Meatless Monday edition : Veggie Lasagna

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Last week I tried my hand at a veggie lasagna. I had never made one before and wanted to try something new, but something healthy with a TON of veggies. Surprisingly it was very easy to make and was delicious. I used a bit of a recipe my sister suggested and I did the rest on a whim. Take a look and enjoy ! SN: I love colors and this meal has excellent colors. Its a wonderful summer dish, a comfort food dish, and can be used as a great meal for another day. I actually made a second one this past Friday (with broccoli and spinach) and let it cool so I could freeze it and have lasagna another day 🙂

Ingredients-

1 box of no boil lasagna noodles

1 large rectangle pan (I love my red pyrex dish)

Aluminum foil to cover your meal when you place it in the oven

1 container of Ricotta cheese (just about 2 dollups will do ya just fine)

1 bag of 6 cheese reduced fat blend (Asiago, feta, mozzarella, Parmesan, Smoked Provolone, Romano & Fontina)

Pam cooking spray to ensure your meal doesn’t get stuck to the pan and makes it super hella easy for clean up 🙂

1 jar of veggie marinara sauce (I used Ragu with Primavera veggies and low sodium)

1 small can of diced Italian tomatoes…make sure you drain the juices off to prevent a soupy mess in your pan

Veggies galore !

-1 portabello mushroom cut into slices

– 1 red, yellow, and orange bell peppers cut into slices

– 1/2 of a large eggplant sliced

– 1 zucchini and 1 summer squash thinly sliced

– 1 generous handful of baby spinach

– 1 handful of fresh basil (cut into slices)

For garnish and taste…

Add cracked black pepper, sea salt, crushed red pepper, Parmesan cheese, garlic powder and Italian seasonings.

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Step 1: Spray your pan with Pam cooking spray to ensure your product does not stick completely to your pan. From there empty your jar of marinara sauce into the pan ensuring it is evenly spread all over. Then place about 6 no bake noodles along your pan on top of your sauce.

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Step 2: Spread about a tablespoon of Ricotta cheese on top of your noodles. Be careful with the spreading b/c these noodles are very thin you don’t want to break them.

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Steps 3 & 4: Add your freshly cut veggies to your noodles. Try and align them as closely as possible to ensure they all fit well.

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Step 5: Add a layer of spinach, add a handful of cheese, and 1/2 your can of drained Italian seasoned tomatoes. Once you’re done, add another noodle layer on top of that.

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Step 6: Put another tablespoon of ricotta cheese on top of your noodles and add the remainder of your canned tomatoes and add a handful of sliced fresh basil. From there, add another generous handful of your cheeses, cracked black pepper, sea salt, crushed red pepper, Parmesan cheese, garlic powder and Italian seasonings…all for garnish and taste.

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Step 7: Allow your meal to cook in the oven for 350 degrees for no more than :45 minutes. Once you’ve set your timer you can set it and forget it. Once it buzzes, take your meal out and carefully remove the foil making sure you don’t burn yourself from the steam. Then add another light layer of cheese and put it back in the oven for :3-:5 minutes…

End result…

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Yummy goodness !!!!

#BonAppetite <3Jaythefoodie

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