MamasHealth.com Home Healthy Vegetarian Recipes Artichoke pizza Artichoke stir fry Bell pepper cous cous Black beans and rice Blt Salad Blue cheese wrap Bourbon carrots Caribbean pink beans Crockpot chili Double baked potatos Easy bake fries Eggplant parmesean Garlic herb stir fry Green bean casserole Green beans & almonds Green curry stir fry Grilled eggplant New Orleans red beans Oven fried yucca Pecorino peppers Roasted bell peppers Sauteed collard greens Scrambled tofu Spring thyme medley Squash bake Stuffed chayotes Stuffed zucchini Sweet potatoes Tofu veggie bake Vegetable bake Vegetable quiche Vegetable soup Vegetarian lasagna Vegetarian pizza Vegetarian spaghetti Walnut potatoes Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Wine info Mama's Kitchen Dilemmas Earth friendly products	Less mess, No stress Vegetarian Lasagna Ingredients: Lasagna Noodles (uncooked) 2 cloves garlic, minced 1 large onion, diced 2 large jars of your favorite vegetarian pasta sauce 1 package of sliced mushrooms 1 package of frozen spinach 2 cans artichoke hearts (not marinated, preferably) 1 tsp of dried basil (fresh basil can be used as well) 1 15 oz. ricotta cheese 1 egg 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups (8 oz) shredded mozzarella cheese 1 cup grated Parmesan cheese Directions: Preheat oven to 350 degrees F. In small bowl combine ricotta, egg, parmesan cheese, salt and pepper. Use about 1 1/2 cups sauce into 13x9x2 baking dish; place half of the uncooked noodles on top of the sauce. Spread ricotta mixture over noodles. Put some spinach, mushrooms and artichoke hearts on top of the ricotta mixture. Top vegetables with 1 cup mozzarella cheese. Repeat cycle. Top lasagna with remaining mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 45 minutes. Remove foil and bake for 15 minutes more. Let lasagna stand for 10 minutes prior to serving.       Vegetable Tort Ingredients: 3 celery stalks, chopped in a food processor 1 onion, chopped in a food processor 2 zucchini, shredded 1 large potato, shredded 1 tbsp of basil pesto 1/2 cup of ricotta cheese 2 eggs, beaten salt and pepper 2 tbsp of olive oil Directions: Heat the oven to 325 degrees Rub a baking pan with the oil. Combine all the ingredients in a bowl. Mix them well and pour them into the baking pan. Sprinkle the vegetable tort with salt and pepper. Bake in the oven for 10-15 minutes. Serves: 3-4 persons	Win this beautiful Princess House stainless steel set Save money in the kitchen Recession proof your relationship
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