Kentucky Derby Mini Chocolate-Pecan Cakes with Vanilla Bourbon Smash Ice Cream.
Creamy, cheesy lasagna.
Because yesterday it snowed, and there is more snow predicted for the weekend. Seriously?
Really though, I just wanted lasagna, but without all the work and layering. So skillet it was.
This is one of those meals that’s perfect for the days when you come home and your feet hurt, your brain is fried and carbs are just needed.
That was kind of my day yesterday. LONG.
Some of it was good, some of it not so much. Unfortunately, it ended with a major fail, so that pretty much stunk. All in all it wasn’t awful, just tiring. A day in need of an easy, throw it all in one skillet, add some veggies, some cheese and pasta. Pop it in the oven and call it a day.
Sounds totally nice, right? Well, it totally is.
Also, I feel you should know that I am kind of in a complaining mood at the moment. Meaning I feel like I could go on and on about how my oldest brother is annoying the living daylights out of me, or the snow or the fact that I am complaining about my brother’s annoying ways and not a boyfriend’s annoying ways (who has time, right?!?).
Sometimes it sort of just feels good to kind of get it out of your system and then try crazy hard to forget it and never look back.
And really, you have to forget it because no one wants to be called a complainer. Although, I am pretty sure that’s what my family says about me. But you guys they are just a bunch of freaks. So really, what they say is highly questionable.
So this lasagna though?
Well it’s a mash-up cozy spring/borderline summerish pasta. It’s creamy, but heavy on the veggies and the carbs. Yum.
It’s ready in under and hour and all you have to wash is one skillet, one plate and one spoon. Yes!
Added bonus, since it is extra heavy on the veg it’s totally cool to, you know eat half for dinner and save the other half for lunch, no sharing required, not even a bit. Logic people.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Oh, and it’s Thursday, which basically means it’s the weekend!! Hooray!
This was one of the most delicious meals I have ever made! Wonderful mix of flavors! I would love to make this for an 8-10 person dinner party. I have an extra large cast iron casserole dish. Any thoughts on making ahead and refrigerating and then baking later? Would the noodles be okay? Or could I make the sauce ahead and refrigerate that and assemble it all later? I hate cooking with guests in the house and would love to just pop this in the oven. Any help would be appreciated! I really want to share this with friends! Thanks!
HI! You can make ahead and then bake later. I do that often and it works great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I will be making this after I hit the market. Just what I need today. Thanks.