Vegetable Lasagna

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Ya’ll remember that David Powter song “Bad Day”? You have to. It was every tween & teenage girl’s MySpace song at some point in their dramatic youth.

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Since I can’t make it my MySpace song anymore (I wish I could, I just forgot the password around 2010), I just blasted it on repeat yesterday.

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Just a suckfest of a day. One of those where you wake up on the wrong side of the bed & no amount of black coffee can cure your resting bitch face.

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So I did the only thing that helps my mood – cooked a giant lasagna. My oh my this sucker was good. Very light (is that possible?) and very little cheese (compared to your mama’s lasagna).

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If you’re pissy like me, turn up the emo pop of the mid-2000’s & get to cooking.

Time: 1 hour 25 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 8 whole wheat lasagna noodles
  • 1 onion, diced
  • 2 tbsp. of garlic, minced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1/2 cup of cauliflower, chopped
  • 1 cup of packed spinach
  • 1 cup of low fat ricotta cheese
  • 1 egg
  • 1 can of tomato sauce
  • 1/2 cup of parmesan cheese, grated
  • 1 cup of mozzarella cheese, shredded
  • 2 tbsp. of italian breadcrumbs
  • 1 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • 1 tsp. of italian seasoning
  • 1/2 tsp. of oregano
  • S+P, to taste

How to:

  • Preheat oven to 425 degrees
  • Cook noodles according to package directions, set aside
  • Heat olive oil in a medium skillet over medium-high heat
  • Add onion + garlic, cook until fragrant, about 4 minutes
  • Add peppers + cauliflower + crushed red pepper + italian seasoning + oregano + S+P, cook until veggies are tender, about 6 minutes
  • In a medium bowl, combine the ricotta + egg
  • Once combined, add the spinach + stir
  • In a greased baking dish, add a little bit of tomato sauce, just enough to barely cover it
  • Lay 4 noodles on the bottom of the dish
  • In an even layer, add half of the spinach mixture
  • Add half of the veggies
  • Add half of the parmesan cheese
  • Add some sauce
  • Lay another 4 noodles down and repeat layering process
  • Add the final 4 noodles and top with remaining sauce + mozzarella + breadcrumbs
  • Cover + cook for 40 minutes
  • Uncover + cook for another 10 or until golden & bubbly
  • Eat it all cause it’s all vegetables & they’re good for you
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16 thoughts on “Vegetable Lasagna

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