Vegetarian Entrée

This tasty quiche is a wonderful entrée for a vegetarian or a side dish to round out a hearty meal.

 This is a great alternative to heavy meat pizzas.  I used low fat cottage cheese instead of the ricotta, but I let it sit in a strainer for 15 minutes first so that it was a similar consistency to ricotta.  I also used an easy way to seed tomatoes.  Dice them and place the pieces in a salad spinner.  Give it a whirl or two, and the seeds get spun out!  If you don’t do this or something similar, they will make the crust soggy.

  I tried this for the first time at our lunch cookout, and by the time I got my plate to go through the buffet line, there was none left!  I don’t know first hand just how tasty this is, but after the compliments it received, I felt it needed to be a recipe of the week.  I cut this recipe out of Healthy Cooking (Aug 2010).

We had some guests who avoided eating red meat last week, so I experimented with a new lasagna recipe to accompany our traditional meat filled dish.  I had cut this recipe out of Light and Tasty magazine a while back and had filed it in my to-try folder.  I’m glad I found it.  It was even popular with some meat lovers.  I believe I found the tomato sauce to be a little shy of what I needed, but my pan was bigger than 9x13.  I just stirred in a can of V8 juice, and it stretched it just enough.