Burnaby Community Kitchens

Delicious vegetarian lasagna recipe that uses vegetables (butternut squash, spinach), and three cheeses (Ricotta, Mozzarella, and Parmesan)!   Perfect as a veggie main dish for every day.   printer-friendly recipe Ingredients Butternut Squash Filling: 2 cups  butternut squash puree  (about half of squash) 1 cup ricotta cheese 1/2 cup milk or more, if needed 1/4 teaspoon salt plus 1/8 teaspoon more   1/4 teaspoon nutmeg Spinach Filling: 8 oz spinach (1 cup cooked spinach) 1 cup ricotta cheese 1 cup mozzarella cheese 2 garlic cloves minced 1/4 teaspoon salt pepper to taste Other Ingredients: 10 oz lasagna noodles cooked (for gluten free, brown rice lasagna noodles) 1 1/2 cups mozzarella cheese or more 1/2 cup Parmesan cheese on top 1/4 teaspoon Italian seasoning 1/4 teaspoon Paprika ...

              printer-friendly recipe                      yield: 18 Ingredients ·         10 sheets of phyllo dough ·         500g spinach, washed and roughly chopped (18 ounces) ·         2 red onions, finely chopped ·         1 spring onion, finely chopped (optional)                 ·         2 cloves of garlic, crushed ·         2 eggs, beaten ·         200g feta cheese, crumbled (7 ounces) ·         a pinch of grated nutmeg (optional) ·       ...

                                                                       printer-friendly recipe Betty’s recipe is easy and quick.   You’ll want more than one piece when it comes out of the oven!    yield: 12” x 16” pan Ingredients:   Butter mixture: 2 eggs, beaten ½ cup butter, melted 1 cup milk, warmed                                          Spinach filling: ½ cup onion, sauteed in oil 2-3 bunches spinach, boiled and squeeze dried 1 cup feta cheese, crumbled Chopped parsley, optional   1 package phyllo pastry, defrosted and brought to room temperature ...