Homemade-ish Lasagna

What is time anyway?

Depends on how much you eat.


I used to boast about how well my babies ate. Rookie mistake. From savory to spicy, sweet to sour, they all started off with a hiss and a roar from the time they first started eating solids. But before I even realized what was happening, boom, there I was with 3 very picky eaters. Meals have steadily gone a downward spiral and I have landed in the chicken tenders, mac and cheese and broccoli trap because it's the only meal that everyone will ACTUALLY eat. But this also means that I cook a different meal for me and my husband because we have standards. Very, very low standards in most other areas but food is my love language.

Enter, veggie lasagna. It's ooey, gooey, and chocked-full of veggies. I placed a hearty helping in front of every kid and alas, a Christmas Miracle. All. Three. Plates. Cleaned. Well, five, including mine and husband's. This is an adapted version of something I found online but the beauty of this recipe is that it is just that, adaptable.

I am terrible at actually writing down recipes and prefer to cook 'intuitively', something my husband hates. "Please write it down this time, it was so good.", he begs.
"Nah, I've got this!", I say with confidence. I like to live life on the wild side which means I never make it a second time quite as delicious. Yolo.

So anyway, here is a rough recipe to follow. Take this as a guide, then let your freak flag fly.

Homemade-ish Lasagna
  1. Heat oven to 350 degrees. Lightly grease a 9x13 casserole dish.

  2. Heat olive oil in large skillet. Add onion and cook until they begin to soften.

  3. Add garlic and sautee until it begins to smell fragrant.

  4. Throw in remaining veggies and cook until softened.

  5. Sprinkle on that Italian seasoning and some salt and pepper until your little heart in content.

  6. Pour the pasta sauce over the veggie mixture and heat through. Remove from heat.

  7. Mix the ricotta, egg and 2 cups mozzarella until well incorporated.

  8. Layer veggie sauce on the bottom of 9x13, just enough to cover. Add lasagna noodles (breaking where you need to make fit), then top with ricotta mixture, followed by a sprinkle of parm. Repeat this (sauce, noodles, ricotta, parm) and then top with remaining mozzarella cheese. I have a heavy hand with cheese like every good Southern woman.

  9. Bake for roughly 45 minutes, until bubble and browning on top.

  10. Pair with a caesar salad kit and BOOM.


- I use whatever veggies I have on hand. Yellow or white onions, red or green peppers all work well.

- You can throw in other veggies too. Carrots, spinach, eggplant, oh my!

- I have omitted the parmesan cheese when I didn't have it in the fridge. No worries, mate.

Method to my madness


  • Olive Oil

  • 1 medium-ish onion, finely chopped

  • 3 cloves garlic, minced. I generally use a lot more... don't let me be the boss of your garlic game.

  • 1 zucchini, cut in half lengthwise, then in 1/2 inch half moons

  • 1 bell pepper, cut in 1/2 inch strips. Red, green, yellow, it doesn't matter

  • 1 lb mushrooms, sliced. I love baby baby bellos but use whatcha got

  • 2, 15 oz jar store-bought pasta sauce, or make your own if you're a showoff

  • Italian Seasoning, 5 shakes... because that's accurate enough 

  • 8 oz ricotta

  • 1 egg

  • 4 cups shredded mozzarella cheese, divided in half.

  • 1 c parmesan cheese

  • 1 package no-boil lasagna