SQUASH AND SPINACH LASAGNA

Total Time:
1 hr 40 min
Prep:
15 min
Inactive:
10 min
Cook:
1 hr 15 min
Yield: 8 servings
Level:Intermediate
Read more at:
http://www.foodnetwork.com/recipes/foodnetwork-kitchens/squash-and-spinachlasagna-recipe.html?oc=linkback
Ingredients
9 no-boil lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
4 cups lowfat (1-percent) milk
1/4 cup cornstarch
Two 5-ounce packages baby spinach
1/2 cup fresh flat-leaf parsley leaves, finely
chopped, plus more, for garnish
1/4 teaspoon freshly grated nutmeg
1 butternut squash (about 2 1/2 pounds),
peeled, seeded, halved lengthwise and cut
into 1/4-inch-thick half-moons
2 cups shredded part-skim mozzarella
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Directions

Preheat the oven to 400 degrees F. Soak the

lasagna noodles in warm water.
Heat the oil in a large skillet over medium
heat. Add the garlic, onions and salt and
pepper. Cook, stirring occasionally, until the
vegetables are tender and browned, about
10 minutes. If the mixture becomes too dry,
add a tablespoon or two of water.
Meanwhile, stir together 1/2 cup of the milk
and the cornstarch in a small bowl until
smooth. Heat the remaining 3 1/2 cups milk
in a large saucepan until bubbling. Stir the
cornstarch mixture into the milk and bring to
a boil. Simmer, stirring, until the milk
thickens to the consistency of a thin batter,
about 5 minutes. Stir in the onion mixture,
spinach, parsley and nutmeg, and cook until
the spinach wilts. Season with salt and
pepper. Remove from the heat.
Drain the noodles. Spread 1 cup of the
spinach mixture over the bottom of a 13- by
9- by 2-inch glass or ceramic baking dish.
Arrange 3 lasagna noodles over the spinach.
Arrange half of the squash over the noodles,
overlapping slightly, and sprinkle with onethird of the mozzarella. Spoon 1 cup spinach
mixture over the cheese, and top with 3
noodles, the remaining squash and another
third of the mozzarella. Top with 1 cup
spinach mixture, followed by the last 3
noodles and the remaining 1 cup spinach
mixture. Cover tightly with foil; reserve the
remaining mozzarella.
Bake for 40 minutes. Uncover and sprinkle
the remaining mozzarella over the top. Bake
until bubbling and the squash is tender,
about 15 minutes. Let stand at least 10
minutes before serving.
Cook's Note: For freezing and reheating,
allow the lasagna to cool completely. Divide
into 8 even portions and store in a freezersafe resealable plastic bag or container.
Transfer to a microwave-safe plate, loosely
cover with plastic wrap and microwave until
hot, 4 to 5 minutes.
Read more at:
http://www.foodnetwork.com/recipes/foodnetwork-kitchens/squash-and-spinachlasagna-recipe.html?oc=linkback

In this recipe, to tackle the first challenge we

lightly salt the raw eggplant slices and let
them sit out for a while. The salt helps draw
moisture out of the eggplant. To deal with
the oil absorption issue, instead of frying the
breaded eggplant slices, we bake them in the
oven, before assembling the casserole to be
baked again.
The result? Wonderful! Cheesy, tomato-y
eggplant parmesan that doesnt weigh you
down with too much water or oil.

NEAPOLITAN EGGPLANT LASAGNA

Ingredients
Roasted eggplant slices
Spicy pasta sauce
1 cup shredded mozzarella
1/4 cup grated Parmesan
1/4 cup chopped fresh basil leaves
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Directions
Watch how to make this recipe.
Preheat oven to 400 degrees F. Coat a large
baking sheet with cooking spray.
Arrange eggplant slices on prepared baking
sheet. Top each slice with an equal amount
of sauce and then top with mozzarella and

Parmesan. Bake 8 to 10 minutes, until

cheese is bubbly. Top with basil before
serving.
Read more at:
http://www.foodnetwork.com/recipes/robinmiller/neapolitan-eggplant-parmesanrecipe.html#lightbox-recipe-video?
oc=linkback

the wet mixture.) Place on a parchment

paper-lined plate or baking sheet. Freeze for
15 minutes, or up to overnight.
Preheat the oven to 475 degrees F. Transfer
the frozen cheese sticks to another baking
sheet. Fully coat the cheese sticks with the
olive oil cooking spray. Bake until golden,
about 12 minutes. Sprinkle with additional
salt and pepper to taste.
Serve immediately with the warm marinara
sauce.

HEALTHY MOZARELLA STICKS

Ingredients
10 whole-grain melba toasts
1/3 cup whole wheat breadcrumbs
1 tablespoon minced fresh oregano
Kosher salt and freshly ground black pepper
Large pinch ground cayenne, optional
2 large egg whites
1 large egg
1 clove garlic, minced
1/3 cup whole wheat pastry flour or
unbleached all-purpose flour
8 sticks part-skim mozzarella string cheese,
halved crosswise
Olive oil cooking spray, for coating the
cheese sticks
1/3 cup store-bought marinara sauce,
warmed, for serving
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Directions
Pulse the melba toasts in a food processor to
make semi-coarse crumbs; transfer to a
medium bowl or dish. Mix in the
breadcrumbs, oregano, 1/4 teaspoon each
salt and pepper and the cayenne if using.
Whisk together the egg whites, whole egg,
garlic and 1/4 teaspoon each salt and pepper
in another bowl.
Put the flour and 1/4 teaspoon salt in a
resealable plastic bag. Add the cheese pieces
to the bag, close and shake to coat. Dip one
piece of the cheese at a time in the egg
mixture first, and then roll firmly in the
breadcrumb mixture; then dip the same
piece again in the egg mixture followed by
the breadcrumb mixture. (Note: Use one
hand with the dry mixture and the other with

Read more at:

http://www.foodnetwork.com/recipes/foodnetwork-kitchens/healthy-mozzarella-sticksrecipe.html?oc=linkback
Total Time:
55 min
Prep:
25 min
Inactive:
15 min
Cook:
15 min
Yield: 6 servings
Level: Easy
Read more at:
http://www.foodnetwork.com/recipes/foodnetwork-kitchens/healthy-mozzarella-sticksrecipe.html?oc=linkback

OVEN-BAKED ONION RINGS

Total Time:
30 min
Prep:
10 min
Cook:
20 min
Yield: 4 side-dish servings
Level: Easy
Read more at:
http://www.foodnetwork.com/recipes/elliekrieger/oven-baked-onion-rings-recipe.html?
oc=linkbackIngredients
Cooking spray
4 cups baked potato chips
1/2 teaspoon cayenne
1 cup lowfat buttermilk

1/2 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 to 2 large Vidalia onions, peeled
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Directions
Watch how to make this recipe.
Preheat the oven to 450 degrees F.
Spray a baking sheet slightly with oil and set
aside. Place potato chips in the bowl of a
food processor and process into crumbs,
about 20 seconds. Transfer to a shallow bowl,
add cayenne, and set aside. In another bowl,
combine buttermilk, 2 tablespoons of flour,
salt and pepper and set aside. Slice onions
into 1/2-inch circles and separate into rings,
keeping only large, whole rings (reserve rest
of onions for other uses). You should come
out with about 12 to 14 rings.
Place the remaining flour in a sealable plastic
bag, then add onions, and shake to coat. Dip
onions 1 at a time into the buttermilk
mixture, then dip into potato chip crumbs
and place on baking sheet. Spray canola oil
evenly over rings and bake for 20 minutes, or
until coating is crisp. Season with salt, to
taste, and serve immediately.
Read more at:
http://www.foodnetwork.com/recipes/elliekrieger/oven-baked-onion-rings-recipe.html?
oc=linkback