News Lea & Zoe Share Their Moms' Recipes By InStyle Editors InStyle Editors Facebook Instagram Twitter Our editors and writers comprise decades of expertise across the beauty, fashion, lifestyle and wellness spaces in print and digital. We prioritize journalistic integrity, factual accuracy, and also having fun with every story we share. InStyle's editorial guidelines Published on April 20, 2010 @ 11:30AM Pin Share Tweet Email Photo: Art Streiber [vodpod id=Video.3438643&w=640&h=385&fv=%40videoPlayer%3D77981788001%26amp%3BplayerID%3D75091133001%26amp%3Bdomain%3Dembed%26amp%3BdynamicStreaming%3Dtrue] Want to impress your mom this Mother's Day? Make her a delicious meal loved by the stars and their moms!Glee's Lea Michele shares her mom Edith's recipe for vegetable lasagne roll-ups in the latest issue of InStyle. "I'm part of a traditional Italian family, so when I became a vegan, my mother learned how to make a version of lasagne I could still enjoy," Lea told us. "The idea of possibly going through the rest of my life without eating it was very upsetting!" For Zoe Saldana, food helped establish a bond with her mom, Asalia. "When I was a kid, my mother, my sisters and I would all hang out together...and talk and eat for hours—we'd call it caja de gatos ['box of kittens']," The Losers star told us. "The good thing about being older is that there's wine!" Watch our behind-the-scenes video of Lea and her mom at work in the kitchen and for the yummy (and healthy!) lasagne dish, check out the May issue of InStyle, out on newsstands Friday. Plus, get two extra recipes from Zoe's mom after the jump! Zoe & Asalia's Moro de Guandules (rice w/ pigeon peas) Time: 35-35 minServes: 4-6pp Ingredients:4 cups white rice2 cups boiled pigeon peas1/3 cup small green olives4 cups water4 teaspoons tomato paste1/2 cup extra virgin olive oil1 teaspoon mashed garlic1/3 cup green peppers, chopped1/3 cup of red peppers, chopped1/3 cup of onions, chopped1 teaspoon cilantro, chopped1 teaspoon parsley, chopped1/2 teaspoon thyme leaves1/2 teaspoon oregano1 cube chicken bouillon1 tbsp salt Heat 2 tbsp of oil in a large saucepan. Add all the spices, peppers, onions, garlic, herbs and salt. Stir, adding in the tomato paste. Then add olives and pigeon peas. Keep stirring and add the chicken bouillon. Once it's heated, add the water. Bring to a complete boil. Then add rice, stirring periodically. When the water is evaporated, add the remaining 3 tablespoons of oil. Cover your pan with a tight-fitting lid and reduce the temperature to very low heat. Check the rice frequently and stir to avoid sticking. Add additional water if the rice becomes too dry. After 20 minutes, the rice should be tender and ready to eat. If it's not, let it sit in low heat for another 5 to 10 minutes until it is ready to serve. Zoe and Asalia's Tostones Time: 15 minServes: 4 to 6pp Ingredients:3 unripe plantains1 cup of oil1 teaspoon of mashed garlic7 teaspoons of waterSalt to taste Peel the plantains and slice an inch thick. Heat the oil in a deep frying pan. When the oil is hot, fry the plantains until they are golden. Remove plantains from oil and flatten them by using a clean flat bottle bottom or can. Then refry them for less than a minute each on each side. Mix the garlic, water and pinch of salt on the side until it forms a paste and spread on the plantains.