Meatless Monday recipes

Rolled Lasagne

INGREDIENTS

• 8lasagna noodles

• 3tablespoons  olive oil

• 1clove garlic, minced

• 112 ounce can crushed tomatoes

• 2ounces  goat cheese

• 1/2cup  chopped sweet onion

• 1large leek, white part only, chopped

• 1 3/4cups  sliced cremini mushrooms

• 1bunch asparagus, cut into 1/2-inch pieces

• 2ounces  low-fat mozzarella, grated

• 1/8teaspoon  ground nutmeg

• 1/4teaspoon  salt

• 1/4teaspoon  freshly ground black pepper

• 1/2cup  chopped fresh mint

• 1/2cup  chopped fresh basil

• 1/4cup  grated Parmesan

DIRECTIONS

1. Preheat the oven to 350 degrees. Cook the lasagna noodles according to package directions. Drain, rinse and set aside. Reserve 1 tablespoon pasta water.

2. Heat 1 tablespoon of the oil in a medium pot over medium-low heat. Add the garlic; cook 2 minutes. Add the tomatoes; cook 15 minutes. Whisk in 1 tablespoon of the goat cheese until combined. Set aside.

3. Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add the onion; saute 3 minutes. Add the leek; cook 3 minutes. Add the mushrooms; cook 10 minutes. Add the asparagus; cook 3 minutes.

4. Turn heat off; add 1 1/2 tablespoons goat cheese and the mozzarella, reserved pasta water, nutmeg, salt and black pepper. Add the mint and basil, reserving 1 teaspoon of each.

5. Spread 1/2 cup tomato sauce on the bottom of a baking dish. Spoon 1/2 cup vegetable mixture onto each noodle, roll up and place seam side down in baking dish. Drizzle with remaining tomato sauce; crumble remaining goat cheese on top. Bake 15 minutes. Remove from oven, sprinkle with the Parmesan and reserved mint and basil; serve.

**********************************************************************************************

Lemon Basil Pasta With Summer Squash

INGREDIENTS

• 2ounces  (2/3 cup) dry whole-wheat penne

• 1/2cup  chopped zucchini

• 1/2cup  chopped yellow squash

• 1/2cup  canned white beans, rinsed and drained

• 1lemon, juiced

• 1/4cup  chopped fresh basil

• 1tablespoon  Parmesan cheese

• 1tablespoon  olive oil

DIRECTIONS

Make it:

1. Boil pasta and drain. Toss with remaining ingredients.

***********************************************************************************************

Basil Gnocchi With Mushroom Ragu

INGREDIENTS

• 2large russet potatoes, baked, skins removed

• 3egg yolks

• 1/2teaspoon  salt plus additional to taste

• 1/2cup  fresh basil, cut into thin strips

• 1 1/4cups  flour plus more for dusting

• 2tablespoons  olive oil

• 1yellow onion, diced

• 2cups  cremini mushrooms, thinly sliced

• 1/4cup  freshly grated Parmesan

DIRECTIONS

1. Heat a large pot of salted water over high heat. In a large bowl, mash the potatoes until there are no lumps. Fold in the egg yolks and 1/2 teaspoon of the salt and 1/4 cup of the basil. Sift in 1 cup of the flour; knead gently until dough forms. Add remaining flour; knead until dough is soft, not sticky. (Don't overwork dough.) Form into a disk.

2. Transfer dough to a floured work surface and divide into 6 equal pieces. Roll pieces lengthwise until they are 3/4 inch in diameter. Sprinkle with flour and cut crosswise into 1/2-inch pieces. Spread gnocchi on a floured baking sheet and let sit 5 minutes.

3. Heat 1 tablespoon of the olive oil in a large pan over medium heat. Add the onion and saute until soft, 5 minutes. Add the mushrooms and cook 10 minutes.

4. Meanwhile, add gnocchi to boiling water. Cook 3 to 4 minutes, until all the dumplings rise to the surface. Using a slotted spoon (to allow all excess water to drain off), transfer to a bowl and toss with remaining olive oil and salt to taste. Divide among four plates and top with mushroom ragu. Garnish with the remaining basil and Parmesan.

****************************************************************************************************************************

Mushroom and Asparagus Fettuccine

INGREDIENTS

• 8ounces  dried fettuccine or linguine

• 8ounces  asparagus, trimmed and cut into 1-1/2-inch pieces

• 3cups  sliced fresh shiitake or crimini mushrooms

• 1medium leek, thinly sliced, or 1/2 cup chopped onion

• 3cloves garlic, minced

• 1tablespoon  olive oil

• 1/3cup  mushroom broth or vegetable broth

• 1/4cup  half-and-half or light cream

• 1/4teaspoon  salt

• 1/8teaspoon  black pepper

• 1cup  chopped plum tomatoes

• 1tablespoon  finely shredded fresh basil

• 1tablespoon  finely shredded fresh oregano

• 1/4cup  pine nuts, toasted

• Finely shredded Parmesan cheese (optional)

DIRECTIONS

1. Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.

2. Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.

3. Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.