Rice and Veggie “Lasagna”

I love this recipe for its simplicity.  It relies on inexpensive pantry ingredients, basic spices, and simple cheeses, but it totally does the trick.  There’s whole grain, protein, and veggie involved.  Cheap and kid-pleasing, it’s a good one to have up your sleeve.

 

Even the measurements are easy.  Ready?

 

  • 1 cup rice (uncooked)
  • 1 cup chopped, cooked veggies* (Broccoli is my fave, but, really, the sky is the limit– carrots, mushrooms, green beans, cauliflower, zucchini, etc, plus any combination thereof!)
  • 1 cup cottage cheese
  • 1 cup shredded mozzarella cheese
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon basil

Cook your rice.  (How much water and time this will take will depend on the kind of rice you use!)  Meanwhile, mix everything else together in a large bowl.  Once rice is cooked and has had a few minutes to cool off, dump that in the bowl and mix it around.  Pour the mixture into a greased baking dish (I think mine was about 11×7?  But 8 or 9″ square would work well, too) and bake at 350 for about 45 minutes.

*You can even cheat and use canned if you need to.  I’m not the food cops.  It’s still going to be a relatively wholesome dish!

 

 

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