Creamy Vegetable Lasagna

Creamy Vegetable Lasagna

Prep:

20 mins

Cooking:

35 mins

Level:

Intermediate

Yields:

12 servings

Creamy Vegetable Lasagna is filled with colorful vegetables like red & green bell peppers and zucchini. This creamy, cheesy and easy-to-make lasagna is perfect any night of the week (and great the next day). It will soon become a family favorite.

Ingredients

• 1 tablespoon olive oil
• 2 medium zucchini, cut lengthwise into quarters, then into 1/2-inch pieces
• 2 medium bell peppers (red, green or yellow), chopped into 1/2-inch pieces
• 2 garlic cloves, finely chopped
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1/3 cup all-purpose flour
• 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
• 1 jar (26 oz.) prepared marinara sauce, divided
• 1 package (8 oz.) or 12 sheets no-boil lasagna noodles, divided
• 1 1/2 cups (6 oz.) shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese (optional)

Directions

PREHEAT oven to 375°F. Grease 13 x 9-inch baking dish.

HEAT oil in large skillet over medium-high heat. Add zucchini and peppers; cook, stirring frequently, until soft, for about 8 minutes. Add garlic; cook for an additional 2 minutes. Season with 1/4 teaspoon each salt and pepper. Remove from heat.

MEANWHILE, WHISK together flour, 1/4 cup evaporated milk and remaining 1/4 teaspoon each of salt and black pepper in medium saucepan until smooth. Whisk in remaining evaporated milk. Heat over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat; simmer for 3 minutes or until thickened. Stir 2 cups of milk mixture into cooked vegetables; reserve remaining milk mixture.

SPREAD 1/2 cup marinara sauce over bottom of the prepared baking dish. Top with 3 noodles. Top with half of the vegetable mixture. Top with 3 noodles. Spread 1 cup marinara sauce and sprinkle with 3/4 cup mozzarella cheese. Layer 3 noodles, remaining vegetables and remaining 3 noodles. Top with remaining marinara sauce, reserved milk mixture, remaining 3/4 cup mozzarella cheese and Parmesan cheese.

BAKE for 35 to 40 minutes until golden and bubbly on the edges. Let stand for 10 minutes before serving.

TIPS:
• For extra flavor, add a bay leaf to the white sauce while cooking.

chocolatey chocolate chip cookie cups

Chocolatey Chocolate Chip Cookie Cups

By:

NESTLÉ TOLL HOUSE

Prep:

5 mins

Cooking:

11 mins

Level:

Easy

Yields:

24 cookie cups

Chocolatey Chocolate Chip Cookie Cups are a fun treat for any occasion.

Ingredients

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels

Directions

PREHEAT oven to 350° F. Grease or paper-line 24 mini-muffin cups.

PLACE squares of dough into prepared muffin cups; press down lightly in center to make a well.

BAKE for 9 to 11 minutes or until edges are set. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely.

MICROWAVE morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 30 seconds; knead until smooth. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze chocolate into each cup.

FOR EXTRA CHOCOLATEY CHOCOLATE CHIP COOKIE CUPS:
SUBSTITUTE 1 cup (6 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels for Peanut Butter & Milk Chocolate Morsels.

Chocolate Peanut Butter Bars

No-Bake Chocolate Peanut Butter Bars 

 

Ingredients

• 2 cups peanut butter, divided
• 3/4 cup (1 1/2 sticks) butter, softened
• 2 cups powdered sugar, divided
• 3 cups graham cracker crumbs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided

Directions

GREASE 13 x 9-inch baking pan.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MELT remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

This and other delicious recipes can be found at www.verybestbaking.com

Apple Cobbler

Apple Cobbler

Recipe: A. Hudson Post: J. Ramsey

Ingredients:

•       4 ripe apples
•       6 tablespoons of softened butter
•       2/3-3/4 of brown sugar depending on whether you use sweet or tart apples
•       ¼ teaspoon of pure vanilla extract
•       1 cup of cooking oats/oatmeal (uncooked)
•       ½ teaspoon of cinnamon      ¾ teaspoon of nutmeg

Directions:

1)      Preheat oven to 375° degrees.

2)      Peel, core, and slice apples then place in a 9x11 baking dish.

3)      Mix dry ingredients in a mixing bowl and mix well.

4)      (optional) sprinkle granulated sugar over the apples.

5)      Spread the mixed ingredients across the dish over the apples.

6)      Place in oven and bake for 30-35 minutes or until top is lightly browned/crispy, and syrupy on the bottom.

7)      Pull out of oven and let cool for 5 minutes.