Craving lasagna? But don’t have time to bake it? This is the solution.
Knowing today would be a busy day, I planned ahead for dinner. I cooked up some tomato sauce when I had a break between classes early in the day, but I’m sure jarred sauce would do the trick, too. Either way, this is an easy way to have a hearty meal ready when you get home.
- lasagna noodles
- tomato sauce
- red pepper
- ricotta cheese
- mozzarella cheese
- parmesan cheese
Saute the garlic and onions in a little bit of olive oil. Add the chopped pepper, zucchini, tomato sauce (I used two cans) and oregano to taste. Then layer some sauce, dry lasagna noodles, ricotta cheese and fresh spinach over and over until you reach the top of the crockpot. Pour the remainder of the sauce over the top and sprinkle generously with cheese. Set the crockpot to low for about five hours.
Now, normally I associate sweet potatoes with Thanksgiving dinner, the baked kind with brown sugar and mini-marshmallows melted on top. This image doesn’t quite seem to blend with the thought of salsa and beans, but have a little faith, people! This one’s a keeper.
- 3 sweet potatoes
- 1 onion
- 1-2 garlic cloves
- 2 cans black beans
- 1 cup corn
- chili powder
Boil the sweet potatoes until cooked, then remove skin and cut the potatoes into cubes. While boiling potatoes, saute onions and garlic in olive oil. Heat up the black beans with the corn and add the onion and garlic. Generously sprinkle in chili powder and cumin to taste. But bean mixture and sweet potatoes into a tortilla; top with shredded cheese, cilantro and lemon juice. Enjoy!
*Absence of photo due to hungry housemates.
This blog is being resurrected.
At the recommendation of a housemate, our house has divided the days of the week so we each cook dinner for the house once a week (my nights are Thursdays). This past week I cooked salmon with garlic fried rice, but my favorite thing to cook has been tortellini vegetable soup, thanks to FamilyFun. It’s easy and delicious – check it out!
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 small zucchini, diced
- 1 medium carrot, peeled and diced
- 5 1/2 cups chicken stock
- 1 teaspoon dried basil
- 1 bay leaf
- 1/2 cup canned crushed tomatoes
- 1/2 teaspoon salt
- 8 to 9 ounces fresh or frozen tortellini
- 2 to 3 tablespoons chopped fresh parsley
- Black pepper, to taste
Saute the onion, zucchini and carrots in the olive oil. Combine the stock, basil, bay leaf, tomatoes and salt into the same pot, and bring to a low boil. Then add the tortellini, cook for 2 minutes, reduce the heat and let simmer for 5 to 6 minutes. Stir in the parsley and pepper. Makes 5 servings.