Community Kitchen – November 21st

Winter Crunch Salad

3 cups cabbage – chopped
3 cups broccoli – chopped
1 carrot – grated
1/4 cup red onion – sliced
1/3 cup sunflower seeds
1/3 cup dried cranberries

1.) Place vegetables into a bowl
2.) Add the cranberries. Combine Well
3.) Pour the dressing over the salad mixture and then stir well until everything is coated

Tahini Dressing

1/4 cup tahini
1/4 cup water
2 Tbsp. lemon juice
1 Tbsp. sugar
1/4-1/2 clove garlic
1/4 Tsp. salt

Mix all ingredients in a small bowl or jar. Stir or shake well. Let sit to allow the sugar to dissolve
*If dressing is too thick, add a little more water until you reach your desired consistency

Spinach & Mushroom Lasagna

Sauce:
1 1/2 cups pasta sauce
2 1/2 cups canned tomatoes
1 Tp. oregano
1 Tsp. basil
1 Tbsp. Worcestershire sauce
1/3 Tsp. salt

Filling:
1 onion – diced
2 cups sliced mushrooms
4 garlic cloves – minced
2 cups ricotta or cottage cheese
1 package frozen spinach – thawed and squeezed dry
1 egg – beaten

For the Lasagna:
12 Lasagna noodles
2 cups grated mozzarella cheese

1.) Mix all sauce ingredients together in a large bowl. Set aside
2.) In a frying pan, heat 1 Tbsp. oil, and add onions. Cook 2 minutes.
3.) Add mushrooms and garlic, cook, until mushrooms are slightly browned. Let cool.
4.) In a large bowl, mix the ricotta, spinach, and egg. Stir in the mushroom and onion mixture
5.) Oil a 9″ x 13″ casserole dish. Spread 1/2 cup of the sauce on the bottom of the dish.
6.) Place 1 layer of noodles (4) on the bottom of the dish
7.) Spoon 1/2 of the filling over noodles.
8.) Spoon 1/3 of sauce over the filling
9.) Repeat the layers of noodles, filling, and then sauce
10.) Add 1 more layer of noodles and spoon the remaining sauce on top
11.) Top with grated mozzarella
12.) Oil a piece of tin foil (so the foil does not stick to the cheese) and place over your lasagna
13.) Bake at 350 degrees for 30 minutes
14.) Remove foil, and bake until the cheese is bubbly and starting to brown (about 20-30 minutes)
15.) Let lasagna rest out of the oven for 15 minutes before serving