Tag Archives: vegetarian

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!

Ingredients

    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

Instructions

  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.

Notes

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

 

 

Spinach Stuffed Shells #SundaySupper

Now say that 5-times, fast! Spinach Stuffed Shells #Sunday Supper, Spinach Stuffed Shells #Sunday Supper, …I didn’t even plan that, I swear!

I make these Spinach Stuffed Shells, ever since we received stuffed shells from a friend, while we were going through some tough times. I had a 4 and 3 year old, and was pregnant with twins. My husband had just had open-heart surgery. It right before Christmas, and was, to say the least, a very busy and difficult time. At the time, it felt like the greatest gift to receive a meal that was already made. Something that was at once easy but also comforting and delicious- a true kindness. I had never made stuffed shells before, but to me, they were the best thing I’d ever eaten. I honestly believe that food truly can be one of the easiest ways to show someone you care. Every time I make these, I remember the wonderful gift that was given to me, with such a simple gesture.

Anyhoo….this week’s theme for #SundaySupper is comfort-food, pasta meals. This is mine for obvious reasons. Enjoy.

Spinach Stuffed Shells

Ingredients:

1 box(12oz) jumbo shells
1 1/2 cups of your favorite marinara sauce
1 large container ricotta cheese
1 egg
1 bag (8oz) of mozzarella cheese, split in two portions
1/4 cup of grated parmesan cheese
4 Tbsp. parsley
1 package frozen spinach, thawed
1/2 tsp. salt
1/8 tsp. ground black pepper

What to do:

  • Preheat oven to 350*. Spray a 9X13 pan with non-stick spray.Pour one cup of the sauce onto the bottom of the pan in an even layer. Set this aside.
  • Cook pasta according to package directions. Drain, and set aside.
  • Mix together the ricotta, egg, half the mozzarella, parmesan, parsley, spinach, salt and pepper.  Using a rubber spatula, scrape this mixture into a large ziplock bag. Press into the corner, and cut the tip of the bag, so the mixture can press out.
  • Fill each cooked shell with the mixture, pressing it through the bag. Place each shell on the pan with the sauce, until the shells are one layer and fill the pan. Drizzle the half-cup of sauce over the shells.

Spinach Stuffed Shells

  • Sprinkle the other half of the mozzarella cheese over the shells.

Spinach Stuffed Shells

  • Bake at 350*, for 20 minutes, covered with foil that has been sprayed with non-stick.
  • Remove the foil and cook an additional 10 minutes.
  • Remove from the oven and serve!

Spinach Stuffed Shells

Spinach Stuffed Shells #Sunday Supper

For a great and easy dinner that is comforting and perfect to make for a great family meal- try these Spinach Stuffed Shells!

Ingredients

  • 1 box(12oz) jumbo shells
  • 1 1/2 cups of your favorite marinara sauce
  • 1 large container ricotta cheese
  • 1 egg
  • 1 bag (8oz) of mozzarella cheese, split in two portions
  • 1/4 cup of grated parmesan cheese
  • 4 Tbsp. parsley
  • 1 package frozen spinach, thawed
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper

Instructions

  1. Preheat oven to 350*. Spray a 9X13 pan with non-stick spray.Pour one cup of the sauce onto the bottom of the pan in an even layer. Set this aside.
  2. Cook pasta according to package directions. Drain, and set aside.
  3. Mix together the ricotta, egg, half the mozzarella, parmesan, parsley, spinach, salt and pepper. Using a rubber spatula, scrape this mixture into a large ziplock bag. Press into the corner, and cut the tip of the bag, so the mixture can press out.
  4. Fill each cooked shell with the mixture, pressing it through the bag. Place each shell on the pan with the sauce, until the shells are one layer and fill the pan. Drizzle the half-cup of sauce over the shells.
  5. Sprinkle the other half of the mozzarella cheese over the shells.
  6. Bake at 350*, for 20 minutes, covered with foil that has been sprayed with non-stick.
  7. Remove the foil and cook an additional 10 minutes.
  8. Remove from the oven and serve!
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Spinach Stuffed Shells


This is a great meal to make and bring to someone who has a family or needs a dinner made for them during a busy or hard time. You can double it and make 2- one for you and one for a friend…They will be so grateful for it!  Being a vegetarian meal you don’t have to worry if there is that dietary restriction. I make pasta all the time for our family in the winter- it is easy, fast and usually my kids will try it! If you’d like a load more of easy, comfort meals to make, check us out:

Comfort Food Pasta Recipes #SundaySupper

Must Make Meaty Comfort Food Pasta Recipes

Must Make Veggie Comfort Food Pasta Recipes

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.

Spinach Stuffed Shells


Linked up with Meatless Monday!

Cheesy Cauliflower Soup #SundaySupper

Cheesy Cauliflower Soup

Do you love cauliflower? I love it as an alternative to potatoes if I am trying to keep my carbs down. I roast them as a side dish at least once a week with broccoli or other veggies-  Today the Sunday Supper bloggers are sharing their best cauliflower recipes to tempt us with plenty of ideas for making this healthy veggie. Thanks to  Caroline from Caroline’s Cooking  for hosting today’s great lineup for us! I decided to make soup, since I am sort of in soup-mode with my Weeknight Chicken Soup from yesterday and on Thursday I made my favorite Beef Stew.   I am freezer-stocked and ready for the cold weather!

This cheesy cauliflower soup is so comforting and cheesy, but lower in carbs than my Baked Potato Soup. It has the same, creamy and delicious flavor though, is totally vegetarian for Meatless Monday, and is simple enough that you can make it in 30 minutes!

Cheesy Cauliflower Soup


Cheesy Cauliflower Soup

Ingredients:

1 onion
2 carrots
2 celery stalks
1/2 a shallot, diced fine
1/2 head of fresh cauliflower, separated into small chunks
1 carton (32oz) vegetable broth
1/3 cup flour
1/8 tsp. pepper
1/8 tsp. salt
1/4 tsp. of italian seasoning (or choice of oregano, thyme or basil)
1 1/2 cups low-fat milk
3 ounces of shredded cheddar cheese

What you do:

  • Chop the onion, carrots, and celery to small bite sized pieces. In a large pot, heat 1 Tbsp. oil to medium heat. Add the onion, carrot, celery and shallot and cook for 4-5 minutes. Add the cauliflower florets. Continue to cook for 4 minutes more.
  • Add the vegetable broth and cover continuing to cook for 15 minutes until the carrots and cauliflower are very soft.
  • Using your immersion blender or regular blender (in batches, be careful!) rough puree the soup. (Add back to the pot, if you removed it).
  • In a separate bowl, mix the flour and seasonings. Slowly whisk in the milk mixture to this until it’s smooth. Add this to the soup and let it simmer until the soup gets thick- about 5-6 minutes. Turn off the heat and add the cheese. Stir until melted.
  • Serve!

Cheesy Cauliflower Soup

Creative Cauliflower Recipes #SundaySupper

O.M.G. these recipes look amazing!

Creative Cauliflower Starters and Sides

Make My Cauliflower a Main Dish

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.

Cheesy Cauliflower Soup