Ma's Veggie Lasagna

Evening fellow food lovers, your blog mistress here to bring your more yuminess to fill your tummy's with. <---hey that rhymed ;D. We're bringing you a recipe tonight that's on the vegetarian side. Hey, no groans it's good to change it up every once in a while. We aim to please everyone at some point. So this was Ma's brain child and as always I was huffing and puffing because she has the "think on your toes make up a recipe without writing it down syndrome". Which means yours truly has to figure out how this yummy thing came to be but no worries I think I got it unraveled and it's easy to follow along with. So let's get to it, here's what you'll need:



Ma's Veggie Lasagna

Ingredients:
9 lasagna noodles
1 (12 ounce) bag of frozen chopped spinach (thawed and dry. Meaning squeeze all the liquid from the spinach once thawed)
1 (12 ounce) bag of frozen chopped carrot, celery, and onion blend
1 cup of frozen pepper blend (such as green, red, and yellow)
1 (8 ounce) bag of mozzarella cheese
2 cups of Parmesan cheese
1 container (16 ounce) of ricotta cheese
2 tablespoons Italian seasoning
1/4 teaspoon of ground nutmeg
1 cup heavy whipping cream


Directions:

*Cook the lasagna noodles according to package directions. In the meantime take the ricotta cheese and place it in a bowl with your heavy whipping cream. Whisk until smooth and add your Italian seasoning and nutmeg. Set aside.

*In a skillet with some butter add spinach, peppers, and carrot/celery/onion blend. Saute until tender then set aside. Spray your casserole dish generously and set aside. Once noodles are done drain and prepare to assemble lasagna.

*Lay 3 cooked lasagna noodles on the bottom of your casserole dish. Ladle in 2 scoops of ricotta cheese mixture and then follow it up with 2 scoops of the veggie mixture and spread evenly. Sprinkle half of a cup of the Parmesan cheese and a small handful of the mozzarella cheese. Repeat for 2 more layers ending with the remainder of the cheeses.



*Bake at 400 degrees for 25 to 30 minutes or until golden brown. Once out of oven let lasagna cool for 10 to 15 minutes and serve.








How did this pan out? It was sooooooooooooo good! Seriously, this is one not to be missed. I'm a bit of a veggie hater and this dish made me clean my plate. Okie, I didn't mean "hater" as in veggies are evil little foods but in the bleh I'd rather eat something sweet kind of way. Didn't make it sound better that way did it? You get what I mean lol.



Tid Bits:

*With a dish like this one you can play up or down the cheeses listed. It's up to you on how much you want in the dish.

*If you don't do all veggies you can put turkey (or any meat you'd like) into the dish.



Ma's Spot: I love lasagna's in any form so when I came up with this dish I just thought "Wow, let's do something totally different". I have to give Dinah credit for introducing me to heavy cream. In all my years of cooking I never really used it but she uses it a lot so I took her tip and used it in this dish. I ended up really enjoying it in sauces. So please make this for your family with some garlic bread. It's perfect for a great family dinner.


We have an announcement tonight, the holidays are just around the corner so here at Tuesdays with Dinah and Ma we're always looking to change this up. So from here on out until after New Years we're hanging up snack corner and moving onto baking corner. What does that mean? Every Tuesday we'll be bringing you our favorite baking recipes you can make with your family or for your family for the holidays. We also have a mega baking post coming this winter so as always stick around it's going to be fabulous!

BAKING CORNER: Kinda Sort Smores On A Stick

Yeah, the name needs work haha but fear not the recipe is super yummy! Here's what you'll need:

Ingredients:

Bag of thin pretzel sticks
Bag of milk chocolate chips
Bag of Kraft cinnamon bun jet puffed marshmallows
Sprinkles/Jimmies

So there is not exact amount because you can make whatever amount you'd like but here's how you do it.

Directions:

*Melt the chocolate chips in a double boiler or in your microwave.

*Take a marshmallow and push it onto one of the pretzel sticks until you see the tip of the pretzel at the top of the marshmallow.

*Take your pretzel marshmallow (which should resemble marshmallow on a stick) and dip the marshmallow part into the melted chocolate. Shake off excess chocolate and roll the marshmallow into the sprinkles/jimmies.

*Place onto a sheet pan lined with parchment paper and repeat until you have your desired amount of treats. Place tray into freezer for at least 10 minutes then take out and enjoy!






Dinah: Love these! Super cute and something fun to make with the kiddies. Oh and they are yummy. ;D.

Ma: The best thing about camping for me (besides spending time with my daughter) was making smores every night. These are my versions of home smores. You have your marshmallow, chocolate, and pretzel (which is a nice graham cracker substitute). These are fun to make with your kids and they don't have to worry about hot marshmallows burning them. Feel free to use any toppings you'd like: nuts, shredded coconut, etc... So grab your kids and make these with them and enjoy!


Alrighty guys that's it. We'll be back here same time, same channel next Tuesday for more food goodness. What's on the menu for next week? My pick is something spicy and has bacon. WHAT! Nuts right? Wanna know more? Come back in 7 days. Have a great week guys!



Spoons & Spatula's
~Dinah & Ma