It has been a good start to a new year. A few weeks before Christmas, my friend asked me if I would do the Nike Women’s Half Marathon with her. It is the first time that it is in DC, and there is a Tiffany necklace when you cross the finish line. It was a lottery and in truth, I was sort of banking on my name not being picked. But lo and behold, it was, so now I am training for my first (and quite possibly only) half marathon. The thing is, I really do not like running. At. All. My legs feel heavy and I get so bored. I have re-joined the gym, am putting in the time, and trying some new things to keep me interested. I took my first Bar class and I am in love. If you have any tips for me, please leave me a comment or send me an email. I am a new-ish runner and could use all of the tips I can get.
One of my favorite things to eat is lasagna. I love it. And I love that it is easy to make and you can make it a million different ways. This veggie lasagna is my new favorite, and have made it many, many times. In fact, I made it for Christmas dinner last year. It is that good. Use whatever vegetables you have in your fridge, but mushrooms, red and yellow peppers, and onions are my favorite combination. You can assemble this a day ahead of time, keep it in the fridge, and bake it off before you serve it. Or, you can bake it off and reheat it. If I am only feeding my family, I usually make it in two 8×8 pans, and keep the other one in the freezer.
2 Tablespoons olive oil
12 ounces baby spinach
2 red peppers, sliced
2 yellow peppers, sliced
1 onion, sliced
1 pound mushrooms, sliced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon red pepper flakes
2 1/2 cups ricotta cheese
1 cup Parmesan cheese, grated
3 cloves garlic, minced
1 Tablespoon dried basil
1 Tablespoon dried oregano
1 box no boil lasagna noodles
2 cups mozzarella cheese (I use a mixture of fresh and shredded)
2 jars Rose Romano’s Red Bells (or a jarred marinara with roasted peppers)
1/4 cup flat leaf parsley, chopped
- 2 Tablespoons olive oil
- 12 ounces baby spinach
- 2 red peppers, sliced
- 2 yellow peppers, sliced
- 1 onion, sliced
- 1 pound mushrooms, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon red pepper flakes
- 2 1/2 cups ricotta cheese
- 1 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1 Tablespoon dried basil
- 1 Tablespoon dried oregano
- 1 egg
- 1 box no boil lasagna noodles
- 2 cups mozzarella cheese (I use a mixture of fresh and shredded)
- 2 jars Rose Romano’s Red Bells (or a jarred marinara with roasted peppers)
- 1/4 cup flat leaf parsley, chopped
- In a large saute pan, heat olive oil over medium-high heat. Add onions and mushrooms and cook until they soften, about 5 minutes. Add red and yellow peppers. Cook until soft, about 10 minutes.
- Add spinach and season with ½ teaspoon each salt, pepper, and red pepper flakes. Cook until wilted, about 2 more minutes. Set the vegetable mixture aside.
- In another bowl, mix together ricotta cheese, Parmesan cheese, garlic, oregano, basil and remaining salt, pepper, and red pepper flakes. Set aside.
- To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9×13 pan. Add a layer of lasagna noodles and ricotta mixture. Add a layer of vegetables. Add slices of fresh mozzarella and shredded mozzarella. Repeat until you have used all of the ingredients. Top with chopped parsley.
- Bake in a preheated 350 degree oven for 1 hour covered with foil. Remove the foil and bake an additional 20 minutes. Let rest for 20 minutes before slicing.