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25
VEGETABLE LASAGNA
ROLL UPS
1 medium eggplant
(about 1 pound, chopped
1 medium zucchini
(about
1
⁄
2
pound), chopped
1 package (10 ounces) fresh
mushroom slices
2 jars (28 ounces each) tomato
sauce
2 cups water
1
⁄
4
cup olive oil
1 pound lasagna noodles, cooked
until limp (about 8 minutes)
2 pounds ricotta
1 egg
1
⁄
2
cup grated Parmesan cheese
1 tsp salt
1 TBL Italian seasonings
1 TBL dried parsley
1
⁄
4
tsp pepper
Preheat to 450°
Pour the oil in the roasting pan,
and add the onions. Stir. Cover
and cook for 5 minutes. Stir in the
remaining vegetables. Reduce heat
to 350°. Cover and cook about 15
minutes or until the vegetables are
limp. In a large mixing bowl,
combine ricotta, egg, Parmesan
cheese, and spices while
vegetables are simmering. Remove
2 cups of the cooked vegetables
from the roasting pan and spoon
into the cheese mixture. Mix well.
Add 1 jar of sauce along with
water from the remaining vegeta-
bles. Cover and continue to simmer.
Meanwhile, place about 3
tablespoons of the mixture on each
noodle and spread it in 1-inch
wide strips down the center.
Beginning with the narrow end,
roll up each noodle. When all rolls
are made, place them seam-side
down in the roaster. Pour the
remaining jar of sauce over the
top. Cover and bake for 30
minutes. Serve immediately or
cover and keep warm at 225° for
up to 1 hour.
Makes 22 roll ups
HOLIDAY BRUNCH HASH
1
⁄
4
cup oil, butter or margarine
1
1
⁄
2
pounds cooked or whole
canned potatoes, cut in chunks
1 large onion, chopped
1 pound ham, cut in cubes
1 tsp garlic powder
1 tsp salt
8 ounces grated cheddar cheese
18 eggs
Chopped parsley or chives
Preheat to 450°
Pour the oil into the roasting pan.
Place the potatoes and onion into
the pan and stir. Cover. Cook for
15 minutes. Add ham and
seasoning, and stir. Sprinkle the
cheese over the top. Cover. Cook
for 10 more minutes. Make three
rows of 6 indentations in the top of
the mixture with the back of the
spoon. Break 1 egg into each
indentation. Cover and cook for
3 minutes or until the eggs are set.
Sprinkle with chopped parsley.
Serve immediately.
Makes 18 servings