Friday, August 8, 2014

August Foodie Holidays: Week 2

August 8: Zucchini Day, Frozen Custard Day
August 9: Rice Pudding Day
August 10: Banana Split Day, S'mores Day
August 11: Raspberry Tart Day
August 12: Julienne Fries Day (shoestring fries)
August 13: Filet Mignon Day
August 14: Creamsicle Day

Here's a dish that will help you use some of your zucchini crop. It came to me from one of my husband's aunts.

Vegetable Lasagna
2 small zucchini (8oz. each)
1 bunch broccoli
2 C. firmly packed spinach leaves (about 4 oz.)
5 Tbsp. butter or margarine, divided
1 tsp. dried oregano leaves
2 tsp. salt, divided
1 15 oz. container part-skim ricotta cheese
2 large eggs
2/3 16 oz. pkg lasagna noodles (about 12)
1 C. flour
2 C. milk
1 C. grated Parmesan cheese
1 8 oz. pkg part-skim mozzarella cheese, sliced

Dice the zucchini; coarsely shop the broccoli and the spinach. Melt 2 Tbsp. butter or margarine in a 12” nonstick skillet. Cook the zucchini and broccoli with oregano and salt over medium heat. Cook until tender-crisp, about 5 minutes. Add the spinach and toss until wilted. Remove from heat. In a medium bowl, mix the ricotta and eggs with a fork; set aside. Prepare noodles per package instructions; drain. In a 2 qt. saucepan over medium heat, melt 3 Tbsp. butter or margarine. Stir in flour and salt until smooth. Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens. Remove from heat and stir in Parmesan cheese. Layer half of the cooked lasagna noodles in the bottom of a glass baking dish. Put half of the ricotta mixture on the noodles, half of the vegetable mixture over the ricotta, and pour half the sauce over that. Top with remaining noodles and repeat layers. Top with mozzarella. Bake in a preheated 350ºF oven for 40-45 minutes, until hot and bubbly. Let stand for 10 minutes for easier serving. Makes 8 main-dish servings.

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