Where’s the Squash Lasagna
l pound ground beef 1-1/2 teaspoons salt
2 large zucchini (about l pound l teaspoon sugar
shredded 1/2 teaspoon dried oregano
3/4 cup chopped onion 1/2 teaspoon pepper
2 garlic cloves, minced 9 lasagna noodles, cooked
l can (14 1/2 oz.) stewed tomatoes rinsed and drained
2 cups water l carton (15 oz.) ricotta cheese
l can (12 oz.) tomato paste 2 cups shredded part-skim
l tablespoon minced fresh parsley mozzarella cheese
l cup grated Parmesan cheese
Cook beef, zucchini, onion and garlic over medium heat until meat is no longer pink; drain. Place tomatoes in a food processor or blender; cover and process until smooth. Stir into beef mixture. Add the water, tomato paste, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Spread 1 cup meat sauce in a greased 9 x 13 pan. Arrange three noodles over sauce. Spread with a third of meat sauce; top with half of ricotta. Sprinkle with a third of mozzarella and Parmesan cheese. Repeat. Top with remaining noodles, meat sauce and cheeses. Cover and bake at 350º for 45 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Vegetable Pizza
4 cups flour 1 package Ranch dressing mix
2 teaspoons salt 2 cups sour cream
2 tablespoons baking powder Fresh vegetables
1-1/2 cups milk 1/4 cup bacon bits
2/3 cup oilShredded cheese
Mix together flour, salt, baking powder, milk, and oil. Press into 2 large pans. Bake. Cool. Mix Ranch dressing and sour cream. Spread on top. Chill. Chop up vegetables of your choice, such as broccoli, cauliflower, carrots, radishes, pickles, etc. Put on top. Top with bacon bits and shredded cheese.
