Lasagna is one of my all-time favorite foods. It’s easy, it feels decadent without being over-the-top, it’s super savory and it’s basically impossible to mess up. Before we dive into this new dish, check out some of my favorite lasagna recipes from the archives:

• Spinach & Mushroom Pesto Lasagna

• Green Veggie Lasagna with Spinach Pesto

• Customizable Mini Lasagnas

• British Lasagne with Chips & Mushy Peas

Now, time for Mixed Veggie Lasagna! This is one of those semi-homemade sort of meals, featuring doctored-up jarred pasta sauce and a bag of frozen veggies. It’s a great option for when you want a homemade dinner but don’t feel like pulling out all the stops.

The lasagna also features a creamy white bean ricotta — trust me on this — and sautéed mushrooms, onions and garlic for added savoriness. It makes a ton, so prepare for leftovers!

INGREDIENTS

• 1 red onion, diced

• 7 garlic cloves, minced

• 1 1/2 T. butter

• 1 orange bell pepper, diced

• 8 oz. baby bella mushrooms, sliced

• 1 t. dried oregano

• 1 t. dried basil

• 1 t. dried rosemary

• 1 - 14.5 oz. can fire-roasted diced tomatoes

• 1 - 24 oz. jar of marinara sauce

• 1 - 14.5 oz. can of cannelini beans, drained & rinsed

• 15 oz. low-fat ricotta cheese

• 1 egg

• 1 T. olive oil

• 2 T. red wine vinegar

• 3 lb. frozen mixed veggies

• 1/2 c. vegetable stock

• 1 1/2 boxes of Explore Cuisine Lentil Lasagna Noodles

• Shredded mozzarella cheese

• Splash of white wine

• Pinch of red pepper flakes

• Salt & pepper, to taste

STEPS

1) Preheat the oven to 350 degrees. Heat 1 1/2 T. butter in a large pot or Dutch oven over medium-high heat. Once melted, add the onion and garlic and sauté for four minutes.

2) Add the orange bell pepper and sauté for one minute.

3) Add the mushrooms, red pepper flakes, oregano, basil and rosemary and season with salt and pepper. Toss well to combine, and cook for 7 minutes. Deglaze with a splash of white wine, then cook for another minute.

4) Pour in the fire-roasted crushed tomatoes and the jar of marinara sauce. Bring to a boil, then reduce heat and simmer for 20 minutes.

5) Drain and rinse the cannellini beans and add them to a food processor with the ricotta, egg, olive oil and red wine vinegar. Pulse well to combine.

6) Add the mixed veggies to a microwaveable bowl with 1/2 c. vegetable stock and cook according to package directions.

7) Pour a bit of sauce into the bottom of a 9 in. x 13 in. glass dish. Place 3-4 lasagna noodles onto the bottom of the dish, and break apart additional noodles to cover blank spaces. Pour another layer of sauce onto the noodles, then spread on a layer of the cheese mixture. Add half the veggies. Repeat this process and end with a layer of noodles topped with sauce.

8) Sprinkle the shredded mozzarella cheese over the lasagna (use as much or as little as you want), then form a domed covering with foil; this makes sure the foil doesn’t stick to the cheese.

9) Cook the lasagna for 35 minutes, then remove the foil and cook an additional 10 minutes until the filling is bubbling and the cheese is golden brown. Allow to cool for 10 minutes before serving.