<\/figure>7. Roasted Vegetable Lasagna<\/h3>\n\n\n\nWhat you need:<\/p>\n\n\n\n
1 and \u00bd pounds eggplant sliced into \u00bc inch thick lengths \u00be pound zucchini sliced into \u00bc inch thick lengths \u2154 cup olive oil Tbsp dried oregano Salt and pepper to taste 3 cloves minced garlic 10-ounce box of lasagna noodles 16 oz ricotta 8 oz goat cheese 2 large eggs, beaten \u00bd cup chopped basil 1 cup parmesan cheese 4 \u00bd cups marinara sauce 1 pound fresh mozzarella<\/p>\n\n\n\n
To Make:<\/p>\n\n\n\n
Preheat your oven to 375 degrees F. Line 3 sheet pans with parchment paper and arrange the zucchini and eggplant in single layers on the pans. Brush olive oil on both sides of the slices. Sprinkle with oregano, salt, and pepper. Roast in the oven for 25 minutes, remove from oven, sprinkle with garlic and then roast for another 5 minutes. Remove from oven and lower temp to 350 degrees F.<\/p>\n\n\n\n
While the vegetables are roasting, fill a large bowl with hot tap water. Place noodles in the water and let them soak for at least 15 minutes. In another bowl, combine the goat cheese, ricotta, basil, eggs, \u00bd cup of parmesan, salt, and pepper. Mix on low speed.<\/p>\n\n\n\n
Next spread a cup of marinara in the bottom of a baking dish. Arrange vegetables, then noodles, then mozzarella, then the ricotta mix. Repeat the layers two more times and end with marinara and parmesan. Bake for 1 hour. <\/p>\n\n\n\n
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<\/figure>8. Buffalo Chicken Bake<\/h3>\n\n\n\nWhat you need:<\/p>\n\n\n\n
1 lb penne pasta 1 and \u00bc cup of milk 1 cup full-fat sour cream 4 oz cream cheese \u00bd cup hot sauce \u00bd tsp salt 2 cups Monterey jack cheese 4 oz blue cheese 3 cups cooked chicken shredded \u2153 cup bread crumbs 2 tablespoons melted butter<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
Heat oven to 375 degrees F. Grease a 9×13 inch baking dish. Cook pasta according to directions. In a saucepan bring milk to a simmer over medium heat. Whisk in the hot sauce, salt, cream cheese, and sour cream. Add in the Monterey jack cheese and the blue cheese. Stir until melted. Add the cooked chicken to the pasta.<\/p>\n\n\n\n
Pour the sauce over the pasta and stir. Pour the mixture into the baking dish and cover with bread crumbs. Bake for 25 to 30 minutes. Serve with extra hot sauce. <\/p>\n\n\n\n
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<\/figure>9. Tuna Noodle Casserole<\/h3>\n\n\n\nWhat you need:<\/p>\n\n\n\n
Olive oil 10-ounce package egg noodles 1 lb red potatoes sliced 4 tbsp butter \u00bc cup flour 2 cups of milk 2 tsp salt Tsp pepper 4 six-ounce cans tuna 1 can artichoke hearts \u00be cup capers \u00bd cup black olives 4 scallions sliced \u00bd cup parsley \u00be cup parmesan<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
Heat oven to 400 degrees F. Coat a 9×13 baking dish with oil. Cook noodles according to package. Drain noodles and transfer to a large bowl. Toss with olive oil. Refill the pot with water and bring to boil. Add in the potatoes. Cook for four minutes, drain and return to pot. Heat butter in a small pan. Add in flour, cook for around 5 minutes. Add in the milk and stir constantly until the sauce gets thicker.<\/p>\n\n\n\n
Stir in some salt and pepper to taste. Add the noodles to the potatoes and then pour the sauce over. Stir in the tuna, capers, artichoke hearts, parsley, scallions, and \u00bd cup parmesan. Transfer the mix to a baking dish and then sprinkle the rest of the parmesan on top of it. Bake for 25 minutes and serve warm. <\/p>\n\n\n\n
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<\/figure>10. Root Veggie Pot Pie<\/h3>\n\n\n\nWhat you need: 5 tbsp olive oil 3 large sweet onions, chopped 7 or 8 small shallots 4 tsp salt Tsp pepper 12 cloves thinly sliced garlic 14 tbsp butter \u00bd cup flour Tbsp ground mustard 1 cup white wine 1 cup veggie broth 1 cup of heavy cream 12 oz parsnips 10 oz potatoes 3 carrots, cut \u00be cup sage 3 tbsp thyme 3 tbsp parsley 2 tsp soy sauce 16-ounce puff pastry<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
Heat oil in a large saucepan. Add in the shallots and onions, salt, and pepper. Reduce heat to low when onions are brown around the edges. Add in the garlic and cook until they turn brown. Transfer into a bowl and reserve the pan. Add the butter to the pan and cook until it melts. Add in the mustard and flour. Whisk and then cook until golden. Add in the wine and mix. Then add in the cream and the broth.<\/p>\n\n\n\n
Mix until combined and continue to stir until it starts to get thick. Add in the rest of the ingredients including the onion mix and stir to combine. Cook until veggies are tender-crisp. Coat a baking dish with cooking spray and place the vegetable mixture inside. Cover with the puff pastry. Bake at 400 degrees for 12 to 15 minutes. <\/p>\n\n\n\n
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<\/figure>11. Cheesy Mushroom, Lentil, and Rice<\/h3>\n\n\n\n2 tbsp olive oil 1 yellow onion, thinly sliced 1 lb cremini mushrooms quartered Salt and pepper 1 cup of milk 2 large eggs 1 cup pecorino romano cheese 4 cups of rice cooked 2 and \u00bd cups cooked lentils<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
Heat oven to 375 degrees F. Heat 2 tbsp of olive oil in a frying pan until shimmering. Add in the onion and cook until gold in color. Add in the mushrooms and cook until browned. Remove the pan from the heat. Whisk the milk, eggs, and cup of cheese in a bowl.<\/p>\n\n\n\n
Add in the rice, onion and mushroom mix, and the lentils. Transfer this mixture to the baking dish and sprinkle the remaining cheese on top. Cover the dish with foil and bake for about 15 minutes. Uncover and bake for ten more minutes. Remove from oven and serve warm. <\/p>\n\n\n\n
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<\/figure>12. Baked French Onion Soup<\/h3>\n\n\n\nWhat you need:<\/p>\n\n\n\n
8 tbsp butter 7 large onions cut into thick slices 4 shallots diced 4 tsp salt Tsp pepper 6 cloves minced garlic 5 celery stalks diced 5 carrots peeled and diced 6 cups button mushrooms Cooking spray \u00bc cup flour 1 cup Riesling wine 2 tsp dried sage 5 sprigs thyme 15 ounce can white beans 1 pound baguette cut into 24 slices 12 ounces Comte cheese 4 tbsp butter for topping<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
Heat 4 tbsp of butter in a heavy-bottomed pan until melted. Add in the shallots, onions, salt, and pepper. Cook until onions are browned. Reduce heat and cook until onions are completely browned. Add in the celery, carrots, garlic, and mushrooms. Stir to combine, cover and cook for about 20 minutes. Heat oven to 375 degrees F. Coat a baking dish with cooking spray.<\/p>\n\n\n\n
When the vegetables are cooked through transfer them to a bowl. Save the liquid and return the pot to high heat. Add in 4 tbsp of butter and cook until it melts. Add in the flour and stir until it is a blonde in color. Add in the wine. Stir and then add in the thyme, sage, and some salt. Add in the vegetables and stir. Pour the mix into the baking dish and set aside.<\/p>\n\n\n\n
To make the topping arrange the slices of bread on top of the casserole. Sprinkle with cheese. Bake about 20 minutes or until cheese is melted. <\/p>\n\n\n\n
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<\/figure>13. Chicken Enchilada Casserole<\/h3>\n\n\n\nWhat you need:<\/p>\n\n\n\n
15 tomatillos 3 jalapeno peppers 4 garlic cloves \u00bd cup cilantro leaves \u00bc cup green onions 1 and \u00bd cups chicken broth \u00bd cup sour cream 2 tbsp olive oil 6 eight-inch tortillas 1 pound chicken breasts 1 and \u00bd cups of shredded cheese<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
To make the sauce preheat your oven to 425 degrees. Place the peppers and the tomatillos on a baking sheet and drizzle on some olive oil. Wrap the garlic cloves in some foil and place onto the baking sheet with the tomatillos. Roast it all for about 15 minutes, stir, and then roast an additional 15 minutes. Transfer the garlic, jalapenos, and tomatillos to a food processor and then add in the green onions and the cilantro. Pulse until smooth. Move to a bowl and add in the sour cream, oil, and broth. When the sauce is roasting, bring a pot of water to boil and add in the chicken.<\/p>\n\n\n\n
Cover tightly and turn off the heat. Let it stand for thirty minutes. This will poach the chicken. When the chicken is done, shred it and save the water. To assemble, dip a tortilla into the hot water from the chicken until it is soft. Place the tortilla on the bottom of a square baking dish. Layer with half the chicken, a third of the sauce and a third of the cheese. Repeat each of the layers ending with tortillas. Bake for 15 to 20 minutes. <\/p>\n\n\n\n
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<\/figure>14. Garlic Parmesan Lasagna with Chicken<\/h3>\n\n\n\nWhat you need:<\/p>\n\n\n\n
3 cups of shredded cooked chicken 12 no-boil lasagna noodles 10 oz frozen peas \u00bd cup of parmesan cheese \u00bd cup of swiss cheese A cup of water \u00bc cup bread crumbs Fresh herbs 6 tbsp butter 1 and \u00bd minced garlic 6 tbsp flour \u00bd tsp poultry seasoning Pinch of salt 5 cups of milk<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
First, make the sauce by melting butter in a large saucepan. Add in the garlic and saute for just a few seconds. Add in the poultry seasoning, flour, and the salt. Cook for about one minute. Add in the milk and whisk until smooth. Remove from heat. Grease a baking dish and preheat oven to 400 degrees.<\/p>\n\n\n\n
Cover the pan with around 5 broken up lasagna noodles, then the chicken, peas, \u00bc cup parmesan, \u2153 cup of water, and a cup and a half of the sauce. Repeat the layer again. Top with the swiss cheese. Cover and bake for about 40 minutes. Remove the foil and then cover with breadcrumbs and bake for another five or ten minutes.<\/p>\n\n\n\n
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