Description
Chicken Tagine with Preserved Lemon & Olives — a layered veggie lasagna perfect for breakfast meal prep and weekend brunch. Makes 6 hearty slices in 55 minutes with 11 simple ingredients.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups spinach, chopped
- 2 cups mushrooms, sliced
- 1 zucchini, sliced
- 1 bell pepper, diced
- 4 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions.
- Heat olive oil in a pan and sauté mushrooms, zucchini, bell pepper, and spinach until soft. Season with salt and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles, half of the ricotta, half of the vegetable mixture, a third of the mozzarella, and a third of the marinara sauce.
- Repeat the layers once more, finishing with noodles, marinara, and remaining mozzarella and Parmesan on top.
- Bake for 30-35 minutes until the cheese is bubbly and golden.
- Let it sit for 10 minutes before slicing and serving.
Notes
- Fridge Storage: Cool baked lasagna to room temperature within 1 hour, then cover the dish tightly with aluminum foil or transfer individual slices to airtight glass containers. Refrigerated lasagna stays fresh for up to 4 days at 40°F or below. Glass containers prevent sauce staining and keep flavors clean.
- Freezer Storage: Wrap individual slices in parchment paper, then seal inside freezer-safe zip-top bags with air pressed out. Frozen slices maintain quality for up to 3 months at 0°F. Label each bag with the freeze date. For best results, thaw overnight in the fridge before reheating, though direct-from-frozen reheating also works well.
- Oven Reheat: Preheat your oven to 350°F. Place the lasagna slice in an oven-safe dish, add 1 tablespoon of water, and cover with foil. Bake for 20 minutes covered, then remove foil and bake 5 more minutes to crisp the cheese top. This method restores the closest-to-fresh texture and even heating throughout.
- Microwave Reheat: Place a single slice on a microwave-safe plate and cover loosely with a damp paper towel. Heat on 70% power for 3 minutes, rotating halfway through. The damp towel prevents the cheese from drying out and keeps the noodles soft. Let the slice rest for 1 minute before eating—the center will continue heating.
- Air Fryer Reheat: Preheat the air fryer to 325°F. Place the lasagna slice in the basket lined with parchment and heat for 8 minutes. The circulating hot air re-crisps the cheese topping beautifully while keeping the interior moist. Check at 6 minutes to prevent over-browning—air fryers vary in intensity.
- Prep Time: 20
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 large
- Calories: 312 calories
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 42mg