veggie lasagna & chicken chili

Two new recipes for you today!

Roasted Veggie Lasagna with Spicy Red Sauce
(my original recipe)
Ingredients
1 zucchini
1 yellow squash
1 small head cauliflower
olive oil for drizzling
S&P
1 box frozen spinach (thawed and drained)
2 T. basil pesto
1 can artichoke hearts (drained and chopped)
1/4 cup chopped yellow onion
1 minced garlic clove
2 T. olive oil
2 T. flour
1 can crushed tomatoes
1/2 T. chili powder
1/4 t. cayenne 
1 t. dried Italian herbs
9 no boil lasagna noodles
1 container ricotta
1/2 cup grated mozzarella
1/4 cup grated parmesan


Directions
Preheat oven to 400. Thinly slice zucchini and squash. Roughly chop cauliflower. Arrange on a baking sheet, drizzle with oil and sprinkle with S&P. Roast 20 min. Meanwhile combine spinach, pesto and artichokes in a large bowl, set aside. Saute onion and garlic in 2 T. of oil until soft. Whisk in flour and cook for 1 min. Pour in tomatoes. Add chili powder, cayenne and herbs. Simmer 5 min, set aside. Remove veggies from oven and toss in bowl with other veggies. Reduce oven temp to 350. Spread a thin layer of sauce on bottom of 9x13 inch baking dish. Arrange 3 lasagna noodles, then a layer of ricotta, then veggies. Repeat. End with a layer of noodles then sauce, then top with mozzarella and parmesan. Bake covered 30-35 min. Uncover and bake 10 min more until cheese is browned. 


Notes
I like the no boil lasagna noodles, but feel free to use the regular kind. If you do use the no boil make sure they are not touching the sides or overlapping. They expand when they cook and will get crispy on the edges. Also you can use any veggies you like. Next time I think I'll add some mushrooms in there too. Enjoy!


White Chicken Chili
(from Allrecipes.com)
Ingredients
1 yellow onion (chopped)
2 garlic cloves
olive oil
2 cooked chopped chicken breasts
1 quart chicken broth
1 can chopped green chilis
1 t. cumin
1 t. dried Italian herbs
1/2 t. cayenne
2 cans white beans (DO NOT DRAIN)
1/2 cup shredded monterey jack cheese


Directions
Saute onions and garlic in olive oil over medium heat in a large soup pot. Add all other ingredients except beans and cheese. Bring to a boil. Reduce to low, add beans and simmer 20 min. Top bowls with cheese.