Spinach Lasagna

1 package oven ready lasagna noodles
1 jar meatless spaghetti sauce
4-6 cups spinach (can also mix with fresh basil leaves if available)
2 cups ricotta
2 cups shredded mozzarella
1 egg
1 tsp garlic powder
2 tsp parsley
salt and pepper to taste

Mix the ricotta, 1 cup of mozzarella, egg and spices in a bowl (make sure to taste so you get enough salt!) Began layering the ingredients starting with the sauce, noodles, ricotta mixture, than spinach. Layer until all ingredients are gone-- 2-3 times. Top with mozzerella and bake at 350 until cheese begins to brown and the edges are slowly bubbling.

Balsamic Roasted Veggies

Ingredients

• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 Yukon Gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme(or 2 tsp dried)
  
• 2 tablespoons chopped fresh rosemary (or 2 tsp dried)
  
• 1/4 cup olive oil
•   4tablespoons balsamic vinegar
• salt and freshly ground black pepper

Directions

1. Preheat oven to 450 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Don't worry if you don't have all the vegetables to make this, I use whatever root-ish veggies I have on hand and just use the recipe for the sauce. The last time I did it I used turnups, parsnips, onion, potato, pepper, zucchini, and mushrooms. Also feel free to play with any spices you have on hand. Just make sure  you stick to the italian theme! This is a great way to get your veggies in the winter!

Susan's Pesto

From Moosewood cook Susan Harville

Susan's Pesto is best served immediately, but it will keep refrigerated for 3 or 4 days.

Makes 1 cup
Total time: 10 minutes

1 cup well-packed fresh basil leaves
1 cup chopped tomatoes
1 garlic clove, pressed or minced
1 tablespoon toasted pine nuts*
½ teaspoon salt

*To toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 350° for about 3 to 5 minutes, until just slightly deepened in color.

Rinse and drain the basil leaves. In a blender or food processor, combine the basil, tomatoes, garlic, pine nuts, and salt and puree until smooth. You may need to stop several times to scrape the sides of the blender or processor bowl with a rubber spatula.

Penne with Puttanesca Sauce

Anyone who has read "A Series of Unfortunate Events" will know this recipe.....

1 cup diced onions
1 tablespoon minced garlic
1 tablespoon olive oil
5½ to 6 cups chopped fresh or undrained canned tomatoes
½ teaspoon dried oregano
½ teaspoon red pepper flakes
1 ½ tablespoons capers, rinsed and drained
10 large kalamata olives, pitted and chopped (about 3 tablespoons)
2 tablespoons minced fresh parsley

a few fresh parsley sprigs (optional)
grated Parmesan cheese (optional)

Combine the onions, garlic, and oil in a saucepan, cover, and sauté for about 10 minutes, until the onions are translucent, stirring occasionally. While the onions cook, chop the tomatoes-you can chop or crush canned tomatoes right in the can. Add the tomatoes to the saucepan. Stir in the oregano, red pepper flakes, capers, olives, and parsley. Simmer, uncovered, until the sauce thickens, about 20 minutes, or a little longer.

When the sauce has cooked for 10 to 15 minutes, bring a large covered pot of water to a boil. Add the penne and cook for about 7 minutes, until al dente. Drain and serve immediately with the sauce. If you wish, top with parsley sprigs and sprinkle with grated Parmesan.

Linguini with Garlic and Clam Sauce

• 1/2 c. chopped onion
• 1 green pepper, seeded
• 6-10 cloves of garlic (depending on your own tastes)
• 2 Tbs. olive oil
• 1/2-1 lb. mushrooms, thinly sliced
• 2-3 cans minced clams, liquid reserved
• 2 Tbs. chopped parsley
• 1 1/2 tsp. thyme, crumbled
• pinch of cayenne, salt & freshly ground pepper to taste

Saute’ mushrooms and set aside. Saute’ onion, green pepper, and garlic in oil until softened. Add mushrooms, clam liquid, parsley, thyme, cayenne, salt and pepper. Simmer until heated through. Add clams and continue heating for another minute or two. Serve over linguini and sprinkle with freshly grated Parmesan cheese.

Very Veggie Spaghetti

• 1/2 bag of frozen vegetables (I like the mediterranean blend )
• 1 jar meatless spaghetti sauce
• 1/2 bag of pasta

Directions:
Boil the pasta while sauteing the veggies in a little olive oil until crisp but tender. Season them with basil, cayenne, garlic, and salt. Add the spaghetti sauce and simmer for a few minutes. Serve over pasta with toasted bread.

Angel Hair Capellini with Marinara

Capellini: Bring water to a rapid boil. Salt can be added if desired. Add angel hair, return to rapid boil. Cook uncovered, stirring frequently, 3-4 minutes. Drain. For salads and baked dishes, rinse in cold water, drain. For pour-over sauces, rinse in hot water. Drain.

Marinara Sauce:

• 1 c. chopped onion
  
• 2 cloves garlic, minced
• 1/4 c. olive oil
  
• 2 quart jars of tomatoes
• 1 Tbs. dried parsley
  
• 1 Tbs. sugar
• 1 Tbs. basil
  
• 1 tsp. oregano
• 1 tsp. salt
  
• 1/2 tsp. pepper
• 1 small can tomato paste

Saute’ onion & garlic in oil until tender. Stir in remaining ingredients.