Garden Pasta Sauce

Ingredients:

2 tablespoons olive oil
1 clove garlic, minced
1 small eggplant, unpeeled, cut into cubes
4 plumb tomatoes, peeled and chopped
1 6 oz can tomato paste
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium zucchini, thinly sliced
Hot cooked pasta
Grated parmesan cheese

Instructions:

Heat oil in large skillet over medium heat. Add garlic; cook 1 minute.  Stir in eggplant, tomatoes, tomato paste, basil, oregano, salt and pepper.  Cover; simmer 15 minutes, stirring occasionally.  Add zucchini; simmer, covered, an additional 10 minutes, stirring occasionally.  Serve sauce over pasta; sprinkle with parmesan cheese.

Vegetarian Lasagna

Ingredients:

8 oz lasagna noodles
1 14 1/2 oz can whole peeled tomatoes, undrained and coarsely chopped
1 12 oz can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
dash black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/2 teaspoons minced garlic
2 small zucchini, diced
1 large carrot, diced
1 green bell pepper, diced
8 oz mushrooms, sliced
1 cup shredded mozzarella cheese
2 cups cottage cheese
1 cup grated parmesan cheese
parsley for garnish

Instructions:

Cook lasagna according to package directions; drain.

Place tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan.  Bring to a boil over high heat.  Reduce heat to low.  Simmer, uncovered, 6 to 10 minutes.

Heat oil in large skillet over medium high heat.  Cook and stir onion and garlic until onion is golden.  Add zucchini, carrot, bell pepper and mushrooms.  Cook and stir 5 to 10 minutes or until vegetables are tender.  Stir vegetables into tomato mixture; bring to a boil.  Reduce heat to low' simmer, uncovered, 15 minutes.

Preheat over to 350 degrees F.  Combine mozzarella, cottage and parmesan cheeses in large bowl; blend well.

Spoon about 1 cup sauce in bottom of 12x8 inch baking pan.  Place a layer of noodles over sauce, then half the cheese mixture and half the remaining sauce.  Repeat layers of noodles, cheese mixture and sauce.

Bake 30 to 45 minutes or until bubbly.  Let stand 10 minutes. Garnish.

Variation: Other vegetables may be added or substituted for the ones listed above.

Easy Quesadilla Pie

Ingredients:

1 Tablespoon butter or margarine
1 large onion, chopped
1 large tomato, chopped
1 can chopped green chiles, drained
1 can (4 oz) sliced ripe olives, drained
2 cups shredded colby-monterey jack cheese
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup biscuit mix
1 cup milk
2 eggs

Instructions:

Heat oven to 400 degrees F.  Spray pie plate with cooking spray.  Melt butter in skillet over medium heat.  Cook onion in butter, stirring occasionally, until tender; remove from heat.  Stir in tomato, chiles, olives, 1 cup of the cheese, the cumin and salt.  Spread in pie plate.

Stir biscuit mix, milk and eggs until blended.  Pour over vegetable mixture.

Bake uncovered 30 minutes.  Sprinkle with remaining 1 cup cheese.  Bake 3 to 5 minutes or until knife inserted in center comes out clean.  Let stand 10 minutes before cutting. 6 servings.

Easy Vegetable Pie

Ingredients:

2 cups chopped broccoli or sliced cauliflowerets
1/3 cup chopped onion
1/3 cup chopped yellow or red bell pepper
1 cup shredded cheddar cheese
1/2 cup biscuit mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

Instructions:

Heat over to 400 degrees F.  Spray pie plate, 9x1 1/4 inches with cooking spray.  Heat 1 inch water to boiling in 2 quart saucepan.  Add broccoli; cover and heat to boiling.  Cook about 5 minutes or until almost tender; drain thoroughly.

Mix broccoli, onion, bell pepper and cheese in pie plate.  Stir remaining ingredients until blended.  Pour into pie plate.

Bake uncovered 30 to 35 minutes or until golden brown and knife inserted in center comes out clean.  Let stand 5 minutes before cutting. 6 servings.