"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Vegetable Lasagna Bites Recipe

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This recipe for Vegetable Lasagna Bites, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charmaine Brown - Manorcare of Boynton Beach
Added: Thursday, August 27, 2009


14 to 16 manicotti shells
1 lb bag frozen vegetable medley
1 white onion diced (about 1/4 cup)
1 tsp Italian seasoning
1/4 c. chopped basil leaves
1 tsp ground black pepper
1/2 can condensed mushroom soup
1 lb shredded mozzarella
1qt. cottage cheese, strained
8 oz can tomato sauce
1 tbsp vegetable oil
1 tbsp red pepper flakes
1 c. all-purpose flour
3 eggs, beaten
2 c plain bread crumbs

Cook pasta for 6 minutes; drain and spread out on a sheet pan to cool. Heat vegetable medley according to package directions, then drain all water from them. In a large bowl, stir together vegetables, Italian seasoning, basil, pepper and 1/2 can mushroom soup. Fold the mozzarella and cottage cheese into the vegetable mixture. Stuff each manicotti shell with the vegetable mixture and then place the shells in the freezer for 5 minutes to firm up. While waiting, put tomato sauce in saucepan and stir in the red pepper flakes until warm, then set aside. When ready to fry, slice shells into thirds and preheat oil to 350 into another pan. Place the flour, eggs and bread crumbs in separate bowls. Dredge the shells in the flour, then eggs and then bread crumbs. Fry the bites until they are golden brown and crispy, 2 to 3 minutes on each side. Drain on paper towels and serve with the spicy tomato sauce.

Makes 12 servings
Preparation time: 10 minutes
Cooking time: 16 minutes




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