No. 1 : Quick Recipe

Easy, Yummy Veggie Lasagne

  • 2 (15 oz) Pkgs Part Skim Ricotta Cheese 
  • 3 TB Italian Seasoning, divided
  • 4 TB Olive Oil, divided
  • Sea Salt and Black Pepper
  • 24 OZ Baby Bella Mushrooms, Sliced
  • 3 Cups Chopped Yellow Onion
  • 2 Bags Broccoli or Cauliflower Florets
  • 4 Cups Shredded Carrots
  • 6 Cups Chopped Red, Yellow or Orange Bell Peppers
  • 2 TB Grated Garlic
  • 6 Cups Prepared Tomato Sauce
  • 12 (Whole Wheat) Lasagna Noodles
  • 4 Cups Grated Mozzarella cheese
  • 1⁄2 Cup Grated Pecorino Romano (or Parmesan) Cheese 
  • 1⁄4 Cup Chopped Fresh Basil 


Step One Preheat the oven to 375F. Combine the ricotta cheese, 2 TB seasoning, 1 TB olive oil, 1 Tsp salt, and 1⁄2 Tsp pepper in a bowl.

Step Two In a large stockpot; heat the remaining olive oil over medium heat. Add the remaining Italian Seasoning, 1⁄2 Tsp each black pepper and sea salt, mushrooms and onion and cook, stirring, until the onions are soft and the mushrooms are wilted and have released their juices. Add the remaining vegetables, and cook until softened, about 10 minutes. Add the garlic and cook, stirring, until aromatic.

Step Three Spread 1/3 of the vegetables evenly over the bottom of a 9” x 13” pan. Spread 1/3 of the tomato sauce over it. Arrange a layer of UNCOOKED noodles on top, being careful not to overlap them. Spoon 1 cup of the ricotta mixture over the noodles, spreading evenly. Sprinkle 3/4 cup of the mozzarella evenly over the ricotta. Repeat the layering with the remaining ingredients, for a total of 3 layers, ending with the remaining mozzarella on top.

Step Four Sprinkle the Parmesan over the mozzarella. Cover the pan tightly with olive oil sprayed aluminum foil and bake for 1 1⁄2 hours. Remove the foil and return the pan to the oven and bake the lasagna until golden brown and bubbly, about 15 minutes. Remove the lasagna from the oven and let cool for 15 minutes, garnish with fresh herbs and serve.

No. 2 : Kitchen Scoop

Yes – Uncooked Lasagna Noodles. As long as you cover the dish tightly with foil, the veggies create so much delicious liquid that precooking isn’t necessary! 

No. 3 : Clever Idea

You can use any veg you want in this recipe, I like using squash, sweet potatoes, fennel, beets or parsnips. Its a great way change up the recipe to celebrate the season!

No. 4 : CHEERS!

Poggio Anima Nero d’Avola Asmodeus
About $16.00

This bottle with its catchy cool label reminds me of Sicily! Nero d’Avola is the most famous red grape from the Mediterranean’s largest island, and Sicily is a wonderful and interesting fusion of Italy, Spain and Africa. The name Poggio Anima translates to ‘Hill of Soul, and this wine has lots of it! Big, rich and rustic red, its a fun wine to pair with meats and pungent cheeses as well as mushrooms. You may not have tried Nero d’Avola before, but when you do – I suspect you’ll enjoy it again!

Pin It on Pinterest

Share This