Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Pasta Pie
• Ingredients
• Adaptations/Variations
• How to Make Butternut Squash & Spinach Pasta Pie
• Tips for Success
• More Pasta Bake Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Like most everyone else, I’m a huge fan of the food blog Smitten Kitchen. Deb has been blogging since the beginning, and she’s done it SO well.

A few years ago, she shared the recipe for a winter squash and spinach pasta bake that was inspired by a similar pasta “cake” by British chef Yotam Ottolenghi. I’ve made this pasta bake more times than I can count, revising and refining it into my own version of the recipe that I absolutely love.

The concept is similar to my laziest lazy lasagna – simply toss everything together, raw pasta and all, in a big bowl, then spread it in a baking dish and bake until perfect. It’s light on the hands-on time, and even though the baking (and resting) times are quite long, clocking in at two hours, with a little planning ahead this butternut squash pasta pie makes for a super easy dinner.

The best part, other than it being super easy to make, is that this pasta pie holds up flawlessly for easy leftovers. We don’t have a microwave, so we add a couple of slices to our steamer basket and steam it for about 5 minutes until warmed through. Perfection.

One of these Butternut Squash & Spinach Pasta Pies feeds us for multiple dinners and lunches for several days! It’s just so awesome.

Ottolenghi calls this a cake, and Deb calls it a bake. I deviate and instead call it a pasta pie. Growing up, we used to eat this delicious spaghetti pie that would cook up in a similar shape and style and you’d serve it in wedges, so in my mind, it’s a pie.

Why You’ll Love This Pasta Pie

• It’s super easy. Mix it up in a big bowl, dump it into your springform pan, and let the oven do all the work.
• It’s comfort food with a twist. We’ve got comforting cheesy pasta, but we also have protein thanks to the cheeses and nutrients courtesy of the butternut squash and spinach.
• The leftovers! I know I keep droning on about the leftovers, but seriously. The best.

Ingredients

• Butternut squash – You’ll need about 1/4 of a medium-size squash.
• Spinach – I like to use packaged pre-washed baby spinach. It’s just so easy! I do give it a few extra chops just so the pieces aren’t super big.
• Pasta – I like penne pasta best in this butternut squash pasta bake, but another medium pasta will work just fine, or even broken-up lasagna pasta.
• Ricotta cheese – I like full-fat for the most creamy result.
• Parmesan – For loads of umami flavor. Both mixed into the pasta and melted on top.
• Mozzarella cheese – Low-moisture, whole milk mozzarella is my preference.
• Water – I know it feels weird to mix water in! Just trust me. It helps cook the pasta and ultimately evaporates.
• Olive oil
• Garlic powder – Fresh garlic is delicious and works too, but I’ve noticed that garlic powder tastes great as well, and it’s so much easier. Easy is good.
• Crushed red pepper flakes – For a touch of heat. You can leave these out if you are feeding kiddos or anyone sensitive to spiciness.
• Thyme – Love the flavor dried thyme adds! You can use fresh thyme if you have it and would rather; I suggest doubling the quantity if so.
• Salt & pepper – Mixed in, and a little more for serving, if you like.

Adaptations/Variations

• Swap out the squash: Most any winter squash or pumpkin will work well. Not sure which squash you want to try? Check out my Ultimate Squash Guide on my other blog.
• Try kale instead of spinach – Just make sure to de-stem it first and chop into bite-size pieces.
• Try another cheese. Smitten Kitchen’s version uses fontina; over the years, I’ve switched to mozzarella because I’m such more likely to have it on hand (and I love it!) Swiss, Gruyere, or even cheddar would all be great.

How to Make Butternut Squash & Spinach Pasta Pie

I’ve found that it can be hard to make sure all of the cheeses and seasonings are distributed, so I like to mix the cheese, water, and seasonings first, then add the big bulky items (the spinach, squash, and pasta).

So first up, you’ll want to grab a big bowl – the bigger the better! Add the egg, ricotta, half of the parmesan, the mozzarella, water, the seasonings, and 2 tablespoons of the olive oil. Whisk everything together until well-blended, then add the pasta, spinach, and butternut squash and, using a sturdy spatula, mix until combined.

Now it’s time to pile everything into your springform pan! Line it with parchment paper – I like to do a “plus sign” of paper, with plenty hanging over the edges.

Pour the entire bowl of pasta mixture into the parchment-lined springform, press it in gently to make sure it’s even, then fold the parchment paper that’s over the sides back over the top of the pie.

And then cover the whole thing with foil, place it on a sturdy baking sheet to catch any spillage, and bake for an hour.

After an hour, you’ll want to remove the foil, drizzle the remaining olive oil over the top, and continue baking it uncovered for the remaining 30 minutes.

The last 30 minutes are the hardest! Because this is your resting time. In order for the pasta pie to hold together well, it’s highly recommended that you rest it for 30 minutes after baking it.

Rested? Good! Now unclip your springform and relish in your perfect butternut squash and spinach pasta pie! Slice into wedges, serve, and devour.

Tips for Success

• If possible, definitely use a springform pan. You’ll want a standard size 9-inch” springform pan with 3″ tall sides. That said, this will probably work in an 8×8″ casserole dish. I haven’t tried it, and you’ll want to scoop it out more like a lasagna vs. in wedges.
• Use a baking sheet to catch drips. It’s worth the extra insurance!
• Don’t skip the resting step. It helps the pie hold together.
• Cut the butternut squash into small-size cubes. My cubes often end up bigger than I meant to, so I intentionally try to cut them smaller (about 1/2-inch). I like the smaller bites and feel that size goes better with the overall dish.

I hope this Butternut Squash & Spinach Pasta Pie is as much a revelation for you as it has been for us! It’s just so easy and so tasty, the perfect vegetarian pasta bake.

More Pasta Bake Recipes

• The Best Mac & Cheese
• Butternut Squash Mac & Cheese
• Best Vegetarian Lasagna
• The Laziest Lazy Lasagna Ever
• Four-Cheese Baked Ziti

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Butternut Squash & Spinach Pasta Pie Recipe

If you've had baked spaghetti pie, this pasta bake is similar in concept. Pasta, cheeses, squash, and spinach are baked together and then sliced into wedges for serving. This pasta pie tastes SO good and makes super easy, amazing leftovers!

Keyword butternut squash pasta bake, pasta pie

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours

Servings 8 wedges

Calories 353kcal

Author Kare

Equipment

• 1 9" springform pan
• parchment paper
• foil

Ingredients

• 1 large egg
• 1 cup ricotta cheese
• 1 cup grated parmesan divided in half
• 1 cup shredded mozzarella cheese
• 1 1/4 cups water
• 3 tablespoons olive oil divided [you'll reserve 1 tablespoon for drizzling over the top]
• 1/2 teaspoon garlic powder or 3 cloves fresh garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups winter squash cubed small [1 pound, or about 1/4 of a medium-size butternut squash]
• 5 ounces baby spinach roughly chopped
• 8 ounces penne pasta can sub another type of medium dried pasta or lasagna noodles broken into 1-inch pieces

Instructions

• Preheat oven to 350°F. Line a nine-inch springform pan with parchment paper. I like to use two pieces in plus sign to ensure coverage Fold the sides over the edge.
• In a very large bowl, beat the egg. Add the ricotta, 1/2 the parmesan, mozzarella, water, 2 tablespoons of the olive oil, garlic powder, crushed red pepper flakes, thyme, salt, and pepper. Mix until thoroughly combined.
• Add the butternut squash, spinach, and pasta. Using a large, sturdy spatula or wooden spoon, mix well.
• Pour the mix into the lined springform pan. Press gently to make sure it'a all even. Sprinkle with the second half of the parmesan. Fold the parchment paper that was hanging over the sides up and over the top and cover tightly with foil.
• Place on a baking sheet to catch any spillage and bake for 1 hour, then remove the foil and fold the sides down, drizzle on the remaining 1 tablespoon olive oil, and bake for another 30 minutes uncovered until golden in spots on top.
• Remove from the oven and let it cool for 30 minutes.
• Remove the springform ring and slide the pasta bake by the parchment paper onto a platter. Cut into wedges and serve.

Notes

Store in an airtight container in the fridge for up to 4 days. Reheat in a microwave or on the stovetop (we usually steam leftover wedges in a steamer basket on the stovetop).

Recipe adapted from Smitten Kitchen’s winter squash and spinach pasta bake which was adapted from pasta “cake” by British chef Yotam Ottolenghi. 

Nutrition

Serving: 1wedge | Calories: 353kcal | Carbohydrates: 35g | Protein: 16g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 58mg | Sodium: 653mg | Potassium: 553mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11484IU | Vitamin C: 24mg | Calcium: 318mg | Iron: 2mg

The post Butternut Squash & Spinach Pasta Pie Recipe appeared first on Kitchen Treaty.

What if I told you that you could make an easy, cheesy lazy lasagna recipe with raw lasagna pasta and no layering? One in which you literally mixed the cheese, sauce, and broken raw pasta together in a big bowl and dumped it in a casserole dish and baked it and out came lasagna? Well, hold on to your horses, because that’s exactly what I’m saying.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Laziest Lazy Lasagna
• Ingredients
• Adaptations/Variations
• How to Make the Laziest Lasagna Recipe Ever
• Tips for Success
• More Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I know a lot of lazy lasagna recipes call for ravioli, and I love that idea! But I wanted to take it one step further. If I was going to make a lazy lasagna, I didn’t want to have to do any layering. (Although, note that I actually did go there with these individual lazy ravioli lasagnas, a long long time ago! I still love this one for one dish two ways dinners.)

I’m a huge fan of Smitten Kitchen’s pasta and squash bake. The method feels so weird – you literally mix everything together in a giant bowl, raw pasta and all, then bake it in a spring form pan – but the result is amazing! And it’s so, so easy.

So, over the years, I’ve been slowly developing a lazy lasagna recipe that uses that method, but the result is lasagna. Okay, caveat – something resembling lasagna, because obviously this isn’t a true, traditional lasagna, even though it tastes like it.

I continued to simplify the recipe until I finally settled on this one, an extra lazy lasagna situation that uses jarred sauce and need only be baked in a 9×13 pan, no springform necessary.

I’m not sure I’ve ever been so proud to be so lazy!

Why You’ll Love Laziest Lazy Lasagna

It tastes like a real cheesy vegetarian lasagna, but it comes together with a fraction of the effort. What’s not to love?!

Don’t get me wrong – I firmly believe there is absolutely a time and a place for real lasagna. My usual vegetarian lasagna recipe is made more traditionally, with an epic homemade Italian tomato sauce that completely seals the deal. (Though it is made without having to boil the pasta first, which is awesome!)

But sometimes, you just need a fast and easy recipe. Granted, this one does take some time in the oven, so you’ll want to plan for that, but the magic is in the fact that this lazy lasagna recipe takes just 5 minutes to prep, leaving you free for everything else you have to do. And that is why is truly is the laziest lazy lasagna recipe ever!

Ingredients

• Marinara sauce/spaghetti sauce – Grab your favorite jar from the store, though if you really want a homemade sauce, I have this Italian tomato sauce recipe that’s really, really yummy, and sometimes I’ll use that if I have it in the freezer.
• Water – Needed to help cook the pasta and make the lasagna the saucy wonder we all know and love when we think of lasagna.
• Mozzarella cheese – I like to go with full-fat (low-moisture) mozzarella, but part-skim works well too.
• Parmesan cheese – Grate it yourself or grab it already shredded at the store.
• Ricotta cheese – One tub.
• Lasagna noodles – You’ll need one box of lasagna pasta, broken into 3- to 4-inch pieces.
• Salt & pepper – For flavor, of course!
• Olive oil – This is for drizzling over the top of the lasagna during the final baking period when you bake it uncovered. It adds a nice bit of flavor, too. It’s not strictly required, but this is how I like to make it.
• Parsley – Optional, but I like the pretty green it adds when sprinkled over the top of the lasagna. You could swap in ribbons of basil, too, or in place of the parsley.

Adaptations/Variations

• Add some greens. Throw in a few handfuls of baby spinach for some added nutrition.
• Make it meaty. Stir some cooked ground beef or ground sausage in with the sauce and cheese for a meaty lasagna.

How to Make the Laziest Lasagna Recipe Ever

First, preheat your oven to 350°F (175°C). Have a 9″x13″ baking dish ready. You can spray it with non-stick spray for easier clean-up, if you like.

To a large bowl, add the marinara sauce, water, 2 cups of the mozzarella, 3/4 cup of the Parmesan, ricotta, salt, and pepper. Mix well.

Break the pasta in 3 to 4-inch pieces directly into the bowl. Grab a big wooden spoon or sturdy spatula, and stir it until all of the pasta pieces are coated.

Pour the pasta and sauce into your 9×13 baking dish and spread it out a bit so it’s even. Sprinkle the remaining mozzarella and parmesan over the top.

Cover the baking dish tightly and bake for an hour. Remove the foil, drizzle with olive oil, and bake uncovered for 15 more minutes to help get the top a bit more golden and bubbly.

Drop some minced parsley over the top if desired and serve!

Tips for Success

• Have faith in the process. I know it’s weird to add water to lasagna. I know it’s weird to break raw pasta into a bowl of sauce and cheeses. Just go with it! It’s worth it!
• Leftovers can be a bit dry. Splash it with water or warm with a bit of extra pasta sauce to help remedy this, or and/or warm it with some extra cheese.
• Buy pre-shredded cheese to make it even easier. Grab pre-shredded mozzarella and parm for the easiest prep ever!

I hope you adore this lazy lasagna recipe as much as I do! It’s one of those super easy shortcut recipes that makes dinner easy yet is still delicious. Homemade is amazing, but sometimes it’s a relief to turn to a good store-bought jar of sauce when it helps get the job done!

More Easy Pasta Recipes

• Baked Boursin Pasta
• Butternut Squash Pasta Bake
• Pasta e Fagioli
• 10 Quick & Easy Pasta Sauces

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The Laziest Lazy Lasagna Recipe Ever

With a short list of ingredients and only 5 minutes prep (for real!) this lazy lasagna recipe uses lasagna noodles, sauce, and cheeses, literally just mixed into a bowl and dumped into your baking dish. The result is a delicious, crowd-pleasing, truly lazy lasagna!

Course entree, Main Course

Cuisine American, Italian

Keyword lazy lasagna, vegetarian lazy lasagna

Prep Time 5 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 19 minutes minutes

Servings 8

Calories 500kcal

Author Kare

Ingredients

• 24 ounces marinara sauce 1 jar [3 cups]; or your favorite spaghetti sauce
• 1 cup water
• 3 cups shredded mozzarella cheese, divided about 12 ounces
• 1 cup finely grated parmesan, divided about 4 ounces
• 16 ounces ricotta cheese 1 tub; 2 cups
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 16 ounces lasagna noodles 1 box; broken into approximately 3-inch pieces
• 1 tablespoon olive oil
• 1/4 cup fresh minced parsley if desired, for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with non-stick spray if desired.
• To a large bowl, add the marinara sauce, one cup water (I like to swish the water in the marinara sauce jar to get the last bits out), 2 cups of the mozzarella, 3/4 cup of the Parmesan, ricotta, salt, and pepper. Stir well until completely combined.
• Break the lasagna noodles right into the bowl and stir with a sturdy wooden spoon or spatula until the pasta is completely coated.
• Pour the mixture into a 9×13 pan, spreading into a relatively even layer (but it doesn't have to be perfect). Sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan evenly over the top.
• Cover tightly with foil and bake for one hour, then remove the foil and drizzle the top with the olive oil. Bake for 15 more minutes, until the cheese is bubbly on top and golden in spots.
• Top with chopped parsley, if desired, and cut into squares to serve.

Notes

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. As with many pasta leftovers, this lazy lasagna can be a bit dry when reheating it, because the pasta soaks in any residual moisture as it sits. When reheating, add a tablespoon or two of water to help it become saucy again. 

Nutrition

Serving: 1g | Calories: 500kcal | Carbohydrates: 45g | Protein: 28g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 662mg | Potassium: 231mg | Fiber: 2g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 0.01mg | Calcium: 491mg | Iron: 1mg

The post The Laziest Lazy Lasagna Recipe Ever appeared first on Kitchen Treaty.

We’ve recently discovered a sort of hole-in-the-wall type of restaurant near us that serves really, really darn good pizzas. In particular, they make a white pizza that’s kind of to die for. It’s apparently New York style (I have never been to New York, sadly, so I cannot confirm or deny this). It’s simply made, with a chewy thick crust, dollops of herby (and mysteriously slightly sweet) ricotta cheese, and a melty smattering of mozzarella. I’ve started having them add spinach which makes it even better.

I’m into making white pizza at home (and I’m a little obsessed with white-pizza-inspired foods, too) – so naturally, I needed to go there. I decided some (or okay, a lot of) roasted garlic should to make an appearance along with all that other cheesy goodness (and, of course, the spinach too!) For my carnivorous guy, I grilled up some chicken and added it to the mix.

I decided to try to replicate the slight bit of sweetness I’ve been detecting in the ricotta in my inspiration pizza by adding a touch of honey. It’s pretty perfect, although the roasted garlic adds sweetness, too, so it’s not the end of the world if you decide to leave the honey out. Me, though, I’m never going back. Honey all the way man!

When we do pizzas one-dish-two-ways style, I like to take a one-pound ball of dough and divide it in half to create two smaller pizzas instead of one large one. But if you’re going all meat (or all meatless), you may want to just make one big pizza. Your call! Either way, it’s all good.

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White Pizza with Spinach & Roasted Garlic

Great garlic goodness! This cheesy vegetarian white pizza boasts roasted garlic mixed in with the ricotta AND a few cloves plopped directly on the pizza itself. Fresh herbs add flavor, spinach adds a little variety, and a good amount of melty mozzarella cheese seals the deal. Add grilled chicken for the carnivores and everyone’s happy!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 232kcal

Author Kare

Ingredients

• 1 pound refrigerated pizza crust dough I like Trader Joe's garlic & herb dough for this one or use your own favorite pizza dough
• 24 medium cloves garlic about 2 heads, separated, peel left on
• 2 tablespoons olive oil plus more for working the crust, if desired
• 1 cup part-skim ricotta cheese whole milk ricotta works too
• 2 tablespoons chopped fresh basil
• 1 teaspoon honey
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt more for sprinkling the garlic
• 1/4 teaspoon freshly ground black pepper
• 10 ounces frozen chopped spinach thawed and squeezed to remove any excess moisture
• 2 cups shredded mozzarella cheese divided) (about 8 ounces

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Drizzle a baking sheet with a little olive oil and place the pizza dough on top to rest before working. (Trader Joe’s pizza dough requires 30 minutes sitting at room temperature, so I usually do that first).
• Lay out a large square of foil and place the garlic cloves on top (be sure you leave the peel on!). Drizzle with 1 tablespoon olive oil and sprinkle with a couple of pinches of kosher salt. Fold the foil into a sealed packet and place in the oven (put it on a baking sheet if you're worried about leaking). Roast the garlic until soft, golden, and fragrant, about 25 minutes. Remove from oven and set aside to cool. Once cool enough to handle, peel the cloves and discard the skins. Increase oven heat to 450 degrees Fahrenheit to prepare it for baking the pizza.
• Add 8 of the peeled garlic cloves to a small bowl. Smash with a fork. Add the ricotta, 2 teaspoons olive oil, basil, honey, oregano, 1/2 teaspoon kosher salt, and pepper. Mix well.
• Stretch the pizza crust into a large (approx. 14-inch) round and place on greased cookie sheet or a pizza stone. If creating one meatless version and one chicken version, split the dough in half and stretch each into smaller rounds, approximately 8 inches or so, and place each on an olive-oil-greased cookie sheet.
• Top the crust(s) with tablespoon-sized mounts of ricotta, as evenly spaced as possible (but it doesn't have to be perfect!) Scatter with spinach and remaining garlic cloves. Top with cooked chicken chunks (instructions in recipe notes) if using (you may only want to use half of the chicken if you're making two smaller pizzas). Scatter mozzarella cheese over the top(s).
• Bake at 450 degrees Fahrenheit until the crust is crisp and golden and the cheese is melted and bubbling, 9-10 minutes. Remove from oven and allow to cool for a couple of minutes before slicing into wedges with a pizza cutter and serving.

Notes

Meat option

If using chicken, heat the outdoor grill or an indoor grill pan on medium-high. Rub 1/2 pound boneless, skinless chicken breast with 1 tablespoon olive oil and sprinkle with salt and pepper. Cook, flipping occasionally, until cooked through (we always check the internal temperature, which should register 165 degrees Fahrenheit). Set aside to cool. Once cool, cut into chunks.

Nutrition

Calories: 232kcal | Carbohydrates: 8g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 482mg | Potassium: 134mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 469IU | Vitamin C: 4mg | Calcium: 326mg | Iron: 1mg

The post White Pizza with Spinach & Roasted Garlic appeared first on Kitchen Treaty.

Simple. Subtle.

(more…)

The post Tuscan Orange Ricotta Muffins with Rosemary-Orange Glaze appeared first on Kitchen Treaty.

A few months back, I was waiting for a coffee at Starbucks and found myself toying with the idea of finding a CSA to take part in. I turned around, and there was a Lucky Dove Farm flyer tacked to the wall.

Dana is a stay-at-home-mom with a small CSA operation and big dreams. I’m thrilled to be a part of her CSA and I can’t wait to pick up my boxes every week this summer. Fridays are going to be awesome.

The first box was on the small side as it’s so early in the season. We received a generous bag of spicy salad mix, a beautiful bunch of radishes, a small bunch of garlic chives, and a sweet arrangement of flowers in a mason jar.

In fact, I was so charmed by the bouquet that I didn’t pay enough attention when Dana shared with me what all was included in the greens. I know there were mustard greens in there, but, yeah. Total fail because: a bouquet of flowers! In a mason jar!

I’m planning to talk about my CSA treasures – and, of course, share many of the recipes I make with them – all summer long. But the only problem with Friday being a CSA day is that Friday night is also pizza night around here. And so I may have a lot of CSA-inspired pizzas. Like, you know, this one. But I will try to break out of the box – so to speak – more often than not.

But meanwhile, you got it: pizza! This pizza strays pretty far from your typical American pizza, but it was so, so good. The flavors are nicely balanced, none overshadowing the other – even with the heat of the spicy mystery greens, the snappy radishes, and the generous sprinkle of crushed red pepper flakes. The ricotta base was absolutely perfect for showcasing the wonderful fresh veggies.

(See! Flowers!)

I adapted the recipe from Cooking Light’s version which features arugula and, well, overall far less cheese. You know me. I had to use more cheese.

So here’s how it went. I got home with my goods, placed my CSA flowers at the center of the picnic table, smiled, and went back inside to stretch my pizza dough. I placed it on a pizza stone (a cookie sheet works fine too), and then I smeared ricotta on the crust (an incredibly easy store-bought Trader Joe’s whole wheat dough). Then I sprinkled it with a little salt, freshly ground black pepper, and red pepper flakes. Then I sprinkled some cooked chicken on half for my carnivorous guy, and crumbled a good amount of soft, tangy goat cheese over the top of the whole thing. (If you’re a vegetarian and the idea of meat so close to your vegetarian half makes you queasy, just make two smaller pizzas).

While the pizza was cooking, I tossed the greens and radishes with a nice garlicky vinaigrette, then I pulled the piping hot pizza out of the oven and layed the veggies right on top of that bad boy. Oh, and I poured a couple of glasses of a beautiful local Riesling – not too sweet, just perfect – then I rolled the wheel through the pizza (veggie side first) and then, being a blogger and all, I quickly photographed it.

And then we ate it. And life was good. The end.

Well, the end of that meal. BUT! The very beginning of CSA season. Hooray!

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Radish & Goat Cheese Pizza with Spicy Mixed Greens and Optional Chicken

This unique light pizza is perfect for showcasing the freshest late-spring ingredients. The crust gets a slather of ricotta and then a sprinkle of crushed red pepper flakes, crumbled tangy goat cheese, and a little optional cooked chicken. A simple toss of spicy mixed greens and kicky sliced radishes top it off.

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 4

Author Kare

Ingredients

For the vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 small clove garlic minced (about 1/2 teaspoon)
• Pinch salt & freshly ground black pepper

For the pizza:

• 1 pound 16 ounces of your favorite pizza crust dough
• 1/2 cup ricotta cheese
• 1/4 teaspoon red pepper flakes + more to taste if desired
• Pinch kosher salt or other coarse salt
• Cracked black pepper
• 4 ounces goat cheese chèvre
• 2 cups spicy mixed greens or baby arugula
• 5-6 radishes sliced
• Grated Parmesan cheese if desired
• If adding chicken to half
• 1/2 cup diced cooked chicken
• If adding chicken to all
• 1 cup diced cooked chicken

Instructions

• In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, garlic, and salt and pepper. Taste and add additional salt and pepper if you wish.
• Preheat oven to 450 degrees Fahrenheit.
• Pull/press/roll pizza dough into an approximately 14-inch circle. Sprinkle a little flour on your baking surface (stone or baking sheet) and carefully transfer the dough.
• Spoon the ricotta onto the dough and gently spread with a spoon, leaving 1/2-inch border around the edge of the pizza. Sprinkle the ricotta with the crushed red pepper flakes, a generous pinch of coarse salt, and the freshly ground pepper. Crumble the goat cheese and evenly sprinkle it over the top.
• If adding chicken, spread it onto half or all.
• Bake for 10 - 12 minutes until the crust is golden brown and cooked through.
• Meanwhile, add the mixed greens and radishes to a large bowl. Pour the vinaigrette over the top and toss.
• Remove the pizza from the oven and immediately top with the greens and radishes.
• Slice and serve. Pass grated Parmesan for topping, if desired.

Notes

Any spring green mix will work with this pizza, but the occasional baby mustard green and/or peppery arugula will add a welcome little kick.

Adapted from Cooking Light

The post Vegetarian Radish & Goat Cheese Pizza with Spicy Mixed Greens (Chicken Option) appeared first on Kitchen Treaty.

Still with me? Yeah, I thought so. I’m still here too. Sigh … what can I say. Beautiful cheese … it’s a weakness. A glorious weakness.

Today I’ve got something super, duper cheesy. Ridiculously cheesy. Almost too cheesy. And garlicky and herby, too. It’s a grilled cheese sandwich modeled after white pizza. White Pizza Grilled Cheese.

Surely you’ve heard of – and enjoyed – classic white pizza? We’ve got garlic. We’ve got olive oil. We’ve got mozzarella. Maybe some Parmesan, maybe some ricotta, definitely a few herbs like basil or oregano. Slapped on a perfect pizza crust, baked into pure excellence. Simple, straightforward food at its finest.

So, you know, I thought I’d take something perfect and bastardize it a little bit. If I’m breaking any cardinal rules of food, well … I don’t really care, because I’ve discovered a really, really delicious new form of grilled cheese sandwich.

First, you mix whole-milk ricotta cheese with olive oil, minced garlic, fresh basil and oregano, kosher salt, and cracked black pepper. Then you let it marinate for a good long while to let the flavors really develop. Then you spread it on both pieces of bread, and place a thin layer of mozzarella cheese in the middle, and maybe some Parmesan if you’re so inclined.

Rub the outside with a little more garlic, and butter generously.

Then toast until the outside is a perfect, crisp golden brown and the inside …

The inside …

Sorry, I’m a little speechless.

Just … you know. Cheese.

More Grilled Cheese Sandwiches

• How to Make Grilled Cheese – with the secret to the perfect grilled cheese sandwich!
• Artichoke Arugula Pesto Grilled Cheese – yesss.
• Spinach & Artichoke Grilled Cheese – like the classic dip, only better. Proof that’s possible!
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
• Balsamic Strawberry & Brie Grilled Cheese Sliders tasty AND cute.
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.

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White Pizza Grilled Cheese

All the flavors of classic white pizza in the form of grilled cheese goodness.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Kare

Ingredients

• 1/2 cup whole milk ricotta cheese
• 2 teaspoons extra virgin olive oil
• 1 small clove garlic minced
• 1 tablespoon chopped fresh basil or 1 teaspoon dried
• 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
• 1/4 teaspoon kosher salt
• Freshly ground black pepper to taste
• 1/4 cup shredded Parmesan cheese
• 8 ounces mozzarella cheese thinly sliced
• 8 slices white bread 6 slices if your bread is on the larger side
• 1 large clove garlic peeled and halved (for rubbing on the outsides of the bread)
• Butter

Instructions

• In a small bowl, mix together the ricotta, olive oil, garlic, basil, oregano, salt, and black pepper. Refrigerate for at least an hour (or up to 24 hours) to allow the flavors to develop.
• Lay down the bread slices and, using a butter knife, spread the ricotta mixture evenly on each piece. The ricotta mixture should coat the insides of both pieces of bread. Note: If you’re using large pieces of bread, you may want to make more of the ricotta mixture, or only make two or three sandwiches instead of four).
• Lay the mozzarella slices evenly on every other piece of bread (one side of each sandwich). Sprinkle with Parmesan cheese and close the sandwiches by place both cheesy insides together.
• Rub the outsides of the sandwiches with the cut side of the garlic clove, then butter both sides generously.
• In a large frying pan over medium-low heat, cook the sandwiches, flipping often, until they’re golden-brown on the outside and the cheese is melted inside, about 10 minutes.
• Serve immediately.

More melty-gooey-good grilled cheese recipes:

• Artichoke Arugula Pesto Grilled Cheese – yesss.
• Spinach & Artichoke Grilled Cheese – like the classic dip, only better. Proof that’s possible!
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
• Balsamic Strawberry & Brie Grilled Cheese Sliders tasty AND cute.
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.
• How to Make a Perfect Grilled Cheese Sandwich – because basic is never bad! Here’s how to do it just right.

The post “White Pizza” Ricotta Grilled Cheese appeared first on Kitchen Treaty.

I’ve been making this vegetarian lasagna recipe for, gosh, at least 20 years. And it is a hit with everyone – every. single. time.

This is more a vegetarian lasagna than a vegetable lasagna, and that is because it is super simple with not a bunch of added veggies. I love a good veggie lasagna, but this one is perfect just as it is, in all its simplicity. Not only does it taste delicious and appeal to everyone in its simplicity, but it’s such a cinch to put together. You don’t even cook the pasta first! For real. I promise it will turn out perfectly.

(Pssst: If you want an even easier vegetarian lasagna, I just published a recipe for The Laziest Lazy Lasagna Recipe Ever. It’s not exactly authentic, but it’s truly mind-blowingly easy, needing only 5 minutes to prep!)

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love this Vegetarian Lasagna Recipe
• Vegetarian Lasagna Ingredients
• Make-Ahead Tips
• More Lasagna Recipes

• Full, Printable Recipe
• Reviews & Comments

The Story Behind the Recipe

When I blogged this recipe the first time, I called it “Vegetarian Lasagna – Even Hardcore Carnivores Love This Stuff.” Which is totally true! I’ve fed this to many, many meat-eaters over the years and every single one has loved it.

It’s adapted from a recipe that was in my very first vegetarian cookbook, The Moosewood Cookbook (affiliate link). It’s one of the recipes that convinced me, when I decided to become a vegetarian in my 20’s, that it was all going to be okay. Because, hello, recipes like The Best Vegetarian Lasagna Recipe Ever are amazzzzzing just the way they are – absolutely no meat needed!

Now that I’m rebooting and resharing the recipe, however, I’ve decided to go a bit bolder and claim it The Best Vegetarian Lasagna Recipe Ever.

I know, I totally know, that calling something the best ever is a bit over-the-top and could never really be true because there’s no way you one can really try every single recipe out there for comparison. But seriously, to me, this is truly the best vegetarian lasagna recipe ever.

Why You’ll Love this Vegetarian Lasagna Recipe

1. Everyone I’ve served it to or made it for loves it. LOVES it.
2. Once you’ve made the sauce, it comes together so easily in comparison with other lasagna recipes. YOU DON’T EVEN HAVE TO COOK THE PASTA FIRST. Pinky swear.
3. It’s simple. Super simple! No fancy extras. Not needed! Pasta, ricotta, mozzarella, parm, and sauce. The SAUCE.
4. Seriously, the sauce.

If you want guaranteed success, make this lasagna with the homemade Italian Tomato Sauce that is a part of this recipe. (I’ve also blogged about it separately here – it’s my fave.) Vegetarian lasagna made with the homemade Italian Tomato Sauce is victorious lasagna.

But enough about me. What have other readers like you thought about this recipe? Here’s what they had to say:

• “I have made a lot of vegetarian lasagna recipes. Most of them  haven’t been great. A few of them have been basically inedible. So in search of a good vegetarian lasagna recipe I tried this one and I’m really glad I did! It’s really delicious and it’s the only leftover that our son is willing to eat without complaint.  I love it. my husband loves it and more importantly our 14 yr old son loves it (less complaining!).”
• “Made this recipe for Christmas dinner and it was a hit. The sauce is delicious! We aren’t vegetarians but this is BETTER than any lasagnas with meat that  I have tasted!! This recipe is a keeper, highly recommend it! Thank you for sharing.”
• “I stumbled upon this recipe last Valentine’s Day and made it for my vegetarian girlfriend, and now for every birthday, anniversary, and holiday this is the only dish she wants. The last three times I’ve made it I had to google ‘Best vegetarian lasagna’ and sort through whatever came up trying to remember it, but I’ve finally wised up and bookmarked it AND printed out a hard copy for our home. Thanks so much for this recipe — really simple but really delicious. So nice to find a homemade sauce that tastes this good but is so straightforward and fast. Best lasagna I’ve ever had, and the leftovers are SO good.”

Vegetarian Lasagna Ingredients

The simple list of ingredients will have you swooning. And while you can substitute the sauce with a jar or two of your favorite store-bought, I implore upon you to try the homemade sauce first. It’s the only thing that takes some work, but it’s SO VERY WORTH IT.

For the sauce, you have:

• Olive oil
• Onion
• Green bell pepper
• Italian seasoning – grab it from the store or make your own Italian seasoning!
• Garlic
• Fire-roasted diced tomatoes – I love canned fire-roasted tomatoes, but you can use plain diced tomatoes if that’s all you can find.
• Tomato paste
• Honey (it helps cut the acidity from the tomatoes)
• Salt & pepper
• Parsley

And then for the lasagna itself:

• A batch of the delicious tomato sauce you just made
• Lasagna noodles – uncooked!
• Ricotta
• Mozzarella
• Parmesan

Make-Ahead Tips

• Make the sauce ahead of time for a much faster assembly and cooking time.
• This vegetarian lasagna is also VERY freezer-friendly! I suggest assembling and fully cooking the lasagna, then warming it up in the oven to serve.

More Lasagna Recipes

• The Laziest Lazy Lasagna Ever
• Individual Ravioli Lasagnas
• Veggie Skillet Lasagna

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The Best Vegetarian Lasagna Recipe Ever

Layered pasta cradles a trio of cheeses and sweet Italian tomato sauce, and then it's all baked up until bubbling and gooey. Hearty vegetarian comfort food at its best!

Course Main Course

Cuisine American, Italian

Keyword lasagna

Prep Time 45 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 9

Calories 600kcal

Author Kare

Ingredients

Italian Tomato Sauce

• 2 tablespoons olive oil
• 1 large onion diced small) (about 3 cups
• 1 green bell pepper diced smal) (about 1 1/2 cups
• 4 teaspoons Italian herb seasoning
• 6 medium cloves garlic minced) (about 2 tablespoons
• 1 28-ounce can whole fire-roasted tomatoes diced fire-roasted tomatoes will work too
• 1 (6-ounce) can tomato paste
• 1 tablespoon honey
• 1-1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup minced fresh parsley

Vegetarian Lasagna

• 1 batch Italian Tomato Sauce about 4 cups, or 32 ounces, of sauce
• 1 pound lasagna noodles* uncooked
• 1 15- ounce tub about 1 3/4 cups whole milk ricotta cheese
• 1 pound whole milk mozzarella cheese grated) (about 4 cups
• 1/2 cup freshly grated Parmesan cheese (2 ounces)

Instructions

Make the Italian Tomato Sauce

• Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
• Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you’re using whole tomatoes, break up the tomatoes with a spoon. To save time, I will sometimes give whole tomatoes a quick spin in the blender to break them down a bit, then add them to the pot. (This is also a good method if you’re serving people who don’t like tomato chunks in their sauce).
• Continue to cook, stirring occasionally, over medium heat, until the sauce comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
• Add the parsley, then remove from the heat.

Make the lasagna

• Heat the oven to 375 degrees Fahrenheit.
• Grab a 9-inch by 13-inch baking pan. Smear a little of the sauce on the bottom of the pan. Add a single layer of pasta, breaking to fit as needed. Using a couple of spoons (one to scoop and one to scrape it off), plop half the ricotta all over the noodles in little mounds. Top with 1/3 of the remaining sauce. Sprinkle on half of the mozzarella.
• Repeat with a layer of pasta, then the rest of the ricotta, then another third of the sauce, then the remaining mozzarella.
• Add a last layer of pasta and spread the remaining sauce over the top. Sprinkle with Parmesan.
• Bake until bubbly and melty and the pasta is tender, about 45 minutes. If the top begins to get brown, cover with foil during the last 10 minutes or so of baking.
• Remove from oven and let rest for 5-10 minutes. Cut into squares and serve.
• Keeps refrigerated covered or in an airtight container for about 3 days. It also keeps frozen for several months. I have also frozen single-portion leftovers in individual freezer bags for quick and easy lunches.

Video

Notes

* Whole wheat is a great option, but I recommend cooking to a very al dente state first. With every other pasta, in my experience, uncooked works just fine. It cooks up perfectly in the oven!

Nutrition

Calories: 600kcal | Carbohydrates: 83g | Protein: 27g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 608mg | Potassium: 403mg | Fiber: 4g | Sugar: 7g | Vitamin A: 486IU | Vitamin C: 16mg | Calcium: 363mg | Iron: 2mg

The post The Best Vegetarian Lasagna Recipe Ever appeared first on Kitchen Treaty.