This meal is one of our go-to’s these days. It is simple to make, serves a hearty portion of veggies and is delicious. It is tough to want “fall food” in Florida until we enter November when the temps dip somewhere around 60 degrees. Ah, Florida problems…
The cornbread is my grandma’s recipe– she never used a precise way to measure. She dipped one of her Corelle coffee cups in the flour and cornmeal and measured her liquids that way too. I made this for her while she sat in a chair and I measured things out in measuring cups and spoons and she said “that’s about right”, so this is what I interpreted from her and she approved on the taste and it works every time.
- 2 Tablespoons Avocado Oil
- 4 Cloves Garlic, Minced
- 1 Large Onion, Diced
- 1 Red Bell Pepper, Seeded And Diced
- 1 Yellow Bell Pepper, Seeded And Diced
- 2 Large Carrots, Peeled And Diced
- 2 Stalks Celery, Diced
- 1 Quart Broth (I use chicken, can sub veggie or beef)
- 1 can (12 To 14 Ounces) Plain Tomato Sauce
- 1 can Ro-tel (diced Tomatoes And Chiles)
- 1 teaspoon Salt
- 1 teaspoon Ground Oregano
- 1 Tablespoon Ground Cumin
- 2 Tablespoons Chili Powder
- 1 can (14 Ounces) Kidney Beans, Drained And Rinsed
- 1 can (14-ounce) Pinto Beans, Drained And Rinsed
- 1 can Black Beans, Drained And Rinsed
- 2 Medium Zucchini
In a large pot, heat the oil over medium heat. Add the garlic, onion, bell peppers, carrots, and celery, cook until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.
Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.
I often serve with rice or cornbread & cheese. This can be made in the instant pot as well, first use saute function and saute the veggies until soft. Add the rest of the ingredients, seal pot and press soup/broth function & viola a quick and hearty meal.
- 1 cup Flour
- 3/4 cup Coarse Cornmeal
- 1 Tablespoon Sugar
- 1 Tablespoon Baking Powder
- 3/4 teaspoon Salt
- 1 Egg
- 1 cup Whole Milk
- 1/2 Stick Melted Butter
- Preheat oven to 425 degrees. Melt butter 1/2 stick of butter (I do this in the cast iron pan while the oven preheats). Mix dry ingredients until incorporated.
- Make a well in the center of the dry ingredients, add the egg and milk and stir until well incorporated.
- Pour melted butter in and stir until combined.
- Pour batter in hot cast iron pan and bake 20 min, until browned.
My toddler is going through an incredibly picky phase for eating. He only wants to snack, and he prefers if the snack is sweet. We limit processed foods, only offer water for drinks, etc. and I’m now having to be creative with food choices to get vegetables in his mouth. “Ick” is his new favorite term, and he will often “ick” something that he enjoyed just a few days before.
I assembled this recipe yesterday and baked for tonight’s dinner. You can make this gluten-free or grain-free by choosing the appropriate noodle. I used gluten-free oven-ready pasta to cut down on time. A plus is we have an over-grown basil plant in our front yard 🙂
Veggie + Cheese filling
- 2 tablespoons extra-virgin olive oil
- 3 large carrots, chopped (about 1 cup)
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium yellow onion, chopped
- ¼ teaspoon salt
- 5 to 6 ounces baby spinach
- 2 cups (16 ounces) low-fat cottage cheese, divided
- ¼ teaspoon salt, to taste
- Freshly ground black pepper, to taste
Tomato Sauce (or prepared tomato basil marinara)
- 1 large can (28 ounces) diced tomatoes
- ¼ cup roughly chopped fresh basil + additional for garnish
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, pressed or minced
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- no-boil lasagna noodles
- 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese
- Preheat the oven to 425 degrees Fahrenheit.
- To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 10 minutes.
- Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted. Remove the skillet from the heat and set aside.
- Meanwhile, to prepare the tomato sauce: Drain off excess juice from tomatoes. Then, transfer the drained tomatoes to the food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
- Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl to use later. Rinse out the food processor and return it to the machine.
- Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.
- Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not puréed!), about 5 to 7 times, stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add ¼ to ½ teaspoon salt and lots of freshly ground black pepper. Stir to combine. Now it’s lasagna assembly time!
- Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 4 lasagna noodles on top (overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
- Top with 4 more noodles, followed by the remaining cottage cheese mixture (we’re skipping the tomato sauce in this layer.) Sprinkle ½ cup shredded cheese on top.
- Top with 3 more noodles, then spread ¾ cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.
- Wrap a sheet of parchment paper around the top of the lasagna (or cover the lasagna with aluminum foil, but don’t let the foil touch the cheese). Bake, covered, for 20 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown.
- Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve.