Veggie Lasagna

You know what my definition of what making a lasagna was? Buying the Stouffer’s family size meat and cheese lasagna at the grocery store, cutting some slits into the plastic cover and popping it in the oven and considering it done. Not that there is anything wrong with that but let me tell you, once you’ve had this lasagna, you won’t want to go back. Trust.

This is all about some fresh veggies, marinara sauce and cheese. Lots and lots of cheese. My meat eating husband loves this lasagna too because the veggies give it so much substance that you don’t miss the meat. But hey, if you must have meat in your lasagna, throw some in with the veggies!

I got this recipe from my friend Carrie over two years ago when I first met her. She made this for a housewarming party she hosted one night and I’ve never been the same since.

This really is an easy lasagna to make and it makes plenty! I made this for a friend this past week and her husband and kids loved it. So much so that her 4 year old daughter came up to me at church this past Sunday just to tell me how much she loved it. A kid telling me they ultimately love veggies? Yes, please.

Excuse my not getting a shot of a slice fresh out of the pan but this was purely made for a sweet friend and my dear husband stopped me from taking a slice out, photographing and then placing it back. Wahhhhh.

Make ahead if you want and freeze the uncooked lasagna to have on hand for a quick meal to take to a friend in need or for your family when time crept up on you and you forgot to go to the grocery and dinner needs to be made!

Veggie Lasagna

Ingredients:

9-12 cooked lasagna noodles (3-4 noodles each layer depending on your pan size and preference)

1 jar traditional marinara sauce

1 jar chunky vegetable marinara sauce

2 c mozzarella cheese

1/2 c freshly grated parmesan cheese

15 oz part skim ricotta cheese

A healthy mixture of herbs/seasonings to your taste (salt, pepper, basil, parsley, oregano, etc)

3 portobello mushrooms, chopped

1 zucchini, chopped

1 yellow squash, chopped

1/2-1 small bag of baby spinach

2 bell peppers, any color, sliced

1 onion, diced

1 garlic clove, minced

Directions:

Sautee all veggies and garlic in large pot until soft. Season to liking. Add both jars of marinara and mix well.

Preheat oven to 350 degrees if baking immediately.

Mix ricotta cheese with 1/4 c parmesan cheese and herbs/seasonings in bowl and set aside.

Layer bottom of 9×13 pan with enough sauce and veggie mixture for a nice thin layer (1-1 1/2 c).

Place your 3-4 lasagna noodles on top. Spread 1/2 of ricotta cheese mixture onto noodles. Top with another generous cup of veggie sauce and top with 2/3 c mozzarella cheese. Repeat with lasagna noodles, rest of ricotta cheese, generous cup of veggie sauce and another 2/3 c mozzarella. Add last layer of lasagna noodles, remainder of veggie sauce, and 2/3 c mozzarella cheese. Top with 1/4 c parmesan and fresh basil.

Cover with foil and bake for 45 minutes at 350 degrees. Uncover and bake for an additional 15-20 minutes until cheese is bubbly.

*If freezing, take out of freezer, bake covered for 45 minutes and uncovered for an additional 40-45 minutes until bubbly.

Enjoy!

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Lumpia

Happy Friday friendlies! I have an Asian inspired dish for you today that you must make soon.

It’s perfect for an appetizer or as a small meal. And it’s got veggies! That totally counteracts the fried wonton wrapper, right? Right.

I made the meat mixture on Wednesday, let it marinate overnight, rolled those puppies last night and ate probably 10-15 and called it dinner.

If eating finger/appetizer like foods and calling it dinner is wrong then I don’t want to be right.

This meat mixture comes together in less than ten minutes, rolling your lumpia takes about ten minutes and after ten minutes of frying, you can call it a day. Easy as that.

I had a good amount of meat mixture left over so I formed it into what looked like a roll of cookie dough, wrapped it in plastic wrap and then in aluminum foil and threw it in the freezer to use it for next time.

I only fried up 36 of these last night and froze the other 60 I had already rolled to take out for easy little bites for when we have people over. It seriously can’t get any easier. These will be a big hit among your friends.

Chad and I seriously love these cute little things and I think you will too!

Serve alongside whatever sauce you prefer but let me recommend sweet chili sauce. Yum in the tum people.

Lumpia

Ingredients:

1 lb mild sausage

1 lb ground angus beef

1 c finely chopped green onions

1 1/2 finely chopped carrots

1/3 c teriyaki sauce

1/8 soy sauce

1/2 tsp ground pepper

1/2 tsp salt

1/2 tsp or 1 clove minced garlic

2 twelve oz wonton wrapper packages

Sweet Chili Sauce for dipping

Crisco for frying (or oil of choice)

Directions:

Combine carrots, green onions, salt, pepper and minced garlic in large bowl. Add sausage and ground beef and combine fully. This is easiest to do with your hands. Make sure everything is well combined.

Add your teriyaki and soy sauce and combine with hands again.

Cover and refrigerate overnight.

Stir before assembling your wontons.

Place a small bowl beside you with water for dipping your fingers.

Place your wontons on parchment paper for easy rolling.

Place a tsp of mixture on end of wonton. Fold left and right side over, wet finger and put some water on top end of wonton, roll from the bottom into little mini spring roll.

Continue to do this until all your wontons are rolled or you use all your meat mixture.

Heat oil in fryer or deep pan on the stove. The oil is ready when you drop a drop of water into the oil and it crackles. Immerse several lumpia at a time and they will be finished when they float to the top. Be careful to not have too hot of oil or your outsides will be cooked and your meat will not be cooked through.

Serve along with dipping sauce.

Enjoy!