Tag Archives: weeknight

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

A GREAT Meatless Monday meal!

 

 

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

Weeknight Chicken Noodle Soup #SoupSwappers

Weeknight Chicken Noodle Soup

This recipe is a love-letter to anyone who wants chicken noodle soup when they’re sick and no one knows how to make it for them….this is your guy! Either you make and freeze it for that “emergency stash” of chicken soup, or your loved one can make this because guess what my friends? This is that easy!

Not just for sick people, this is a great FAST meal! I use 2 canned chicken soup products because, ONE it makes it taste really good and gives it a creaminess that is wonderful, and TWO, this is a busy night meal- not a purist’s recipe night! You busy moms and dads get it!

Weeknight Chicken Noodle Soup

Weeknight Chicken Noodle Soup

What you need:

1 tsp. olive oil
2 carrots, diced small
2 stalks of celery, chopped to small pieces
2 garlic cloves, pressed or minced
1 onion, diced medium
48 ounces (6 cups or about 3 cans) of chicken stock
1 can of condensed cream of mushroom soup- or make homemade
1 can of golden mushroom soup
2 cups of leftover cooked chicken, chopped OR meat from 1 rotisserie chicken

Here’s what to do:

In a large stock pot, add the oil and heat to medium. Add the carrots, celery, garlic and onion. Season with a sprinkle of salt and pepper and cook until the onion is translucent but not browned. Add the chicken stock, 2 cans of soup and leftover chicken. Continue to simmer until heated through, about 20-30 minutes until the carrots are soft. While this is cooking, I boil a pot of water and make the noodles according to the package directions.

To serve, put a pile of noodles in the bowl and top with the soup. Ta Da!

Weeknight Chicken Noodle Soup

**If you are storing this, store the noodles separately so they don’t get mushy in the soup. This freezes super well too, to make it an even easier meal for a busy weeknight!

For more busy weeknight soups, check out the other Saturday Soup Swapper blogger recipes:

Inlinkz code:


Weeknight Chicken Noodle Soup