Main Dishes

Main Dish Recipes

Roasted Vegetable Lasagna

I’ll be the first to admit it.  This does not look like something you’d want to eat.  Kind of like chewed up food?  Anyway, looks can be deceiving…this was actually very good!  Ben liked it!  There are a few things I would change when I make this again.

  1. Use one lite and one fat free ricotta.
  2. After roasting the vegetables let them drain a bit on paper towels.  They were too juicy when I used them stright from the pan I roasted them in.
  3. Do not follow the layering in the recipe.  It ends with a layer of noodles and cheese…it does not work.  Using the no-boil noodles requires some moisture more than cheese can provide to cook them thouroghly.  I would end with noodles, half a can of tomatoes, veggies and last the mozzarella.  I’d also use a little more cheese than called for on top.
  4. Foil on top of cheese for 30 minutes?  Doesn’t cheese stick to foil?  Yes, it does!  Don’t use the foil on top unless you see its browning too much.  Or bake without the cheese with the foil for 20 minutes, then add the cheese and take off the foil for the last 10 minutes.  All I know is that a lot of the cheese ended up on the foil and not on the lasgana.

Here is the recipe.  I found it on Epicurious.  It is a Self recipe and it pretty healthy.  And it is tasty too.  Healthy and delicious!

Roasted Vegetable Lasagna, SELF magazine, March 2001


1 lb plum tomatoes, cut in 1/4-inch slices

1 lb zucchini, cut in 1/4-inch slices

1 lb yellow squash, cut in 1/4-inch slices

2 red bell peppers, cut in 1-inch strips

2 green bell peppers, cut in 1-inch strips

1/2 lb mushroom caps, cut in 1/4-inch slices

1 tsp salt

1 tbsp olive oil

Vegetable-oil cooking spray

1 egg white, lightly beaten

2 containers (15 oz each) “lite” ricotta

2 tbsp bottled pesto sauce

1/3 cup grated Parmesan

3 cans (14 1/2 oz each) diced tomatoes with garlic and onion

12 oven-ready lasagna noodles (1 package)

2cups shredded lowfat mozzarella


Preheat oven to 475°F. Toss plum tomatoes, zucchini, squash, peppers, mushrooms, salt, and oil in a bowl. Coat a baking sheet with cooking spray and place vegetables on it; roast 30 minutes. In a bowl, mix egg white, ricotta, pesto, and Parmesan. Coat a 9″ x 12″ baking pan with cooking spray. Spread 1 can tomatoes on the bottom. Top with 3 noodles. Spoon 1 1/4 cups ricotta mix over noodles, then a layer of 3 cups vegetables, then 1/2 cup mozzarella. Repeat this layer, starting with tomatoes. Add final can tomatoes, three noodles, remaining ricotta mix and vegetables. Top lasagna with last 3 noodles and 1 cup mozzarella. Cover with foil. Bake 30 minutes.

nutritional information

Nutritional analysis per serving: 299 calories, 10 g fat (4 g saturated fat), 31 g carbohydrates, 22 g protein

Chicken Enchiladas

I have an all time favorite recipe for chicken enchiladas.  The page in the cook book, Austin Entertains from Austin’s Junior League, is stained and splattered with oil and tomatillo sauce.  The tomatillo chicken enchiladas are delicious, but a bit time consuming since you make the sauce yourself.  I’ve tried a few other recipes with mostly positive results.  Last week I decided to try the Chicken Enchiladas from Tyler Florence on Food 911.  The recipe calls from canned enchilada sauce, so that would save me some time.  I also took short cuts by using a rotisserie chicken and 2 cans of diced green chiles.  I had to cut the stewed tomatoes into more manageable pieces, but I really enjoyed the big chunks of tomato in the enchiladas.  I also liked the addition of corn in these enchiladas and the smoky chipotle flavor.  We topped ours with sour cream and cilantro.  My husband and I really enjoyed these.  They were even good the next day reheated.  The tomatillo enchiladas remain a favorite, but these enchiladas are really tasty and pretty quick.

Steak Dinner…without a grill

Ben and I have were forced by our apartment complex to get rid of our grill a few months ago. It’s some ordinance of the city of Waco. Anyway, one of Ben’s favorite meals (and the one thing he cooks) is steak. How can you make a good steak without a grill? Well, last night was our second attempt at searing the steaks in a hot pan on the stove and then finishing them off in a 500 degree oven for about 3 minutes. The verdict: not as good as a steak from the grill, but it turned out to be pretty good. We also had brie and crackers, a nice salad with feta cheese and pecans, and bread. The red wine we had was something we hadn’t tried before, a cabernet and shiraz blend from Pechuga. It wasn’t incredible, but it was good.