Happy Monday, darlings!
January is such an odd month. It’s the aftermath of all the holiday cheer and NYE festivities and in most parts of the country, it’s still freezing. As we saw with this snow storm that just hit the East coast. So, it can easily be seen as a blah month to some. I challenge you to feel blah while eating this lasagna. Go ahead…try. hehe
I was wondering what to make for dinner the other night and felt like experimenting. So, that is exactly what I did and my oh my did it turned out delicious. Super easy too for all you busy gals and mama’s out there!
Lasagna is one of those comfort foods that never gets old. It’s carby, it’s cheesy and oh so filling. 3 of my favorite things, tbh.
I used what I had in my pantry. So feel free to adjust to whatever you have on hand! It would be great to add some chopped zucchini in here, too. I’m the type of person to have (almost) everything on hand because I like to experiment. haha truth. You could also add in some browned ground beef to this if you like. Just add it to the veggie mix. 🙂 I try to cook vegetarian for us at least once a week.
Simple Vegetarian Lasagna
Ingredients:
- 4 1/2 cups marinara sauce, I make my own sometimes but I always have Rao’s Tomato Basil or Rao’s Roasted Garlic on hand
- 1 1/2 cups ricotta
- 3/4 cup freshly grated parmesan cheese
- 1/2 tsp garlic
- 15 baby carrots chopped
- 1 green pepper chopped
- 1/2 white onion finely chopped
- 2 handfuls baby bell mushrooms, sliced
- 1-2 tablespoons olive oil
- lasagna noodles, cooked al dente
- salt and pepper to taste
Directions:
- Preheat oven to 350 degrees.
- Finely chop carrots, pepper and onion. Put in a frying pan over medium heat with 1 tablespoon olive oil and 2 tablespoons water. Cover and let soften, slightly. Add mushrooms and cook until they’ve shrunk a bit. Veggies should be just fork tender.
- In a small bowl, mix ricotta, parmesan, garlic, salt and pepper together.
- In a greased 8×11 in pan, layer sauce, noodles, ricotta mix then veggies and repeat. Ending with marinara sauce on top. Cover tightly with foil.
- Bake for 50-60 minutes until it’s bubbling.
- If adding cheese on top, uncover the lasagna and sprinkle cheese. Turn on the broiler and bake for 5 additional minutes until cheese is melted.
Super easy recipe! And holy cow, soooo good. It will keep you warm and full on these cold January nights!
xox
Tessa
