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Sometimes it's hard to know what to make for supper. I look in my fridge and even thought the shelves are rarely bare, I ask myself - What should I make for dinner? With people depending on me to create something night after night the pressure get a bit much. I'm not all that organized either (But, that's another story...) If I was organized I would have a little preplanned chart on the wall indicating what entree and vegetable we were having each night of the week. I'm not at that point yet, so I have accumulated a few recipes that I can fall back on when I really am at a loss as to what to make for dinner.

One of my favourite recipes that allows me to just throw the ingredients all into a pan recipe is Veggie Lasagna. I don't cook the lasagna noodles or the veggies. I just arrange the ingredients in layers in the baking dish and pop it in the oven at 350 degrees for 30 minutes or so. I bet you'll be surprised at how easy it is, and it tastes great too.

Veggie Lasagna

6 lasagna noodles (Whole wheat if you're going for health)
350 ml of pasta sauce (Any kind)
500 g container of ricotta cheese (30% less fat is still really good)
2 cups or so of several types of veggies like:
Mushrooms, Broccoli, Peppers, Spinach, any kind that you like...
1 c. of mozzarella cheese

I use a square pan that's about 9 x 9. Oven at 350 degrees.

Spray the pan. Pour half of the sauce into the pan. Lay down half of the lasagna noodles, break them to fit if need be. Scoop out half the ricotta cheese onto the noodles. Spread out half of the veggies. One more layer of noodles, ricotta cheese, veggies and sauce. Finish by sprinkling the mozzarella cheese on top. Cover with tin foil and put in the oven for about 40 minutes, taking the tin foil off of the pan to let the cheese broil slightly. Remove from the oven and let cool for 10 minutes. If you're in a real hurry to eat and it's winter, put the pan of lasagna outside to cool. I do this all the time, so far the neighborhood cat hasn't discovered my supper cooling on my deck...!

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