Sorry that we didn’t post anything at all last week! It was our last week of classes and we both had projects, exams, and papers due. Needless to say, it left us with very little time to cook together and post new recipes to the blog. However, since it has been so long since our last post, we have a lot to catch up on!
On the 2nd, the Pitt Ballet Club performed The Nutcracker. This was Erica’s fifth and final Nutcracker as a student (she has been a member of the Pitt Ballet Club since her first semester at Pitt) but this was also Declan’s first time being in the show! We played Fritz and Clara’s parents during the party scene – Declan even had to do a little dance!
This past weekend, we celebrated Declan’s “graduation” (he still has two finals to complete this week) with all the other graduating students of our engineering school. All he has left is this week and he is done with college! Declan is happy to be done with school, but sometimes doesn’t seem like it…
Anyway, we have for you today a really simple recipe, especially if you’ve already made our regular lasagna before. This veggie lasagna recipe is perfect for finals week because you will have plenty of leftovers to feed you all week. Trust us, it is filling! We practically used the same exact recipe seen on the Pioneer Woman’s blog. Declan and Rory had a good time making it!
No need to fear, veggie lasagna is here!
- Prep time – 20 minutes
- Cook time – 45 minutes
- Servings – 10 to 12
- 10 ounces of lasagna noodles
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 red bell pepper, diced
- 24 ounces white mushrooms, chopped
- 4 squash (yellow or zucchini), diced
- 28 ounce can whole tomatoes
- 1/2 cup white wine
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- 30 ounces of ricotta cheese
- 2 eggs
- 1/2 cup grated Parmesan (plus a little extra to sprinkle on later)
- 1 pound thinly sliced mozzarella cheese
1. Preheat your oven to 350°F.
2. In a large pan, heat olive oil over medium heat. Add in the garlic and onions and cook for a minute or so, then add in the peppers and squash and cook for another minute. Finally, add in the mushrooms and cook for another 2 to 3 minutes (or until the mushrooms begin to shrink).
3. Add the wine and pepper flakes. Season with salt and pepper to taste.
4. Add in the can of whole tomatoes. Use your hands to crush the tomatoes before mixing into the pan.
5. Let simmer for 20 minutes. Sir in the parsley towards the end.
6. Meanwhile, combine the ricotta cheese, eggs, and Parmesan in a small bowl. Add in a pinch of salt and pepper.
7. In a 9×13 inch baking dish, alternate the layers: veggie sauce, lasagna noodles, cheese mix, then mozzarella slices. Do this for about 3 layers. Add to the top layer the Mozzarella slices and extra Parmesan cheese.
8. Cover in foil and bake for 20 minutes. Remove the foil and bake for another 5 to 10 minutes or until nice and bubbly.
9. Serve and enjoy!