I am still nutrition adventuring. In fact- I am reaping the rewards of all of my preserving and freezing. There is nothing like sweet tart strawberries in December or frozen cassaroles like lasagna on a busy night when you otherwise would of ate something not very nutritious!
Maan Farm Smoothie
1/2 cup frozen strawberries
1/2 cup frozen raspberries
1 organic banana (if you have it)
1/2 cup Jerseyland yogurt (to a blog post)
spoonful of organic blackstrap molasses
splash of water for desired consistency- BLEND!!
Roasted Veg Lasagna (always make 2 (double recipe) or more and freeze)
6-8 cups of homemade or generic organic tomato sauce
- 1 large zucchini, cut in think coins
- 1 large yellow squash, cut appropriately for roasted it will depend on the squash
- 5 red & yellow bell peppers, cut in half
- 2 onions, sliced thick
- 1 head of garlic (cut off top)
- 2 bunches of chard
- 1/2 lb mushroom caps, cut in 1/4-inch slices
- 1 tsp salt
- 1 tbsp olive oil
- 1 egg, lightly beaten
- 2 1/2 cups of ricotta
- 1 cup of pesto sauce (if you made some this summer?! or a bunch of chopped basil will do)
- 1 cup grated Parmesan
- 12 lasagna noodles
- 2 1/2 cups grated mozzarella
Preheat oven to 400°F. Put onion, zucchini, squash, peppers, mushrooms, salt, and oil in a bowl drizzle with olive oil and salt to coat. Clear a small space for the head of garlic. Place vegetables on roasted tray; roast 30 minutes.
Clean and de stem chard- steam until bright green and pat dry with a towel. Set vegetables aside.
In a bowl, mix egg, ricotta, pesto (optional), and Parmesan. Spread 2 cups of tomato space on the bottom of a baking dish (9'x12'). Top with a the first layer noodles (should be 3). Spoon 1 1/4 cups ricotta mix over noodles, then a layer of roasted vegetables, then 1/2 cup mozzarella. Add another layer of noodles, cover with sauce, add chard and a layer of cheese, cover with noodles. Add the remaining ricotta mix and vegetables and top lasagna with last layer of noodles, 2 cups of sauce and 1 cup mozzarella. Cover with lid or foil. Bake 60 minutes on top of a baking sheet to prevent dripping.
I do have a few new projects to write about- so get ready to ready in the New Year.
Hearty eating everyone
