Welcome!

Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Monday, March 24, 2014

Vegetarian Lasagna

Living with meat lovers makes it difficult to convince them that eating something with no meat is okay. But I was determined that it was going to happen. I know there are some vegetarians who watch this page so I wanted to do something for them. So I made this delicious lasagne and guess what? IT Guy didn't even miss the meat. If I hadn't told him it was meatless, he never would have known. This was SO good and so easy. I opted to use the "no boil" lasagna noodles and jarred sauce. And instead of making one 9x13 pan, I made two smaller pans and froze one for later. This is really so, so good. And if you want to add meat, then by all means, that's an option. But doing it this way....for a lighter meal....delicious!

Vegetarian Lasagna



1 10-ounce package frozen spinach ~ thawed and squeezed dry
15 ounces ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 24-oz jar pasta sauce
9 - 12 oven ready lasagna noodles
1 cup thinly sliced tomatoes
2 zucchini ~ thinly sliced
2 cups mozzarella cheese ~ grated
salt and pepper to taste


Preheat oven to 425 degrees and grease a 9x13 inch baking dish.

In large bowl, mix ricotta together with the egg. Stir in the spinach, Parmesan, and salt and pepper.

In your baking dish, layer half of marinara, noodles, ricotta mixture, tomatoes, zucchini, and mozzarella.

Repeat with all ingredients. Cover with foil.

Bake 30 minutes.

Remove foil and bake another 20 minutes or until hot and bubbly.

The ingredients. I had some cherry tomatoes that needed to be used but Roma tomatoes would be great.

The ingredients. I had some cherry 
tomatoes that needed to be used but 
Roma tomatoes would be great.


Mix the egg and ricotta.
Mix the egg and ricotta.


The stir in the drained spinach, parmesan, salt and pepper.
The stir in the drained spinach, 
Parmesan, salt and pepper.


Add half the sauce in the bottom of a greased pan.  Then add enough noodles to cover the bottom.
Add half the sauce in the bottom 
of a greased pan. Then add enough 
noodles to cover the bottom.


Then spread on half of the ricotta mixture, half of the tomatoes and half of the zucchini. Then sprinkle with half of the mozzarella cheese.
Then spread on half of the ricotta 
mixture, half of the tomatoes and 
half of the zucchini. Then sprinkle 
with half of the mozzarella cheese.


Then repeat with the other half of the ingredients. Cover and bake for 30 minutes. Then uncover and bake for 20 more minutes.
Then repeat with the other half of 
the ingredients. Cover and bake for 
30 minutes. Then uncover and 
bake for 20 more minutes.


Allow to stand for about 5 minutes before slicing.
Allow to stand for about 5 minutes before slicing.


Yummy!!!!!!!!!!!!
Yummy!!!!!!!!!!!!