Lasagna Night & Morning

This lasagna was a last minute thought on Sunday night. I was waiting...patiently...for Extreme Home Makeover to start, but it was only 7:15. I started looking through recipes, fantasizing for Thanksgiving, and then I thought about lunch this week. I've started trying to take my lunch to work, save some money and myself from getting glutened. I typically end up scrambling the next morning and just packing soup. So I decided to make the lasagna I've been planning for over a week and use it for lunches!


I've started mixing my ricotta cheese with a little bit of milk. This may be something everyone already does, but it was not something I had done. I really liked it! It helps the cheese not get too dry and it's much easier to spread! Lasagna ingredients:

• On box Tinkyada Lasagna noodles (cooked, drained, and dry)
• One container Organic Ricotta cheese mixed with 1/2 cup Organic milk (mine was local!)
• Many, Many cups mozzarella cheese (2-4 cups depending on how naughty you want to be)
• One to two cups veggies (I used sauteed yellow and red peppers, onions, and garlic)
• One jar Muir Glen Organic Tomato and Basil Sauce
• Hormel Pepperoni

Start by layering your baking dish with about 1/3 cup tomato sauce. This Muir Glen sauce is SO GOOD!! I recommend it! Then layer three noodles side by side. Then 1/3 of your ricotta, veggies, pepperoni, mozzarella. Then start again with sauce and repeat twice.

The red and yellow peppers really made this dish!

Bake at 350 for 30 minutes COVERED, then uncover and broil the top. I sprinkled more of my local feta cheese on top for some drama.


Yum!! I have eaten this for three meals this week! It re-heats so well! Plus Parrish ate 1/3 of the pan for lunch on Monday. Alex also had a bite and approved! I love the Tinkyada noodles. I think I would eat them even I didn't have Celiacs.