Congratulations to my giveaway winners! I am glad I had an opportunity to give out some fun prizes, hopefully, there will be more giveaways to come.

For those of you who are not Christian, 2 weeks ago began the start of Lent. As a Catholic, this means giving up something for 40 days until Easter and also not eating meat on Fridays. This year I decided to give up meat. Frankly, a large reason I wanted to do this was becuase it was hard enough for me to remember to not eat it on Fridays so I figured, why not just do it for the full 40 days. Is this the epitome of laziness or extreme dedication? I can’t decide. Regardless, the next few months will be full of some yummy pescatarian dishes! To start it all off we have Vegetable Lasagna!


-lasagna noodles

-1 zucchini (thinly sliced)

-1 yellow squash (thinly sliced)

-1 bag spinach

-1 Jar Pasta Sauce (or 3 cups of homemade sauce)

-ricotta cheese tub

-shredded cheese 

Boil a large pot of water with salt. Once the water is boiling add in the lasagna noodles. I bought ’no cook’ noodles and although it said not to boil them…I did anyway. I boiled them until they were soft and flexible but not soggy. I recommend doing the same. It is always better to undercook the noodles than overcook them.

When removing the noodles, do so one at a time to make sure they do not get stuck together or break apart.

In a large casserole dish spread a bit of sauce to cover the bottom of the dish. Lay out your first layer of noodles. Cover the top of the noodles with a thin layer of ricotta cheese and sauce, add one layer of a mix of squash and zucchini, and top with spinach.

Repeat this over and over until you run out of noodles and vegetables. The top layer should be ricotta cheese and sauce without the vegetables. Heat the oven to 375F and cook for 20 minutes. Take out of the oven and add your top layer of cheese. Cook for another 10 minutes or until your cheese is fully melted and a bit browned.

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