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	<title>The Weekend Chef &#187; lasagna</title>
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	<link>http://theweekendchef.info</link>
	<description>The Adventures of a Chef-Wanna-Be</description>
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		<title>Never The Same Twice Veggie Lasagna</title>
		<link>http://theweekendchef.info/20050528/never-the-same-twice-veggie-lasagna/</link>
		<comments>http://theweekendchef.info/20050528/never-the-same-twice-veggie-lasagna/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[lasagna]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

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		<description><![CDATA[Servings: 6
Ingredients:

1    jar Spaghetti sauce
6    lasagna noodles, uncooked
15 oz   part-skim ricotta cheese
1/2 cups   broccoli, chopped
1/2 cups   white mushrooms
1/2 cups   fresh spinach
1/2 cups   zucchini, sliced
8 oz   mozzarella cheese, part skim milk, shredded

Instructions:

Preheat oven to 375°F. Spray 11&#8243;x7&#8243;-inch baking [...]]]></description>
			<content:encoded><![CDATA[Servings: 6
Ingredients:

1    jar Spaghetti sauce
6    lasagna noodles, uncooked
15 oz   part-skim ricotta cheese
1/2 cups   broccoli, chopped
1/2 cups   white mushrooms
1/2 cups   fresh spinach
1/2 cups   zucchini, sliced
8 oz   mozzarella cheese, part skim milk, shredded

Instructions:

Preheat oven to 375°F. Spray 11&#8243;x7&#8243;-inch baking [...]]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mediterranean Polenta Lasagna</title>
		<link>http://theweekendchef.info/20050528/mediterranean-polenta-lasagna/</link>
		<comments>http://theweekendchef.info/20050528/mediterranean-polenta-lasagna/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[lasagna]]></category>
		<category><![CDATA[Mediterranean cuisine]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[polenta]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

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		<description><![CDATA[Servings: 8 &#8211; 12
Ingredients:

cooking spray
28 oz canned tomato sauce
28 oz canned crushed tomatoes
8 oz canned tomato paste
15 oz canned diced tomatoes
1/4 cup Splenda (Optional)
8 oz white mushrooms, chopped
2 tbsp extra virgin olive oil, divided
1 large eggplant, peeled and sliced
8 oz portabela mushrooms, sliced
8 oz white mushrooms, sliced
2-3 plum tomatoes, sliced
4 tbsp Italian Seasoning, divided
8 oz [...]]]></description>
			<content:encoded><![CDATA[Servings: 8 &#8211; 12
Ingredients:

cooking spray
28 oz canned tomato sauce
28 oz canned crushed tomatoes
8 oz canned tomato paste
15 oz canned diced tomatoes
1/4 cup Splenda (Optional)
8 oz white mushrooms, chopped
2 tbsp extra virgin olive oil, divided
1 large eggplant, peeled and sliced
8 oz portabela mushrooms, sliced
8 oz white mushrooms, sliced
2-3 plum tomatoes, sliced
4 tbsp Italian Seasoning, divided
8 oz [...]]]></content:encoded>
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		</item>
		<item>
		<title>Tortilla Lasagne</title>
		<link>http://theweekendchef.info/20050528/tortilla-lasagne/</link>
		<comments>http://theweekendchef.info/20050528/tortilla-lasagne/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[lasagna]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[TexMex]]></category>
		<category><![CDATA[tortilla]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[Servings: 4
Ingredients:

3    cans tomato sauce, (8 oz)
1/4 cup   onion, finely chopped
1/2 cup   green pepper, finely chopped
1    can black olives, (8 oz) sliced
1 pound kidney beans, rinsed and drained
1 tsp   vinegar
1/4 tsp   garlic powder
1/2 tsp   dried oregano
1/2 tsp   [...]]]></description>
			<content:encoded><![CDATA[Servings: 4
Ingredients:

3    cans tomato sauce, (8 oz)
1/4 cup   onion, finely chopped
1/2 cup   green pepper, finely chopped
1    can black olives, (8 oz) sliced
1 pound kidney beans, rinsed and drained
1 tsp   vinegar
1/4 tsp   garlic powder
1/2 tsp   dried oregano
1/2 tsp   [...]]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baja Lasagna</title>
		<link>http://theweekendchef.info/20050528/baja-lasagna/</link>
		<comments>http://theweekendchef.info/20050528/baja-lasagna/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[lasagna]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[tortilla]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

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		<description><![CDATA[Servings: 6
Ingredients:

1/4 cup   onion, chopped
28 oz   tomato wedges, canned
1 cup   mushrooms, sliced
1 Tbs   chili powder
1 1/3 cups   pinto beans, canned; drained
1 1/3 cups   kidney beans, canned; drained
1 tsp   cumin
8    corn tortillas, cut in 1-in wide strips
8 oz  [...]]]></description>
			<content:encoded><![CDATA[Servings: 6
Ingredients:

1/4 cup   onion, chopped
28 oz   tomato wedges, canned
1 cup   mushrooms, sliced
1 Tbs   chili powder
1 1/3 cups   pinto beans, canned; drained
1 1/3 cups   kidney beans, canned; drained
1 tsp   cumin
8    corn tortillas, cut in 1-in wide strips
8 oz  [...]]]></content:encoded>
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