I love lasagna, including this vegetable recipe. And who doesn’t like a Chex mix?

Vegetable Lasagna

6 lasagna noodles

3/4 c. zucchini, sliced

1 c. broccoli, cut into bite-size pieces

1 lb mushrooms, sliced

1/4 c. onions, chopped

1 c. cottage cheese

6 Roma tomatoes, diced

1-1/2 c. spaghetti sauce

3/4 c. Mozzarella cheese, shredded

2 Tbsp Parmesan cheese, grated

1 garlic clove, chopped

Preheat the oven to 375 degrees. In a large skillet, steam zucchini, broccoli, mushrooms and onions for 5 minutes, until squash is tender crisp. Drain well. In a bowl.

Mix together cottage cheese, Parmesan cheese and garlic. Using a 9- by 9-inch, square baking pan, layer lasagna like this: 1/4 sauce, 3 dry noodles, 1/2 cottage cheese mixture, 1/2 vegetable mixture, 1/2 sauce, 1/2 tomatoes, 1/2 mozzarella. Repeat layers ending with 1/4 sauce.

Bake 45 minutes, then add remainder of mozzarella and place back into the oven until cheese melts. Let sit 10 minutes, then cut.

Spinach & Apple Salad

1 6 oz. pkg Fresh Baby Spinach

2 medium Granny Smith Apples, chopped

1/4 c. walnuts pieces

1/4 c. raisins

Dressing:

2 Tbsp sugar

2 Tbsp apple cider vinegar

2 Tbsp Canola oil

1/4 tsp garlic salt

1/4 tsp celery salt

Place first 4 ingredients in a salad bowl. In a separate bowl, mix all dressing ingredients with a whisk. Pour dressing over salad mixture and toss gently.

Happy Trails Party Mix in Cones

1 bag (15 oz.) Traditional Chex mix (or your favorite variety)

1 bag (14 oz.) frosted animal cookies

1 bag (12.6 oz.) M&M peanut candies

1 c. raisins

1 bag (5.5 oz.) dried cherries

2 boxes (2.75 oz. ea.) jumbo ice cream cones (24 cones)

Combine Chex mix, animal cookies, peanut candies, raisins and cherries. Gently toss to mix. Serve in ice cream cones