Page 16 - Senior Times South Central Michigan - June 2019 - 26-06
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Page 16
Senior Times - June 2019 Cooking
Joanna Stelloh Phelps, Special to Senior Times
Okay, I know this recipe looks long but it’s not complicated. Because there seems to be more vegetarians these days, this recipe is a great one to have for them, and meat eaters too. Sometimes ‘Cooking for Two’ means cooking one larger meal and then having leftovers. Cut lasagna into portion sizes and freeze because it will be delicious for another meal
Five Cheese Vegetarian Lasagna
• 1⁄4 cup Parmesan cheese • 3 eggs
• Salt and pepper to taste.
One box, (16 oz.) Penne pasta; cook per package instructions. Drain and set aside.
Preheat oven to 350 degrees.
In medium bowl, blend ricotta, cream cheese, Parmesan cheese, eggs, salt, and pepper; set aside.
While pasta is cooking:
Other cheeses
• 2 cup package Monterey/Co Jack
Vegetable Ingredients:
• 1-2 tablespoons olive oil
• 1-2 tablespoons butter
• 1-2 small summer squash, cut into
blend, shredded
• 2 cup package Italian Cheese blend,
small pieces
• 1-2 small zucchini, cut into small
• 2 cup package Mozzarella, shredded
• 1⁄2 package sliced mushrooms, cut
smaller if needed
• 1 can Italian seasoned tomatoes,
• 1 teaspoon each garlic and onion
• Salt and pepper to taste
Pesto Cream Sauce
• • •
2 jars garlic Alfredo sauce (such as Ragu)
One 8.1 oz. jar prepared pesto (such as Classico Basil Pesto)
Salt and pepper to taste
Put both ingredients in large bowl and blend with mixer or in blender. When pasta is done and drained, add to pesto cream sauce and set aside.
Ricotta Filling
• 1⁄2 cup Ricotta cheese
• 1 container of chive and onion cream
Lightly grease a 9 x 13 glass baking dish. Put 2 tablespoons cream on bottom. Add 1⁄2 pasta in pesto cream sauce. Add 1⁄2 sautéed vegetable mixture. Add 1⁄2 ricotta filling. Top with 2 cups combination of cheese. Repeat each layer and top with shredded cheese and about 2 tablespoons cream. Cover with non-stick foil or foil sprayed with Pam and bake covered in oven for about 30 minutes. Remove foil and continue to bake another 15 min- utes or until cheese is lightly browned. Remove from oven and let sit for about 15 minutes before serving.
The 2019
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Centenarian Luncheon
The 2019 Centenarian Luncheon recognized those age 99 and older at the tenth annual celebration held at Schuler’s in Marshall. The event is coordinated by the Calhoun County Senior Millage and also sponsored by CareWell Services SW.
were presented by Art Kale, member, Senior Millage Allocation Committee.
Jane Chappell was presented with the Professional Leadership Award and Micki Ogilbee was presented with the Volunteer Leadership Award.
There are more than 50 centenari- ans in Calhoun County and 21 of them were celebrated at the event with family and friends by their side.
A state proclamation was presented at the event, special remarks on aging in Michigan were shared, and centenar- ians were awarded certificates.
Two special awards were presented at the event as well. The Joanne Konkle Senior Services Achievement Awards

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