Chef Mia

Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish

You’ll love these garlic parmesan potato wedges, a super tasty side dish that’s perfect for any meal. Made with simple stuff, they bring awesome flavors everyone enjoys. They are a great choice for a healthy dinner recipe or any veggie dish you need. Give these amazing potato wedges a try today and see how delicious simple food can be! Tap to find out how to make them.

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Baked Garlic Parmesan Potato Wedges

  • Author: Chef Mia
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Description

Baked Garlic Parmesan Potato Wedges are a delightful side dish that brings together crispy textures and savory flavors, making them the perfect accompaniment for any meal. These golden-brown wedges are seasoned to perfection with garlic powder, Italian herbs, and a generous sprinkle of parmesan cheese, creating an irresistible taste that will impress your family and friends. Not only are they easy to preparetaking just 15 minutes of prep time and 30 minutes in the ovenbut they are also a healthier alternative to traditional fried potato options. Enjoy these wedges as a side with grilled chicken or steak, or serve them as a tasty appetizer with your favorite dipping sauces. Whether youre hosting a gathering or enjoying a cozy dinner at home, Baked Garlic Parmesan Potato Wedges will be a hit!

Ingredients

Scale
  • 3–4 large russet potatoes
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ cup shredded parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
  2. Slice potatoes into wedges and place in a large bowl. Toss with olive oil to coat.
  3. In a small bowl, combine salt, garlic powder, and Italian seasoning. Sprinkle this mixture over the potato wedges along with the parmesan cheese, tossing well to coat evenly.
  4. Arrange the seasoned wedges in a single layer on the baking sheet with skin-sides down.
  5. Bake for 2535 minutes until golden brown and fork-tender. Optionally, garnish with fresh parsley before serving.

Vegetable Lasagna Recipe

The Best Vegetable Lasagna, with zucchini, mushrooms, spinach and more healthy veggies. This easy recipe is the perfect vegetarian dinner idea when you’re craving cheesy, hearty comfort food!

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Vegetable Lasagna

  • Author: Chef Mia
Print Recipe

Description

This Vegetable Lasagna has been named the BEST lasagna by so many readers who have tried it! It’s my go-to vegetarian main dish for entertaining and perfect for making ahead. Packed with vegetables, cheesy, baked until it’s hot, bubbly and golden on the edges everyone will be asking for the recipe!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 ½ cups chopped yellow onion
  • 1 red bell pepper, chopped
  • 8 ounces cremini mushrooms, chopped
  • 2 medium zucchini, chopped into ½-inch pieces
  • 4 cloves garlic, minced
  • 48 ounces marinara sauce
  • 1 teaspoon dried Italian seasoning
  • salt and pepper, to taste
  • 2 pinches crushed red pepper flakes, or to taste
  • ¼ cup chopped fresh parsley
  • 5 ounces baby spinach, coarsely chopped
  • 1 egg
  • 1 cup ricotta cheese, 8 ounces
  • 9 oven ready (no boil) lasagna noodles
  • 16 ounces shredded mozzarella cheese, about 4 cups
  • ½ cup grated Parmesan cheese
  • chopped fresh basil or parsley, optional, for serving

Instructions

  1. Preheat oven to 375° F.
  2. Heat the olive oil in a large skillet or Dutch oven pot over medium-high heat. Add the onion, bell pepper, mushrooms and zucchini and cook until softened, 7 to 8 minutes, stirring occasionally. Add the minced garlic and cook, stirring, for 30 seconds. 2 tablespoons olive oil, 1 ½ cups chopped yellow onion, 1 red bell pepper, 8 ounces cremini mushrooms, 2 medium zucchini, 4 cloves garlic, minced
  3. Add the marinara sauce, Italian seasoning, salt, pepper, red pepper flakes and parsley to the skillet and stir. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally. Then stir in the chopped fresh spinach.48 ounces marinara sauce, 1 teaspoon dried Italian seasoning, salt and pepper, 2 pinches crushed red pepper flakes, ¼ cup chopped fresh parsley, 5 ounces baby spinach
  4. While the sauce simmers, crack the egg into a medium bowl and beat lightly with a fork. Add the ricotta cheese and stir to combine. This is also a good time to shred the mozzarella cheese.1 egg, 1 cup ricotta cheese
  5. To assemble the lasagna, put about 1 cup of the sauce into a 9×13-inch baking dish. Lay 3 noodles in an even layer over the sauce. Spread of the remaining sauce over the noodles. Place small spoonfuls of the ricotta and egg mixture on top of the sauce, using ½ of the ricotta. Sprinkle of the mozzarella and of the Parmesan over the top.9 oven ready (no boil) lasagna noodles, 16 ounces shredded mozzarella cheese, ½ cup grated Parmesan cheese
  6. Repeat the same layer one more time: 3 noodles, ½ of the remaining sauce, the rest of the ricotta, ½ of the remaining mozzarella and ½ of the remaining Parmesan. For the top layer of the lasagna, use the remaining 3 noodles, the rest of the sauce, and finally the rest of the mozzarella and Parmesan.
  7. Cover the lasagna with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil).
  8. Bake the lasagna in the center of the oven, covered with foil, for 35 minutes. (Put a rimmed baking sheet on the rack below the lasagna to catch any drips of sauce.) Then uncover and continue baking for 10 to 15 minutes more, or until the lasagna is hot and bubbling on the sides and the cheese is lightly browned on top. Let the lasagna rest for 15 minutes before serving. Do not skip the rest time, it allows the lasagna to set up so it won't be soupy when serving.

Notes

Notes To Make Ahead: This lasagna can be assembled up to 24 hours before baking. Cover and refrigerate, and add about 15 minutes to the covered baking time if baking a lasagna that is cold from the refrigerator. To Freeze Unbaked Lasagna: Wrap it tightly and store in the freezer for up to 3 months. When you are ready to cook the lasagna, let it thaw in the refrigerator for 24 hours. Then bake as directed in the recipe, adding about 15 minutes to the covered baking time since a lasagna that is cold from the refrigerator will take longer to heat through. Storing Leftovers: Leftover baked vegetable lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. I like to freeze individual portions for quick meals later on. Thaw (overnight in the fridge is best) and then reheat in the microwave or in a covered dish in the oven until it is steaming hot. You can halve this recipe and bake it in a 9×9-inch baking dish.

Nutrition

  • Calories: 293kcal
  • Sugar: 7g
  • Protein: 17g

Classic Lasagna Recipe That’s Timeless & Tasty

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Classic Lasagna Recipe

  • Author: Chef Mia
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Description

A hearty and delicious classic lasagna recipe with layers of pasta, rich meat sauce, and creamy béchamel.

Ingredients

Scale
  • 1.5 pounds ground beef
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 28 ounces crushed tomatoes
  • 6 ounces tomato paste
  • 0.5 cup water
  • 1 teaspoon dried basil
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Instructions

  1. In a large pot, brown the ground beef over medium heat. Drain off any excess grease.
  2. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the crushed tomatoes, tomato paste, water, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 20 minutes, stirring occasionally.
  4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly golden.
  5. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Stir in the salt and nutmeg.
  6. Preheat your oven to 375°F (190°C).
  7. Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
  8. Layer with 3 lasagna noodles, followed by about one-third of the remaining meat sauce, one-third of the béchamel sauce, and one-third of the mozzarella and Parmesan cheeses.
  9. Repeat the layers two more times, ending with the remaining béchamel sauce and cheeses.
  10. Cover the dish with aluminum foil and bake for 25 minutes.
  11. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
  12. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

This classic lasagna is perfect for family dinners or potlucks. You can also make it ahead of time and bake it when ready.

Vegetable Lasagna Recipe

The Best Vegetable Lasagna, with zucchini, mushrooms, spinach and more healthy veggies. This easy recipe is the perfect vegetarian dinner idea when you’re craving cheesy, hearty comfort food!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetable Lasagna

  • Author: Chef Mia
Print Recipe

Description

This Vegetable Lasagna has been named the BEST lasagna by so many readers who have tried it! It’s my go-to vegetarian main dish for entertaining and perfect for making ahead. Packed with vegetables, cheesy, baked until it’s hot, bubbly and golden on the edges everyone will be asking for the recipe!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 ½ cups chopped yellow onion
  • 1 red bell pepper, chopped
  • 8 ounces cremini mushrooms, chopped
  • 2 medium zucchini, chopped into ½-inch pieces
  • 4 cloves garlic, minced
  • 48 ounces marinara sauce
  • 1 teaspoon dried Italian seasoning
  • salt and pepper, to taste
  • 2 pinches crushed red pepper flakes, or to taste
  • ¼ cup chopped fresh parsley
  • 5 ounces baby spinach, coarsely chopped
  • 1 egg
  • 1 cup ricotta cheese, 8 ounces
  • 9 oven ready (no boil) lasagna noodles
  • 16 ounces shredded mozzarella cheese, about 4 cups
  • ½ cup grated Parmesan cheese
  • chopped fresh basil or parsley, optional, for serving

Instructions

  1. Preheat oven to 375° F.
  2. Heat the olive oil in a large skillet or Dutch oven pot over medium-high heat. Add the onion, bell pepper, mushrooms and zucchini and cook until softened, 7 to 8 minutes, stirring occasionally. Add the minced garlic and cook, stirring, for 30 seconds. 2 tablespoons olive oil, 1 ½ cups chopped yellow onion, 1 red bell pepper, 8 ounces cremini mushrooms, 2 medium zucchini, 4 cloves garlic, minced
  3. Add the marinara sauce, Italian seasoning, salt, pepper, red pepper flakes and parsley to the skillet and stir. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally. Then stir in the chopped fresh spinach.48 ounces marinara sauce, 1 teaspoon dried Italian seasoning, salt and pepper, 2 pinches crushed red pepper flakes, ¼ cup chopped fresh parsley, 5 ounces baby spinach
  4. While the sauce simmers, crack the egg into a medium bowl and beat lightly with a fork. Add the ricotta cheese and stir to combine. This is also a good time to shred the mozzarella cheese.1 egg, 1 cup ricotta cheese
  5. To assemble the lasagna, put about 1 cup of the sauce into a 9×13-inch baking dish. Lay 3 noodles in an even layer over the sauce. Spread of the remaining sauce over the noodles. Place small spoonfuls of the ricotta and egg mixture on top of the sauce, using ½ of the ricotta. Sprinkle of the mozzarella and of the Parmesan over the top.9 oven ready (no boil) lasagna noodles, 16 ounces shredded mozzarella cheese, ½ cup grated Parmesan cheese
  6. Repeat the same layer one more time: 3 noodles, ½ of the remaining sauce, the rest of the ricotta, ½ of the remaining mozzarella and ½ of the remaining Parmesan. For the top layer of the lasagna, use the remaining 3 noodles, the rest of the sauce, and finally the rest of the mozzarella and Parmesan.
  7. Cover the lasagna with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil).
  8. Bake the lasagna in the center of the oven, covered with foil, for 35 minutes. (Put a rimmed baking sheet on the rack below the lasagna to catch any drips of sauce.) Then uncover and continue baking for 10 to 15 minutes more, or until the lasagna is hot and bubbling on the sides and the cheese is lightly browned on top. Let the lasagna rest for 15 minutes before serving. Do not skip the rest time, it allows the lasagna to set up so it won't be soupy when serving.

Notes

Notes To Make Ahead: This lasagna can be assembled up to 24 hours before baking. Cover and refrigerate, and add about 15 minutes to the covered baking time if baking a lasagna that is cold from the refrigerator. To Freeze Unbaked Lasagna: Wrap it tightly and store in the freezer for up to 3 months. When you are ready to cook the lasagna, let it thaw in the refrigerator for 24 hours. Then bake as directed in the recipe, adding about 15 minutes to the covered baking time since a lasagna that is cold from the refrigerator will take longer to heat through. Storing Leftovers: Leftover baked vegetable lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. I like to freeze individual portions for quick meals later on. Thaw (overnight in the fridge is best) and then reheat in the microwave or in a covered dish in the oven until it is steaming hot. You can halve this recipe and bake it in a 9×9-inch baking dish.

Nutrition

  • Calories: 293kcal
  • Sugar: 7g
  • Protein: 17g

Classic Lasagna Recipe That’s Timeless & Tasty

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Lasagna Recipe

  • Author: Chef Mia
Print Recipe

Description

A hearty and delicious classic lasagna recipe with layers of pasta, rich meat sauce, and creamy béchamel.

Ingredients

Scale
  • 1.5 pounds ground beef
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 28 ounces crushed tomatoes
  • 6 ounces tomato paste
  • 0.5 cup water
  • 1 teaspoon dried basil
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Instructions

  1. In a large pot, brown the ground beef over medium heat. Drain off any excess grease.
  2. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the crushed tomatoes, tomato paste, water, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 20 minutes, stirring occasionally.
  4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly golden.
  5. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Stir in the salt and nutmeg.
  6. Preheat your oven to 375°F (190°C).
  7. Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
  8. Layer with 3 lasagna noodles, followed by about one-third of the remaining meat sauce, one-third of the béchamel sauce, and one-third of the mozzarella and Parmesan cheeses.
  9. Repeat the layers two more times, ending with the remaining béchamel sauce and cheeses.
  10. Cover the dish with aluminum foil and bake for 25 minutes.
  11. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
  12. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

This classic lasagna is perfect for family dinners or potlucks. You can also make it ahead of time and bake it when ready.

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