Luh-zon-yah

Luh-zon-yah! Lemme lay-it-on-ya, and explain to you why I am so excited about one of my top two FAVORITE Italian dishes (next to eggplant parm)!

I couldn’t tell you why exactly, but lasagna has always been an intimidating dish for me. Perhaps it was that you had to cook the noodles before and then make sure they didn’t break; or that the cooking time usually says around two hours (a little long for my liking). For whatever reason, I never gave lasagna a chance… until now!

I was recently introduced to precooked lasagna noodles, and they are genius. These noodles remove an entire step in the cooking process and all of my previous reservations. Instead of having to boil the noodles before, you simply layer all the cheesy, veggie or meaty gloriousness on top of them in a Pyrex dish. Put it into the oven and finito!

Lasagna is an Italian delight that has now been made easy. Peg’s vegetable lasagna recipe is one of my favorites that you got to try for yourself! Delizioso!!

Roasted Vegetable Lasagna

3 Cups roasted veggies

1 Cup sautéed greens

Ricotta Cheese (mixed with pesto optional)

1 /2 C Pesto

1 jar Marinara pasta sauce

1-2 Cups grated cheese blend (Mozzarella, goat feta, Jack, Parmesan)

Lasagna noodles

Roast a variety of seasonal vegetables.  Make lots, because you eat them as you cook!!!

Set them aside. Sautee your greens and set them aside.  Have cheese and Pasta sauce ready.  Cook lasagna noodles (OR use precooked noodles and skip the cooking process!).  Ready to assemble. First lay a sheet of your noodles in a 9 x 13 Pyrex pan.  Then spread pasta sauce, vegetables, dollop with ricotta, and end with cheeses. Repeat. Sprinkle with Parmesan cheese and Italian seasonings. Bake at 350 degrees until hot and bubbly. Approx. 20-30 minutes. OR follow cooking instructions on Lasagna noodle container.  Let cool and set before cutting.