BIZZY BAKES

Sorry about quality of photo This was basically a lasagna filled with Ricotta, pea puree of my making and some spices. It flowed together beautifully and the taste was a delight. I honestly thought Hubby would not like it but he certainly did. It makes for a light meal. I would serve it with salmon, next time. I enjoyed cooking this and more so, we enjoyed eating it. Pea Puree lasagna  - adapted from  Poor Girl Gourmet                     Ingredients: 1 cup frozen peas 1/3 cup water 1 onion, chopped 1/2 teaspoon thyme 6 lasagna noodles (gluten-free) 8 ounces ricotta salt and pepper 2 tablespoons olive oil 2-3 tablespoons grated Parmigiano 2-3 tablespoons olive oil 1 medium onion. chopped 1 cup frozen peas Method: Preheat the oven to 350 degrees. In a small saucepan over medium heat, cook frozen peas in 1/3 cup water until heated through. Remove from heat and set...

Wonton Warrior is having a blast in Bizzy's kitchen.  I hope, he is not going to be angry at me for telling you, he is not the neatest cook.  I followed him around, wiping up spills, returning cheese to the refrigerator and washing dishes.  He is a bit lazy but he does know how to make magic with wontons.   After, making lasagna, he made chocolate cream cheese dessert --- oh so yummy. It was luck that I found an aluminum foil deep pan, the exact size of the wonton.  This is a pan, I must get a bunch of.  It made working with the wontons. a snap to use. I made this, the way I make lasagna.  Next time, I will have the confidence to add some spinach to the mix.   Little Lasagna Ingredients:  For one little lasagna portion... 4 square wontons 1/3 cup Marinara sauce or any red pasta sauce 1 teaspoon Parmesan 2/3 cup cottage cheese or Ricotta 1/4 cup shredded Mozzarella (I used Mexican blend.) 1/2 small onion, chopped 1/4 ...