Vegetarian Lasagna. For a tasty twist to this version, you could add thin slices of tofu to the layers. If making vegan, use vegan cheese.

Ingredients:

• 1 package lasagna noodles, either no cook or the boil in water type
• 2 cups marinara sauce
• 2 cups mozzarella cheese, grated (you can use vegan cheese, of course)
• 1 cup mushrooms, sautéed.
• 1/4 cup grated parmesan cheese or vegan parm

Directions

1. Boil the lasagna noodles, if using that type. Douse in cold water and set aside.
2. Have all your ingredients ready for assembly.
3. Line the bottom of your greased lasagna pan with sauce, add a layer of noodles (or uncooked noodles), layer with 1/3 of the mushrooms, 1/2 cup sauce, (tofu, optional), and 1/3 of the cheese.
4. Now add another layer of noodles and repeat the procedure of layering items. Repeat.
5. Add a final layer of lasagna noodles on top, add remaining sauce and sprinkle with extra grated cheese. .
6. Bake at 350° for about 50-60 minutes. Uncover and cook another 5 minutes. Let it stand 15 minutes before serving.

Delicious and simple to make, this puttanesca sauce is spicy and salty – yum.

Ingredients:

• 2 Tbs. extra-virgin olive oil
• 2 cloves garlic, chopped
• 1 medium yellow onion, finely chopped
• 1 tsp. finely grated orange zest (finely grate the outside layer of the orange – no white)
• 1/2 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup dry white wine
• 1 28-oz. can whole tomatoes, coarsely chopped, juice reserved
• 1/3 cup pitted Kalamata olives, rinsed and quartered
• 2 Tbs. capers, rinsed
• Kosher salt and freshly ground black pepper
• 8 oz. whole-grain penne pasta
• 1/2 cup grated Pecorino Romano
• 1/3 cup chopped fresh flat-leaf parsley

1. Heat the oil in a 12-inch skillet over medium heat.
2. Add the garlic and cook until golden, about 2 to 3 minutes.
3. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes.
4. Add the wine and simmer until it has almost evaporated, about 2 minutes.
5. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes.
6. Season to taste with salt and pepper.

7. Meanwhile, bring a large pot of salted water to a boil.

8. Add the penne and cook until al dente. Drain well.

9. 9.
   Pour the pasta into the skillet and toss with the sauce.
10. Divide the pasta among 4 bowls and sprinkle with cheese and parsley.

This is a special treat. It’s VERY EASY to make. It’s delicious.

This serves 2.

Ingredients:

• 2 tbsp cream (or whole milk)
• 1 tbsp earth balance buttery spread
• 2 tbsp italian parsley, coarsely chopped
• 1 cup pecorino, grated
• 2 tbsp peppercorns, crushed with mortar and pestle
• 2 cups grape tomatoes, sliced in half
• 1/2 lb pasta of choice – fettucine or bowties work well.

Directions:

1. cook the pasta
2. keep 1 cup of pasta water after it’s finished cooking – to add to the dish if necessary later
3. drain the pasta, leaving it moist
4. add the cream, earth balance and toss
5. add the rest of the ingredients and half of the cheese
6. add some of the reserved cooking water (if they dish is seeming to need some moisture) a little at a time until it looks like you want to eat it!
7. serve in bowls and add grated pecorino cheese

yeah, it’s good.