I posted my first recipe (Cauliflower Mac ‘N Cheese) a week or so ago and was nervous about adding food to the blog. Would they like it? Should I keep it to running only? When I asked, you answered, and it sounded like you all were in support of this addition. Thus, I’ll be sprinkling in a few of my favorite recipes here and there. But please note: I’m not the best chef nor am I addicted to gourmet ingredients, so the recipes you see here will be simple, tasty and budget friendly. Here we go…
I don’t know where I got the original recipe, but it’s a classic that Chicken Face and I have been making since we were dating, and now I want to share it with you! Rest assured that my “world’s easiest” title is no façade – the only thing that could be easier is a frozen lasagna.
Chicken Face’s Easy Shmeezy Veggie Lasagna
Ingredients (w/ notes)
8 oz. reduced fat cream cheese THAT’S THE WHOLE BOX
15 oz. part-skim ricotta cheese THAT’S AN ENTIRE CONTAINER
1 bag frozen bell peppers and onions HAVE YOU SEEN HOW EXPENSIVE BELL PEPPERS ARE LATELY?! SAVE MONEY AND GO WITH FROZEN
1 bag frozen artichoke hearts ANY FROZEN VEGGIE WILL WORK, I JUST L-O-V-E ARTICHOKES
8 no-boil lasagna noodles
1 jar spaghetti sauce THE SAUCE I USED IS FROM TRADER JOE’S AND IS CRAZY GARLICY. IF YOU HAVE REGULAR SAUCE, I’D RECOMMEND CHOPPING UP SOME GARLIC AND THROWING IT IN WITH YOUR FROZEN VEGGIES.
Mozzarella cheese to sprinkle on top
Salt & pepper
Olive oil for baking dish
Preheat over to 425. Lightly oil your baking dish.
In a medium bowl, stir the cream cheese and ricotta; season with my good friends salt and pepper. Make sure to mush out all of the lumps – it helps to bring the cream cheese to room temp first.
In another bowl, combine your frozen veggies (make sure they are defrosted) and Italian seasoning.
Now lets layer! Spread a light layer of sauce on the bottom of the dish, then a light layer of veggies. Spread your cheese mixture on top of the noodles (nope, yo
u don’t have to boil them – hence the “no-boil” – and think of it like you are icing the noodles), then plop it on top of the veggies. Then complete this pattern until you run out of veggies: veggies, sauce, noodles w/ cheese, veggies, sauce, noodles w/ cheese…etc.
The final layer should just be veggies and sauce. Then top it off with your mozzarella and presto! You’re practically Italian…err…maybe not.
Cover your baking dish with foil and bake until cheese is bubbly and noodles are tender (about 30 – 35 minutes).
Remove the foil and bake until golden brown. I like mine extra crunchy on top so I left it in for 20 minutes.
Eat your face off.
Happy eating and happy running!
Day 68: Sick
Day 69: 5 horrible, still sick miles