Here are some screens of the 2009 iteration:

IngredientsIngredients

1 8-ounce package of lasagne noodles, uncooked
1 30-ounce jar of meatless spaghetti sauce (3^3/4 cups)
1^1/2 cups water

Vegetables
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped yellow or red bell pepper
1 cup coarsely shredded carrots
4 cloves garlic, crushed
2 cups sliced mushrooms
1 cup finely chopped zucchini
1 cup finely chopped broccoli flowerets
1 teaspoon each dried basil and dried oregeno
^1/2 teaspoon salt
^1/4 teaspoon pepper
1 10-0unce package frozen chopped spinach, thawed and drained well

Cheese Filling:
1 15-ounce container part-skim ricotta cheese
1^1/4 cups part-skim Mozzarella cheese (5 ounces)
1 tablespoon grated Parmesan cheese

InstructionsInstructions

Preheat oven 350⁰.
Lightly oil 9×13-inch baking pan or spray with a nonstick cooking spray.
In a large bowl, combine sauce and water. Set aside.

To prepare vegetables: heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper, carrots, and garlic. Cook, stirring frequently, 3 minutes. Add remaining vegetables, except spinach. Sprinkle with spices. Cook, stirring frequently, 5 minute. Remove from heat and stir in spinach. Set aside 1 cup of the vegetables.

To prepare cheese filling: set aside ^1/2 cup of the Mozzarella cheese. In a medium bowl, combine remaining Mozzarella cheese with ricotta and Parmesan. Mix well.

To assemble: spread 1 cup of the sauce in the bottom of prepared pan. Top with a third of the noodles, then ^1/2 cup of the sauce. Next, spoon half of the cheese mixture over the noodles. Top with half of the vegetables, pressing them down into the cheese. Top with another ^1/2 cup of the sauce.
Top with another third of the noodles. Press them down firmly onto the filling. Repeat layers, adding ^1/2 cup sauce, remaining cheese, remaining vegetables, ^1/2 cup sauce, and remaining noodles. Again, press noodles down firmly.
Spoon reserved vegetables over noodles. Top with remaining sauce, making sure noodles are entirely covered with sauce.
Cover and bake 40 minutes. Uncover and spoon sauce from sides of pan over noodles. Sprinkle with reserved Mozzarella cheese and continue to bake uncovered, 30 minutes more.
Let stand 5 minutes before serving.

Serves: 8

PhotosPhotos

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• 2 tbs olive oil
• 1 finely chopped onion
• 1 finely chopped bell pepper
• 1 tbs dry thyme
• 2 cups sweet corn
• 2 cloves garlic minced
• 1 1/2 cups Arborio rice
• 7 cups vegetable stock
• 2 finely chopped plum tomatoes
• 1 bunch finely chopped green onions, green parts only
• 1 lb shrimp, peeled and deveined
• 1/2 cup shredded Parmesan
• Freshly ground pepper to taste

InstructionsInstructions

In a large pot, heat olive oil over medium heat. Add onion, bell pepper, thyme, and corn and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute. Add Arborio rice (do not rinse) and sauté until rice is opaque. Add one cup of vegetable stock and stir constantly until absorbed. Add stock ½ cup at a time, stirring constantly, and letting the rice absorb all the liquid between additions. Continue adding stock until rice is al dente, about 5 cups. Add tomato, green onion, and shrimp, stir well. Simmer over low heat 5 minutes. Stir in Parmesan and season with pepper. Remove from heat and serve.

• 2 tsp vegetable oil
• 1/4 onion, diced
• 1/2 green pepper, diced
• 1/4 tsp garlic powder
• 1/4 tsp chipotle powder (optional)
• 5 oz corn tortilla chips (I use Mission Round Tortilla chips to prevent sharp edges)
• 1/2 cup tomato sauce
• 1/4 cup hot picante sauce
• 1/4 cup of cheese, shredded (optional)
• 2 tbs Sour Cream (optional)
• 1 tsp Cilantro
• 2 Eggs

InstructionsInstructions

Heat skillet on medium with oil. When pan & oil are hot cook onion & green pepper until they soften. Vegetables should only take a minute or two. Once softened, mix in garlic powder, chipotle powder (optional) and stir into mixture. Promptly add vegetable spread the corn tortilla chips, tomato sauce and picante sauce over top. Turn stove off and mix chips into mixture a little more. While that starts to cool down, cook 2 eggs over easy or sunny side up (your preference however a runny yoke is best) and serve over chip & vegetable mixture. Optional to serve with shredded cheese and sour cream over top. Garnish with cilantro.

Serves: 2

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