Confession: I brought a sad cheese plate to last year’s Friendsgiving, and it went ignored in the corner. It was an embarrassing moment for a cookbook author, and I’ve been determined to improve my cheese board game ever since.

I walked into the party to find a gorgeous and elaborate cheese board nearly spanning the full length of the dinner table. My friend Jordan has a degree in sculpture, and she can sure put together a beautiful cheese board.

I took the opportunity to study her design. I can’t say that my efforts are quite to her level yet, but I’ve picked up a few tips and tricks to share with you today.

Building a beautiful cheese board feels like a fun art project. We’ll mix different flavors, colors, shapes and textures to build an enticing appetizer board. Give yourself some time to put it together, and you’ll enjoy the process all the more. The trick is to fill every little space on the board with nuts and fruit so it looks completely abundant.

A cheese board is the perfect excuse to break out your special serving items. If you don’t have a dedicated cheese board in your cabinets, though, don’t fret. For your base, you can use a nice wooden cutting board, a large serving platter, or even a tray or baking sheet covered with parchment paper. If you don’t have a set of cheese knives, offer butter knives, cocktail forks, cocktail picks or toothpicks.

Basically, anything goes, and no occasion is too minor for a cheese board. You just might have everything you need at home already. How about a cheese board with your French 75 this evening?

Continue to the recipe...

The post How to Make a Cheese Board appeared first on Cookie and Kate.

It’s that time again! The time of year where I round up the top 20 recipes from the past year. Instead of picking the most viral or most visited recipes of the year (because algorithms can be deceiving), I’m rounding up the recipes that I found to be the most delicious. These are the recipes that I don’t want you to miss! So if you haven’t tried one of these 20 recipes yet, make sure to put it on your list!

Let’s go!

Top 20 Recipes of 2020

Roasted Broccoli Pasta with Lemon and Feta

Roasted Broccoli Pasta with Lemon and Feta is an incredibly simple pasta dish with big flavors. An easy, fast, and delicious weeknight dinner!

Go to the recipe >>>

Roasted Broccoli Pasta with Lemon and Feta – This dish is simplicity at its best. You only need a few ingredients to make this pasta, but the flavor totally pops. 

Smoky Roasted Sausage and Vegetables

These Smoky Roasted Sausage and Vegetables are an easy sheet pan meal with a smoky homemade vinaigrette that gives an extra blast of flavor.

Go to the recipe >>>

Smoky Roasted Sausage with Vegetables – I was all about the sheet pan meals this year. This one boasts a super delish smoky vinaigrette to drizzle over top of the roasted vegetables and sausage, which totally takes it to the next level. Serve it over rice to soak up every last drop of that delicious drizzle.

Roasted Cauliflower Taco Bowls with Cilantro Lime Ranch

These light and flavorful Roasted Cauliflower Taco Bowls have tons of color, flavor, and texture to keep you coming back for more! Great for meal prep!

Go to the recipe >>>

Roasted Cauliflower Taco Bowls – There’s something about super colorful meals that make them even more delicious, and these cauliflower taco bowls are a great example. So much color, texture, AND flavor in one bowl. 

Chunky Ham and Bean Soup

This incredibly easy and deliciously chunky Ham and Bean Soup features a medley of colorful vegetables, browned ham, and plenty of hearty white beans.

Go to the recipe >>>

Chunky Ham and Bean Soup – Bean soups usually require hours of soaking and simmering, but this super hearty ham and bean soup gives you all the cozy-comfy vibes in way less time. Stock your freezer with this one so you can reheat a bowl of comfort any time! 

Salisbury Steak with Mushroom Gravy

Homemade Salisbury Steak with a rich mushroom gravy is a quick, simple, and hearty weeknight dinner that will fill even the biggest of appetites!

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Salisbury Steak with Mushroom Gravy – Try not to think about TV dinners from the 80’s when you make this because I promise this Salisbury Steak is soooooo good! That gravy is everything.

Chicken Parmesan Meatballs

This simple recipe for Chicken Parmesan Meatballs is an easy weeknight dinner win! Swap out any ground meat you have for a quick and delicious dinner.

Go to the recipe >>>

Chicken Parmesan Meatballs – These actually made me like ground chicken. That says a lot. ;)

Broccoli Cheddar Chicken Salad

This chunky chopped Broccoli Cheddar Chicken Salad is a great fresh salad that can be eaten on its own or turned into several different easy lunch ideas!

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Broccoli Cheddar Chicken Salad – This simple salad was the runaway hit from 2020. It’s like, “I can’t stop eating this” good and the best part is that it holds up well in the fridge so you can keep eating it for days. 

Chocolate Depression Cake (No Eggs, Butter, or Milk)

This unique Chocolate Cake recipe, popularized during the great depression, is rich and chocolatey without the using any eggs, butter, or milk!

Go to the recipe >>>

Chocolate Depression Cake – This type of eggless, dairy-free cake has been around since the Great Depression and it proved to be just as useful in 2020, while we once again experienced grocery shortages. But honestly, it’s easy and delicious at any time!

Yogurt Banana Bread

This super moist banana bread recipe uses plain yogurt to keep the bread soft and tender with less butter or oil. Add walnuts or even chocolate!

Go to the recipe >>>

Yogurt Banana Bread – Banana bread is great and all, but yogurt banana bread is like 💯. The rich and creamy yogurt really takes it to the next level. 

Comeback Sauce

This creamy, tangy, sweet, and savory Comeback Sauce is great for dipping, drizzling, smearing, and smothering all of your favorite foods. 

Go to the recipe >>>

Comeback Sauce – I lost count of how many times I made this incredible sauce this year. It’s so good on EVERYTHING. Fries, roasted vegetables, sandwiches, chips, and more. 

Blackened Salmon with Zucchini

Blackened salmon coated in Cajun spices, cooked to perfection in butter, and paired with simple sautéed zucchini makes a simple but delicious dinner!

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Blackened Salmon with Zucchini – Blackening seasoning is magic. That is all. 

Summer Sweet Corn Salad

Colorful summer vegetables, creamy avocado, pasta shells, and a homemade lemon vinaigrette make this light and fresh Summer Sweet Corn Salad.

Go to the recipe >>>

Summer Sweet Corn Salad – This one is my new favorite way to eat fresh summer sweet corn! Those fresh little kernels give you a pop of sweetness in every bite. If we ever get back to having potlucks in 2021, make sure you have this salad bookmarked! 

Broccoli Cheddar Soup

This super easy Broccoli Cheddar Soup is chock full of colorful, chunky vegetables in a rich and cheesy broth for a totally meal-worthy soup.

Go to the recipe >>>

Easy Broccoli Cheddar Soup – CHEESE LOVERS PAY ATTENTION. This soup is so thick, lush, and cheesy! And it has just enough vegetable action to balance that cheesy goodness. I’ve been making this one on repeat and I don’t get to do that with many because of how many new recipes I have to test and photograph. 

Cajun Sausage and Rice Skillet

This easy Cajun Sausage and Rice Skillet is the perfect easy and filling weeknight dinner, packed with plenty of smoky-spicy flavor!

Go to the recipe >>>

Cajun Sausage and Rice Skillet – This recipe like a quickie jambalaya for people who don’t have time to do it the traditional way. Rice cooked with a whole heap of herbs and spices, plus smoked sausage to make everything super flavorful and rich. I just love everything about this recipe. <3

Sheet Pan Kielbasa Potatoes and Green Beans

Sheet pan meals don't get any easier or more delicious than this Sheet Pan Kielbasa Potatoes and Green Beans dinner.

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Sheet Pan Kielbasa Green Beans and Potatoes – As I mentioned above, I was very into sheet pan meals this year. This sheet pan meal is the EASIEST of all sheet pan meals. Even with just SIX simple ingredients, this meal has tons of flavor. LOVE IT.

French Onion Soup

French Onion Soup requires time and patience, but the incredible soul-warming flavor and low cost make it a meal that is worth the wait!

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French Onion Soup – While I love quick and easy recipes, some recipes really do require you to take your time and go slow. French Onion Soup is one of those, but it is so worth every minute. I would eat this soup on a weekly basis if I could. 

Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash makes a great vegetarian (or vegan) Thanksgiving main dish, or a delicious dinner for any chilly fall evening!

Go to the recipe >>>

Wild Rice Stuffed Acorn Squash – I originally developed this recipe to be a vegetarian main dish option for Thanksgiving, but it’s really so good that I would eat it any day of the week. Bonus: the filling for the squash is incredible on its own and would make a great side dish to any dinner.

Sheet Pan Cranberry Chicken Dinner

This Sheet Pan Cranberry Chicken Dinner is an easy and flavorful weeknight dinner that requires very little prep and cleanup!

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Sheet Pan Cranberry Chicken Dinner – Sheet pans for the win again! The cranberry balsamic glaze is what makes this meal. It has only three ingredients but is so rich and vibrant. You might start making it to drizzle over all of your other meals!

Marinated Cauliflower Salad

Marinated cauliflower salad is full of crunchy and colorful vegetables marinated in a homemade Italian dressing. Perfect for meal prep!

Go to the recipe >>>

Marinated Cauliflower Salad – Colorful, fresh, flavorful. I LOVE this crunchy vegetable salad. It’s another “refrigerator salad” that you can keep on hand for lunches or snacks throughout the week. 

Tomato Lentil Soup

This tomato lentil soup is full of vegetables and herbs for a simple, flavorful, and warming winter soup. Makes great leftovers!

Go to the recipe >>>

Tomato Lentil Soup – You can’t go wrong with a soup that is this tasty, this inexpensive, and is freezer-friendly. This is what Budget Bytes is all about!

So what do you think? Do you agree that these are the best 20 recipes from the year? Is there one that was a home run for you? Share your favorites in the comments below!

The post Top 20 Recipes of 2020 appeared first on Budget Bytes.

Silken tofu chocolate pudding is an easy-to-make vegan dessert that tastes rich, but uses nutritious, protein-packed silken tofu as a base.

Let’s wrap up the year with something sweet, yes?

There’s a lot of pressure to relinquish sweets at this time of year. Online recipe content switches suddenly from holiday treats to wholesome, sensible fare for a new year.

I can understand the impulse to get back to basics in January. After lots of holiday cooking, simplicity feels good. But sweet and simple aren’t mutually exclusive. This silken tofu chocolate pudding proves that.

This is a rich, creamy, very chocolate-y dessert that’s easy to make. Silken tofu is a nutritious, protein-rich base, which gets blended with both melted dark chocolate and cocoa powder.

The pudding takes only minutes to prepare, and it’s delightful to eat. It’s an easy indulgence—the best kind!

Why silken tofu is the perfect base for dairy-free chocolate pudding

There are many ways to create a vegan chocolate pudding. I’ve used avocado (the famous chocomole), pumpkin, and cashew as a base.

I’ve also seen recipes that call for whipped aquafaba as a chocolate pudding base. They’re made similarly to traditional chocolate mousse.

But silken tofu chocolate pudding is my personal favorite for a lot of reasons.

First, ease. Yes, you’ll need to melt your chocolate (either in a double boiler or in the microwave). But there’s no stand mixer required. No need to use cornstarch or another thickener. No custard to create.

Making the silken tofu chocolate pudding is as simple as blending silken tofu with melted chocolate, cocoa powder, a sweetener of choice, and a pinch of sea salt. It sets in the fridge overnight, and then it’s a perfect texture for eating.

Silken tofu does more than enable easy preparation. It’s also a nutritious base for this dessert, rich in all of the nutrients that soy beans offer. This includes plenty of plant-protein, healthful fatty acids, and anti-inflammatory soy phytoestrogens.

There may be other ways to create a dairy-free chocolate pudding or mousse, but I can’t think of a creamy base that offers as much nutrient-density as this one!

Silken tofu chocolate pudding ingredients

It’s not every day that I make a dessert I love with only five ingredients. But that’s how silken tofu chocolate pudding works. Here’s what you’ll need.

Silken tofu

I remember the days when silken tofu was easiest to find in 12-ounce packages. You can still find those online, but when I go to the grocery store, I usually see silken/soft tofu in 16-ounce containers.

So that’s what this recipe calls for: 16 ounces of silken tofu. If you happen to have the 12-ounce packages at home, you can always save your leftover tofu for smoothies, soup, or another use. You can also scale down the chocolate and other ingredients 25% to accommodate only 12 ounces of tofu.

Dark chocolate

Any vegan dark chocolate or semi-sweet chocolate should work in the recipe. You can use chips, chunks, disks, or a chopped up dark chocolate bar.

I like something in the semi-sweet range for this recipe. Bittersweet chocolate is too bitter for me. But you can use the percentage and level of sweetness that you like. When I use a bar to make the pudding, I usually use this one.

Cocoa (or cacao) powder

I tend to prefer the flavor of cocoa powder over cacao. Once again, though, you can use the powder you have at home. I use this cocoa powder for some of my baking, hot cocoa, this pudding, and chocolate mousse pie.

Maple syrup (or agave)

I like to use liquid sweetener—maple syrup or agave—in the recipe. However, I’ve tested it with both coconut sugar and cane sugar, and they also work well.

Salt

You won’t need more than a pinch of kosher salt or sea salt for the pudding itself. But if you like chocolate and sea salt together, you can definitely top each ramekin of pudding with some flaky salt, too!

Storing and preparing silken tofu chocolate pudding

There’s not much to the preparation process of this silken tofu chocolate pudding. Blend, chill, eat.

The pudding should yield 4 large or 6 smaller portions. I use ramekins to portion it out (and because it makes an otherwise low-key dessert feel fancy). But you can certainly store all of it in a larger storage container, too. It will keep for up to five days in the fridge.

Speaking of, the pudding needs at least 3-4 hours to chill in the fridge before eating. However, I like it a lot better once it sets in the fridge overnight. At that point, the pudding has a texture that’s still silky but also set. It’s some hybrid of pudding, mousse, and pot de crème.

So, if you have the time, I recommend making the pudding a day before you plan to eat it. For example, you can make it today and enjoy it tomorrow, as a means of welcoming the new year 🙂

More chocolate goodness…

I was so focused on gingerbread that I didn’t give much thought to chocolate this holiday season. But it’s always a good time for a little bit of chocolate. If you’d like a few more ideas, here are some of my favorite chocolate treats:

• Cashew espresso truffles
• Vegan, gluten-free espresso brownies
• Raw, vegan brownie bites
• Tahini skillet brownie
• Chocolate pear cake

Print

Silken Tofu Chocolate Pudding

This vegan, dairy-free silken tofu chocolate pudding tastes rich and decadent! But it uses nutritious, protein-packed silken tofu as a base. Easy to make, easy to include in your meal prep.

Course Dessert

Cuisine vegan

Diet Gluten Free, Vegan, Vegetarian

Keyword chocolate, tofu

Prep Time 15 minutes

Chilling time 12 hours

Total Time 12 hours 15 minutes

Servings 6 servings

Author Gena Hamshaw

Ingredients

• 16 ounces silken tofu
• 1 cup (5 oz/150 g) chopped dark or semi-sweet vegan chocolate  
• 3 tablespoons cocoa powder
• 1/4 cup maple syrup or agave syrup (substitute coconut sugar or cane sugar)
• Pinch salt

Instructions

• Melt the dark chocolate in a double boiler or by heating it for 30 seconds in the microwave, stirring, and continuing to heat for 15 seconds at a time until the chocolate is melted. Don't microwave for longer intervals, as the chocolate may burn and lose its silky, melted texture. 
• Add the melted chocolate and all other ingredients to a high speed blender. Blend till completely smooth. Pour the mixture into 4 or 6 ramekins. Refrigerate overnight to set the pudding. Enjoy!

I’m having mixed feelings today, just the way I did on Christmas. I feel grateful to have made it through the year, but there’s a lot of sadness associated with what didn’t happen and wasn’t possible. Some of the things that I had hoped for at this time last year.

But in addition to being a reminder of the fragility and preciousness of life, 2020 had its sweet moments.

The sweetest of them were very sweet indeed: life coming back to NYC this summer. My first few reunions with friends I hadn’t seen in a long time. Many outdoor walks, some chilly, some rainy, some absolutely glorious. A lot of special time sitting in the park with my mom.

These small moments were even sweeter because of the circumstances. As I savor this dessert today, I’ll honor them, and the sweetness of life. It’s always there, even in the toughest moments.

Enjoy the silken tofu chocolate pudding. Can’t wait to hear what you think. And a great big hug to you on this New Year’s Eve.

xo

The post Silken Tofu Chocolate Pudding appeared first on The Full Helping.

Celebration Cookies are simple, 4-ingredient, delicious shortbread cookies that are perfect for celebrations of any kind!

Sometimes you just need a pretty dessert that isn’t fancy. These super simple-to-bake Celebration Cookies are a bright and happy cookie that can be served at any celebratory event. Think of birthday parties, family milestones, anniversaries or New Year’s Eve/Day!

There doesn’t have to be a reason to celebrate to bake these cookies, but it just seems appropriate given their sparkly style. Leave off the colored sprinkles to turn them into the best buttery shortbread cookies.

Ingredients needed (only 4!):

• all-purpose flour
• butter
• powdered sugar
• colored sprinkles

How to make Celebration Cookies:

Use an electric mixer to combine room temperature butter with powdered sugar. Flour is then blended in to create the dough. 

The dough is rolled out onto a floured surface. Colored sprinkles are then sprinkled on top of the dough and pressed in slightly. Use a round cutter to cut rounds out of the cookie dough. Re-roll scraps to cut as many cookies as possible.

Bake the cookies on a parchment lined baking sheet. They don’t spread much, so you can bake them pretty close together.

The result is a nice, crisp, buttery shortbread cookie. These Celebration Cookies are so fun!

I like to include them on a dessert table because they stand-out and add some color to the table too. Kids will eat them because they’re colorful. And when adults get wind of how delicious these buttery shortbread cookies are, they’ll be grabbing them too.

If you want to make Celebration Cookies “just because,” then you should know that they’re rather good dipped in milk. And they’re a pretty nice treat to have with coffee too. Enjoy!

Here are a few more cookie recipes you might like to try:

• Chocolate Drizzled Peanut Butter Cookies
• White Chocolate Cherry Shortbread Cookies
• Kahlua Espresso Chocolate Chip Cookies
• Maple Crackletop Cookies
• Easy Cake Mix Cookies
• Malted Milk Cookies
• Lemon Sugar Cookies
• Loaded Oatmeal Cookies

Print

Celebration Cookies

A totally delicious shortbread cookie recipe with rainbow sprinkles!

Course Dessert

Cuisine American

Keyword celebration, cookies, shortbread

Prep Time 15 minutes

Cook Time 20 minutes

Servings 24 cookies

Calories 118kcal

Author RecipeGirl.com

Ingredients

• 1 cup (2 sticks) salted butter, at room temperature
• 1/2 cup powdered sugar
• 2 cups all purpose flour
• colored sprinkles

Instructions

• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silpat mats.
• In a large bowl, use an electric mixer to combine the powdered sugar and butter. Add in the flour and continue to mix until the dough comes together and is well-combined.
• Roll out the dough on a well-floured surface to about ¼-inch. Press sprinkles into the top of the dough and use a round cutter to cut cookies. Place on the baking sheet. They won't spread much at all, so you can put them fairly close together. Re-roll dough scraps and press more sprinkles into the top, if needed. Cut the rest.
• Bake 18 to 22 minutes, or until lightly golden.

Nutrition

Serving: 1cookie | Calories: 118kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 71mg | Potassium: 14mg | Fiber: 1g | Sugar: 2g | Vitamin A: 246IU | Calcium: 4mg | Iron: 1mg

The post Celebration Cookies appeared first on Recipe Girl®.

Full of flavor and hearty veggies, this truly is the Best Vegetarian Lasagna! Smothered in tender pasta, exquisite sauce and melty cheese this Lasagna is going to hit the spot! And I promise you won’t miss the meat!

This is such an amazing dish, I love to pair it with my Best Homemade Easy Cheesy Garlic Bread and some Greek Salad (with the Best Dressing). For me Italian dinners need a bit of chocolate afterwards so whip up this Easy Chocolate Pudding Pie for the perfect finish to a meal restaurant worthy!

Vegetarian Lasagna Recipe

Lasagna is such a comfort food and what a better way to eat your veggies than as a comfort food. This is the perfect way to sneak in those veggies without anyone even knowing. The meatiness of the mushrooms especially makes it seem like there is meat in there. It’ll be our little secret. As your family and friends lick their plates clean and ask for more you can smile knowing they are getting in their veggies! You are going to love this recipe. It does take a bit of time to prep but once it comes together it’s ready in no time. Plan for it on a busy weekend or meatless Monday. It’ll become a family favorite in no time.

With the veggies, sauce and cheese you’ll end up with the most wonderfully robust flavored dish. I couldn’t believe how much flavor there was! There was zing, meatiness, savory, and creaminess. All combined together for this explosion of lusciousness in my mouth. This makes a large 9×13 which will give you leftovers for another meal, or lunches for the week. Either way you will look forward to eating this again and again. You won’t be able to get enough of tender veggies, perfectly cooked noodles, creamy cheese and savory sauce! It’s just so heavenly! Make it tonight!

Ingredients for Italian Vegetarian Lasagna

Yes, there are a few ingredients in this, but trust me it’s worth it! The combination of veggies, seasonings and cheese make for an absolutely marvelous dish you’ll want to make again and again. Everything can be found at your local grocery store, so no special trips to a specialty store. Plan this into your weekend meals, leftovers are even better!

• Oil: Just enough for sautéing the veggies.
• Zucchini: small chopped
• Mushrooms: Chopped
• Carrots: Chopped
• Onion: Chopped
• Spinach: Fresh works best in this recipe
• Crushed Tomatoes: 1 large 28 oz cans or two 14 oz cans
• Tomato Sauce: 2 of the smaller cans or 1 large 12 oz.
• Tomato Paste: This will intensify the tomato flavor without adding more liquid.
• Italian Seasoning:The best combination of spices for lasagna.
• Sugar: This helps balance the acidity in the tomatoes.
• Salt and Pepper: Just to taste
• Fresh Basil: Chop it finely.
• Lasagna Noodles: You’ll pre-cook the noodles but don’t over cook them.
• Ricotta Cheese: This is a staple in lasagna fillings.
• Parmesan Cheese: Adds a nice salty tang.
• Egg: You’ll mix this with the ricotta.
• Mozzarella Cheese Shredded:  Use freshly shredded cheese so it doesn’t have the caking agents on it. This prevents the cheese from melting nicely.

How to Make Vegetarian Lasagna Step by Step

This takes a little bit of prep work, but again, it’s totally worth it. It comes together nicely and the flavor is so rich and divine, you won’t miss the meat. Use a non stick skillet so that you don’t have to add more liquid. You don’t want it watery. Drain your veggies before you add the tomatoes if you think it’s too watery.

1. Sauté: In a large skillet over medium high heat add the olive oil. Add in the zucchini, mushrooms, carrots and onion and sauté until tender. Add in the spinach and continue to cook until it starts to wilt.
2. Simmer: Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar and basil. Let simmer on low heat.
3. Cook:  In a large pot bring water to a boil. Add the lasagna noodles and cook 8-10 min or till al dente. Drain and rinse in cold water.
4. Stir:  In a medium bowl combine the ricotta cheese, parmesan and egg. Mix till incorporated.
5. Preheat: Preheat oven to 375 degrees and spray a 9×13 pan with non stick spray and set aside.
6. Layer: To make the lasagna start by spreading 1 cup of the vegetable sauce on the bottom. Arrange the noodles in a single layer over the sauce. Spread 1/2 cup of the ricotta cheese, on top of the noodles followed by shredded mozzarella cheese. Repeat the layers and top with cheese.
7. Bake: Cover with aluminum foil and bake for 20 min. Remove the foil and bake and additional 20-25 min or until it is heated throughout and cheese is bubbly. Let it cool for 10 min before serving.

Tips for Making Easy Vegetarian Lasagna

This isn’t a hard recipe but a few tips will make it perfectly perfect every time!

• Noodles: This recipe calls for baking your own noodles first. Keep them al dente, and error on the side of under cooking them. This way the noodles can absorb any liquid that comes from the sauce.
• Veggies:  I used veggies we like in our lasagna but you can substitute for veggies you like. Eggplant, squash, broccoli are all good choices.
• Drain:  I like to drain any of the extra liquid that comes from sautéing the veggies. You don’t any extra liquid in your sauce or it will become soggy.
• Simmer: Simmer without the lid on so that extra liquid can evaporate.
• Ricotta: Adding the egg to the ricotta helps it bind to the noodles so it doesn’t ooze from the lasagna. You can substitute small curd cottage cheese for the ricotta for hit of protein and creaminess.

Why Healthy Vegetarian Lasagna?

We are always being told that we don’t get enough vegetables in our diet. It can be hard, I get it. That’s why I love recipes like this that don’t sacrifice on flavor and give me more veggies too. Recipes like Cajun Shrimp and Sausage Vegetable Skillet, Easy Vegetable Stir Fry or Healthy and Easy Vegetable Detox Soup. Perfect for after the holidays when we need a reset in our diets. It’s no secret vegetables are high in vitamins, minerals and fiber. All of which can help protect our bodies from diseases, cancer, and maintain overall health. With such a wide variety of textures and flavors it’s easy to create exciting dishes and ways to serve them. Try to incorporate more veggies in your diet for overall good health, as you eat more, you’ll feel better inside and out. Start by having a plate of cut up veggies with some Ranch Dip in the fridge to snack on. Make more recipes with veggies in them like this One Pan Crispy Parmesan Garlic Chicken and Vegetables.Every little bit helps. And this Lasagna is another amazing way to get those veggies.

Freezing and Storing Vegetable Lasagna

• Freeze: This recipe freezes so well. Freeze before cooking or after. Double the recipe and make one to eat and one to freeze for another day. If you freeze it after baking allow to cool completely before freezing. Cover tightly, or transfer individual portions in freezer safe containers. Freeze for up to 3 months. If you freeze before baking, again cover tightly or transfer in individual portions to freezer safe containers and freeze up to 3-4 months.
• Storing: Lasagna is almost better the next day and this is no exception. Store leftovers tightly wrapped in the fridge for up to 5 days.
• Reheat: To cook unbaked lasagna from frozen, bake at 375 degrees and add on an extra 20-30 minutes. To reheat from frozen place in the oven at 375, it’ll take about 30-40 min to heat through. For leftovers they can be reheated in the microwave or oven.

More Lasagna Loving Recipes

Lasagna is a comfort food. It’s cheesy, it’s got noodles and it has intense, rich, amazing flavors. There are so many different ways to make lasagna too. You could make a different recipe every night of the week and not eat the exact same thing twice. Try them all and decide on your favorite!

• The Best Lasagna Recipe Ever
• Zucchini Lasagna
• Lasagna Soup
• Texas Lasagna
• Lasagna Roll Ups

Print

Vegetarian Lasagna

Full of flavor and hearty veggies, this truly is the Best Vegetarian Lasagna! Smothered in tender pasta, exquisite sauce and melty cheese this Lasagna is going to hit the spot! And I promise you won't miss the meat!

Course Dinner, Main Course

Cuisine American, Italian, Italian American

Keyword vegetarian lasagna

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 12 Slices of Lasagna

Calories 272kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon olive oil
• 1 small zucchini chopped
• 1 cup mushrooms chopped
• 2 large carrots chopped
• 1 small onion chopped
• 2 cups spinach
• 1 28 ounce can crushed tomatoes
• 2 6.5 ounce can tomato sauce
• 1 6 ounce can tomato paste
• 2 Tablespoons Italian Seasoning
• 1/4 cup sugar
• salt and pepper to taste
• 1 tablespoon fresh basil chopped
• 12 lasagna noodles
• 16 ounce ricotta cheese
• 1/2 cup parmesan finely grated
• 1 large egg
• 2 cups mozzarella cheese shredded

Instructions

• In a large skillet over medium high heat add the olive oil. Add in the zucchini, mushrooms, carrots and onion and sauté until tender. Add in the spinach and continue to cook until it starts to wilt.
• Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.
• In a large pot, bring the water to a boil. Add the lasagna noodles and cook for 8-10 minutes. Drain and rinse in cold water.
• In medium sized bowl add the ricotta cheese, parmesan, and egg. Mix until incorporated.
• Preheat oven to 375 degrees and spray a 9x13 inch pan with non stick spray and set aside.
• To make the lasagna start by spreading 1 cup of the vegetable sauce on the bottom. Arrange the noodles in a single layer over the sauce. Spread 1/2 cup of the ricotta cheese, on top of the noodles followed by shredded mozzarella cheese. Repeat the layers and top with cheese.
• Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake and additional 20-25 minutes or until it is heated throughout and cheese is bubbly. Let it cool for 10 minutes before serving.

Nutrition

Calories: 272kcal | Carbohydrates: 30g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 172mg | Potassium: 258mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2833IU | Vitamin C: 4mg | Calcium: 206mg | Iron: 1mg

It feels strange to write a ‘best of 2020’ post when this year was anything but the best. In fact, it’s really been the absolute worst.

But we made it through, and we feel all the more fortunate for it.

I saw something recently that said that 2020 wasn’t the year to get everything you wanted, it was the year to appreciate everything you have, and that is certainly true.

From the tornado back in March to the Christmas morning bombing and everything in between, Nashville has been through a lot this year and us along with it. On a more personal note, we lost our cat Kalypso back in April and that is probably the thing this year that hurts us the most. We miss you, sweet girl.

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