Recipe: Easy, homemade veggie lasagna

Years ago, I attempted my first homemade lasagna. I followed a recipe I Googled online and the result was less than impressive. It was so salty I can still taste it. I figured there had to be an easier and tastier solution.

The lasagna catastrophe of 2014 (or was it 2013 ... no, probably 2014 ... yeah, I don't know) led me to the creation below. What I love most is how customizable it is. After the basic ingredients, you can toss all sorts of vegetables and seasonings in it and have a new creation every time. Plus, it takes less than 10 minutes to prep and less than an hour to bake! I also love that it's meatless (I'm not a fan of touching raw meat ... ) because that helps cut down the prep and cook time. Huzzah!

 
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INGREDIENTS

  • Oven-ready lasagna noodles (I opted for the Trader Joe's ones)

  • Spaghetti sauce (I used Trader Joe's Spaghetti Sauce with mushrooms)

  • Ricotta cheese (I used Trader Joe's part skim ricotta)

  • Shredded Mozzarella (I used Trader Joe's Almond Mozzarella Style Shreds)

  • Your choice of vegetables. I used the following:

    • Crimini mushrooms (about half - 3/4 bag of Trader Joe's Sliced Crimini Mushrooms)

    • Zucchini (I used 1.5 green zucchinis)

    • Bell pepper (I used some red, orange and yellow bell pepper)

  • Salt to taste

  • Your choice of seasoning (usually people opt for basil, parsley, pepper etc.)

 
 Ta-da! (Please excuse that little burnt corner).

Ta-da! (Please excuse that little burnt corner).

 

RECIPE

  1. Preheat the oven to the recommended heat on your lasagna noodle box (I set mine to 375 degrees)

  2. Line your baking pan with enough noodle sheets to cover the bottom

  3. Top with some spaghetti sauce

  4. Cut up your veggies and add them on top of the sauce (I did a layer of zucchini and mushrooms to start).

  5. Layer with a couple more noodle sheets

  6. Top with sauce

  7. Add ricotta cheese

  8. Add seasoning to cheese and mix

  9. Layer with a couple more noodle sheets

  10. Top with sauce (starting to see the pattern?)

  11. Cut up some more veggies and add a layer on top of the sauce (I did a layer of zucchini and bell peppers here).

  12. Layer with a couple more noodle sheets

  13. Top with sauce

  14. Bake for the suggested time on the lasagna noodle box. Mine took about 40 minutes or so but it'll depend on the noodles and vegetables you're using.

  15. When the lasagna is nearly done, take it out of the oven and top with your desired amount of mozzarella.

  16. Put the lasagna back in the oven until the cheese melts.

  17. Once the cheese is melted, wait for it to slightly cool and dig in! (I added salt to taste once I cut out my serving).

Though the number of steps seems daunting, this recipe couldn't be easier. If you ever want to switch it up, try a different sauce, try different vegetables, try different seasonings! The possibilities are endless. 

If you try it, let me know how you like it and what you used in the comments below!

 
 Look at all that cheesy, veggie goodness! (I couldn't resist and had to cut a slice before I got the camera out, hence the glamorous shot).

Look at all that cheesy, veggie goodness! (I couldn't resist and had to cut a slice before I got the camera out, hence the glamorous shot).