Saturday, October 9, 2010

Recipes: Double Feature Apple Crisp and Lasagna

Nothing says fall quite like Apple Crisp and Lasagna, at least to me. Now that things are starting to cool back down, I'm more ambitious about lighting up our oven to bake more dishes for dinner and desserts. Here are my first cracks at two new to me recipes that turned our scrumptious. Dessert first.

(recipe under link above, from the PPK website).

 Before & After:

It was mighty delicious, almost as much as my Lasagna:

No-boil Lasagna noodles (they cook as they bake and turned out really well- not just a gimmick)
1-can Tomato Paste
2-cans Stewed Tomatoes (diced)
 2 Fresh tomatoes (diced)
Field Roast Vegan Sausage
1 head of Garlic
1 large yellow Onion
3 Jalapenos
3 Habaneros
1 bag of Daiya vegan cheese shreds
Parsley, Basil, Salt, Pepper to taste
More veggies (fresh spinach, kale, broccoli etc recommended)
1- large casserole dish

-Preheat oven to 350.
-Saute onions and peppers in oil with salt and pepper, let simmer while you peel and slice the garlic.
-Dice tomatoes and add those, then add the garlic (if you add the garlic first it can stick/burn)
-add tomato paste, stewed tomatoes (juice included), and soyrizo and stir to distribute evenly (add a little water if too thick- I fill the small tomato paste can with water and add that).
-Add spices, herbs to taste.

You can either throw all your veggies into the sauce, along with the vegan sausage, or cook those separately as their own layer... I saved time and threw everything in together, but a layer of spinach leaves, and diced sausage is nice too.

In a large casserole dish start with a layer of sauce on the bottom and neatly place layers of noodles, "cheese" veggies, sauce etc until you tun out of noodles, sauce and veggies. I add more cheese on top. Bake at 350 for 45 minutes- with the no-boil noodles, put aluminum foil over the dish while it cooks. 

Cut into squares and let cook before serving, so the pieces are a little firm, stick together better. yum.