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  • Writer's pictureKathryn Bechen

Easy Lasagna & Champagne!

Updated: Jun 8

Easy veggie lasagne

Before I get back to sharing more food-pantry-strategy with you, Steve made our homemade recipe for veggie lasagna the other night and it's so easy and so good that I thought I'd share it with you since it's a bit snowy and super-cold in some areas of the U.S. right now so this will fill your tummy with warm yum! :)


Pre-heat oven to 375.

Use a 9x13 cake pan. (We use non-stick but you can also oil a regular pan if you prefer.)

Use about 2-3 jars of Marinara sauce.

Spread sauce on bottom of pan in thin layer. (About 1/2 jar.)

Lay oven-ready lasagna noodles on top of sauce.

Spread more sauce on top first layer of noodles.

Put chopped frozen or fresh veggies in a layer on top of sauce. We use whatever we have on hand like broccoli, cauliflower rice, shredded carrots, mushrooms, black olives etc. We also salt and sprinkle a little bit of dried onion and garlic mix on top of each layer of veggies.

Add another layer of noodles and repeat layers alternating sauce, veggies, noodles until pan is full and end with sauce on top.

You can use cheese too if you want but we don't and it's still really good!

Cover pan with foil and bake about 45 minutes to 1 hour. Test with knife or fork to make sure noodles are cooked soft before removing from oven. Let set up about 15-30 minutes once out of oven so it cuts into pieces more easily.

You can make this up at night, refrigerate it, and pop it into the oven when you get home from work. Will take a little longer to bake since it will be cold, but still works great while you are prepping the rest of your meal. (Or you're taking a hot bath and sipping champagne from a no-break-tumbler while your lasagna bakes!) :)

We hope you enjoy!



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