Whats for dinner? Vegi Zuchinni lasagna

Well, I've been experimenting in the kitchen again. We will be feeding some people for a Valentine dinner soon with our church and aside from a regular lasagna I wanted to do a vegi one. No noodles, No meat.

As a first time doing this it turned out quite well, and, it was husband and kid approved too!

Ingredients
1/2 large onion, diced
6 large mushrooms, largely diced
1 medium yellow squash, diced
1 small/med eggplant diced
Garlic salt
Pepper
5-6Tbsp Olive oil
1 Jar Ragu chunky mushroom sauce
1 can diced tomatoes
1 Tbsp sugar
16oz ricotta
4oz grated Parmesan
16oz shredded mozzarella (separate 8oz to top)
4Tbsp pesto
4 Zucchini, sliced long ways about 1/8inch thick

Directions: After you cut and prep onion, mushrooms, squash, eggplant place them all in a large saucepan with olive oil, garlic salt (I eyeball this but about 2 tbsp) and pepper to taste, saute until softened but not mushy you want this to be the texture in the sauce. Add sauce, diced tomatoes, and sugar and simmer over medium heat. Mix ricotta, 8oz of mozzarella, Parmesan, and pesto in a bowl together. Coat bottom of a 9x13 baking dish with butter and line with zucchini slices, top with ricotta mixture, then with sauce, repeat and then cover with the other 8oz of mozzarella. Bake at 350 for 35minutes. Let stand 10 minutes before serving. NOTE****This doesn't section out all pretty and perfect but it does taste really good.

Here are some photos of the prep and cooking. Feel free to comment. Enjoy!

 

 

May not section out the prettiest but it is good!

Whats for Dinner? Chicken Casserole!

So I haven't posted a recipe in a while, just haven't taken the time to do it. However, making this today I was thinking allot of my grandma and her making Chicken casserole so I thought I would share.

What you need: **for a 9x13 pan
NOTE: I will list spices but I don't measure them in this so do what looks right.

2.5lb chicken (leg quarters on bone)
1/2c olive oil
chili powder
garlic powder
salt
1 can sweet peas
1 can cream of mushroom
1 can cream of chicken
1 can of chicken broth (or a can of water and 1 bullion cube)
1 bag egg noodles
1 egg
1c bread crumbs (or saltines crushed)
3/4c shredded cheddar cheese

Lets start with the chicken, one thing I always remember about Grandmas chicken casserole is the chicken itself tasted so good, and it made the casserole even better. preheat oven to 250. Mix in a bowl olive oil, chili powder, garlic, salt and rub all over the chicken. Brown chicken on both sides in a pan (about 3-4 minutes each side) then place in baking dish in preheated oven for 1 hour. Raise oven heat to 425 with chicken still in it, bake for 15 minutes, flip chicken and bake another 10 minutes. Remove chicken and let it cool while you boil noodles in salty water. Mix in a pot cream of chicken, cream of mushroom, chicken broth and simmer 5 minutes on medium. Pull chicken off the bone. Mix chicken, cooked noodles, cream of/broth mixture, peas in 9x13 baking dish. Scramble egg in a bowl and mix into baking dish as well. Mix in a Small bowl bread crumbs and cheese and top the casserole. Bake at 350 for 25 minutes. ENJOY!

And yes... you just need good home made biscuits with chicken casserole!