On your way home from work starving and don’t feel like making dinner? Don’t fret, you made lasagna yesterday, remember? And now all you have to do is heat it up.

One of the best leftovers ever! You can get at least 12 hefty servings out of this and it also freezes great. The perfect one-bowl-meal with veggies, complex carbs, and protein. I’ve put this recipe together in 4 easy steps so you can pick and choose what goes in. This recipe is for a 9x13 inch pan.

Step #1: Pick your pasta
Brown rice (or quinoa if you can find it) lasagna noodles

Step #2- Pick your Veggies (at least 3) Saute for about 5-6 minutes w a few cloves of garlic, 1 tbsp olive oil, and a pinch of sea salt & pepper: ie-  carrots, broccoli, zucchini, squash, onions, mushrooms, tomatoes. If you do a leafy green like spinach, just rinse well and set aside. I love to mix large leaves of fresh basil in with my spinach. 

Step #3- Sauce it up- You can make a quick sauce or use an organic bottled tomato sauce such as Muir Glen, or Amy’s. If you like a lot of sauce like I do, buy 2 bottles.

Step 4- Get Cheesey- Here’s where you can get creative. I like to mix a few cheeses together and place them in a medium bowl for a total of about 3 cups. ie- grated parmesan, mozzarella, sharp cheddar, or a nut cheese if you're dairy-free. I find the sharper the cheese, the less you need. For a more traditional lasagna, throw in a wet cheese, like ricotta or cottage cheese. A small 6oz tub should do.

*Optional to add one layer of grass fed beef or turkey for extra protein. Just brown 1 lb in a skillet and set aside.

Now put it all together! Set your oven to 375 degrees. Begin by pouring one small layer of sauce on the bottom of the pan, add a layer of noodles lengthwise over the sauce, then 1/2 of the ricotta cheese and 1/3 of your dried cheese mixture. At that point I usually add the veggies and the meat in one large layer and repeat all ingredients until you end with cheese on top. And don't panic. No one's ever died from a lasagna layer mix-up. 

Bake for 30 minutes

Serve with a nice green salad and a glass of cabernet, (or a new client fave... kombucha in a wine glass)

Nam appetite!