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Pork Fried Rice

Ingredients: 2 cups cooked rice (day-old or cold rice works best) 8 oz pork (cut into small bite-sized pieces) 2 tbsp vegetable oil (for frying) 2 eggs (beaten) 1 small onion (diced) 2-3 cloves garlic (minced) 1 cup frozen peas and carrots (or other mixed vegetables) 3 tbsp soy sauce (or to taste) 1 tbsp oyster sauce (optional, for extra umami flavor) 1 tsp sesame oil (for a finishing touch) 2 green onions (chopped, for garnish) Salt and pepper to taste Instructions: Prepare the pork : Season the pork with a little salt and pepper. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the pork and cook until browned and fully cooked (about 5-7 minutes). Remove and set aside. Cook the eggs : In the same skillet, push the pork aside or remove it. Add a bit more oil if needed and pour in the beaten eggs. Scramble the eggs, breaking them into small pieces as they cook. Once done, set them aside. Sauté the vegetables : Add the remaining oil to th...
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Veggie Lasagna

 

Ingredients:

For the Veggie Filling:

  • 1 medium zucchini, sliced into thin rounds
  • 1 medium yellow squash, sliced into thin rounds
  • 1 red bell pepper, diced
  • 1 onion, finely chopped
  • 2 cups fresh spinach (or frozen, thawed and drained)
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Tomato Sauce:

  • 1 jar (24 oz) marinara sauce or homemade tomato sauce
  • 1 can (14 oz) crushed tomatoes (optional for extra sauce)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • Salt and pepper to taste

For the Cheese Layer:

  • 1 container (15 oz) ricotta cheese
  • 1 large egg
  • 1 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chopped (optional)
  • 2 cups shredded mozzarella cheese

For Assembly:

  • 12 lasagna noodles (regular or no-boil)
  • Fresh basil or parsley (for garnish)

Instructions:

1. Cook the Noodles (If Using Regular Lasagna Noodles):

  • Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions. Drain and set aside. If using no-boil noodles, skip this step.

2. Prepare the Veggie Filling:

  • Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté for 2-3 minutes until softened.
  • Add the mushrooms, zucchini, yellow squash, and red bell pepper. Season with salt and pepper and sauté until the vegetables are tender and any excess water has evaporated (about 7-8 minutes).
  • Add the spinach and cook for another 1-2 minutes until wilted (if using fresh spinach). Remove from heat and set aside.

3. Make the Tomato Sauce:

  • In a saucepan, combine the marinara sauce, crushed tomatoes (if using), dried oregano, basil, and red pepper flakes. Bring to a simmer and cook for 5-10 minutes to allow the flavors to combine. Adjust seasoning with salt and pepper.

4. Make the Ricotta Mixture:

  • In a bowl, mix the ricotta cheese, egg, Parmesan cheese, and fresh basil (if using) until well combined. Season with a little salt and pepper.

5. Assemble the Lasagna:

  • Preheat your oven to 375°F (190°C).
  • In a 9x13-inch baking dish, spread a thin layer of the tomato sauce on the bottom.
  • Layer 3 lasagna noodles on top of the sauce.
  • Spread 1/3 of the ricotta mixture over the noodles.
  • Add 1/3 of the sautéed veggie mixture over the ricotta.
  • Top with 1/3 of the tomato sauce and sprinkle with 1/4 cup shredded mozzarella.
  • Repeat the layers two more times (noodles, ricotta, veggies, sauce, mozzarella), finishing with a final layer of noodles and sauce on top.
  • Sprinkle the remaining mozzarella and a little extra Parmesan on top of the final layer.

6. Bake the Lasagna:

  • Cover the lasagna with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.
  • Let the lasagna cool for 10-15 minutes before slicing.

7. Garnish and Serve:

  • Garnish the lasagna with fresh basil or parsley before serving.
  • Slice and serve with a side salad or garlic bread.

Variations:

  • Roasted Veggie Lasagna: Roast the zucchini, squash, and bell pepper in the oven with olive oil and seasoning for a richer flavor before layering them into the lasagna.
  • Vegan Lasagna: Use dairy-free ricotta (made from tofu or cashews) and vegan mozzarella for a vegan version. You can also use nutritional yeast in place of Parmesan for that cheesy flavor.
  • Creamy Veggie Lasagna: Add a layer of béchamel sauce (white sauce made with butter, flour, and milk) for an extra creamy and indulgent lasagna.
  • Extra Protein: Add cooked lentils or crumbled tofu to the veggie mixture for a protein boost.

Tips:

  • Drain the Vegetables: Make sure to cook off any excess moisture from the vegetables to prevent the lasagna from becoming watery.
  • Make-Ahead: This lasagna can be assembled a day ahead and stored in the fridge before baking. You can also freeze it before or after baking for a quick meal later.
  • Leftovers: Leftover lasagna will last in the fridge for up to 3-4 days. Reheat individual slices in the microwave or oven.

Enjoy this flavorful and satisfying veggie lasagna with layers of fresh veggies, rich sauce, and creamy cheese!

Ntive benner
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