Easy Veggie-ful Lasagna

Lasagna is one of those once in a while comfort foods that can warm up even the coldest NYC belly. 

Unfortunately, its one of those things that I usually feel pretty guilty about eating. All of that cheesy, carby goodness can take back a week's worth of workouts in one plate. Luckily, it doesn't always have to be unhealthy and is worth the effort (and calories). 

My version is relatively easy, cheap and pretty fun to make - and its really, really good.

What you'll need: 

• lasagna noodles
• Parmesan cheese
• pre-shredded cheese 
• 2 jars of pasta sauce 
• 2 roma tomatoes
• 1 zucchini
• 1 tub of fat free ricotta
• a handful of mushrooms
• funion
• frozen peppers
• frozen spinach
• garlic salt, chilli flakes, Italian seasoning, salt & pepper
• about an hour or two of your time

thanks Whole Foods!

Thaw the frozen spinach in a strainer, pat dry with paper town and stir into the ricotta cheese.

Chop and saute the other veggies in a bit of olive oil with the spices that you like.

mmmmmm

Starting with a layer of pasta sauce, layer veggies with a bit of cheese, seasoning, top with boiled + drained pasta. Add a layer of ricotta + spinach. Repeat until the dish is full.

Top with more cheese, sliced roma tomatoes and  more seasoning.

oooh layers

Bake at 400 until the top is crispy.

o baby

goes well with Red and Sriracha

My version has nothing on my mom's lasagna, but it is a pretty close second.

For a lighter take, check out my eggplant / zucchini parm bake here - Eggplant + Zucchini Asiago Bake

What's your go to comfort food? How was your weekend???