Kale Lasagna

Ingredients

• Kale
• Mushrooms
• Bell pepper
• Salt
• Sugar
• Pepper
• Garlic powder
• Oregano
• Basil
• Parsley
• Onions
• Pasta tomato sauce
• Lasagna pasta
• Ricotta cheese
• Mozzarella cheese

Preparation

Wash and chop all veggies in medium sizes.

Saute them individually and then save on a container.

Wash and finely chop kale.

Saute kale.

Mix all veggies in a pan after they have been individually sauteed.

Two cans of diced tomatoes.

Blend and boil; add spices (oregano, basil, parsley, garlic, salt, pepper, sugar).

Let it boil at low heat for 30 minutes.

Boil lasagna pasta.

Add layers of pasta, veggie mix, sauce, ricotta and mozzarella cheeses.

Bake until cheese melts (approximately 10 minutes).

Enjoy and top with Parmesan cheese.

Pesto Mozzarella sandwich

Ingredients: 

• Ciabatta bread
• Fresh tomatoes
• Sun-dried tomatoes
• Pesto (home made or store bought)
• Fresh mozzarella cheese balls

Cut ciabatta bread in half (long ways).

Toast ciabatta bread.

Cut fresh mozzarela balls.

Cut fresh tomatoes.

Add sun-dried tomatoes.

Spread pesto, add fresh and sun-dried tomatoes, and mozzarella cheese.

Enjoy with a fresh fruit or green salad!

Lasagna - spinach, mushrooms

First cook the lasagna for about 15mins in hot water. Then wash our with cold water. Also start to pre-heat your oven to 400F.

Simultaneously you can prepare the onion, mushroom, spinach and pasta sauce (marinara) mix and cook it.

Start layering! In a baking corning ware spary some pam/non-stick spray/oil. Layer the lasanga, the mix, ricotta cheeese. Top off with a layer of marinara sauce and grated cheese (mozzarella/blend).
Bake for 15-20mins and serve!