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20/09/2018
Clinton Public Hospital Auxiliary Penny Sale
Anglican Parish Hall, Clinton / 10 a.m. to 6 p.m.
21/09/2018
Clinton Public Hospital Auxiliary Penny Sale
Anglican Parish Hall, Clinton / 10 a.m. to 6 p.m.
Without skin, we'd be leaving a wet trail of salt water everywhere we went. Source: Trillium Gift of Life Network
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HPHA's Annual Report at a Glance
Connecting the Dots for Caregivers - Newsletter #6
September Blood Donor Clinics
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Patient Partner Profile: Lynae
What's For Dinner Wednesday
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What's For Dinner Wednesday!
What's For Dinner? Lentil Zucchini Lasagna!

Ingredients

  • 2 cups (500 mL) store-bought or homemade tomato sauce
  • 2 cups (500 mL) cooked green lentils
  • 1 (300 g/10 oz) package silky tofu
  • 1/2 cup (125 mL) chopped walnuts
  • 1/4 cup (60 mL) prepared pesto
  • 1/4 cup (60 mL) nutritional yeast, or grated Parmesan cheese
  • 1/2 tsp (2 mL) salt
  • to taste, pepper
  • 3-4 zucchini sliced thinly lengthwise
  • 1/2 cup (125 mL) shredded mozzarella or vegan cheese

Directions

  1. Preheat oven to 425°F (210°C). Lightly oil an 8x8-in (20x20 cm) baking dish.
  2. In a bowl, combine tomato sauce and lentils. Set aside.
  3. In a food processor or a blender, combine tofu, walnuts, pesto, and nutritional yeast or parmesan cheese until smooth. Season with salt and pepper. Set aside.
  4. Spoon a third of the lentil mixture over the bottom of the prepared baking dish. Cover with zucchini slices. Top with half of the tofu mixture. Cover with zucchini slices. Repeat layers, ending with a lentil layer. Sprinkle with shredded cheese.
  5. Bake for 20-25 minutes, or until lasagna is golden and bubbly. Let rest 15 minutes before serving.

Source: lentils.org

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