Vegetarian Lasagna 1.5 hrs to make, serves 8-10

• Prep Time: 40 mins
 
• Cook Time: 50 mins
• Total Time: 1 hour 30 minutes
 
• Yield: 8-10 servings

INGREDIENTS

• 1 lb lasagne noodles*
• 28-32 oz marinara sauce
• 12 oz baby spinach*
• 3 cups chopped kale
• 20 oz sliced baby bella mushrooms
• 1/3 cup cooking sherry
• 15 oz ricotta
• 1 cup chopped basil
• 1 Tbsp fresh thyme
• 1/4 cup milk
• 1/2 tsp crushed red pepper, optional
• 2 cups shredded Raclette or Fontina cheese
• 1/2 cup shredded Gruyère or Pecorino Romano cheese

INSTRUCTIONS

prep the layers:

1. Preheat your oven to 325ºF. Cook the noodles according to package directions, drain, rinse with cold water, and set aside.
2. Bring a large pot of water to a boil. Place the kale in a steamer basket and lower into the water. Cook until wilted but still a bit crunchy, about 1 minute. Remove and drain the kale in a colander.
3. Place the spinach in the steamer basket and lower into the water. Cook until wilted, about 30 seconds. Remove and drain.
4. Once the greens are cool, squeeze out all the water you can.
5. Place the mushrooms in a large skillet over medium-high heat. Cook, stirring every now and then, until they release their juices and the juices have nearly evaporated. Add the cooking sherry, toss, and let cook until the sherry is almost evaporated, and then remove from the heat.
6. Mix the ricotta, basil, thyme, and milk together in a medium bowl. Add the crushed red pepper if you want a bit of spice.

make the lasagna:

1. Oil a 9×13″ baking dish. Line the bottom with a single layer of lasagna noodles going in the short direction (you’ll have to cut them). Use the back of a spoon to spread about 1/3 of the ricotta mixture across them. Top with about 1/4 of the marinara, using the spoon to spread it out evenly.
2. Top the marinara with 1/3 of the kale, spinach, and mushrooms, spreading them out evenly.
3. Add another layer of the noodles going the opposite direction (lengthwise) and repeat the layering, then repeat everything again. You should have 3 layers of noodles topped with filling.
4. Finish with a final layer of noodles topped with marinara sauce and covered with the two cheeses.
5. Cover tightly with foil (if necessary, use toothpicks to make sure the foil doesn’t touch the top) and bake for 40 minutes. Uncover and turn on the broiler and cook for 10 minutes, until the top is golden brown in spots and bubbly.
6. Cut with a sharp knife and serve immediately.

MORE AMAZING RECIPES AT >> MYCALIFORNIAROOTS

Kiwifruit Blackberry Vanilla Cake Makes 4

Kiwifruit Blackberry Vanilla Cake

Author: Dini from The Flavor Bender

Makes/ Serves: 1x 4 layer 8 inch cake

 

What you need

Vanilla Cake

• 2 ⅔ sticks (11 oz), unsalted butter at room temperature
• 8 oz sugar
• 5 large eggs
• 11 oz AP flour, sifted
• 3 tsp baking powder
• ¼ tsp salt
• 1 tbsp vanilla extract
• ⅓ cup milk

Lemon Kiwifruit Curd

• 12 oz peeled kiwifruits (3 - 4)
• ¾ cup lemon juice
• 1 cup sugar
• 4 eggs
• 4 yolks
• 8 tbsp butter
• Pinch of salt
• 1 tsp cornflour

Blackberry Buttercream Frosting

• 1 ¼ lb butter
• 1 ½ lb icing sugar
• ½ tsp salt
• 1 tbsp vanilla
• 2 tsp lemon juice
• 8 oz fresh blackberry, gently crushed

Decorating and Chocolate Ganache Drip

• 4 fl oz cream
• 2 tbsp corn syrup
• 8 oz semi sweet or bittersweet chocolate
• Pinch of salt
• Sprinkles

Method

Vanilla Cake (needs to be cold in order to slice it into clean layers)

1. Preheat oven to 325°F. Butter and line 2, 8 inch cake pans (I placed parchment paper at the bottom and floured the sides).
2. If you have bake even strips (optional), soak these in cold water. ALTERNATELY, cut strips from an old towel (the height of the cake pan), and soak these in cold water. The towel strips should be able to go around the pan twice.
3. Add the butter, salt and sugar into your mixer bowl and cream together in your stand mixer on medium speed until light and fluffy.
4. Add the eggs one at a time, mixing well between additions. Add the vanilla and mix well.
5. While the batter is mixing, sift the flour and baking powder together into a clean dry bowl.
6. Add the dry ingredients in 3 batches, alternating with milk (and ending with flour). Make sure to use the stirring speed on your mixer, or mix by hand (if you mix the flour on a higher speed, the gluten will develop and make the cake stiffer).
7. Gently squeeze excess water out of the bake even strips or soaked towel strips (they need to be completely saturated with water). Wrap the bake even strips or towel strips around the cake pans and secure.
8. Divide the cake batter between the cake pans. Knock each cake pan on the counter a couple of times to remove any air bubbles trapped in the batter.
9. Bake the cakes for about 30 - 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remember to rotate the cake half way through the baking time.
10. Remove cakes from the oven and let them cool down until warm enough to handle. Turn the cakes out onto a cooling rack (parchment paper side down), and let them cool completely, and refrigerate to make slicing easier (PLEASE SEE NOTE 1 for storing cake layers).
11. Level cake layers and cut them into two even layers each - for 4 cake layers. Cold cake is easier to slice.

MORE FROM : THEFLAVORBENDER

Greatist: 5-Ingredient Smoothies That Taste and Look So Good We Want to Cry

Inspirational Quotes #Weekend

Ginger Garlic Baked Salmon 25 mins to make

Ginger Garlic Baked Salmon Recipe

Serves 2-3 with rice | Prep Time: 10 Minutes | Cook Time: 15 Minutes

Ingredients:

1 lb salmon, cut into 2-3 pieces
One 2-inch piece ginger, peeled and chopped
5 cloves garlic, peeled and chopped
1 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 heavy dashes white pepper
Pinch of salt

COMPLETE RECIPE AT >> http://rasamalaysia.com/ginger-garlic-baked-salmon/

Easy Vegan Thai Cabbage Salad

Ingredients

• 1 C Family-Sized Bag of Prepared Coleslaw Mix OR shred your own mix of red & green cabbages along with carrots. About 4 total.
• 1 3.75 oz Package of Bean Thread Noodles soaked & drained, also known as cellophane noodles

FOR THE DRESSING:

• 1/4 C Vegetable Broth, Low-Sodium
• 3 tbsp Peanut Butter
• 2 tbsp Agave Syrup
• 2 tbsp Low Sodium Soy Sauce
• squeeze Fresh Lime Juice
• 1/2 tsp Sesame Oil
• 1 Clove Garlic minced

FOR GARNISH:

• handful fresh Cilantro or parsley if you prefer
• 2 tbsp Peanuts chopped
• Lime Wedges

Instructions

1. The cellophane noodles need to be soaked in hot water for 10 minutes and then drained thoroughly. If desired, cut the noodles into smaller pieces using kitchen shears. You can also break the noodles prior to soaking.
2. Creamy peanut butter is whisked together with vegetable broth and agave syrup for a bit of sweetness. To that, I added soy sauce, sesame oil, minced garlic and a squeeze of fresh lime juice.
3. Add the slaw mixture to the dressing along with the drained noodles. Toss together to combine. Garnish with fresh cilantro (or parsley if you prefeand a sprinkling of coarsely chopped salted peanuts. Serve immediately with lime wedges.

FOR MORE VEG RECIPES >>http://theveglife.com

3 Ingredient Homemade Crunch Bars (Gluten Free, Vegan, Dairy-Free, One Bowl) Makes 18

3 Ingredient Homemade Crunch Bars (GF, V, DF): a quick and easy gluten free vegan recipe for deliciously crispy homemade crunch bars. Vegan, Gluten Free, Dairy-Free, 3 Ingredient.

Author: Demeter | Beaming Baker

Recipe type: Candy, No Bake, Vegan, Gluten Free, Dairy-Free, 3 Ingredients

Serves: 18 bars

INGREDIENTS

• 1 ½ cups vegan chocolate chips
• 2 teaspoons coconut oil
• ¾ cup vegan gluten free brown rice crisp cereal

INSTRUCTIONS

1. Line an 8-inch square baking pan with parchment paper or wax paper. Set aside at room temperature. Clear some space in the freezer for this pan—you will need it later.
2. Melt the chocolate using the double boiler method, or do the following: add chocolate chips and coconut oil to a medium, microwave-safe bowl (large enough to add cereal later). Heat in 20-second increments until softened and melty. Stir in between heating increments, until smooth.
3. Add cereal to melted chocolate. Using a rubber spatula, stir and fold until well incorporated. Pour this mixture into the prepared baking pan. Using the spatula, smooth into an even layer. Tap the pan a few times to help even out the mixture.
4. Transfer this pan into the freezer. Freeze for 10-15 minutes. Remove from freezer and allow to thaw for 10-15 minutes. Slice into 18 rectangular bars (3 rows by 6 columns). Enjoy! Storing instructions below.

FOR MORE RECIPES >> BEAMINGBAKER.COM

A 7-Day, 1200-Calorie Meal Plan/ Follow this and you'll slim down fast and still feel satisfied.

Part of slimming down involves a simple, sensible exercise and eating plan. Here's a week-long menu for our Lose 20 Pounds Fast Diet program: Over the next 90 days you should aim to consume 1,200 calories a day plus calorie-free beverages as desired, and take a multivitamin and a 400-milligram calcium supplement daily.

Day 1

Breakfast

• 3/4 cup bran flakes, 1 banana, 1 cup fat-free milk

Lunch

• Sandwich: 1 mini whole wheat pita, 3 ounces turkey breast, 1/2 roasted pepper, 1 teaspoon light mayonnaise, mustard, lettuce

• 1 stick part-skim mozzarella string cheese

• 2 kiwifruits

Dinner

• 4 ounces broiled flounder or sole

• 2 sliced plum tomatoes sprinkled with 2 tablespoons grated Parmesan cheese, broiled until just golden

• 1 cup cooked couscous

• 1 cup steamed broccoli

• 1 fat-free pudding cup

CONTINUE AT >>> THE GOODHOUSEKEEPING