Blog Archives

Eggplant and Beef Casserole Recipe

Makes: 8 servings

Prep: 50 mins

Bake: 350°F 30 mins
Stand: 10 mins
Ingredients

  • 3/4 cup milk
  • 1 egg, beaten
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 – 1 1/2 pounds eggplant, peeled and cut into 1/2-inch-thick slices
  • 3 tablespoons vegetable oil
  • 1 pound lean ground beef
  • 1 large green sweet pepper, chopped (1 cup)
  • 1 medium onion, chopped (3/4 cup)
  • 1 15 ounce can tomato sauce
  • 1 8 ounce can tomato sauce
  • 1 1/2 teaspoons dried Italian seasoning, crushed
  • 2 cups shredded Italian-blend cheese (8 ounces) Read the rest of this entry
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Butternut Squash Lasagna Recipe

Makes: 8 to 10 servings

Prep: 45 mins
Bake: 375°F 50 mins
Roast: 425°F 25 mins to 30 mins
Stand: 10 mins
Ingredients

  • 3 pounds butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch-thick slices
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 6 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 1 tablespoon snipped fresh rosemary
  • 9 no-boil lasagna noodles
  • 1 1/3 cups finely shredded Parmesan cheese (5-1/2 oz.)
  • 1 cup whipping cream Read the rest of this entry