Last Friday I tried something new in the kitchen.  I’ve never made lasagna before and let me tell you, if you’re hungry right there and then, this is NOT the right dish to make.  I didn’t end up eating until almost 10:30 because it took forever to assemble and then an even longer forever to bake.  However, this was worth the wait!   It’s 100% vegetarian, so all you runners who avoid meat will love it!  For a lasagna recipe, it’s actually pretty simple, but as I said above – make sure you have the time to put it together and bake it before you’re forced to eat the raw noodles left over in the package!

  • 2 TBSP olive oil
  • 12 ounces baby spinach
  • 2 red peppers, sliced
  • 2 yellow peppers, sliced
  • 1 onion, chopped
  • 1 pound mushrooms, sliced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp red pepper flakes
  • 2 1/2 cups Ricotta cheese
  • 1 cup Parmesan cheese, grated
  • 3 cloves garlic, minced
  • 1 TBSP dried basil
  • 1 TBSP dried oregano
  • 1 Box no boil lasagna noodles
  • 2 cups mozzarella cheese (use mixture of fresh and shredded)
  • 2 jars tomato sauce (whichever is your favorite!)
  • 1/4 cup flat leaf parsley, chopped


  1. Preheat oven to
  2. In a large saute pan, heat olive oil over medium-high heat.
  3. Add onions and mushrooms and cook until they soften, about 5 minutes
  4. Add red and yellow peppers.  Cook until soft, about 10 minutes
  5. Add spinach and season with 1/2 tsp salt, pepper and red pepper flakes.  Cook until willed, about 2 more minutes.  Set veggie mixture aside
  6. In another bowl, mix together ricotta cheese, Parmesan cheese, garlic, oregano, basil and remaining salt, pepper and red pepper flakes.  Set aside.
  7. To assemble lasagna:
    1. start by spreading a thin layer of sauce on the bottom of a 9×13 pan.  Add a layer of lasagna noodles and ricotta mixture.  Add a layer of veggies.  Add slice of fresh mozzarella and shredded mozzarella.  Repeat until you have used all the ingredients. Top with cheese and parsley.
    2. Bake in oven for 1 hour,covered with foil. Remove the foil and bake an additional 20 minutes.  Let rest fore 20 minutes before slicing.


Happy Running (and Eating)!