There are very few people who aren’t looking to ease the burden of fixing dinner every night, especially if you have picky eaters. The last thing you want to do after a long day is pull out a lot of ingredients and begin slaving over a hot stove. For a quick go-to recipe, you should try this simple, 5-ingredient recipe for vegetable lasagna. It’s sure to please even the most discriminating palates…….yes, even the meat lovers in your household.
Servings: 6-8
Ingredients:
- • 1 28-oz jar pasta sauce of your choosing
- • 8 ounces no-boil lasagna noodles
- • 15 ounces part-skim ricotta cheese or 1 pound drained and mashed soft tofu
- • 3 cups lightly steamed vegetables (anything……broccoli, corn, carrots, mushrooms, etc.
- • 8 ounces part-skim mozzarella cheese, grated
Directions:
- • Preheat oven to 350º F
- • Spread a thin layer of pasta sauce on the bottom of a 9X13 casserole dish
- • Cover with a layer of noodles (3-4 noodles should be enough)
- • Place ricotta in a bowl and add about ¼ cup water, stirring until blended
- • Spread a third of the mixture over the pasta
- • Spread a third of the remaining pasta sauce over the cheese
- • Spread a third of the vegetables over the sauce
- • Sprinkle a third of the mozzarella over the veggies
- • Repeat twice, starting with the noodles and ending with the mozzarella
- • Cover and bake until the noodles are tender, 35-40 minutes
- • Remove cover and bake 5 minutes until cheese starts to become golden
- • Remove from oven and allow to stand for 5 minutes before cutting into squares
