Eating with Emily

vegetarian meals & the more than occasional treat

Casseroles etc.

Vegetable Lasagna

Ingredients

  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 2 bell peppers (any color you like), sliced
  • 1 tablespoon olive oil
  • 1 9oz box of oven-ready lasagne
  • 2 24oz jars of tomato sauce
  • 16oz shredded mozzarella (or use a mix of mozzarella and Parmesan)
  • 15oz ricotta cheese

Directions

Preheat oven to 450°F. 

  1. First you’re going to roast the vegetables. On a greased or lined baking sheet, toss the vegetables in the olive oil. Roast in oven for 15 minutes at 450°F.
  2. Turn the oven down to 375°F.
  3. Time to assemble the lasagna! In the bottom of a 9×13″ pan, spread a thin layer of tomato sauce (~3/4 cup).
  4. Place three of the lasagne on top of the sauce. The noodles won’t completely cover the bottom of the pan, but the lasagne will expand and spread out as they cook.
  5. Add another layer of sauce, followed by a layer of veggies, shredded mozzarella, and spoonfuls of ricotta.
  6. Add another layer of noodles, then sauce, veggies, mozzarella, and ricotta. Repeat until you run out of lasagne noodles. Top the final layer of noodles with sauce, mozzarella, and ricotta.
  7. Cover the pan with tin foil and bake at 375°F for 25 minutes. Uncover and bake for 5-10 additional minutes, until cheese on top is melted.
  8. Let rest for 15 minutes before serving.

Note: Lasagna freezes really well! Don’t bake it before freezing. Assemble in an oven/freezer safe container, cover tightly, and freeze. When you’re ready to bake it, defrost in the refrigerator for 24 hours. Bake at 375°F for 60 minutes covered, 5-10 minutes uncovered.


Roasted Veggie, Black Bean, and Sweet Potato Enchilada Casserole

IMG_3250

Adapted from Cookie + Kate

Ingredients

Roasted Veggies

  • 1 large sweet potato, cut into 1/2″ cubes
  • 1 large , sliced
  • 1 large yellow squash, sliced
  • 1 yellow onion, diced
  • 2 tablespoons olive oil
  • 2 teaspoons cumin

Other ingredients

  • 1 16oz jar salsa
  • 9-10 corn tortillas, cut in half
  • 1 15oz can black beans, drained and rinsed
  • 2 big handfuls spinach
  • 2 cups shredded cheese (sharp cheddar or Monterey Jack work great)

Directions

Preheat oven to 400°F

1. Line two baking sheets with silicone mats or parchment paper.

2. Spread the veggies and sweet potatoes between the two sheets, trying to keep it to a single layer. Toss the contents of each baking sheet in 1 tablespoon olive oil and 1 teaspoon cumin. Bake for 15 minutes, until the veggies are softened.

IMG_3212

3. Take the veggies out of the oven and reduce the heat to 350°F

4. To assemble the casserole, spread ~1/2 cup salsa on the bottom of a 9″ square pan.

5. Add a layer of the halved tortillas on top, arranging so they cover as much surface area as possible.

3. Add a layer of beans, a layer of vegetables, a layer of spinach, a layer of cheese. Don’t worry too much about how much you’re using of each–just spread them out so they cover the surface area.

4. Add another layer of tortillas and salsa, then repeat step #3.

5. Depending on how much room you have (and how many ingredients you have left), you can keep going or add your final layer: tortillas, salsa, vegetables, cheese.

IMG_3238

6. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil, bake for 10 more minutes.

7. Allow to cool for 5-10 minutes, then dig in!

IMG_3240