I made veggie lasagna a few nights ago, and served small chunks to the babies for several days. Jamie loved it; the girls took a few tries to warm up. It makes for really, really messy meals–Theresa found the tomato sauce to be excellent hair product–but has veggies and cheese and eggs and pasta, and what more deliciousness could we ask for?
No-Boil-Noodle Lasagna (adapted from Epicurious, but variations abound)
Options for fillings:
- 1 lb. sausage (links chopped or no-casing crumbled), cooked
- 1 pkg. frozen chopped spinach, thawed and drained
- 1-2 heads broccoli, chopped and steamed
- 1 bell pepper, chopped and steamed or sauteed
- 1 onion, chopped and sauteed
- 2 zucchini, chopped and steamed or sauteed
- 1 jar artichoke hearts, drained and chopped
- 1 jar marinara sauce
- 9-12 lasagna noodles (depending on how big they are)
- 15 oz (~2 cups) ricotta cheese
- 2 eggs
- 1 3/4 cup cheese (shredded mozzarella, grated parmesan, shredded asiago, or a combination)
- 1/2 tsp. basil
- 1/2 tsp. oregano
- 1/2 tsp. black pepper
- your choice of fillings (this time I used broccoli, red pepper, and zucchini)
- 12 oz. provolone cheese (get the pre-sliced for sandwiches)
- In a large bowl, combine: ricotta, eggs, 1 3/4 cup shredded cheese, basil, oregano, pepper, and (cooked) fillings.
- In a 9×13″ pan, spread ~1/2 cup of sauce all over the bottom. Layer as many lasagna noodles as will fit (break some into pieces if necessary). Spread 1 cup of sauce over the noodles. Top that with 1/3 of your cheese mixture. Layer 1/3 of your provolone on top of that.
- Next layer: noodles, 1 cup sauce, 1/3 of cheese mixture, 1/3 of provolone slices.
- Last layer: noodles, 1 cup sauce, last third of cheese mixture and provolone slices. Sprinkle with additional cheese if desired.
- Cover tightly with foil (this allows the noodles to cook in the sauce). Bake at 375 for 50 min. Uncover and bake an additional 20 min. or until cheese is lightly browned and bubbly.