- 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.
Adapted from Cookie + Kate
- 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
- 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)
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.
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.
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!
- One yellow squash, sliced
- One zucchini, sliced
- Two carrots, sliced
- 1 large head of broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 150z can of baby corn, drained and sliced
- 1 large handful of snow peas
- 2 cups rice, uncooked
- 1/2 cup soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons siracha
- 2 tablespoons minced ginger*
- 1/2 tablespoon sugar
- 2 tablespoons sesame oil
- 2 tablespoons corn starch
*You can use fresh, or I buy Ginger People minced ginger, which comes in a jar.
1. Get the rice started! Cook according the package.
2. After chopping all your vegetables, make the sauce by combining all the ingredients in a bowl and whisking until smooth.
3. Put all the veggies in an electric wok. Pour the sauce over the veggies, stirring until well coated.
4. Turn the temperature of the wok up to 350°F. Stir often until the veggies are softened, about 15 minutes.
5. Your stir fry is ready to eat! Serve with rice.
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- ¼ cup tomato paste
- 1 large yellow squash, chopped
- 1 large zucchini, chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 28oz can diced tomatoes, with their liquid
- 4 cups vegetable broth
- 3 cups water
- Pinch of red pepper flakes
- Freshly ground black pepper
- 1 cup pasta, uncooked
- 1 15oz can cannellini beans, drained and rinsed
- 2 cups baby spinach
1. Combine the olive oil, onion, garlic, carrots, celery, and tomato paste in a large pot over medium heat. Stir frequently, until the veggies have softened (~5 minutes).
2. Pour in the diced tomatoes along with their liquid, the broth, and water.
3. Add the yellow squash and zucchini, then add the spices: oregano, thyme, red pepper flakes, and some black pepper.
5. Cover the pot and bring the soup to a boil, then reduce heat to a simmer and cook for 15 minutes.
6. Remove the lid and add the pasta, beans, and spinach. Simmer, uncovered, for 20 minutes.
7. Remove from heat and serve.
Don’t get me wrong, I am not ditching pasta. That will never, ever happen. But oh my goodness, this is good. There’s a little kick to it, thanks to the red chili pepper flakes. Aside from the time it takes to bake the spaghetti squash in the oven (which can be done ahead of time!), this is fast and easy to make.
- 2 cups spaghetti squash (half of a large spaghetti squash)
- 3 cloves garlic, diced
- 1/2 large onion
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 cup frozen peas
- 1 small head of broccoli
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 jar marinara sauce (2 1/2 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red chili flakes
- 1 teaspoon olive oil
- grated parmesan, to serve (leave off for a vegan meal)
Preheat oven to 375°F
- Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
- Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
- In a large pot, toss the garlic, onion, carrot, and celery in the oil. Cook over medium heat 3-5 minutes, until slightly softened.
- Add the peas, broccoli, zucchini, yellow squash, and spaghetti squash. Stir until well combined.
- Add the marinara sauce and spices. Simmer, covered, for 10 minutes.
- Serve with grated parmesan.