0

Rudbeckia


2

Milk Creek Mountains


3

Pond


4

Fall Horses


5

Blue Flax


Your Kitchen Friends
Our guests often ask for recipes from the Latigo Ranch kitchen.  We plan to post a new recipe here regularly. 

Lisa searches for recipe ideas and often finds new recipes to try, and if we like them, Randy experiments to figure out how to make them work when preparing them for 30+ guests.  Sometimes what we end up with is quite different from the original  and other times we make little change.  

Since most of you don't live at 9,000 ft. above sea level like we do, we have adjusted the recipes for baked goods for low altitude.  If you do need to correct for higher altitudes, please feel free to email us for suggestions.

Enjoy your cooking, eating, and friendship around the table.

Randy & Lisa George

Recipe of the Week

Mushroom and Zucchini Lasagna

Monday, July 12, 2010

1 ¼ lbs zucchini
½ lb sliced fresh mushrooms
1 large onion, diced
3 minced garlic cloves
1 T olive oil
28 oz crushed tomatoes
3 T minced fresh parsley
2 T sugar
½ t salt
¼ t pepper
3 eggs
2 C mozzarella cheese, shredded
1 ½ C low fat ricotta or cottage cheese
8 oz Neufchatel cream cheese
½ C Parmesan
¼ t onion powder
9 lasagna noodles
2 T Parmesan

Shred ½ cup of zucchini and thinly slice the rest.  Saute the onions until tender and add the zucchini and mushrooms.  Cook briefly.  Add the tomatoes, parsley, sugar, salt and pepper.  Bring to a boil, reduce to simmer, cook for 15 minutes.  In a bowl, mix the eggs, cheeses and onion powder.  Grease a 13x9 baking dish.  Spread 1 cup of tomato sauce, layer with three noodles, spread on half of the cheese mixture and a third of the tomato sauce.  Repeat layers once.  Top with remaining noodles and sauce.  Sprinkle the top with the shredded zucchini and the Parmesan.  Cover and bake for 1 ½ hours if your noodles were uncooked.  45 minutes should cook the casserole if you started with cooked lasagna noodles.  Serves 12.

This recipe is brought to you from the kitchen of the Latigo Dude Ranch.