Im looking for really good casserole recipes that are vegetarian, the more veggies the better!
Just now saw the request is for those with lots of veggies-try this one-again substitute Ground meatless or Boca crumbles or evan firm tofu diced finely for the ground beef Spaghetti Lasagna If you make this casserole ahead of time and refrigerate it, cook it for an extra ten minutes with the foil cover onIt freezes well, so make extra for busy days 1 lbspaghetti 3 tbspolive oil 1/2 lbbroccoli, cut into small florets 2 cups Napa cabbage, shredded 2 cups carrots, grated 1 small onion, chopped 1/2 lblean ground round beef 2 cloves garlic, finely chopped 2 TBSP SPIKE BRAND SEASSONING 2 cups good-quality tomato sauce 2 cups grated mozzarella cheese 1/2 cup grated Parmesan cheese Step 1 Cook the spaghetti in boiling water until al denteDrain, rinse with cold water to stop the cooking, and set asideStep 2 In a large skillet, heat 2 tablespoons of oilThen saute the broccoli, cabbage and carrots for 2 minutesRemove from the pan and set aside in a bowlStep 3 Heat 1/2 teaspoon of oil in the same pan, then add the onion and saute for one minuteAdd the meat and stir until brownDrain off excess fat, and then mix in the garlic, oregano and tomato sauceStep 4 Lightly coat a rectangular baking dish with the remaining oilPlace 1/3 of the cooked spaghetti in the bottom of the dishSpread 1/3 of the vegetables and 1/3 of the meat sauce on topSprinkle with 1/3 of both cheesesRepeat twice, finishing with the cheeseCover loosely with aluminum foil and bake at 350 degrees for 15 minutesThen remove the foil and bake for an additional 10 minutes, until the top is brownLet rest for 10 minutes before servingMakes 4 to 6 servings.
If 2 throws are the same size but 1 is made with thin yarn and 1 is made with thick yarn then the thick one will use more yarn.
