Martha Len Nelson / Food

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Fresh flavors to be found in film fest, vegetable lasagna

Beginning today, for the sixth year, Denton will be host to the Thin Line Film Fest, a unique 11-day festival that offers a plethora of documentaries — some short, some longer, but all true.

A jury works for months to screen selections, some of which have been winners at the famed Sundance Film Festival. The films will be shown at varying times at the Campus Theatre and other locations, all within walking distance of downtown.

I have never been, but this year, I plan to attend more than once. I went to the festival’s website, www.thinline, for information and found brief clips of the documentaries, which cover topics ranging from poker to Alzheimer’s patient care, to heroic stories of individuals who give up a comfortable life to help others.

It’s going to be a difficult choice to select the ones I want to see. The website also gives times, places and prices, which are very reasonable.

One short film, The Corner Garden, is about inner-city children cultivating small vegetable gardens, which of course interests me. Today’s recipe is a tasty vegetable lasagna from Deb Neves that all the ladies asked for when it was served at the last Woman’s Club Book Review.


Vegetable Lasagna

Yield: 8 to 10 servings.

•  9 “no boil” lasagna noodles

•  2 cups sliced fresh mushrooms

•  1 cup coarsely shredded carrots

•  1/2 cup chopped onion

•  1 tablespoon cooking oil

•  1 15-ounce can tomato sauce

•  1 6-ounce can tomato paste

•  1/2 cup chopped pitted ripe olives

•  1 1/2 teaspoons dried oregano

•  2 cups (16 ounces) cream-style cottage cheese, drained

•  1 egg, slightly beaten

•  2 cups (8 ounces) shredded Monterey Jack cheese

•  1 10-ounce package frozen chopped spinach, thawed and well drained

•  Grated Parmesan cheese

Soak noodles in a pan of water while preparing the sauce. Heat oven to 375 degrees.

In a medium saucepan, cook mushrooms, onions and carrots in hot oil until tender. Stir in tomato sauce, tomato paste, olives and oregano. Set aside.

In a medium bowl, combine cottage cheese and beaten egg.

Set aside 1/4 cup Monterey Jack cheese proceeding.

Grease a 3-quart rectangular baking dish. In the dish, place, in order: three noodles, one-third of the cottage cheese mixture, one-third of the spinach, one-third of the remaining jack cheese and one-third of the tomato sauce mixture.

Repeat layers twice, then sprinkle with remaining jack cheese.

Bake for about 30 minutes, or until heated through. Let stand for 10 minutes before serving. Garnish with Parmesan cheese.

MARTHA LEN NELSON can be contacted by calling her at 940-382-9597 or e-mail .


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