How To make Lydia's Mexican Casserole
12 ea 6-inch corn tortillas
1 md Onion, chopped
2 c Diced tomatoes
2 c Tomato salsa
Ground cumin r 1 Jalapeno chili
3 Cloves garlic, minced
1 cn 27-ounce whole green chilies
12 oz Firm tofu, mashed
32 oz Non-fat yogurt
1 tb Dry no-oil vinaigrette
-salad dressing Freshly chopped cilantro Preheat oven to 350 [degrees] F. Using nonstick baking dish, line casserole with six tortillas. Mix together onion, tomatoes, salsa, 1 teaspoon cumin, chopped red chili pepper, and garlic. Pour about three- fourths of mixture into casserole. Lay green chili peppers flat over this, then mashed tofu. Cover with remainder of tortillas. Add remaining chopped tomato and salsa mixture. Mix yogurt with dry salad dressing mix and pour over chopped tomato and salsa. Sprinkle a little ground cumin over this and bake for 35-45 minutes. Garnish with cilantro. Variation: Substitute cooked beans for the tofu.
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ITALIAN CANNELLONI RECIPE | Stuffed Pasta with Ricotta and Spinach (Vegetarian)
Italian Cannelloni Recipe | Stuffed Pasta with Ricotta and Spinach (Vegetarian)
20 cannelloni pasta pieces
450 g ricotta
400 g spinach
500 g tomato purée
100 g mozzarella cheese
basil
salt & pepper
Bechamel Sauce:
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35 g butter
35 g flour
1/4 tsp salt
a pinch of nutmeg
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????????RICETTA:
20 cannelloni
450 g ricotta
400 g spinaci
500 g passata di pomodoro
100 g mozzarella
basilico
sale e pepe
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35 g burro
35 g farina
1/4 tsp sale
noce moscata
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Don't use a loaf pan, says Jenny Jones. Her easy recipe is so full of flavor it's hands down the best meatloaf you've ever had.
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