If you’re like me sometimes the same ‘ol same ‘ol becomes the boring ‘ol boring ‘ol. I know lasagna is one of those unchanged classics that has always been a simple equation: meat + cheese+ noodles + red sauce + lots of TIME = lasagna.

What if I told you that: veggies + pre-cooked noodles + white sauce + cheese = even better lasagna. You might not believe me right? Try this sucker… and then we’ll talk. None of my meat-eaters missed the meat!

servings 4 | prep time: 20 min | start to finish: 65 min – 1:20

6 pre-cooked lasagna noodles (at most grocery stores)
1.5 cups frozen broccoli thawed (8oz bag, cut into small pieces
1.5 lg carrots shredded (can get pre-shredded, or just cut small)
1/2 can (7oz) diced tomatoes – drained
1 med bell pepper (cut 1/2 in pieces)
8oz ricotta cheese
1/4 cup Parmesan cheese
1 egg
1 jar (10 oz) Alfredo Sauce
2cup (8oz) of shredded Mozzarella cheese

1. cut broccoli into bite-size pieces. (a processor works well or an ol’ fashion knife like ma used). In large bowl mix all veggies. In small bowl mix egg, ricotta, and parm cheese.

2. Heat oven to 350. In 7 x 9 (1.5 quart) baking dish:
spoon 1/3 cup Alfredo sauce.
place 2 noodles over sauce.
spread 1/4 cheese mixture over noodles.
Then 1/4 veggie mix.
randomly spoon 1/3 Alfredo over that.
sprinkle with 1/2 cup mozzarella cheese.

3. Repeat – lay lasagna noodles in opposite direction from step 2.

4. Repeat – lay lasagna noodles in opposite direction from step 3.
Finish with remaining mozzarella on top.

5. Bake 45 – 60 min until bubbly and golden cheese top. Let stand 15min before serving.

(Credited from: Betty Crocker Easy Everyday Vegetarian. The original recipe is doubled. Make sure to get a double size pan if you intend to double the recipe.)

Serves 2
This Tex/Mex Chili is a perfect way to get people who enjoy meaty chili, used to vegetarian options. I like to cook in small servings, since I’m the only veggie in my family.

I really enjoyed this chili, because I like things spicy! If you don’t, just eliminate the hot sauce, and 1/2 of the chili powder. After I made it though, it really serves more than 2 people! I’ll get 3 servings outta it!

Whip up some cornbread to go with it, to make the perfect combo!

1 tbsp veggie oil
2 cloves crushed garlic
1 cup vegetable stock/broth
1/4 medium yellow onion, chopped
1/2 large red pepper, seeded and chopped
1/2 large green pepper, seeded and chopped
1/4 large jalapeño pepper, seeded and chopped (*substitute + 1 tbsp of hot sauce (Cholula is my fav)
1 can crushed tomatoes (32 ounce)
1/2 can black beans (14 ounce)
1/4 can dark red kidney beans (14 ounce)
1/2 cup vegetarian refried beans
1/2 tbsp ground cumin
1 tbsp chili powder
1/2 tbsp hot sauce (several drops)
1 teasp coarse salt

*Toppings:
8 ounces spicy Monterey Jack or smoked cheddar cheese (2 cups), shredded
Scallions, whites and greens, chopped
Blue corn tortilla chips or black bean tortilla chips, for dipping (added protein)

Preparation

Over moderate heat, add EVOO, two turns around a deep pot and combine onion, peppers, and garlic. Sauté for 3-5 minutes to soften vegetables. Deglaze bot with broth, add tomatoes, black beans and red kidney beans and stir to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5-10 minutes longer, then serve up bowls of chili and top with shredded cheese and/or scallions.

(*) Optional
Pulled & edited recipe from Rachael Ray’s Vegetarian Collection