Roasted Veggie One-Layer Lasagna

For the past few weeks (up until now), I haven’t been inspired to cook anything exciting but I am excited about something…my classes for fall semester start next week! I’m excited because it means I’m one step closer to my master’s and the beginning of my career. On a food-note-I wanted to make a dish for the next few days so that when I come home, I can just heat this up for an easy lunch or dinner (or healthy midnight snack). The following recipe is chock full of nutrients in the form of root veggies and whole grains. You can also roast some green veggies, like kale or brussels sprouts and add them to this recipe (which I didn’t do, but just thought would taste amazing). If you’re not a vegan, feel free to add some cheese, but this version I made is vegan.

photo 3-11Ingredients (serves 3)

  • 6 sheets/pieces of whole grain lasagna
  • 2 large beets, chopped into cubes in a size to your liking
  • 3 carrots, chopped
  • 1.5 cups tomato sauce
  • 2 tbsp. vegetable oil or olive oil (but not extra virgin olive oil, because this is going in the oven)
  • 1 additional carrot to be grated
  • pepper, to taste
  • a sprinkle of garlic powder


  • Preheat the oven to 400 degrees fahrenheit
  • Place chopped veggies, pepper, and 1 tbsp. oil in an oven safe dish and mix so that the oil covers the veggies
  • Roast veggies at 400 degrees for 30 minutes
  • While the veggies are roasted, boil a large pot of water
  • When the water comes to a boil, place sheets of lasagna in water. Don’t break them to allow them to be fully submerged, just wait until half of them become pliable enough to fit entirely in the water.
  • After 8-12 minutes, the pasta should be ready.
  • Remove from stove and drain. Then, pat dry or lay them across a surface to dry
  • Remove the roasted veggies from the oven after 30 minutes
  • Grease another oven-safe dish and then lay three of the lasagna sheets down on the dish
  • Add a layer of tomato sauce to the lasagna sheets
  • Add most of the roasted veggies and sprinkle garlic powder, add 1 tbsp. oil, and another layer of tomato sauce if desired
  • Add the second layer of lasagna sheets (you should have three remaining) on top of the roasted veggies/tomato sauce mixture
  • Add one more layer of tomato sauce on top, and (optional) a few more roasted veggies on top of the sauce
  • Grate a carrot using a cheese grater and add on top (like you would with cheese)
  • Stick in the oven at 400 degrees for 6-8 minutes
  • Remove from oven, allow to cool, and serve (or save for later)
  • Enjoy!


Summer Beet and Corn Salad

One great thing about summer is the abundance of fresh fruits and veggies that are available. Whether you get your produce from a farm stand, supermarket, or your own backyard, summer eating should be colorful and full of nutrition. Here’s a simple summer recipe for beet and corn salad, which can be eaten on its own, or as a side dish. If you’re heading to a barbecue, consider preparing a dish like this to impress your hosts and other dinner guests!

Simple Summer Beet and Corn Salad (serves 3-4)



  • 1 large beet, or 2-3 medium sized beets (greens removed)
  • 1/2 cup sliced onion
  • 3/4 cup corn
  • 1 tbsp. extra virgin olive oil
  • squeeze of lemon juice
  • salt and pepper, to taste


  • Boil water
  • As you’re waiting, remove outer layer from the beets using a vegetable peeler
  • If the beets are large, cut in half
  • Boil the beets for about 25 minutes (or until soft)
  • Remove corn from the cob, or if you’re not using fresh corn, measure 3/4 cup of corn and steam in the microwave
  • In a saucepan, heat the 1/2 cup sliced onion on low heat
  • Drain the beets when they’re finished cooking, and drain whatever excess water remains from the corn.  Remove the onion from the pan when it is lightly browned.
  • Combine the beets, corn, and onion, and add olive oil, lemon juice, and salt and pepper. Mix well with a spoon.
  • Refrigerate and enjoy when cooled