Tag: vegetables

Italian Soup

Posted on by schillervsjensen in Italian, Recipes

Ingredients

  • 2 zucchini
  • 1 celery stalk
  • 1 clove of garlic
  • Small bag of baby carrots
  • 2 medium red potatoes
  • 2 cans of cut green beans
  • 1/2 box medium shell pasta
  • 1 jar of vodka sauce
  • 32oz chicken or vegetable broth
  • 1/4 cup italian herbs (oregano, basil, etc)
  • salt/pepper, to taste
  • Shredded Romano cheese (optional)
  • Italian or garlic bread (optional)

Instructions

In a large pot, heat broth and vodka sauce. Add in spices and herbs.

Cut up/dice fresh vegetables then add to the broth mixture in the following order: potatoes, carrots, celery, zucchini, green beans.

Bring soup to a boil and cook until vegetables are tender. Serve with Romano cheese and fresh bread.

“Margherita” Lasagna

Posted on by schillervsjensen in Italian, Recipes

Ingredients

  • 1 zucchini, diced
  • 1 cup baby bella mushrooms, chopped
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 Roma tomatoes, cut into discs
  • 1/4 cup crushed or minced garlic
  • 1 large bag of fresh spinach
  • 1/4 cup fresh basil
  • 1 16oz container of ricotta
  • 8oz fresh mozzarella
  • 1 cup shredded Romano cheese, divided
  • 1 egg
  • 1 32oz jar spaghetti sauce
  • 1 box no boil lasagna noodles
  • 1 lasagna tin foil pan
  • 16oz Italian sausage
  • Italian seasoning blend, to taste
  • Salt & pepper, to taste

Instructions

Preheat oven to 375F

Boil fresh spinach until wilted. Combine in a bowl with drained ricotta cheese, 2T minced garlic, egg, & half of the Romano cheese. Add salt, pepper, & Italian seasoning to taste.

Pan fry the sausage until browned. Combine in a separate bowl with the spaghetti sauce. Then pan fry the onion, zucchini, bell pepper, & mushrooms with the remaining garlic. Add to the spaghetti sauce mixture.

In the lasagna pan, cover the bottom with a layer of noodles then spread half of the spaghetti sauce mixture on top. Add another layer of noodles & cover with the ricotta mixture. Add one final layer of noodles & spread remaining spaghetti sauce mixture on top. Then top with mozzarella pieces, Roma tomatoes, 1/2 cup of Romano cheese, & fresh basil.

Cover with tin foil & bake at 375F for 1 hour or until thoroughly hot.