion salsa
combine all ingredients stir and refrigerate

spicy chicken tacos
sauce:
combine all ingredients but chicken/oil and onions, in blender and liquefy set aside

in a 5 qt dutch oven heat oil and then brown chicken on both sides (set aside)
add onions soften for 5 minute0s

deglaze pan with blender ingredients add chicken
bring to a boil cover and place in oven for 1 hour
remove pot and shred chicken


add chicken, white onion salsa, queso fresco to warmed corn tortilla have water nearby.

Spicer? add diced jalapeno to the white onion salsa!