The other night I was feeling all awesome, you know, like I do from time to time — and decided to get my wanna-be Italian on. The summer heat has sadly made me a lazy POS cook, which means my family is literally STUNNED when I make a full-on meal.
But being I had the awesome-wanna-be-Italian-thing going, I decided to
shock the living daylights out of pleasantly surprise my brood with a veggie lasagna.
Except I didn’t make an Italian version. I made the NOMLICIOUS version I learned from my high school chum/college roommate, Heather McBride, the version that includes cream cheese instead of ricotta.
Oh yes. I am about to introduce you to heaven.
– 12 (or so) lasagna noodles, cooked
– 2 1/2 cups marinara sauce (I make my own and I’m guessing it’s about that much)
– 1 pkg. light cream cheese
– 2 cups grated mozzarella cheese
– 3 zucchini squash, sliced
– 1 red pepper, thinly sliced
– 1 yellow onion, diced
– 2 cloves garlic, minced
– 2 Tbsp olive oil
Preheat your oven to 375 degrees.
Heat the olive oil in a frying pan over medium heat; sauté the garlic and onion until clear. Next, add the rest of the vegetables and sautee until just soft. If you decide to add more veggies — like spinach and mushrooms — sauté those separately. When all your veggies have been lightly sautéed, mix together in a medium bowl and set aside.
Next, cover the bottom of a 9×13 pan with 1/4 cup of sauce. Top that sauce with about 3 cooked lasagna noodles.
Layer as follows:
Spread 1/2 cup sauce over the noodles; dot with cream cheese (roughly 3 to 4 teaspoons per noodle); evenly distribute 1 cup of veggies; sprinkle 1/2 cup mozzarella evenly; top with 3 cooked lasagna noodles.
Repeat until you’re out of stuff or you’ve reached the top of the pan.
At the very end, top with sauce and the remaining mozzarella cheese.
Bake for about 45 minutes, or until the sides get crispy.