Tag Archives: italian

Weeknight Vegetable Lasagna

Weeknight Vegetable Lasagna

No boil noodles. This is my answer for you. I know you were wondering, how the heck you were supposed to make Vegetable Lasagna on a weeknight?! No-boil noodles are my new favorite convenience food. That, and the 3 minute pasta. Pasta is fast already, you say? Well, for time-crunched crazy, 3 minute pasta has saved my a@# at least a few times this fall! I scoffed too, when I first saw it at the grocery store. “3-minute pasta? Isn’t pasta fast enough? How lazy are people?” Well…I tried it and now I am sold. Over to the dark side.

Feeding my kids a healthy dinner, has gotten WAY easier! Anyhoo…

For this lasagna, it is imperative that you have veggies. If your kids don’t eat them, like mine- well, I am sorry. I feel your pain. But consider this a good thing, because now,  you will have lots of leftovers for you and your husband to eat selfishly all week long, and your kids can eat 3 minute pasta with butter whenever they want to! Here’s what I did:

I sauteed the veggies:

1 zucchini, diced
1 red pepper, diced
1 onion, diced
3 cloves garlic, minced

Saute them in a pan, and season generously with salt and pepper- cook until they are soft.

Weeknight Vegetable Lasagna

While this is cooking, I mixed up the cheese:

16 oz. ricotta
8 oz. mozzarella, divided
1/2 cup parm
1 egg
1/8 tsp. pepper
1/4 tsp. basil
1/4 tsp. oregano
1/2 cup fresh parsely, chopped fine

Then I just layer with my favorite marinara sauce and the no-cook pasta sheets!

Weeknight Vegetable Lasagna

First Layer

Weeknight Vegetable Lasagna

Second Layer

Bake for 45 minutes at 375*, and you are eating! I have been in a hurry and done 400*, for 35 minutes- just sayin’.  Lasagna on a weeknight. You are so awesome! Even if your kids are eating buttered pasta.Weeknight Vegetable Lasagna

Here’s the printable recipe~

Weeknight Vegetable Lasagna

Prep Time: 15 minutes

Cook Time: 1 hour

Weeknight Vegetable Lasagna

For feeding a crowd or for a few with plenty of leftovers, this Vegetable Lasagna is a comforting and healthy meal that is easy enough for a weeknight!


    For the recipe
  • 1 tsp. oil
  • 9-10 sheets of oven-ready lasagna pasta sheets (one package)
  • 1 jar of marinara sauce or your favorite homemade sauce
  • Veggies
  • 1 zucchini, diced
  • 1 red pepper, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • Cheese Mixture
  • 16 oz. ricotta
  • 8 oz. mozzarella, divided to reserve half of this for the top of the lasagna
  • 1/2 cup parmesan shredded cheese
  • 1 egg
  • 1/8 tsp. pepper
  • 1/4 tsp. basil
  • 1/4 tsp. oregano
  • 1/2 cup fresh parsley, chopped fine


  1. Preheat the oven to 375* (Skip this step if you are cooking this later)
  2. Spray a 9X13" pan and set aside.
  3. In a medium skillet, add 1 tsp. of oil and saute your veggies, seasoning with salt and pepper.
  4. While the veggies cook, mix your cheese mixture ingredients in a large bowl.
  5. When the veggies are soft, you can assemble the lasagna:
  6. In in 9X13" pan, and add a thin layer of marinara sauce. Place 3 sheets of pasta to cover the bottom- they will have a little space between them, and that's okay since they expand while cooking.
  7. Layer half of the cheese mixture on top of the pasta, then half the veggies. A second layer of the pasta, a little sauce, rest of cheese, rest veggies. The third layer is just three more (and I broke one in two to totally cover my dish) pasta sheets. Add about a cup of sauce on top. Sprinke the other 4 ounces of cheese on top and cover with foil.
  8. You can either put in the oven right away an cook at 375* for 45 minutes
  9. OR
  10. You can refrigerate this for up to 24 hours (YEA!) and cook the at 375* for 60 minutes.


Can prepare ahead and freeze or keep refrigerated, unbaked for up to 24 hours before cooking.

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Make it ahead- Heck, make two! One for me and one for you! One for the freezer and one for now! Enjoy!

Weeknight Vegetable Lasagna

A GREAT Meatless Monday meal!



Braised Italian-Style Beef Short Ribs #SundaySupper

Braised Italian-Style Beef Short Ribs | Hardly A GoddessSo…this is one of the most amazing of all my recipes ever. I luuuve short ribs. I love Italian food. This is the perfect marriage of the two. And super simple. So simple, that I will have to keep it a secret from those who request meals…you know who you are!

Braised Italian-Style Beef Short Ribs #SundaySupper

Yield: 4-6


  • 1/4 cup flour
  • salt/pepper
  • 6-8 beef short ribs (3-4 lbs)
  • 1/4 cup olive oil, divided
  • 1 large white onion
  • 3-4 cloves garlic
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 can tomato paste
  • 1 cup red wine
  • 1 28oz. can crushed tomatoes
  • 1 1/2 cup water
  • 1/2 tsp. dried basil (or oregano or thyme)
  • 1/2 tsp. dried crushed red pepper (optional)
  • 1 8oz. can tomato sauce
  • 2 tsp. fresh italian parsely


Preheat oven to 325*.

In a pie plate or deep dish mix the 1/4 cup flour, 1/4 tsp. salt, and 1/4 tsp. pepper.

Completely dredge the short ribs so they are covered in flour, and shake off any excess.

Heat your cooking pan to medium high. Add half of the oil. Heat until just shimmering, but not smoking. Add the short ribs.

You want to turn them only after they have browned on each side. As they are finished browning, remove to the side.

To the now empty, but same pan, add the other 1/4 of the oil and the pureed vegetables over medium/high heat. Season with salt and pepper to taste. Cook for 8-10 minutes until thoroughly light-browned.

Add the tomato paste. Cook for 1-2 minutes until it browned a little.

Add the wine. Let it cook for 1-2 minutes.

Add the tomato sauce, crushed tomatoes and the water. Stir.

Add the short-ribs back into the sauce, making sure they are just covered with the sauce. If you need to add more water, to make sure they are covered, you can. Turn off the heat.

Cover the pan, and put it in the oven.

Bake for 2 hours. Flip the ribs half-way through. Check at this point that they still are covered in sauce- if not, add up to one cup more water.

Replace the cover and bake an additional 30 minutes, until they are fork-tender.

Remove from the oven and serve with pasta, sprinkle with parsely.


*I make this a day ahead. When I remove it from the oven, I let it cool util it's room temperature, and then I put it in the refridgerator overnight- or at least 3-4 hours. When you are ready to reheat it, you will see that the fat is a layer on top. Scrape and discard this. Reheat on top of the stove until slowly simmering. Serve the short ribs over your favorite pasta, and spoon the sauce on top. Or just serve the sauce with a spoon...it's that good!


Braised Italian-Style Beef Short Ribs | Hardly A Goddess

Ridiculous. If you could smell these. I literally am weak in the knees. I may bring back a Sunday Dinner, Sunday Sauce…because this is it! You are all welcome!Braised Italian-Style Beef Short Ribs | Hardly A Goddess

If you want to get uber, excited and do an entire Italian-feast, try some of this awesome recipes from my fellow #SundaySupper bloggers:





And Zucchini Torta plus More Recipes for Italian Fest from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

 Linking with Southern Plate MPM, Create it ThursdayFull Plate Thursday

Cauliflower & Feta Alfredo “Mac” & Cheese with #Ragú® Light Alfredo


Cauliflower & Feta "Mac" & CheeseI was playing around with some recipes, trying to come up with unique ideas for using Ragú® Light Alfredo Sauce, for the Ragú® Recipe Contest Entry that they are running, now through November 30th.

I had some delicious mistakes, let me tell you. I love Alfredo sauce. But of course, it seems a bit indulgent to eat unless it is a true “occasion.” So I decided that if I loaded up the veggies, and got rid of the pasta…it would still hit that Alfredo ‘spot’, and be a healthier meal for any day of the week.

Ragú® makes a Light-Alfredo, which is great. With just 4 grams of fat, and 60 calories in a 1/4 cup, it is a great lower-fat choice in a convenience product.

Cauliflower & Feta "Mac" & Cheese with Ragu Alfredo

Here is the recipe, that I know you will enjoy. If you like Alfredo, you will loooove this cheesy, veggie-goodness!

Cauliflower & Feta Alfreo “Mac” & Cheese with #Ragú® Light Parmesan Alfredo

Prep Time: 10 minutes

Cook Time: 40 minutes

Full of healthy cauliflower and colorful spinach, this decadent tasting "mac" & cheese is an easy weeknight meal!


  • 1 16oz. bag of frozen cauliflower
  • 1 Tbsp. butter
  • 1/4 cup breadcrumbs
  • 1/4 cup slivered almonds
  • 1/4 cup golden raisins
  • 1/4 cups crumbled feta cheese
  • 1 egg, lightly beaten
  • 3/4 cup Ragú® Light Parmesan Alfredo Sauce
  • 1 cup washed and chopped baby spinach


Cook the cauliflower according to the package directions, until just tender.

As this cooks, melt the butter in a small pan over low heat. Add the breadcrumbs and almonds, and cook until lightly browned. Set aside.

In a large bowl, add the raisins, feta, egg, Ragú® Light Parmesan Alfredo , and spinach. Mix.

Drain the cauliflower and add to the mixture in the bowl. Lightly combine until the cheese mixture totally covers the cauliflower.

Put the mixture into a sprayed pan, and top with the toasted crumbs.

Bake at 375* for 35-40 minutes or until bubbly and hot throughout.

Serve immediately.


Cauliflower & Feta "Mac" & Cheese with Ragu Alfredo

Doesn’t this look pretty…and you know how good and cheesy it will be…

Cauliflower & Feta "Mac" & Cheese with Ragu Alfredo

Yes. This fits the “Alfredo-Spot” nicely!

Cauliflower & Feta "Mac" & Cheese with Ragu Alfredo

So Easy…

Cauliflower & Feta "Mac" & Cheese with Ragu Alfredo

I hope you try it out! Let me know and if you can, go to this site and leave a comment!

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Weekend Recipes at Gator Mommy
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Showcase Your Talent at What’s Cooking Love
Thursday Favorite Things at Katherine’s Corner
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