Zucchini Alfredo Lasagna

I am an alfredo-lover, so when I saw a recipe similar to this. I HAD to try it. I ended up combining a few recipes and omitting the red sauce (because I didn't read the directions thoroughly), and we had a new family favorite. My 10-year old pants when I tell her that we are having zucchini lasagna for dinner!

Also, this is a perfect recipe for this time of year when the zucchini plants are threatening to take over your garden!


Zucchini Alfredo Lasagna














2 medium zucchini (about 8 inches long)
6-9 lasagna noodles
2 cups milk
1/4 cup flour
1/4 cup butter
Salt & pepper
1/3 cup parmesan cheese, grated
Mozzarella cheese, grated
optional: 3-5 pieces bacon or sausage,  cooked & chopped


Preheat oven to 350 F. Place noodles on the stove to boil. Slice zucchini (1/4" thick slices) and microwave for 5-8 minutes, or until tender when pricked with a fork.
In a saucepan on medium heat, whisk milk, flour, and butter together. Stir until it begins to thicken. Remove from heat and add parmesan and bacon or sausage, if desired. Return to stove and stir until heated through.
Drain noodles.
In 9x13 baking dish layer zucchini, noodles, and sauce. Repeat one or two more times. Top with grated mozzarella.
Bake at 350 F for 25-35 minutes, or until cheese is golden and sauce is bubbly.
If time is short, substitute macaroni or rigatoni noodles for the lasagna noodles. Serve directly from stove without baking in oven, topping noodles with zucchini and then sauce.

Crisp and Tasty Utah Fruit

Fresh local produce available now!

Featuring Utah Tomatoes!

Sensational Nappa Salad

1 nappa cabbage- chopped
1/2 cup yellow onion chopped
1/2 yellow squash - chopped
1 bunch scallions- chopped
2 1/2 oz sesame seeds
1 package almonds
2 packs chinese noodles
2 cloves garlic
2 tbs soy sauce
3/4 cup rice wine vinegar
1/2 cup sugar
1/4 cup oil

1.Combine onions and cabbage in large bowl

 2.Saute the yellow squash broken noodles,
sesame seeds and garlic until lightly browned.
 Add salt and pepper

3. combine soy sauce, rice wine vinegar, sugar
and oil boil 1 mintue store in refrigerator mix all
together just before serving. Try adding chicken

Stir fried Bok Choy In Garlic oil

3 tbsp- peanut oil
1 tbsp- salt
4 garlic cloves lightly crushed & peeled
1 1/2lb bok choy cut in 1 in pieces

1.Heat wok over a high flame for 1 mintute.

2.Add the oil, and when the oil is very hot add
the salt, garlic and bok choy.

3.This can be prepared in advance and served
 cold.

Chicken with Asparagus & Roasted Red Peppers

1/2 cup chicken broth
1 pound boned and skinned chicken breast
 in halfs salt and pepper to taste
1/2 pound fresh asparagus cut into 2 inch pieces
1 red pepper chopped
1/2 yellow onion chopped
1 clove of garlic minced
1 teaspoon balsamic vinegar
1/2 cup shredded mozzarella cheese
1/2 cup tomatoes diced
Directions
1. Heat the broth in a large skillet over medium-high heat. Season chicken
 with salt and pepper, place in skillet cook 15 min until chicken is almost
done.
2. Place asparagus red peppers and garlic in skillet continue cooking 10
 minutes until the asparagus  is tender. Place tomatoes in skillet during the
last 2 minutes of cooking time sprinkle with vinegar, top with mozzarella
 and serve.

ENJOY!!!!

Honey ButterNut Squash

1 Butternut Squash
1/4 cup honey
1tbsp chopped walnuts
2 tbsp raisins
2 tbsp worcestershire sauce

1. Preheat oven to 400.

2.Cut squash lengthwise into halves; do not remove seeds place cut squash side up in baking pan or baking sheet . Bake 30- 45 mins or until soft remove seeds and fibers.

3. Combine honey, walnuts, raisins and worcestershire sauce; spoon into squash and Bake 5-10 minutes more until lightly glazed.

Makes 4 servings.

ENJOY!!!!