Vegetable Spaghetti with a Meaty Red Sauce

Raw Sweet Potato & Zucchini Spirals

After Baking

 2 lg. zucchini

1 lg. sweet potato

Scrub the vegetables and remove any bad spots on the sweet potato, cut a straight end off both ends of each vegetable.  Spiralize them, then put them in a sm.-med. size roasting pan.  Drizzle with Italian flavored extra virgin olive oil, and a good sprinkle of salt.  Mix well.  Bake this at 325° for 30 minutes.  Be sure to check them and gently stir about half way through the cooking time, to keep them coated with the seasoned oil so they don't dry out.  Take out of the oven after baking.

1½# lean ground meat, single or mixed

~ beef, turkey, chicken, bison, venison

⅓ of a large onion - diced

1t Rosemary Seasoning*

28oz. Hunt's crushed tomatoes

28oz. Hunt's petite diced tomatoes

½c Vodka

1T sugar

1-2T Italian Seasoning

1T Rosemary Seasoning* 

1T fresh ground garlic salt

8oz. fresh mushrooms - sliced

½ of a lg. green pepper - chopped

remaining ⅔ of the large onion - chopped

Break up the meat in a large non-stick frying pan.  Add onion and Rosemary Seasoning.  Stir, sauté until almost browned.  Drain off all the fat.  Put the meat into a large pot.  Add remaining ingredients, simmer for an hour or so.  Ladle the sauce over the vegetable noodles with just enough to cover them all.  Sprinkle with fresh grated Parmesan cheese, return to the oven and heat for 10 minutes at 325°. . .Lin

Vegetable-Beef Lasagna Gluten-Free

1# ground beef, turkey or lamb

8-10 sliced mini peppers

1 med. purple onion - chopped

5-6 cloves garlic - minced

1 can diced tomatoes

1 can zesty tomato sauce

1/2c fresh oregano & basil - chopped

1/2 lg. white onion - chopped

8oz. Neufchatel cheese

4ox. Velveeta cheese

2 beaten eggs

fresh ground salt and black pepper

2 med. zucchini sliced thin - lengthwise

8oz. frozen thin green beans
4oz. Parmesan cheese

Brown the ground meat, add sliced peppers, onion and garlic.  Stir and simmer until most of the liquid is absorbed.  Add the canned tomatoes and sauce.  In another pan, put the chopped white onion in the bottom and heat on very low heat.  Add the two cheeses, break them up and stir with the onions until the cheese becomes almost liquid.

Stir in the seasonings and remove from the heat to cool just a little then add the beaten eggs.  In a 9x13" glass pan, put several spoonfuls of the meat sauce.  Cover with a layer of zucchini slices, green beans and half the cheese mixture and more of the meat sauce.  Repeat the layers and grate the fresh parmesan on top.  Bake at 350° for 45 minutes then turn heat to 400° for 20 minutes, or until everything's bubbly.  Cool slightly and slice into big squares.  Serve with some hot, crusty garlic bread. . .Lin