Meals
No Noodle Zucchini Lasagna
3 large zucchinis
1 tbsp salt
1 pound ground pork, beef or chicken
1 ½ tsp of black pepper
1 green pepper, diced
1 onion, diced
1 cup tomato paste
1 16 oz can of tomato sauce
¼ cup red wine
2 tsp basil
1 tsp oregano
hot water, as needed
1 egg
1 15 oz container ricotta cheese
2 tsp parsley
desired amount of frozen spinach, thawed and chopped
1 pound of fresh mushrooms
1 cup, each shredded mozzarella and grated parmesan
Preheat oven to 325°
Grease a deep 9x13 inch casserole dish.
Skin and slice zucchinis, lengthwise and into very thin slices. Place
zucchinis on plate and sprinkle with salt, set aside and drain in colander
later. Cook ground meat, black pepper, green pepper and onion in large
skillet. Stir in tomato sauce, paste, wine, basil and oregano, adding a small
amount of water if sauce is too thick. Simmer on low. Combine egg, ricotta
cheese and parsley. Spread half of the meat sauce into the bottom of
casserole dish, layer half of the zucchini slices, half of the ricotta mixture, all of the
mushrooms, the half of the mozzarella cheese. Repeat by layering the remaining
meat sauce, zucchini slices, ricotta mixture and mozzarella. Spread Parmesan
cheese evenly over top; cover with foil.
Bake for 45 minutes. Remove foil; raise temperature to 350° and bake
an additional 15 minutes. Let stand for 5 minutes before serving.
3 large zucchinis
1 tbsp salt
1 pound ground pork, beef or chicken
1 ½ tsp of black pepper
1 green pepper, diced
1 onion, diced
1 cup tomato paste
1 16 oz can of tomato sauce
¼ cup red wine
2 tsp basil
1 tsp oregano
hot water, as needed
1 egg
1 15 oz container ricotta cheese
2 tsp parsley
desired amount of frozen spinach, thawed and chopped
1 pound of fresh mushrooms
1 cup, each shredded mozzarella and grated parmesan
Preheat oven to 325°
Grease a deep 9x13 inch casserole dish.
Skin and slice zucchinis, lengthwise and into very thin slices. Place
zucchinis on plate and sprinkle with salt, set aside and drain in colander
later. Cook ground meat, black pepper, green pepper and onion in large
skillet. Stir in tomato sauce, paste, wine, basil and oregano, adding a small
amount of water if sauce is too thick. Simmer on low. Combine egg, ricotta
cheese and parsley. Spread half of the meat sauce into the bottom of
casserole dish, layer half of the zucchini slices, half of the ricotta mixture, all of the
mushrooms, the half of the mozzarella cheese. Repeat by layering the remaining
meat sauce, zucchini slices, ricotta mixture and mozzarella. Spread Parmesan
cheese evenly over top; cover with foil.
Bake for 45 minutes. Remove foil; raise temperature to 350° and bake
an additional 15 minutes. Let stand for 5 minutes before serving.
FOREVER ENDS by Carol HibbsA move to another part of the province is Gabrielle's greatest transition. It is a turning point she and her sons desperately need. A new and safe house would be a wonderful change, or so she hopes. The house is haunted, or possessed, or something too evil to even imagine.
Gabrielle isn’t planning on any romances, never mind falling in love with her gorgeous cabin building neighbour, Ryan. Bad things seemed to happen to people she loved. It is impossible to resist Ryan, and lunacy to assist Christina, the young girl that is either trapped somehow in Gabrielle's house, or trapped in someone's world. Her sons, friends, Ryan and his daughter, Tess, helps her to save Christina.