I am so excited! I just got 3 new cookbooks from Half-Priced books, and they are loaded with really good looking recipes. I really can't wait to crack them open, and they are loaded with tons of mouth-watering recipes. One's vegetarian, one is Chinese and Thai, and the other is just plain Thai. Lots of stir frys, but there are other interesting dishes too. The funny thing is, is that if I made a recipe from one of the cookbooks every day, it would last me for almost three years. That's a lot of cooking, I think. Heh, who am I to talk about a lot of cooking?
Kind Of Vegetable Lasagne
1 large onion, cut into rings
3 cloves garlic, pressed
1 tbsp Italian seasonings
2 tbsp vegetarian chicken bullion
9 lasagne sheets, boiled until tender, about 10 minutes
1 cup skim mozzarella cheese, shredded
1/2 lb vegetarian bacon
2/3 cup frozen sweet peas
In a large frying pan, heat a bit of water and add the onion. Saute for a couple minutes, and then add the mushrooms through carrots. Saute until almost tender, about 7 minutes, and then add the Italian seasoning and bullion. Continue sauteing until tender.
Meanwhile, preheat the oven to 375. Spray a large casserole dish with nonstick spray.
Line the bottom of the casserole dish with 3 noodles. Add 1/3 of the sauted veggies, leaving behind the juices. Then add 1/3 of the bacon, half the cheese, and then the peas. Add another 1/3 of the lasagne noodles, and then another 1/3 of the veggies and 1/3 of the bacon. Add the remaining noodles, then veggies, tomatoes, bacon, and finally the last of the cheese. Pour the reserves vegetable liquid over the top.
Cover with foil and bake for 30 minutes or so, unitl heated and cooked through.