Make Ahead Vegetarian Lasagna

I'm a big fan of easy recipes, and also a big fan of making things ahead so that all I have to do is pop them in the oven!  So, here is an easy AND make-ahead vegetarian lasagna!  (found on a milk ad in the November 2012 issue of Canadian Living magazine).  Prep time is about 20-25 minutes (including cooking the cream sauce), then you need to let it sit in the fridge for 8-24 hours.  I got all of the prep, dishes washed, and typed this blog while my 8 month old had her nap :)

Make Ahead Vegetarian Lasagna

Ingredients:

¼ C all purpose flour

2 tsp dried Italian herb seasoning

½ tsp pepper

2 C half-and-half cream

2 C low-sodium tomato pasta sauce (1 1/2 C, then 1/2 C later)

1 C water (1/2 C, then 1/2 C later)

12 Lasagne noodles

2 pkg frozen Mediterranean vegetables

1 ½ C shredded mozzarella (or provolone) cheese (3 x 1/2 C)

Directions:

1) In a saucepan, whisk together flour, herbs, and pepper.  Gradually whisk in cream.  Bring to a boil over medium heat, whisking often.  Reduce heat and simmer, whisking, for 2 minutes or until thick.  Remove from heat; whisk in 1 1/2 C pasta sauce and 1/2 C water.

2) Pour 1/2 C pasta sauce and 1/2 C water into a buttered 9x13 glass baking dish; stir and spread evenly.  *Arrange 4 uncooked lasagna noodles on top of sauce, breaking to fit.  Spread 1/3 of the tomato cream sauce on top of noodles.  Sprinkle 1 pkg vegetables on top of sauce.  Sprinkle 1/2 C shredded cheese.  Repeat from * once.  Top with a layer of noodles, then the rest of the sauce, then the rest of the cheese.

3) Cover with foil and refrigerate for at least 8 hours, or up to 24 hours.

4) Bake lasagna, covered, in 375F oven for about 40 min, or until hot, bubbling and noodles are tender.  Uncover; bake for 10 min, or until topping is browned.  Let stand 10 min before serving.

Moroccan Tomato Soup - EASY

Today I am making Moroccan Tomato Soup in my Crock-pot.  I got this recipe from the November 2012 issue of Canadian Living magazine.  It is SO EASY, and it's making my kitchen smell amazing :)

Ingredients:

2 onions, chopped (I used my tupperware quick chef pro...I LOVE that thing)

2 cloves garlic, chopped

2 tbsp packed brown sugar

2 tsp chili powder

1 tsp ground cumin

1/2 tsp pepper

1/4 tsp each salt and cayenne pepper

Pinch cinnamon

1 can chopped tomatoes (I used the Life Smart brand with No Salt Added)

2 C water

1/4 C tomato paste

1 tbsp red wine vinegar

3/4 C smooth peanut butter (EDIT - I know this seems like a weird ingredient, but believe me, it doesn't taste like a "tomato and peanut butter sandwich" as a friend of mine thought it might.  Give it a try - it's delicious!)

Directions:

In a slow cooker, combine all of the ingredients EXCEPT the peanut butter.

Cover and cook on low for 5 to 8 hours.

Add peanut butter; using immersion blender (stick blender...or whatever kind of blender you want really), puree soup until smooth.

THAT'S IT!  ISN'T THAT EASY???

And the other great thing is that this soup is totally freezer friendly, so go ahead and make a double batch!  (remember to leave 1 1/2 inches of head space in your air tight container because liquids expand when they freeze).

ENJOY!