BLACK BEAN AND VEGGIE LASAGNA

 

My husband loves lasagna, and this is a much lighter and healthier version than most recipes.  Budget friendly tip:  Use whatever veggies you have on hand and/or are in season. You can use some frozen veggies, but fresh is preferable.

1 medium onion, sliced

About 8 cups (total) of 4 or more of the following fresh veggies: 

sliced mushrooms

small broccoli or cauliflower florets

sliced zucchini or yellow summer squash

julienned red, yellow, or green bell peppers

sliced celery

sliced or julienned carrots

1 tablespoon olive oil 

1 15.5 ounce can black beans

3-4 garlic cloves, minced

1 teaspoon salt (opt.)

1 24-ounce jar all natural spaghetti sauce 

10 whole grain lasagna noodles, cooked and drained

6-8 ounces shredded mozzarella cheese (vegan or regular)

1/4 cup grated or finely shredded parmesan cheese (opt.)

In a large nonstick skillet, saute the onion and 8 cups of vegetables in olive oil until crisp tender.  Add garlic and black beans and saute another minute or two.  Add salt, if desired.  Spread 2/3 cup of the spaghetti sauce in the bottom of a 9 X 13 inch greased pan.  Arrange 5 noodles over sauce.  Layer with half the bean and veggie mixture, half the remaining sauce, then half the cheeses.  Repeat layers.  Cover with foil and bake about 1 hour at 350 degrees, or until bubbly.  Let stand a few minutes before cutting.  Makes 10-12 servings.

 

 

LEMON CRANBERRY SCONES

Pure extracts are always preferable to artificial flavorings.  Budget friendly tip:  I found a large bottle of pure lemon extract at a Sam's club recently.  It was much less expensive by the ounce than I could find at supermarkets.  These scones are soft and moist and good served with iced or hot tea.

1/2 cup dried cranberries

1 cup boiling water

2 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (opt.)

3 tablespoons butter or Smart Balance stick

2 teaspoons grated lemon peel

1 cup fat free plain Greek yogurt 

1 egg, separated

2-3 tablespoons agave or honey

1 teaspoon pure lemon extract

cinnamon

Place cranberries in a small bowl and cover with boiling water.  Let stand a few minutes.  Drain.  In a mixing bowl, stir together flour, baking powder, soda, and salt.  Cut in butter.  Stir in cranberries, and lemon peel.  In a separate bowl, combine yogurt, egg yolk, agave or honey, and lemon extract.  Stir into crumb mixture until a soft dough forms.  Knead on a floured surface 6-8 times.  Place dough on a greased baking sheet and pat into a 10 inch circle.  Cut into 12 wedges, but don't separate the pieces.  Lightly beat egg white and brush over dough.  Sprinkle with cinnamon.  Bake at 425 degrees about 15 minutes, or until they test done.  Serve warm.  Makes 12 scones.