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Walton EMC Natural Gas
P.O. Box 260
Monroe, GA 30655
Veggie Tomato Sauce
- 1 tablespoon olive oil
- 1 onion, chopped
- 6 garlic cloves, minced
- 1 small green cabbage, chopped
- 2 carrots, chopped
- mushrooms, diced
- 1/4 cup heavy cream
- 1 28 oz. can tomato puree
- 1 28 oz. can diced tomatoes, drained
- 14 oz. ricotta cheese
- 1/2 cup fresh basil, chopped
- 3 large eggs
- 1 1/4 cups parmesan cheese or goat cheese (1 cup for filling, remaining divided by layers)
- 2 cups mozzarella (divided by layers)
- 12 no boil noodles
Sauce Directions: Heat Oil in Dutch oven. Add onion and cook until soft.
Stir in garlic and cook until fragrant. Stir in cabbage, carrots and
mushrooms and cook until soft. Add salt and pepper to taste. Add
cream, bring to a simmer. Stir in tomato puree and diced tomatoes,
bring to a simmer, cook for 3 minutes and set aside.
Cheese Filling Directions: Combine ricotta, 1 cup Parmesan or goat
cheese, basil, eggs, salt and pepper in a bowl.
Preparation: Spread 1/4 cup sauce over bottom of 9x13 inch pan.
Arrange noodles to cover sauce in a single layer. Spread cheese filling
over noodles and sprinkle with mozzarella and Parmesan or goat
cheese. Repeat by layering sauce, noodles, filling and mozzarella.
Finish the top with mozzarella and Parmesan cheese. Cook at 350Ā°
for 45-60 minutes.
Submitted by Kim McLeod of Stone Mountain. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from the recognized experts.
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