Easy Veggie Lasagna

This is a quick and easy twist on lasagna.

4 packets Knorr Sun-Dried Tomato Pesto sauce mix, prepared according to package directions*
1 box no-boil lasagna noodles
1 bunch broccoli, chopped into small bite-size pieces
1 box frozen chopped spinach, defrosted and squeezed dry (so no more water comes out)
1 container cottage cheese
1 bag shredded mozzarella cheese

Take a 9 x 13 pan and grease with oil or spray with cooking spray. Ladle some prepared sauce into the bottom of the pan. Then layer with noodles, cottage cheese, broccoli pieces, and spinach. Repeat until everything is used up. Top last layer with the mozzarella cheese. Cover with foil and bake at 375 for 20-25 minutes. Then remove foil and broil until cheese is brown and bubbly. Serve with salad and garlic bread.

*Note: If you cannot find the Sun-Dried Tomato Pesto mix, good substitutes are the Parma Rosa or Red Pepper Pesto mixes. I used one packet of Pesto mix and then marinara sauce, which was really good.

CHOCOLATE CHIP PUMPKIN BREAD

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CHOCOLATE CHIP PUMPKIN BREAD

INGREDIENTS
3 C WHITE SUGAR
1 (15 OZ.) CAN PUMPKIN PUREE
1 c VEGATABLE OIL
2/3 C WATER
4 EGGS
3 ½ c ALL-PURPOSE FLOUR
1 t. GROUND NUTMEG
2 t. GROUND CINNAMON
1 t. BAKING SODA
1 t. SALT
2 C SEMISWEET CHOCOLATE CHIPS
½ C CHOPPED WALNUTS (OPTIONAL)

Preheat oven to 350. Grease and flour loaf pans. In large bowl, combine sugar, pumpkin puree, oil, water and eggs. Beat until smooth. In another bowl mix together dry ingredients (flour, cinnamon, nutmeg, baking soda and salt). Add dry ingredients to the wet ingredients and mix. Fold in chocolate chips and nuts. Bake for 50-55 minutes or until an inserted toothpick comes out clean. Cool on wire racks before removing from pans.