Vegetarian Lasagna

Cabbage or Broccoli Casserole

Shane Parrish's Mom's Broccoli Casserole
Cheese Manicotti with Spinach/ Stuffed Shells
Spinach Casserole
Enchilada Bake
Lynn Hughes Mexican casserole

DeSaix Zucchini Casserole

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Cabbage or Broccoli Casserole 

• Melt 1 stick butter

• Add 1 ½  C herb stuffing

• 4 C shredded cabbage or  equal amount of broccoli

• 1 Chopped onion

Mix:

• 1 C milk

• 1 can cream of celery soup

• ½ C mayo

• ¼ tsp salt

• ¼ tsp pepper

• Pour over cabbage or broccoli.  Top with 1 C  Parmesan cheese and remaining crumbs.  Bake at 350 for 45 minutes.

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Shane Parrish's Mom's Broccoli Casserole

•  1 large bag or 2 boxes of chopped broccoli

• ¾ pkg Ritz crackers mashed and mixed with ½ stick butter

•  Cook Broccoli (not too much) and drain

• Mix ½ stick of butter with 8oz Velveeta, heat and stir together.

•  Pour over broccoli

• Put crumb stuff on top.

• Cook for 20 or 30 min at 400 degrees.

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Cheese Manicotti with Spinach (or Stuffed Shells)

• 8 Manicotti shells or 16 large sea shell type pasts

• 2 Cups small-curd cottage cheese

• 1 pkg. (3oz) cream cheese, softened

• ½ Cup grated Parmesan cheese

• ¼ Cup chopped parsley

• 1 egg slightly beaten

• 1 green onion, sliced

• 1/8 tsp. salt

• 2 Cups marinara sauce (Roasted garlic Prego)

• 1 pkg. (10oz) frozen chopped spinach

•  Cook shells in boiling salted water until barely tender.  Rinse and drain. Combine cottage cheese, cream cheese, ¼ Cup of Parmesan cheese (or parmesan/mozzarella mixture) parsley, egg, onion and salt, mixing well. ill shells with cheese mixture.  Arrange in lightly oiled baking dish or pan.  Cover with marinara sauce.  Sprinkle with remaining Parmesan cheese .  Bake at 350 for 25 - 30 min .  Cook spinach according to directions.  Drain. Spoon down center of manicotti just before serving.

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Spinach Casserole

• 1 stick of butter

•  2 10 oz packages frozen spinach, cooked

• 1 large can of artichoke hearts (drained)

• 1 pt sour cream

• ½ C finely chopped onions

• ½ C Parmesan cheese

• Salt & Pepper

•  Cook spinach according to package directions, drain.

• Sauté onions in butter

• Mix all ingredients in casserole and stir in cheese, saving some for top. 

• Cook at 350 for 30 minutes.

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Enchilada Bake

• 1/2 cup dry beans, cooked (I usually just used canned, myself)

• 1 onion, chopped

• 1 clove garlic, minced

• 5-6 mushrooms, sliced (I usually don't bother)

• 1 green pepper, chopped

• 1 1/2 cups stewed tomatoes

• 1 Tbsp. chili powder

• 1 tsp. cumin, ground

• salt to taste

• 1/2 cup red wine

• 6-8 corn tortillas

• 1/2 cup grated cheese

• 1/2 cup mixture of cottage cheese and yogurt, or 1/2 cup sour cream

•  Sauté onion, garlic, mushrooms, and pepper.  Add the beans, tomatoes,  spices, salt, and wine.  Simmer gently for about 30 minutes.   In an oiled casserole put a layer of tortillas, a layer of sauce, 3 Tbsp. of grated cheese, 3 Tbsp. of the cheese-yogurt mixture (or sour cream).  Repeat until all ingredients are used, ending with a layer of sauce.  Garnish the top with the cheese-yogurt (or sour cream). Bake at 350 degrees for 15-20 minutes.                 From Alice Dawson

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Lynn Hughes' Mexican casserole

•  1-30oz can Bush's hot chili beans

• 1 1/2 cup salsa

• 1 frozen pkg corn

• 1 lb. tub cottage cheese

• 2 eggs

• 1 bag tortilla chips

• shredded mild  cheddar cheese - as much as you want.

•  Butter a 9x13x2 baking dish and line with crushed tortilla chips, enough to

• fill up the bottom.  Mix beans, salsa and corn.  Spread half of this mixture

• over the chips.  Mix the cottage cheese and eggs - put half of this mixture

• on top of the bean mix.  Spread some cheddar cheese over that and then repeat

• the steps.  Put a thin layer of crushed chips on top and layer with a little

• more cheese.  Bake at 350 degrees for 45 minutes.  Can serve with sour cream.

DeSaix Zucchini Casserole

• 3 medium or 4 small zucchini

• 1 large can diced tomatoes "with garlic and oregano"

• 1 cup or more of cheese

• Saute zucchini in olive oil and garlic.

• While doing that boil down the canned diced tomatoes with garlic and oregano (or whatever the italian type spices are in the canned tomatoes.) Until most of the juice is gone.

• Layer zucchini then tomatoes then top with sharp or extra sharp grated
  cheddar (that you grate yourself, not the stuff in bags) Add a little
  parmesan it you have it and maybe a put a few breadcrumbs on top.

• Cook about 30-35 minutes at 350.

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