Butternut Squash Lasagna

Lasagna is always a crowd pleaser, whether serving it to your family on a weeknight or bringing it to a get together on the weekends.  When it comes to building lasagna, most people stick to the basics  but there are so many variations out there to try.  Here is a great version to try during these cool fall nights!

Butternut Squash Lasagna
Serves 4-6

Ingredients:

• 8 sheets no boil lasagna
• 15 ounces ricotta cheese
• 1/2 cup cream
• 1 egg yolk, slightly beaten
• Pinch of ground nutmeg
• 1/2 teaspoon salt
• 5 ounces frozen spinach, thawed, cooked and drained well
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• Salt & Pepper to taste
• 2 cups shredded mozzarella cheese
• 1 jar Stonewall Kitchen Butternut Squash Pasta Sauce (Product of the Month for October - save 10% in stores and online)

Directions:

1. Preheat oven to 350 degrees F.  Lightly grease an 8x8 inch baking dish.  Place sheets of no boil pasta in hot water in a 9x13 inch baking dish; make sure pasta does not stick together while it soaks for 10-15 minutes.  Drain off water; keep pasta separated so sheets do not stick.
2. In a medium size bowl combine the ricotta cheese, cream, egg yolk, pinch of nutmeg, salt, spinach and 1/2 cup shredded mozzarella cheese.
3. In a medium size saute pan heat the olive oil.  Add the mushrooms and salt and pepper to taste.  Saute mushrooms until tender and moisture has evaporated.
4. Spread a small amount of sauce on the bottom of the baking dish.  Place two sheets of lasagna side-by-side.  Spread 1/3 ricotta mixture over pasta, spread 1/3 cooked mushrooms over ricotta and 1/3 spinach and 1/2 cup mozzarella - top with 1/4 jar Butternut Squash Pasta Sauce.  Repeat layers of ricotta, mushrooms, spinach, mozzarella and sauce two more times.  Top with the last two sheets of pasta, remaining sauce and the remaining mozzarella cheese.
5. Bake in 350 degree F oven for 30 minutes or until the cheese has melted and the sauce is bubbling.  Allow dish to sit 10 minutes before serving.

Habanero Mango Pasta Salad

Habanero Mango Pasta Salad is a great choice for Meatless Monday.
See this and more recipes on our website: http://bit.ly/c0NBi5

* 2 1/2 cups broccoli stems trimmed, crowns cut into small florets
* 12 ounces tri-colored rotini pasta
* 1/2 cup light olive oil or canola oil
* 6 tablespoons red wine vinegar
* 1 1-1 1/2 teaspoons salt
* 3 cloves garlic, minced
* 2-3 teaspoons Stonewall Kitchen Habanero Mango Hot Sauce
* 3 Tablespoons fresh basil, chopped (or 2 teaspoons dried basil)
* 2 Tablespoons fresh parsley, chopped
* 1 1/2 cups cherry tomatoes, quartered
* 1/2 cup Parmesan cheese, coarsely grated

Directions

1. Bring 4 quarts of salted water to a boil in a large pot. Add broccoli and boil 3 minutes until tender/crisp. Remove broccoli and place immediately in an ice water bath to cool. Drain and set aside.
2. Add pasta to the boiling water and cook according to package directions. Drain and let cool.
3. In a large bowl add the oil, red wine vinegar, 1-1 1/2 teaspoons salt, garlic and Stonewall Kitchen Habanero Mango Hot Sauce, whisk until combined. Add the cooled cooked pasta, basil, parsley tomatoes, Parmesan cheese and broccoli, toss. Add additional salt and pepper if needed. Serve cold or at room temperature.

Serves: 4-6

Garden Vegetable Lasagna Roll-ups for Meatless Monday

Garden Vegetable Lasagna Roll-ups
Serves: 6

Ingredients

* 2 small eggplants
* Olive oil
* 9 lasagna pasta noodles
* 15 ounces ricotta cheese
* 5 ounces frozen chopped spinach, cooked and drained well
* 2 cups grated mozzarella cheese
* ½ cup Parmesan cheese, fresh grated
* 2 eggs, slightly beaten
* Pinch of ground nutmeg
* Salt and pepper, to taste
* Stonewall Kitchen Garden Vegetable Pasta Sauce
* Fresh basil, chopped

Directions

1. Preheat oven to 400 degrees F. Grease a baking sheet. Thinly slice eggplant lengthwise. Brush each side with olive oil and season with salt and pepper. Spread out on baking sheet. Bake in preheated oven about 30 minutes, turning once half way through the cook time. Remove from oven and set aside. Reduce oven temperature to 350 degrees F.
2. Cook pasta according to package instructions, drain.
3. Make sure all moisture is squeezed out of the cooked spinach. In a medium size bowl combine the ricotta cheese, spinach, 1 ½ cups mozzarella cheese, ¼ cup Parmesan cheese, eggs, nutmeg, and salt and pepper. Mix thoroughly.
4. Lay pasta on a work surface. Evenly divide the ricotta mixture on each lasagna noodle. Spread mixture over entire length of the noodle. Place eggplant slices on top of the ricotta. Roll each noodle up. Spread some Stonewall Kitchen Garden Vegetable Sauce in the bottom of a greased 8X8-inch baking dish. Place lasagna rolls on top of sauce. Spread remaining sauce over pasta rolls. Bake in a 350 degree oven for 25 minutes. Top with remaining mozzarella and Parmesan cheese. Return to oven and bake 20 minutes until the cheese is melted, but not brown.
5. Serve garnished with chopped basil.

Spicy Gazpacho

Spicy Gazpacho makes a great meal for Meatless Monday. Tip: this can be made two days ahead and kept in the refrigerator until ready to serve. Serve with fresh baked bread and one of our dipping oils.


Ingredients
* 1/4 cup red onion, coarse chopped
* 1/2 red bell pepper, cored and seeded, coarse chopped
* 1/2 cup seedless cucumber, coarse chopped
* 1/4 cup celery, coarse chopped
* 1 14.5-ounce canned diced tomatoes, drained a little
* 1-tablespoon extra virgin olive oil
* 1 tablespoon red wine vinegar
* 1-teaspoon salt
* Pepper to taste
* ½ cup Stonewall Kitchen Spicy Tomato Salsa
* 1-tablespoon cilantro, chopped
* Sour cream and or guacamole for garnish

Directions

1. Place the red onion, red bell pepper, cucumber and celery in a food processor fitted with a metal blade. Pulse processor until the vegetables are finely chopped (depending how chunky you want your gazpacho).
2. Add the canned tomatoes, olive oil, red wine vinegar, salt, pepper and Stonewall Kitchen Spicy Tomato Salsa. Pulse until uniformly blended.
3. Transfer to a serving bowl and stir in cilantro. Serve chilled garnished with sour cream and or guacamole for a refreshing cold soup.

Serves: 4-6

Mediterranean Orzo Salad

It's "Meatless Monday!" Mediterranean orzo salad is a delicious and healthy meatless supper, perfect for a summer evening.


Mediterranean Orzo Salad
Serves: 6-10

Ingredients

• Salt
• 1 pound orzo pasta
• ¼ cup Stonewall Kitchen Extra Virgin Olive Oil
• 1/3 cup plus 1 Tbsp red wine vinegar
• 2 Tbsp grated lemon zest
• ¼ cup freshly squeezed lemon juice
• 2 cups chopped Kalamata olives
• 2 pints grape tomatoes, halved lengthwise, or 1 large yellow or red tomato, cubed.
• 1 cup finely chopped red onion
• ½ cup drained capers
• ½ cup lightly packed chopped fresh parsley leaves
• Freshly ground black pepper

Directions

1. Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook until al dente, about 9 minutes, stirring occasionally.
2. Use a fine mesh strainer to drain the pasta well. Transfer pasta to large mixing bowl.
3. While pasta is still hot, add the olive oil, vinegar, lemon zest and lemon juice and stir to combine. Let pasta cool for about 5 minutes, stirring occasionally.
4. Add olives, tomatoes, red onion, capers and parsley and stir to combine. Season with salt and pepper to taste.
5. Serve warm, at room temperature or cold.