Spinach Lasagna

Zucchini Chocolate Chip Cookies

Spinach Lasagna

(Modified from Eleanor Shimeall's "Eleanor's Solar Cookbook"
Lasagna noodles - uncooked
1 quart jar of pasta sauce
10 oz frozen chopped spinach - thawed and drained
1 cup ricotta cheese
1/2 cup grated parmesan
2 eggs - beaten
12 oz mozzarella, sliced

Filling - combine the spinach, eggs, ricotta,

Cover the bottom of the baking pan (8x8 or 9" round) with sauce
layer of uncooked lasagna noodles
layer of sliced Mozarrella
layer of sauce
layer of uncooked lasagna noodles
layer of spinach filling - use it all
layer of sauce
layer of sliced Mozarrella
layer of uncooked lasagna noodles
last of the sauce
layer of grated parmesan

I make this in a 9 inch cake pan and cover it with a 9 inch pie plate.
For a square baking pan cover it first with foil - shiny side down -
then with a second layer of foil which you have painted black using a
non toxic when dry paint. Or  you can invert a second 8x8 baking pan
for a cover.


Zucchini Chocolate Chip Cookies 

(from Barbara Kingsolver's 'Animal, Vegetable Miracle'; modified for solar cooker) 

1/2 c. butter

1/2 c. brown sugar

1/3 c. honey

1 Tbsp. vanilla

1 c. white flour

1 c. whole wheat flour

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1 c. finely shredded zucchini

12 oz. chocolate chips

Cream butter and sugar, add egg, honey and vanilla and mix.  Mix dry ingredients and add to butter mixture.  Then add zucchini and chocolate chips.  Bake until slightly brown in solar cooker.