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Vegetable Lasagne Ingredients: 1 lg. zucchini, cubed, 1 red pepper, diced, 3 plum tomatoes, chopped, 8 oz. mushrooms, 1/4 tsp. salt, 3 Tbsp. chopped fresh basil, 10 oz. chopped spinach, cooked and cooled, 2 c. low fat cottage cheese, 1 1/3 c. shredded mozzarella cheese, 1/4 c. grated parmesan cheese, 4 c. prepared tomato sauce, 16 uncooked lasagna noodles Combine zucchini, pepper, tomatoes, mushrooms, salt, and 1/4 cup water in a saucepan. Bring to a boil, cover, simmer for 15-20 minutes, stirring occasionally. When vegetables are tender stir in basil. Set aside. Combine spinach, cottage cheese, 1 cup mozzarella, and parmesan cheese. Spread 3/4 cup tomato sauce on bottom of 12x9 pan. Layer 4 noodles, 1 cup vegetables, 1 cup spinach cheese mixture, another layer of noodles and 3/4 cup of sauce. Repeat layers two more times. Cover with foil and bake 45 minutes at 350. Apply 1/3 cup cheese and bake 15 minutes uncovered. Ann Twitchell, Middle School Teacher Sneaky Vegetable Pancakes Ingredients: 1/4 c. cornmeal, 1/2 c. quick oats, 1/2 c. whole wheat pastry flour, 2 Tbsp. vegetable oil, 1/2 tsp. salt, 1 Tbsp. baking powder, 3/4 c. unbleached white flour, 3 Tbsp. buttermilk powder (optional), 1 1/2 c. milk, 2 Tbsp. sugar, 2 eggs, 1 sm. yellow squash with skin finely grated, 1 sm. carrot or 5 baby carrots, finely grated Mix cornmeal, oats, flours, buttermilk powder, sugar, salt, and baking powder together until well mixed. In another bowl, whisk eggs, oil, and milk. Stir in grated vegetables. Stir wet ingredients into dry with a wooden spoon, just until mixed. Do not overbeat. Place 1/4 cup on a hot greased skillet or griddle. Flip pancakes when bubbles appear. Cook until golden brown on both sides. Makes approximately 16 4-inch pancakes. Wendy Black, Child Care Resources, Inc.  BackNext
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