Garden Full of Goodness Lasagna
Updated: 4 hours ago
Join Leah Schroeder, a pastor’s wife, as she shares how she and her husband practice hospitality in their church and family life. Leah offers numerous recipe ideas, encourages us to look at our homes with fresh eyes, and shares ways to get kids involved in the preparation. We talk about the importance of truly welcoming guests when they walk through the door, why creating a special drink can be such a simple touch, and, ultimately, how to find your own unique style of hospitality. We're so glad you're here!
Recipes:
Garden Full of Goodness Lasagna
This online version uses oven-ready lasagna noodles and is only slightly different from the recipe below.
Garden Full of Goodness Lasagna
(original recipe from Paula Dean, submitted by Leah Schroeder)
Ingredients:
2 cups sliced zucchini
2 cups sliced yellow squash
1 cup sliced carrot
1 onion
½ diced red and green bell pepper
1 (14 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
¼ cup sliced fresh basil
2 cloves minced garlic
1 teaspoon salt
½ teaspoon black pepper
1 (8 oz) package cream cheese
¾ cup cottage cheese
1 egg
8 lasagna noodles
12 slices provolone cheese
2 cups mozzarella cheese
Directions:
1. Combine zucchini, squash, carrot, mushrooms, onion, and peppers with enough water to cover. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes or until vegetables are tender. Drain well and return to pot.
2. Preheat oven to 350 °F.
3. Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer for 20 minutes.
4. Boil water and cook the lasagna noodles according to package directions.
5. In a medium bowl, combine cream cheese, cottage cheese, and egg; stir together.
6. Spread ⅓ of the sauce evenly over the bottom of a 13x9x2-inch baking dish. Place 4 lasagna noodles on top of the sauce without overlapping. Spread ½ of the cream cheese mixture over the noodles, followed by ½ of the vegetable mixture, more sauce, 6 slices of provolone cheese, and 1 ½ cups of mozzarella cheese. Repeat the layers with the remaining 4 noodles, cream cheese mixture, vegetables, sauce, and cheeses.
7. Bake for 35 minutes or until hot and bubbling. Let stand for 10 minutes before serving.
Swedish Meatballs
(submitted by Leah Schroeder)
Ingredients:
2# ground beef (85/15)
⅔ cup bread crumbs
2 eggs
1 medium onion
1 teaspoon sugar
¾ teaspoon salt
¼ teaspoon pepper
3 shakes allspice or to taste
3 shakes nutmeg or to taste
½ cup sour cream
Enough milk to soften
Directions:
1. Mix ground beef with bread crumbs. Set aside.
2. Place eggs, onion, sugar, and spices in blender to chop onion (or finely chop onion by hand and mix ingredients together). Then add to meat mixture with sour cream and milk as needed.
3. Form into balls and brown meatballs in skillet.
4. Combine 1 can mushroom soup with ½ can water. Stir until smooth. Pour over meatballs and cover with lid; simmer ½ hour.
Note: Meatballs may be baked in oven on a cookie sheet (about 400 degrees) to save time. Transfer to a covered skillet and pour soup mixture over. Simmer ½ hour.
Chicken and Broccoli Crepes
(submitted by Leah Schroeder)
Ingredients:
Batter -
1 cup + 2 tablespoons milk
2 eggs
2 tablespoons butter, melted
1 cup all-purpose flour
1⁄4 teaspoon salt
Filling -
1⁄4 cup butter
1⁄4 cup all-purpose flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
3 cups cheddar cheese, shredded (divided)
2 cups sour cream
2 (9 oz) packages frozen broccoli spears, cooked and drained
2 1⁄2 cups cooked chicken, cubed
Directions:
1. In a small mixing bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour.
2. Heat a lightly greased 8-inch nonstick skillet. Stir batter; pour ¼ cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, Stack crepes with waxed paper or paper towels in between.
3. In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth.
4. Place four broccoli spears and ⅓ cup of chicken down the center of each crepe; top with ⅓ cup of cheese sauce. Roll up and place seam side down in a greased 13x9x2 inch baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through.
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