Vegetable Lasagna
Ingredients:
- 9 lasagna noodles
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
Instructions:
- Cook the lasagna noodles according to package instructions.
- In a large pan, cook the zucchini, bell pepper, onion, and garlic until tender.
- Stir in the crushed tomatoes and season with salt and pepper.
- In a baking dish, layer the noodles, vegetable mixture, and mozzarella cheese.
- Repeat for two more layers.
- Bake the lasagna at 180°C (350°F) for 25-30 minutes, or until the cheese is melted and bubbly.
Chicken Alfredo Pasta
Ingredients:
- 8 ounces fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant.
- Add sliced chicken breasts to the skillet and cook until no longer pink.
- Pour in heavy cream and grated Parmesan cheese. Stir until cheese is melted and sauce is creamy.
- Season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss until evenly coated with sauce.
- Garnish with chopped parsley before serving.
Vegetarian Chili
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Chopped fresh cilantro for garnish
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, diced bell pepper, and diced zucchini. Cook until vegetables are softened.
- Stir in black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, and ground cumin.
- Bring chili to a simmer, then reduce heat and let it cook for 20-25 minutes, stirring occasionally.
- Season with salt and black pepper to taste.
- Serve hot, garnished with chopped cilantro.