Recipe: Vegetarian Zucchini Lasagna

Hi Friends!!

I hope everyone is entering all my Blogaversary giveaways!! I love all the responses/entries so far! Keep them coming! :)

Last night, as you know, was Monday, which means Meatless Monday happened. I've been wanting to make zucchini lasagna for a couple weeks now, and it finally happened! Originally I planned to make it using ground turkey, but that's against Monday's rules.. ;) 

While this lasagna was delicious and had amazing flavor, I'm stumped on how to not make it so soupy. It didn't hold any form, and ended up being served with a big spoon. Maybe I made it with too much sauce?  Any suggestions?

I'm sitting here complaining about the form of this lasagna, when in reality the entire pan was gobbled up and Nelpe had 3 servings! So, soupy or not, this was a dinner winner!

Vegetarian Zucchini Lasagna

What you’ll need:

3 zucchini, sliced into 1/8 in thick strips
salt
1 tbsp. EVOO
1 small yellow onion, chopped
2 cloves garlic, minced
1 – 14.5 oz. can crushed tomatoes
1- 14.5 oz. can tomato sauce
½ tsp garlic powder
½ tsp garlic salt
2 tbsp. fresh basil leaves, chopped
½ cup Parmesan
10 oz. ricotta cheese
1 egg
1 tsp FlavorGod Garlic Lovers Seasoning
1 cup mozzarella

What you do:

Preheat oven to 375.
Lay zucchini slices on paper towels and sprinkle with salt. Cover with another paper towel and press.
Heat EVOO, garlic, and onion in a large sauce pan over medium heat. Sauté for 5 minutes until onion is translucent.
Add crushed tomatoes, tomato sauce, garlic salt, and garlic powder to sauce pan. Stir well and let simmer for 2-3 minutes.
In a small bowl, stir together ricotta cheese, egg, Parmesan, FlavorGod seasoning, and fresh basil.
In a 9x9 baking pan, spread some sauce on the bottom.
Layer 1 layer of zucchini across the sauce.
Top zucchini with 1/3 ricotta mixture.
Lightly sprinkle mozzarella cheese over ricotta, and add tomato sauce to cover.
Repeat zucchini, ricotta, and sauce layers.
End with sprinkling mozzarella over top.
Cover pan with foil and bake for 35 minutes.
Remove foil and bake uncovered for 20 minutes until cheese is golden.
Remove from oven and let rest for at least 5 minutes.

Enjoy!

XOXO

Recipe: Black Bean & Onion Quesadillas

You know what Monday means! We're going MEATLESS!

I've gotta say this whole Meatless Monday thing has been fun! It has forced me to look beyond my usual chicken recipes. And since I've been looking at recipes and pictures for inspiration, it has influenced me to make other meals meatless, not just on Mondays! :)

My husband is a quesadilla person. He orders them frequently when we're at restaurants that serve them. He said these might be the best ones I've ever made. And that beats out his usual favorite; the buffalo chicken quesadilla! :)

I've been using FlavorGod's seasonings alot and I know a lot of people don't have them, or don't even know what they are. FlavorGod offers 7 different types of seasoning. I HIGHLY recommend purchasing the combo pack for $27.99 on his site. CLICK HERE Once you taste the difference in these seasonings you will find yourself only using them. If you use these in your recipes, you will find that you ONLY need these, no other salts or seasonings. It makes cooking simple...and delicious!

If you don't have FlavorGod, I suggest mixing together some garlic powder, onion powder, and basil to create a similar taste. (Totally not the same though)

Also, for some quick guacamole, I mashed up 2 avocados, added a couple squirts of lime juice, and sprinkled in some FlavorGod Garlic Lover's seasoning. It's was really good & simple quac! 

Black Bean & Onion Quesadillas

What you’ll need:

1 tbsp EVOO
2 cloves garlic, minced
½ small onion, chopped
1 can black beans, drained and rinsed
2 tbsp FlavorGod Garlic Lover’s Seasoning
½ lime, or 1 tbsp lime juice
2 cups shredded cheese (I used Colby jack and cheddar mix)
4 whole wheat tortillas

What you do:

In a medium sized skillet, heat EVOO and garlic until golden and fragrant.
Add chopped onion and sauté until soft.
Add black beans and garlic seasoning and stir to combine.
Squeeze the lime juice over the black bean filling.
Set aside in bowl.
In same skillet, spray with cooking spray and place 1 tortilla in skillet.
Place a couple spoonful’s of the filling on one side of the tortilla.
Sprinkle cheese on tortilla and fold over.
Cook in skillet on both sides until outside is crispy and cheese has melted.

Serve with guacamole and/or sour cream.

Enjoy

XOXO