Donna's Meatless Lasagna with Grilled Zucchini Noodles and Gary's Grilled Corn on Cob with Lemon Pepper-Basil Butter

Hello to All, here's another couple of recipes that I am catching up on from this summer. I used grilled zucchini noodles to substitute for pasta noodles and was very pleased with the [healthy] result! Gary's grilled corn on the cob was kicked up a notch with the addition of lemon pepper and basil.  Let me know what you think if you get a chance to try these out!  Best, Donna:

Donna's Meatless Lasagna with Grilled Zucchini Noodles

Ingredients:

One 28 ounce can Muir Glen chunky tomato sauce One 28 ounce can Muir Glen fire-roasted diced tomatoes

1 Tablespoon garlic, minced

1/2 teaspoon salt

One 11 ounce package Beyond Meat's Beyond Beef, Feisty Crumbles flavor, meatless protein product Doubled recipe of Donna's Grilled Parmesan Zucchini Slices (see November 16, 2014 blog post for recipe) - there should be about 12 long "noodles"

1 cup small curd cottage cheese or ricotta cheese

10 large fresh basil leaves

One 8 ounce package mozzarella/provolone cheese mixture, grated

1/2 cup Parmesan cheese, grated

Method:

Preheat oven to 350 degrees F.  Spray a 9 x 13" casserole dish with cooking oil.  Mix together first 4 ingredients (or you may substitute Donna's Spicy Italian Tomato Sauce from October 19, 2014 blog post).  Place a quarter of the sauce on the bottom the dish.  Top with 6 zucchini "noodles".  Spoon the "meat" on top of the zucchini, then top with more sauce.  Add the cottage or ricotta cheese and top with the basil leaves.  Add more sauce and top with the remaining zucchini slices, sauce and grated cheeses.  Bake for 45 minutes until bubbly and cheese is golden.

Serves 8.

Gary's Grilled Corn on Cob with Lemon Pepper-Basil Butter

Ingredients:

2 ears of fresh corn, unpeeled

¼ cup butter, softened

½ teaspoon lemon pepper

2 Tablespoons fresh basil leaves, chopped

Salt to taste

Method:

Grill corn over hot coals for 15 – 20 minutes until cooked through.  Mix together remaining ingredients except salt.  Remove leaves and top with lemon pepper-basil butter.  Add salt if desired.

Serves 2.

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