- 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
Preheat oven to 450°F.
- 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.
- Turn the oven down to 375°F.
- Time to assemble the lasagna! In the bottom of a 9×13″ pan, spread a thin layer of tomato sauce (~3/4 cup).
- 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.
- Add another layer of sauce, followed by a layer of veggies, shredded mozzarella, and spoonfuls of ricotta.
- 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.
- 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.
- 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.
As you can probably tell by all the sweet potato recipes I’ve made lately, I love sweet potatoes. In fact, I love them so much that I like to keep a couple of cooked ones in the refrigerator. If you already have a baked sweet potato, this sandwich makes for a really quick lunch.
- 2 slices of bread
- 2-3 thick slices of baked sweet potato
- a few slices of red onion
- 1/4 cup ricotta cheese
- pesto (optional)
- a few slices of butter
To make this sandwich, I used a George Foreman grill, which is perfect for panini making: both sides of the sandwich get perfectly crisp, the inside gets melty, and it takes no time at all. Oh, and you get those great great ridges pressed into the bread, which magically seem to make it taste even better.
If you don’t have a grill, though, don’t fear! You can grill your sandwich in a saucepan the good, old fashioned way. These directions are for the saucepan method.
- Spread butter on one side of your slices of bread. Place the first slice in the saucepan, with the butter side down. Put all the fixings inside the sandwich, then place the second slice of bread on top with the butter side up.
- Place a lid over the saucepan and let it cook for a minute or two. The lid helps the cheese get all melty and delicious.
- Check to see if the bottom is lightly brown. If it is, flip the sandwich over and cook on the other side, putting the lid back over the saucepan.
I was craving pizza, but wanted it right now. I didn’t feel like spending the time making and rolling out dough. I had some pita bread and 15 minutes later, I was eating pizza!
Makes 1 pita-sized pizza
- 1 slice of pita bread
- 1/4 marinara
- 1/4 cup mozzarella, shredded
- a few scoops of ricotta cheese
- 5 cherry or grape tomatoes, sliced
- 1 teaspoon dried oregano
- 1 tablespoon fresh basil, chopped
Customize away! These are fabulous because everyone gets to make and assemble their own pizza, so you can make it how you like it. Prefer pesto to marinara? Go right ahead! Craving some olives or broccoli or black beans? Add ’em!
Preheat oven (or toaster oven) to 350°F
- Spread the marinara sauce evenly over the pita bread.
- Sprinkle the mozzarella on top, followed by small spoonfuls of ricotta. Add the tomatoes, basil, and oregano.
- Bake in the oven or toaster oven for 10-12 minutes, or until the cheese is melty and the pita is just barely starting to crisp.