Alright, let’s talk about makin’ that there veggie lasagna, like that Stouffer’s stuff, you know? But homemade, ’cause that store-bought stuff, well, it ain’t always the healthiest, and costs a pretty penny too. We gonna make it good, and we gonna make it so even your picky grandkids will eat it, ya hear?
First off, you gotta get your hands on some noodles. Not just any noodles, mind you. You need them flat ones, the lasagna noodles. Boil ’em ’til they’re soft, but not too soft, you don’t want mush. Just like when you cookin’ potatoes, you poke ’em with a fork, they give a little, they’re done.
Now for the veggies. Carrots are good, cut ’em up small, like little coins. Broccoli too, chop it up small too. You can use other stuff too, like spinach or even them bell peppers, the colorful ones, they make it look pretty. Just make sure you wash everything good, ain’t nobody want dirt in their food.
- Important Veggie Tip: If you got picky eaters, chop them veggies real small, they won’t even know they’re eatin’ ’em! Sneaky, huh? Just like hidin’ medicine in applesauce for the little ones.
Next up, the cheesy stuff. You need that ricotta cheese, the creamy kind. And mozzarella cheese, that’s the stretchy kind that makes it all gooey and good. You can use other cheeses too, if you like, whatever you got in the fridge. Don’t be shy with the cheese, that’s what makes it a lasagna!
Now for the sauce. You can buy the sauce in a jar, that’s easy. But if you wanna make it real good, you gotta cook it yourself. Get some canned tomatoes, crush ’em up, add some garlic and onions, maybe a little bit of sugar, just a pinch, to take the sour edge off. Simmer it on the stove for a while, ’til it smells real good and tomatoey. You want that sauce thick and flavorful, not watery like dishwater.
Okay, now we gotta put it all together. Get yourself a big pan, like that glass one you use for bakin’ pies. Put a little bit of sauce on the bottom, just enough to cover it. Then put a layer of noodles, then a layer of ricotta cheese, then a layer of veggies, then a layer of mozzarella cheese, and then some sauce on top of that. Keep doin’ that ’til you run out of stuff, but make sure you end with a layer of sauce and a good sprinkle of mozzarella on top. That way it gets all bubbly and brown when it’s cooking.
Now, cover it up with foil and bake it in the oven. How long? Well, ’til it’s bubbly and hot, and the cheese is all melted and gooey. Maybe an hour, maybe a little longer. You just gotta keep an eye on it. Poke it with a fork, if it goes in easy, it’s probably done. Be careful, it’ll be hot!
Once it’s done, let it sit for a bit before you cut into it. That way, it won’t fall apart all over the place. And then, well, then you eat it! Serve it up with some garlic bread, maybe a salad if you’re feelin’ fancy. And there you have it, a homemade veggie lasagna, just like that Stouffer’s stuff, but better, ’cause you made it yourself.
And you know what else? This is a good way to use up them vegetables in the fridge before they go bad. Waste not, want not, that’s what my mama always said. And you can add some meat to it too, if you want. Ground beef, sausage, whatever you like. It’s your lasagna, you can do whatever you want with it.
So there you have it, plain and simple. Go on now, get to cookin’! Your family will thank you for it, even if they don’t say it. They’ll show you by eatin’ it all up, and that’s all that matters.
Tags: [Lasagna Recipe, Vegetarian Lasagna, Homemade Lasagna, Copycat Recipe, Easy Dinner, Comfort Food, Cheese Recipe, Pasta Dish, Vegetable Recipe, Family Dinner]
