Kendra's Cookin

Kendra’s Cookin’

I have been playing around a bit with walnut oil and different vinegars.

A Salad w/Raspberry Walnut Vinaigrette

Yield: 6 servings

6 c Salad greens- to include baby spinach, radicchio, Bibb or romaine lettuces

½ fennel bulb, cut into strips

½ c olives of choice

½ c low fat feta cheese, crumbled

¼-½ c Raspberry Walnut Vinaigrette

Raspberry Walnut Vinaigrette

Yield: approx. 1 c

¼ c raspberry vinegar

7 T water

1 pkt Good Seasons Italian dressing mix

¼ c walnut oil

Whisk all ingredients together.

The secret to making lasagna without cooking the pasta ahead of time is being generous with the sauce.

Lasagna

Yield: 8 servings

1 lb whole grain lasagna noodles

2 qts. Spaghetti sauce with or without meat

1 lg container low fat cottage

¼ lb shredded mozzarella cheese

1 tsp dried Italian herb blend

Spray a 13x9 pan with cooking spray. Spoon ½ cup sauce on the bottom of the pan. Make a layer of uncooked pasta on the sauce, without overlapping each other. Spread ½ of the cottage cheese over the pasta; pour a generous amount of sauce over cottage cheese. Make another layer of pasta, cheese and sauce. Top with a last layer of raw lasagna noodles. Top the raw pasta with as much sauce that it takes to fill in the sides of the pan and cover the pasta. Top with shredded cheese and herbs. Bake at 350° F, covered with plastic wrap AND foil, for 1 hours. Remove plastic wrap and foil and bake another 15 minutes, until the cheese is lightly toasted.