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heyfranhey:

Summer Slow Cooker Lasagna With Zucchini and Eggplant

Oh My Veggies writes:

Have you ever made lasagna in your slow cooker? Up until the last few months, I was completely skeptical about the idea. I get a lot of use out of my slow cooker, especially on busy weekdays, but for pasta? I wasn’t so sure.

Now, I’m a convert. The slow cooker makes the process really simple: no boiling noodles, and no need to worry about making neat layers. It’s especially nice during the summer, since there’s no need to turn on the oven.

Find the recipe here.

vegan-yums:

Cinnamon pull apart fantails / Recipe

(via sophspiration)

the-exercist:

Bruschetta Pasta from Savory Nothings:

  • 10.5oz mini pasta shapes
  • 1lb tomatoes, chopped
  • Handful fresh basil, chopped
  • 2 tablespoons olive oil
  • Salt & pepper to taste
Cook the pasta according to package directions. Drain and add back to the pot.
Add tomatoes, basil and olive oil. Toss.
Season with salt and pepper to taste.

NOTES
Add one or two minced garlic cloves for some extra flavor.
do-not-touch-my-food:

Basil Chicken Curry with Coconut Ginger-Lime Rice
happyvibes-healthylives:

Kale Tortellini Soup

the-exercist:

Baked Spinach and Ricotta Rotolo from Recipe in Eats:

Ingredients:
  • 8 fresh lasagne sheets (15cm/6” x 11cm/4.5”)
  • ½ cup Mozarella cheese, shredded
  • Freshly grated parmesan cheese, for serving (optional)
Filling
  • 250g/8oz frozen spinach (pre chopped)
  • 500g/1lb ricotta cheese
  • 1 egg
  • ⅓ cup grated parmesan cheese
  • 1 garlic clove, minced
  • ¼ fresh nutmeg, grated (or ⅛ tsp nutmeg powder)
  • ½ tsp salt
  • Black pepper
Tomato Sauce
  • 700g/24oz passata (or substitute with tinned crushed tomatoes)
  • 1 brown onion, diced
  • 2 cloves garlic, minced
  • Handful basil leaves (optional)
  • 2 tbsp olive oil
  • 1 tsp sugar
  • ½ tsp salt
  • Black pepper
INSTRUCTIONS
  1. Preheat oven to 180C/300F.
Tomato Sauce
  1. Heat oil in a 22cm/9” ovenproof pan over medium high heat.
  2. Add garlic and sauté for 10 seconds then add onion.
  3. Cook onion until translucent and starting to turn golden, then add the remaining Tomato Sauce ingredients.
  4. Simmer for 2 minutes to bring the flavours together, then remove from heat.
  5. Scoop out 1 cup of the Tomato Sauce which will be used to drizzle over the dish at the end.
Filling
  1. Defrost the spinach in the microwave on high for 2 minutes.
  2. Squeeze the excess water out of the spinach using your hands, then place in a large bowl.
  3. Add remaining Filling ingredients and mix well to combine. I find it easiest (fastest) to do this with my hands.
Assembling
  1. As per the photo, lay out the lasagne sheet with the shorter end in front of you. The reason is that you want to roll these up so they are fatter than cannelloni.
  2. Place ⅓ cup (packed) of filling onto the lasagne sheet. Dab some water on the end furthest away from you (to seal the roll), then roll up starting from the end closest to you. Finish with the seal down.
  3. Continue with remaining lasagne sheets.
  4. Cut rolls into 3 (so each piece is 3.5cm/1.5” wide).
  5. Place the rolls into the tomato sauce with the filling facing up.
  6. Drizzle the reserved Tomato Sauce over the rotolo, then bake for 20 minutes.
  7. Remove from oven and scatter the mozzarella over. Return to oven for 10 minutes or until the cheese is bubbly and golden.
  8. Let stand for 5 minutes before serving.
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