Hearty vegetarian meals

Conni's Cooking Corner

By Conni Attwell

I was asked for some vegetarian recipes so here are three I thought sounded delicious, courtesy of the internet. Enjoy!

Hearty Vegetable Lasagna:

1 (16oz) package of lasagna noodles

1 lb fresh mushrooms, sliced

3/4 cup chopped green bell pepper

3/4 cup chopped onion

3 cloves garlic, minced

2 tbsp vegetable oil

2 (26 oz) jars pasta sauce

1 tsp dried basil

1 (15oz) container part-skim ricotta cheese

4 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese

Cook lasagna noodles in large pot of boiling water for 10 mins. Rinse with cold water and drain.

In a large pan cook and stir mushrooms, green peppers, onion and garlic in oil. Stir in pasta sauce and basil: Bring to a boil.

Reduce heat and simmer for 15 mins.

Mix together ricotta, 2 cups mozzarella and eggs.

Preheat oven to 450 degrees F. Spread 1 cup tomato sauce into bottom of a greased 9x13 baking dish, layer 1/2 each, lasagna noodles, ricotta mix, sauce and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

Bake uncovered for 40 mins. Let stand 15 mins before serving.

Grilled Portobello Mushroom Burgers:

4 portobello mushroom caps

1/4 cup balsamic vinegar

2 tbsp olive oil

1 tsp dried basil

1 tsp dried oregano

1 tsp minced garlic

salt & pepper to taste

4 (1oz) slices provolone cheese

Place the mushroom caps, smooth side up, in a shallow dish, in a small bowl. Whisk together vinegar, oil, basil, oregano, garlic, salt & pepper. Pour over the mushrooms. Let stand at room temperature for 15 mins or so, turning twice.

Preheat grill for medium-high heat. Brush with oil then place mushrooms on grill, reserving marinade for basting. Grill for 5 to 8 mins on each side, or until tender. Brush with marinade frequently. Top with cheese during last 2 mins of grilling.

The Best Vegetarian Chili In The World:

1 tbsp olive oil

1/2 medium onion, chopped

2 bay leaves

1 tsp ground cumin

2 tbsp dried oregano

1 tbsp salt

2 stalks celery, chopped

2 green bell peppers, chopped

2 jalapeno peppers, chopped

3 cloves garlic, chopped          

2 (4oz) cans green chile peppers , drained

2 (12oz) packs vegetarian burger crumbled

1/4 cup chili powder

1 tbsp black pepper

3 (28oz) cans crushed tomatoes

1 (15oz) black beans

1(15oz) can whole kernel corn

1 (15oz) can kidney beans, drained

1 (15oz) can garbanzo beans, drained

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with the bay leaves, cumin, oregano, and salt. Cook and stir until the onion is tender then mix in the celery, green peppers, jalapeno peppers, garlic, and green chili peppers. When veggies are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot and simmer 5 mins.

Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low and simmer 45 mins. Stir in the corn and continue cooking 5 mins. (Remember to remove the bay leaves).