beginner stir fry.

i had the honor last year of helping dr. maya adam teach an undergraduate level class in child nutrition at stanford. the class involved 1 lecture and 1 cooking class each week. students learned everything from how to chop garlic to how to make crepes. the goal was to show them how easy (and not scary) cooking can be. this stir fry was one of my favorite dishes we learned to make. it has since become a staple in my kitchen.

stir fries are definitely my go to dish when i'm cooking for myself or one other person. i like to vary the vegetables and the sauce, and am always amazed how little tweeks lead to be big changes in flavor and texture. this particular combination could not be easier or quicker. it takes about 20 minutes from start to finish. throw some garlic, ginger, and onion into a hot pan. add the veggies. top with herbs and sesame seeds. consume.

if you're new to the world of stir frying, this dish is an unintimidating and delicious place to start. and if you're a veteran sauteer looking for some new flavors, plum sauce may just become your new favorite ingredient.

beginner stir fry

inspired by maya adam’s just cook

1/2 onion, minced

3 cloves garlic, minced

1 inch piece of ginger, peeled and minced

1 tablespoon olive or sesame oil

1 head broccoli, chopped in florets

1/2 yellow pepper, cut into strips

1/2 red pepper, cut into strips

1 cup shitake mushrooms

1 zucchini, diced

1/4 cup soy sauce

1/4 cup plum sauce

fresh ground pepper

1/2 cup fresh cilantro, chopped

1/4 cup sesame seeds

in a skillet or nonstick frying pan, heat the oil over medium high. once hot, add onion, garlic, and ginger. they should sizzle when they hit the pan. cook, stirring regularly, for about 5 minutes, until the onion starts to turn translucent.

add the rest of the vegetables and spread evening around the pan. let them sit and sear for 2-3 minutes before tossing. stir and cook for another 7-10 minutes until they are almost done.

whisk together the plum and soy sauces. add sauces to the pan and give it a toss so it coats the vegetables. cook for another 2-3 minutes until veggies are done. add a dash of ground pepper and cilantro. 

serve atop quinoa or your favorite grain. sprinkle with sesame seeds.

early summer panzanella.

this panzanella is exactly what spring's transition to summer calls for: a final chance to make use of those last bright green asparagus spears and a perfect potluck contribution. start by purchasing one too many baguettes. let the bread sit out overnight, uncovered. in the morning you'll have no other choice but to saw your bread knife through it and turn it into crusty, garlicky croutons. 

i love the mix of textures in this salad, from the soft chard leaves to the crunchy edamame and salty almonds. it makes a great main course for two or a side dish for four. you can also easily liven up any leftovers the next day by tossing in a few extra handfuls of uncooked spinach or other salad greens.

early summer panzanella

a muffins on sunday original

for the croutons:
4 cups day-old bread, cut into 1-inch cubes

4 cloves garlic, minced
a couple of pinches salt
a couple of grinds pepper
2 tbsp extra-virgin olive oil
10 yellow cherry tomatoes, halved

for the salad:
4 green onions, white and green parts, roughly chopped

1 bunch asparagus, cut into 2 inch segments

6 baby portobello mushrooms, sliced
1 bunch chard of your choice, finely chopped
1/2 cup fresh edamame

1 tbsp extra-virgin olive oil

for the grand finale:
2 tablespoons fresh cilantro, chopped

1 tablespoon fresh mint, chopped
1/4 cup marcona almonds, toasted

1 tbsp balsamic vinegar
salt and pepper to taste

start by making the croutons. preheat the oven to 350F. in a large bowl, toss the bread cubes and halved tomatoes with the garlic, olive oil, salt and pepper. transfer to a baking sheet and bake for 10-15 minutes, stirring once or twice. they should be slightly browned around the edges but still soft (for soaking up juices!), and the tomatoes should be a little wrinkled. set aside to cool. once cool, place in a large serving bowl.

ohop the onions, asparagus, and mushrooms and place in a small bowl. stem and all, chop the chard very finely and set aside.

in a non-stick pan or cast iron skillet, heat a tablespoon of olive oil over medium heat. toss in the onions, asparagus, mushrooms, and a pinch of salt. give a quick toss and let them sear on one side for 1 minute. give another toss. when they are looking almost done, add in the chard, a handful at a time. when that’s all just cooked down, throw in the edamame and one generous pinch of salt. toss to combine, then pour the contents into the serving bowl with the bread.

add in the finely chopped herbs and toasted almonds. toss to combine, and let cool for about a half hour before serving. right before serving, drizzle in a little balsamic vinegar, and give it a quick stir to coat. enjoy!

the smartest thing i ever did: carrot soup turned curry sauce.

this past week, i have been preparing a number of recipes to post. from an apple couscous salad to a summer squash tart, there have been some nice successes in the kitchen recently. but none perhaps so great and so incredibly unexpected as the one which occurred yesterday.


and thus, i have decided to put the other almost-finished recipe posts on hold and indulge my over eagerness and poor time management tendencies to tell you about yesterday's delicious lunch-turned-dinner-turned-lunch dish. the added bonus? one post, two recipes!


the first is for lunchtime's carrot soup.while this simple pot wasn't quite as minimalist as my (or should i say gordon ramsay's) most recent three-ingredient broccoli soup, it was a certainly in that tradition. more and more, i'm convinced that the best soups are ones comprised of just a few raw foods. i threw this one together in under a half hour with ginger, garlic, shallots, carrots, and a vegetable broth. with a few bread rolls and some roughly chopped cilantro for garnishing, it was the perfect lunch to usher in autumn (which actually arrived in a bremen about a month ago... not that i'm bitter or anything...).later in the day, i received an email from a friend mentioning her desire to incorporate curry into everyday meals. despite being a huge fan of indian spices, i'm not head over heels for coconut milk. 


...


you still here? if you weren't so gravely offended by this confession that you just furiously slammed your laptop screen shut - or if you're even one of those people who also maybe, sometimes, once in a while doesn't have a hankering for coconut milk (don't worry, i won't tell!) - then first of all, thank you for your tolerance and open mindedness. let's continue.

i did some online research about coconut milk substitutes. soy and almond milk and greek yogurt were all frequently mentioned. but none of these seemed appealing... which was when i realized that the real issue was that i didn't want anything of the dairy variety. which was when the even greater realization dawned upon me that the sauce i wanted was a creamy, vegan indian flavored broth. and then, dear reader, it was crystal clear: the bit of leftover carrot soup would do the trick!lo and behold! tofu and vegetables in a curry carrot sauce. served over a mound of steaming, basmati rice. aka the most heavenly, flavorful, healthy dinner i've had in a very long time. even my boyfriend declared that this was the first rice dish he had ever consumed which he actually loved! and me? well i wiped my plate clean, went back for seconds, and then ate it again today for lunch over a salad. while now i'm flying high from my culinary ascendancy to greatness and pretending like i knew it would work all along, my confidence was less than overwhelming as i prepared to undertake the  soup-to-sauce venture. even as i was pouring the soup into the pan of tofu and vegetables (and ranting about how delicious this was going to turn out), i was secretely regretting not having bought and stored a frozen pizza in the freezer for back up.and yet, frozen pizza ended up not being necessary, and i think there are a few reasons why: we all know that the longer a soup sits, the better it tastes. the flavors meld and the consistency thickens. essentially, it naturally turns into a flavorful sauce anyway. so why not take advantage of that?! secondly, this vegan alternative to a milk or cream sauce gives the hearty dish a lightness that doesn't weigh you down afterwards (aka there's room for seconds! and dessert!). finally, the spices. pan frying the tofu and vegetables in mustard and cumin seeds, and then adding ground spices to the sauce give the dish a kick and reinvent the soup from earlier. so for the next time you'll be home for lunch and dinner, here are two recipes for your day.early autumn carrot soup

1 tablespoon ginger, minced

2 garlic cloves, minced

2 shallots, diced finely

1 tablespoon olive oil

7 carrots, washed and diced

6 cups vegetable broth

¼ cup cilantro, chopped roughly

salt and pepper to taste

in a large pot, heat the olive oil over medium heat. once hot, add the ginger, garlic and shallots. sauté for about 5 minutes to let soften up. add carrots and enough broth to cover them. let cook, partially covered, for about a half hour, until carrots are soft but not overcooked.

puree the soup according to your chunkiness preferences. add some more water if you like a thinner consistency. salt and pepper to taste. serve with a sprinkling of cilantro.


*this will leave up to two people fully satiated. leave about 3 to 4 cups in the pot for dinner's sauce.

tofu and vegetables in a carrot curry sauce

1 small head broccoli, in small florets

400 g extra firm tofu

100 g chanterelle mushrooms, washed and halved

1 red pepper, diced

1 onion, in long strips

4 cups leftover carrot soup (at room temperature)

1 tablespoon black mustard seeds

1 tablespoon cumin seeds

1 teaspoon ground curry

1 teaspoon ground turmeric

½ teaspoon ground coriander

salt and pepper to taste

2 tablespoons olive oil

¼ cup cilantro, chopped roughly

begin by preparing the tofu. unwrap and wrap in paper towels to drain the water. repreat 2 to 3 times until the tofu is dry. cut into thick strips for searing. heat 1 tablespoon olive oil in a large saucepan over medium-high heat. add the mustard seeds. once they begin to sizzle, add the tofu and distribute it to cover the floor of the pan. let cook, undisturbed, for around 4 minutes to sear on the first side. once lightly browned, flip over. when they are seared on both sides, remove and set aside for later.

using the same pan, heat another tablespoon of oil over medium-high. add cumin seeds. once sizzling, add all the vegetables. give them a good pinch of salt and turn the heat down to medium. sauté for about 10 minutes, until almost completely cooked. if the mushrooms have released some juices, turn the heat up to high for 2 minutes to let the liquid evaporate. add the tofu back to the pan.

now it’s time to add the sauce aka the soup! pour at least 4 cups of it into the pan and give it a good shake to coat the vegetables. add the curry, turmeric and coriander and give the mixture another stir. cook for 4 or 5 minutes on low to medium to let the sauce heat up and the vegetables absorb the spices. the if the sauce is too watery for your taste, turn the heat up to high for the last two minutes before serving to thicken up the dish. 

right before serving, add the cilantro to the pan. serve with basmati rice.

pasta, mushrooms, white wine.

there are many possible routes to a dish. sometimes i'm inspired to make something because of a craving for a particular herb or vegetable. other times, running across an especially appetizingly photographed recipe online can send me into manic "must-make-this-immediately" mode. still other recipe ideas emerge from a trip to the farmer's market or recalling a taste from my childhood. 

and then sometimes, as with today's dish, inspiration comes from the deep (and fearful) longing to simply not. mess. anything. up.   

not to be a (self-) tattle tale, but yours truly hasn't exactly been on a roll lately with cooking. there was last week's attempted polenta casserole which took 2 hours and ended up as runny polenta soup. and then there's the cake i've been trying to make for the past three weeks that never fails to burn to a crisp on all sides while somehow remaining uncooked in the center. (note: the two successful re-attempted versions of these recipes coming soon!)

worst of all, when my culinary genius produces something practically inedible, i'm not the only one who has to grin and eat it. hence: the choice of a simple pasta dish for dinner this week. you start by searing mushrooms on both side in a pan with some garlic flavored oil, and then adding a dash of white wine at the end. throw in some arugula, fresh herbs, and pasta. toss together and eat!

below is sort of a step by step picture of what that looks like up to the step before adding the pasta.

this dish comes from one of my favorite healthy cooking blogs, dana treat. she prepares the mushrooms as a side, but making them the feature of a pasta dish takes hardly any additional work. the mushrooms end up incredibly flavorful, and greatest joy comes from getting a big bite of one of them with some of the pasta and greens. i love the dish as it came out - the only change i might make is adding in another handful or two of arugula (or spinach) for some extra vitamins.

pasta with mushrooms in white wine

oh-so-minimally adapted from dana treat

300 g angel hair pasta

2-3 tablespoons olive oil

2 garlic cloves, smashed and peeled

450g (about 1 pound) mushrooms, stems trimmed and cleaned with a damp paper towel

1/4 cup dry white wine

2 big handfuls fresh arugula

1/4 cup fresh parsley, chopped roughly

1/4 cup fresh oregano, chopped roughly

salt and pepper to taste

bring a large pot of water to a boil. salt and let pasta cook until al dente (about 3 minutes depending on your noodle). drain, reserving about 1/2 cup of pasta water.

heat a large non-stick pan over medium high heat. coat the floor of the pan with olive oil and add the garlic. sauté until the garlic starts to brown and let off an aroma. discard the garlic.

add the mushrooms to the oil. depending on how many you have, they should just cover the bottom of the pan. give them a toss in the oil and then let them sear on one side for about 4 minutes. once they are nice and sizzly on one side, turn them over and let them sear on the other side. once the pan is dry, pour in the wine. cook, stirring often, until the wine is mostly evaporated. at this point, add in the arugula and cook for another minute or two until wilted. turn the heat down to low.

add in the pasta, parsley, and oregano. give it a good toss, adding more pasta water if it seems a bit dry. salt and pepper to taste. serve immediately.

vegetable stir fry with black bean sauce.

it's notoriously hard for me to commit to cooking pan-asian inspired cuisine at home. it just always seems like the list of ingredients i'm missing is longer than the list of ones already on hand. and whereas with pastas or salads i can tell which spices and oils are essential and which can be substituted or left out altogether, this same "expertise" has yet to extend into (westernized) thai or chinese cuisine. 

which is why i was really excited to come across a stir fry recipe that even i, in my humble and ingredient-limited kitchen, can easily throw together. the sauce consists of three ingredients: black bean sauce, soy sauce, and water. check, check, and check. 

you can choose which vegetables to thrown in according to the season or state of your fridge, and the dish can be served with any type of noodle or atop rice. we integrated the noodles with the vegetables at the end, but you could also keep it separate. light, flavorful, and versatile: after making an appearance in our flat for the first time a month ago, this guy already earned its place among the go-to staples. 

vegetable black bean stir fry

adapted from green kitchen stories 

1 zucchini, diced

1 eggplant, diced

1 broccoli head, chopped into tiny florets

1 red pepper, cut into long strips

4 handfuls of fresh spinach

3 tbsp sunflower oil

3 cloves garlic, minced

1/2 piece ginger, finely diced

1/2 chili (without the seeds)

1 medium-sized onion, sliced in long strips

1/2 bunch cilantro, roughly chopped

1/2 bunch basil, roughly chopped

1 bunch chives, roughly chopped

250 g rice noodles

sauce:

5 tbsp water

4 tbsp black bean sauce

3 tbsp soy sauce**

heat the oil in a large non-stick pan. when it's hot, toss in the onion, garlic, ginger, and chili and fry for around 2 minutes, until onion softens. add in other vegetables and cook for another 7 to 9 minutes until al dente. 

meanwhile, bring a pot of salted water to a boil and cook rice noodles for 3-6 minutes (check package instructions so as not to overcook them). 

drain rice noodles and add to the vegetables. add water, black bean, and soy sauce, and let simmer for another minute or two. remove from heat and stir in cilantro, chives, and basil. serve immediately.

**this dish can be gluten free - just check that the soy and black bean sauces are gluten free.

roasted portobello burgers.

even though it was only four years ago that i took the plunge from being a carnivore to a vegetarian, i very distinctly remember not liking red meat at a young age. it wasn't that i was morally opposed to it (could be giving this 10-year-old a tad too much credit!) or dreaded it like the plague. my heart would just sink a little when my mom mentioned burgers or steak for dinner. furthermore, as a young and budding culinary connoisseur, my exquisite taste drew me to other, more decadent, healthy and nutritious dishes, like mac'n'cheese or panda express. 

if only i'd known about portobello mushrooms back then.

or maybe i did know about them, but they also weren't cutting it (i mean, it's hard to compete with noodles in the shape of cartoon characters and cheese that comes from a powder). i'm glad i've finally come to my senses.

this recipe could not be simpler or more flavorful. a simple herbed marinade, a few plump mushrooms and buns, and some fresh, raw vegetables to go on top. we roasted our mushrooms in the oven, but a grill would give them a really nice smokiness and expedite the cooking time. the minimalist burger you see here is topped with some cucumbers, tomatoes, and onions. but some melted provolone, a dollop of mustard, or a scoop of hummus or guacamole would be very welcome additions.

roasted portobello burgers

inspired by green kitchen stories

3 portobello mushrooms

3 buns of your choice (featured above is a spelt ciabatta roll)

1 tomato, sliced

1/4 cucumber, sliced

1/2 onion, sliced

for the marinade:

2 tbsp olive oil

1 fresh rosemary sprig, finely chopped

1/2 tbsp fresh thyme, finely chopped

2 garlic cloves, minced

1/4 juice of a lemon

1/2 tsp salt

1/2 tsp pepper

start by cleaning the mushrooms with a slightly damp kitchen towel. remove the stems and pat dry.

prepare the marinade by chopping the rosemary and thyme and mincing the garlic. place in a small bowl and add the olive oil, lemon, and salt and pepper. mix well.

assemble the mushrooms in a baking dish and brush with half of the marinade on both sides. place in an oven of 180 C and let roast. after about 10 minutes, remove them and re-apply the marinade. flip them over and place back in the oven for another 10 minutes.

remove from oven and test if they are ready by cutting off a slice. they should be juicy and the knife should cut through them without a problem. throw buns in the oven for a minute to warm or grill them.

assemble your burger as desired. eat alongside a salad, some more grilled vegetables, or my favorite: sweet potato fries.

asparagus and mushroom risotto.

spring has arrived in the northwest tip of germany! apart from the blooming flowers, 10pm sunsets and an abundance of gelato stands, i'm most excited about the return of my favorite green vegetable to the fresh food market.



it's been a while since i've spotted asparagus around these parts. the green has a very short season in germany, lasting from early april to mid june, at which point it disappears as spontaneously as it came. of course, green asparagus' ugly brother (white asparagus) roams these parts in excess all year long, but let's not kid ourselves: there's no comparison.



hence: the need to squeeze any and as much crispy green spears into my diet as possible in the next month. i'd declare an asparagus challenge, but it wouldn't even be a competition. frankly, i'm probably going to consume more than the doctor recommends - or my stomach can digest! - anyway... which is saying something given that theoretically there's "no such thing as too many greens." we'll see about that!

recipe #1: an asparagus and mushroom risotto. i adapted the original recipe by tossing in a few mushrooms and black olives and leaving out the butter. as risotto amateur, i was amazed at how well this dish turned out. in particular, it was amazingly light. if you're looking for a heavy, hearty course, this isn't going to be your dish.

all risottos require a bit of focus, and this one is no exception. but put in the required half hour or so, and you shan't be disappointed! you can also substitute in other vegetables or add more if you'd like a dish heavier on the veggies. as for me, i'll be trying some shitake mushrooms next time.



ingredients:

4 cups vegetable broth
2 tablespoons olive oil
4 green onions, chopped
3 cloves garlic, chopped
1 cup arborio rice
1 pound asparagus, ends trimmed and cut into 2 in. pieces
6-8 mushrooms, chopped
1/2 cup black olives
salt and pepper to taste
cilantro, chopped (for garnishing)

begin:

in a small pot, bring broth to a simmer.

heat your oil in a large pot. add onions, garlic, and rice. cook, stirring, until the rice is browned (about 4 minutes). stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more. do this until rice is al dente, which should take about 20 minutes.

steam asparagus and mushrooms separately under the asparagus is tender and crisp. about 3 minutes before rice is done, add asparagus, mushrooms, and olives to the pot. let the rice finish cooking, and salt and pepper to your liking.

serve immediately, garnished with cilantro.

christmas brunch: mediterranean strata.

this strata first came into my life 3 years ago while camping out at my friend lizzy's parents' house in naperville, IL. it was a frigid january saturday morning made delightful by the late morning brunch we were lured out of our beds with by lizzy's mom. it was so delectable a meal that i swore i'd never eat another breakfast anywhere else for as long as i lived. ultimately, that solemn oath proved a wee bit tricky (it happens when you graduate from college and move across an ocean). however, years later, the chance to prepare this strata again at my own family's christmas brunch helped lessen the guilt of not being able to stay good on my promise.

i'll be frank: i'm a savory bruncher. it hasn't always been this way, but these days, i wouldn't even dream of turning down an omelette for waffles. unless they were pumpkin waffles (obviously). this strata is a savory (and vegetarian! and healthy freak!) kind of heaven. veggies? check. eggs? check. bread? double check.. for the double layer. the first time you make it, it takes a bit of concentration - and panic, if you're me and fearful of "ruining christmas" for your entire family - but the technique itself is quite simple and the results are amazing. my entire family (a family, i should mention, that could be understatedly described as carnivorous) was even lauding its praises. granted, i did ensure that each family member's plate was also graced with a hefty side of bacon. but nonetheless. it was a proud moment for their hippie vegetarian chef/daughter.

i made a few adjustments to the original recipe, and i could imagine that once you get it down the first time, you could experiment with throwing different herbs in (cilantro might be a nice addition), swap in another type of bread (sourdough or multigrain), or substitute a gouda or gruyere cheese for the feta and asiago. the original calls for some dijon mustard, which i cowardly omitted, but i'm confident about incorporating it next time.



ingredients:

2 french baguettes, cut into 1-inch-thick slices
cooking spray
1 cup chopped onions
4 garlic cloves
8 oz sliced mushrooms
1 tbsp all-purpose flour
14 oz baby spinach
1/2 tsp salt
1/2 tsp black pepper
5 tomatoes, thinly sliced
4 oz crumbled feta
3 oz grated asiago cheese
2 1/2 cups fat-free milk
2 tsp dried oregano
5 eggs, beaten
4 egg whites, beaten

preheat your oven to 350°.

place bread slices in a single layer on a baking sheet. bake at 350° for 12 minutes or until lightly browned.

heat a large skillet coated with cooking spray over medium-high heat. toss in your onion, garlic, and mushrooms; sauté 5 minutes or until tender. sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly so it doesn't stick to the pan (which it will if you leave it for a second!). add half the spinach; cook 3 minutes or until spinach wilts. add remaining spinach; cook 3 minutes or until spinach wilts. stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.

now it's time to assemble. place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray. spread the spinach and mushroom mixture over bread. top with a layer of tomato slices; sprinkle evenly with feta and half of Asiago cheese. arrange remaining bread slices over cheese. Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, milk, and remaining ingredients, stirring well with a whisk. pour over bread; sprinkle with remaining Asiago cheese. cover and chill 8 hours or overnight.

next morning! preheat oven to 350°. uncover strata; bake at 350° for about 50 minutes or until lightly browned and the eggs are set. i baked it for 35 minutes uncovered, then another 10 minutes covered in tin foil, and then removed the foil for the last 5 minutes to get the top nice and brown. serve warm.

lasagna (stew?!)

yesterday morning, something very strange happened. i woke up and instantly knew: today's a lasagna day.

this is, as those who know me can confirm, a very unusual and confusing occurrence for someone like myself (namely, someone who spends 10 minutes trying to decide what kind of muffin to order at a bakery or ponders most of the day what exactly her stomach is craving for dinner that night). but the christmas season works in magical ways and so i was blessed, for one oh so brief moment, with the miracle of decisiveness!

i'd guesstimate that this recipe makes enough lasagna for a family of 4. i'm basing that on the fact that the two of us ate it for three nights in a row (with it getting better each passing evening...). the only thing to watch out for is that it doesn't get, well, too stewy. it could have had to do with the fact that we cooked it with mushrooms (the world's most water-emitting vegetable) or that we used slightly too much tomato sauce. either way, things got a bit soupy after 20 minutes in the oven. so i'd recommend learning from our silly mistakes and making sure not to overdue the number of vegetables or the amount of tomato sauce between each pasta sheet. the other key (which i learned from a dear ex-pat ami of mine) is to cook the lasagna pasta in boiling water for 2 minutes before baking, especially if you're using whole wheat pasta. it makes a world of difference.

los ingredientes:

10 sheets of lasagna
1 head of broccoli
1 zucchini
3 carrots
1 onion
1 clove garlic
1 red pepper
10 brown mushrooms
2 tbsp olive oil
1 large can tomato sauce
1 cup grated cheese

begin by sautéing your carrots and mushrooms in a skillet with some olive oil until carrots soften up (about 5-7 minutes). add onion, garlic, zucchini and pepper and cook for another 8-10 minutes on a low heat. meanwhile, fill a large pot with water, bring to a boil, and blanch your broccoli head (already chopped into florets) for 1-2 minutes. once your other veggies are cooked through, mix the broccoli in and set aside.

bring another small pot of water to a boil and cook your lasagna sheets for no more than 2 minutes. remove! its time to start compiling the lasagna. of course, how you do this is a matter of personal preference. whole wheat lasagna sheets are pretty thick/hearty, so we only made three layers. begin by adding your vegetables, then the tomato sauce, and then your pasta sheet. repeat as many times as your pan will allow. top with a bit of tomato sauce and most importantly, cheese!

we baked ours for about a half hour, but just keep an eye on yours :)