At our house, we try and eat dinner together every night. Family dinners usually provide the most face to face time you will have with your family. The average time spent in daily, exclusive, parent/child conversation is 14.5 minutes a day. Does that hold true for your family? Shared family dinners provide the most significant parent/child interactions which will lead to improved language development and reading skills, socialization, identity, self-esteem, a sense of belonging, security, etc. If you can believe it, family dinners have even more impact than playing with or reading to children! You can also have your kids help you make dinner too!
All that magical talking time can take place while you are making dinner too!
You can reinforce their math with measurements, and ask how their day has gone as they stir up your easy to make lasagna recipe.
Our kids leave us way too soon. We have to celebrate the magic in our mealtime. That means making and eating it!
I’ve included this lasanga recipe, because not only do I make it with Ragu® but it is quick and easy. I too have kids who are involved in 400 (okay, that might be exaggerating a little bit) after school activities. I am always looking for delicous recipes that are quick to make!
As you can see from my in process photos, I put together this amazing lasagna recipe fairly quickly and easily. Here’s the recipe so you can make it yourself!
Hearty Vegetable Lasagna
Equipment
- large saucepan
- baking pan
Ingredients
- 1 package lasagna noodles 16 oz.
- 8 oz. fresh mushrooms sliced
- 1 large zucchini cut in half (lengthwise) and sliced
- ¾ cup green bell pepper chopped
- ¾ cup onion chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 jar pasta sauce
- 1 teaspoon dried basil
- 1 package part-skim ricotta cheese 15 oz
- 4 cups shredded mozzarella cheese
- 2 eggs
- ½ cup grated Parmesan cheese
Instructions
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes or until al dente.
- Rinse with cold water and drain.
- Add olive oil to a large saucepan on medium-high heat.
- Stir in mushrooms, green peppers, zucchini, onion, and garlic, and allow to cook for 3-4 minutes.
- Stir in pasta sauce and dried basil; bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, Parmesan cheese, and eggs.
- Preheat oven to 350 degrees F and grease a 9x13 inch baking pan.
- Spread 1 cup pasta sauce into the bottom of the baking dish.
- Layer lasagna noodles, ricotta mix, and sauce (in that order).
- Repeat layering, and top with the remaining 2 cups of mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Nutrition
This is a sponsored conversation written by me on behalf of Ragu® . The opinions and text are all mine.
This looks yummy, I’ve not made any in a while. I’m going to put some in the oven this weekend. The perfect comfort food.
This Veggie Lasagna look amazing!! I think with the right amount of hearty veggies this could be a very filling meal!
I’d love to make this for my family, I wonder if anyone would complain about the added veggies. I’d have to exclude the ricotta though, I just can’t do ricotta cheese…
I haven’t eaten Lasagne in ages. Think I need to make some this weekend. Thanks for the recipe, I’m printing this. 😉
Lasagna is one of my faves. It’s a great way to disguise veggies too. 🙂
Love this healthier version of lasagna!!! I’m all for adding in as many veggies as you possibly can!