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Recipe: Very Veggie Lasagna

Recipe: Very Veggie Lasagna

Ingredients

1 lb brown rice lasagna pasta
1 (10 oz) package frozen, chopped spinach
1 (16 oz) container 4% milkfat cottage cheese
1 (15 oz) container ricotta cheese (non fat or whole milk)
2 tbsp olive oil
½ yellow onion, diced
2 cloves garlic, minced
1 yellow zucchini, sliced into 1/2 inch pieces
1 green zucchini, sliced into 1/2 inch pieces
1 bell pepper (any color)
25 oz whole white mushrooms, sliced
1 32 oz jar your favorite tomato sauce
Kosher salt & pepper
1 chopped fresh Italian parsley, divided
2 cups shredded mozzarela and cheddar cheese

Directions

Cook pasta to package directions. Drain then rinse in cold water.

Thaw the spinach in the microwave. Squeeze out excess water and place in a large bowl. Mix with the ricotta and cottage cheese. Season with some salt and pepper.

Add olive oil to a large skillet. Sauté the onions and garlic over medium heat for 3 minutes. Add the zucchini and bell peppers. Cook for 3 minutes. Add the mushrooms, cook for 5 minutes or until the veggies soften. Mix the veggies as they cook. Season with a pinch of salt and pepper.

Stir the tomato sauce into the skillet and 1/4 cup parsley. Bring to a boil then simmer for 10 minutes.

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.

Start with a thin layer of sauce in a 9X13 inch casserole baking dish. Add a layer of cooked lasagna noodles. On top of the pasta add a layer of the ricotta/cottage cheese mixture, then a layer of sauce and the noodles again. Continue layering finishing with a layer of the pasta then finally the sauce. Sprinkle the mozzarella and cheddar cheese over the sauce.

Bake the lasagna for 35 minutes then broil on low for 5 minutes, or until cheese is golden brown. Top with 1/4 cup chopped parsley. Serve while hot.

~ Marla Meridith

Recipe: Rustic Roasted Beet & Sweet Potato Salad

Recipe: Rustic Roasted Beet & Sweet Potato Salad

Ingredients

1 bunch beets
2 sweet potatoes
2 tbsp canola or grapeseed oil
½ tsp ground cinnamon
½ tsp garlic salt
½ tsp ground black pepper
2 tbsp pure maple syrup
1 avocado
6 cups baby spinach leaves
Toppings
Maple Citrus Roasted Pecanshttps://marlameridith.com/recipe/maple-citrus-roasted-pecans/
Salad Dressings: Try one of these!

Directions

Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or oven proof silicone liner.

Slice the beets and sweet potatoes into 1/2 inch thick sticks. Place on the baking sheet in a single layer.

Drizzle with the oil and maple syrup. Using clean hands, toss with the cinnamon, garlic salt and pepper.

Bake for about 40-45 minutes until slightly browned, caramelized and very tender.

Plate spinach leaves with roasted beets and sweet potatoes. Top with avocado and maple pecans. Serve with lemon juice and olive oil or my Lemon Shallot Vinaigrette or Lemon Honey Salad Dressing.

~ Marla Meridith

Cran Raspberry Mimosas

Ingredients

Directions

~ Marla Meridith

Recipe: Sparkling Pear Champagne Cocktail

Ingredients

Directions

~ Marla Meridith

Recipe: Apple Cider Mojitos

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Directions

~ Marla Meridith

Recipe: Chickpea Stuffed Acorn Squash

Ingredients

Directions

~ Marla Meridith

Recipe: Skillet Salmon with Bacon and Lentils

Ingredients

Directions

~ Marla Meridith

Sheet Pan Red Miso Glazed Chicken with Mushrooms

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Directions

~ Marla Meridith

Recipe: Coconut Pumpkin Rice Pudding

Ingredients

Directions

~ Marla Meridith

Recipe: Quick, Easy & Crispy Baked French Fries

Ingredients

Directions

~ Marla Meridith

Recipe: Quick, Easy & Crispy Baked French Fries

Ingredients

Directions

~ Marla Meridith

Recipe: Quick, Easy & Crispy Baked French Fries

Ingredients

Directions

~ Marla Meridith