Veggie Lasagna

This recipe was printed in Parents magazine. I don't remember the month.

Prep time: 20 minutes

1 package (8 oz.) shredded mozzarella cheese, divided
1 container (15 oz.) part-skim ricotta cheese
2 large eggs
1/4 cup grated Parmesan cheese
1 tsp. salt, divided
1 cup shredded carrots
3 cups firmly packed shredded zucchini
1 jar (26 oz.) roasted garlic marinara sauce
8 to 10 regular lasagna noodles (not the no-boil variety)

1. Remove 1/2 cup cheese from a package of shredded mozzarella and set aside. In a bowl, combine remaining mozzarella, the ricotta, eggs, Parmesan, and 1/2 tsp. salt.

2. Cook carrots in microwave for 2 minutes. Stir into cheese mixture and set aside. In another bowl, stir remaining 1/2 tsp. salt into shredded zucchini.

3. Spray 5-quart slow cooker with vegetable cooking spray. Spread 1/3 cup sauce on bottom. Gently break 2 noodles to fill and cover bottom. Spread 1 cup cheese mixture over noodles. Top with 1 cup shredded zucchini, then spread 2/3 cup marinara sauce over zucchini. Add another layer of noodles, and repeat layers of cheese mixture, zucchini, and sauce. Add a third layer of noodles, and top with remaining cheese mixture and zucchini. Top with noodles and remaining sauce, and sprinkle with 1/2 cup reserved mozzarella cheese. Cook on high for 3 hours.

Makes 8 servings.

My chili recipe

Ingredients:
2 pounds lean ground beef
2 medium onions (chopped)
1 green pepper (chopped)
1 red pepper (chopped)
2 medium tomatoes (chopped)
8 to 10 fresh mushrooms (sliced)
1 19 oz can of tomatoes (I know this size is hard to find in the US.)
1 10 oz. tin tomato soup
1/2 14 ounce tin red kidney beans (I usually use the full can)
a smidgen of cayenne pepper
1/2 teaspoon sage
1/2 teaspoon nutmeg
lots of pepper
grated cheddar cheese for garnish

Directions:
1. Cook ground beef well and drain excess fat; set aside. In the same pan saute onions and mushrooms until tender; season with pepper to taste.

2. Combine beef, onion mixture, red and green peppers and tomatoes in large pot(Use a crockpot if bringing to a potluck). Add tinned tomatoes, soup, beans and spices.

3. Simmer to blend flavours; peppers should be tender and liquid evaporated to consistence you like. Check seasoning and serve with grated cheddar and a fresh roll/bread.

Serves 6.