This was last nights dinner…so easy and actually really good!! The kids ate the heck out of it!

Looking at this picture I realize I need new dishes.. 🙂

I wasn’t able to get a good picture because everyone had already gotten into it before I could take a pretty one! This dish I like because I can make it the day before, and then just plug it in about 30 minutes before we eat dinner and boom! Dinner is ready.

I use my Saladmaster skillet (doubles as an oven), and put it together in there. I dont cook the noodles which is such a time saver, and they still turn out great!

Here is what is in this:

Brown rice lasagna noodles

Whatever veggies I have in the fridge (this on was zucchini, mushrooms, yellow peppers, spaghetti squash, and spinach-I chop up and saute these together with some olive olive and garlic)

Organic Ricotta cheese, mixed with an egg, some Italian seasoning and Parmesan

Organic pasta sauce

Then I just layer everything, and only on the top add some shredded cheese.  Cook it at 350 until it clicks, then lower to 190 for about 20 minutes.

I did learn that with these brown rice noodles they have to be completely covered to cook right, so you cant put a layer of noodles on top…

But it is SO good and everyone eats it!