Breakfast may be the most important meal of the day, but if lunch is your highlight, the food deserves to be as satisfying as the break itself!
Welcome to our new monthly series on helping you enjoy lunch at work, so you can stay full and focused for the rest of the afternoon. It may take some prep, but we’re confident your lunch hour will be much more satisfying! This month’s theme is casseroles: They’re easy to pack and reheat, large enough to feed you through the work week, and freeze well.
SPINACH ARTICHOKE LASAGNA
This vegetarian lasagna comes together quickly using jarred marinara sauce and oven-ready lasagna noodles, which are pre-cooked and dried. It’s a great option for dinner and reheats well. Just pack it in an airtight container that keeps out refrigerator moisture and smells.
Ingredients
- 2 Tbsp. olive oil
- 1 small red onion, chopped
- 4 cloves garlic, minced
- 10-oz. jar artichokes, drained, quartered
- 12 oz. baby spinach
- 2 cups ricotta
- Salt and pepper, to taste
- 2 cups marinara sauce
- 9 oven-ready lasagna noodles
- 2 cups shredded mozzarella
- Chopped fresh basil, for garnish
Instructions
Preheat oven to 425 degrees F.
In a large skillet, warm olive oil over medium heat. Once hot, add onion and sauté, stirring frequently, until onion is tender and translucent, about 4 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Add artichokes and a couple of handfuls of spinach to skillet. Cook, stirring frequently, until spinach wilts. Repeat with remaining spinach, about 12 minutes.
Transfer artichoke and spinach mixture to a food processor. Pulse until finely chopped (not pureed). Transfer mixture to a large mixing bowl. Add ricotta and mix well. Season to taste with salt and pepper.
To assemble the lasagna, spread ½ cup of marinara sauce evenly in 9x13-inch baking pan. Layer 3 lasagna noodles on top. Spread half of the spinach mixture evenly over noodles. Top with ½ cup of marinara sauce and then ½ cup of mozzarella.
Top with 3 more noodles, then remaining spinach mixture. (Skip the marinara sauce for this layer.) Sprinkle evenly with ½ cup mozzarella.
For the last layer, top with remaining noodles, marinara sauce, and mozzarella.
Cover baking pan with parchment paper. Bake covered for 18 minutes, then remove cover, and bake for 12 more minutes until cheesy top turns golden brown. Remove from oven. Garnish with fresh basil. Makes 8-9 servings.
BROCCOLI, CHICKEN, AND PASTA BAKE
A typical broccoli chicken casserole usually includes a heavy cream-based can soup. This lightened-up version omits the soup but still brings the creamy factor. Any cooked chicken works for this casserole; we used shredded rotisserie chicken as a shortcut.
Ingredients
- 8 oz. whole wheat pasta of your choice
- 1 large head of broccoli, cut into florets
- 2 Tbsp. unsalted butter
- 1 small white onion
- 4 cloves garlic, minced
- 3 Tbsp. flour
- 1 cup chicken stock
- 1½ cups milk of choice
- 1 Tbsp. Dijon mustard
- 1 tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 1½ cups shredded cheddar cheese, divided
- 2 cups cooked chicken breast, diced or shredded
Instructions
Preheat oven to 400 degrees F.
Cook pasta according to package instructions until al dente. About 1 minute before pasta is done, add broccoli to boiling pasta water. Stir until combined and broccoli is bright green, about 1 minute. Drain both pasta and broccoli. Set aside.
Meanwhile, heat butter in a large saucepan over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add garlic and sauté for 3 more minutes, stirring occasionally.
Sprinkle flour evenly over onion mixture. Mix until combined. Cook for 1 minute. Add in chicken stock and mix well until most clumps are gone. Stir in milk, Dijon mustard, and salt and pepper. Continue cooking sauce until it reaches a simmer. Remove from heat and stir in 1 cup of shredded cheese until cheese melts.
In an ungreased 9x13-inch baking dish, add cooked pasta, broccoli, sauce, and chicken. Mix until incorporated. Bake uncovered for 15 minutes. Remove from oven, sprinkle remaining cheese evenly over casserole, and bake for 10 more minutes, or until cheese has melted. Makes 8 servings.
TACO CASSEROLE
Pack in the taco flavors without the mess of eating a taco! This recipe is customizable, so use your favorite kind of ground meat, add more vegetables if you’d like (at the same time as the onion), swap out the black beans for another kind you prefer, and if you want to add some spice, use a hot salsa or toss in jalapenos.
Ingredients
- Nonstick cooking spray
- 1 lb. lean ground meat of your choice
- ½ medium yellow onion, diced
- 1 Tbsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. ground cumin
- 3 cups tortilla chips, crushed
- 1 15.5-oz. jar salsa
- 1 15-oz. can black beans, rinsed and drained
- 1 15.25-oz. can corn, rinsed and drained
- 2 cups shredded Mexican blend cheese, divided
Suggested toppings
- Sour cream
- Avocado
- Lettuce
- Tomatoes
- Jalapenos
Instructions
Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with nonstick cooking spray.
Heat oil in a large skillet over medium-high heat. Once hot, add ground meat and cook, breaking it up gradually, for about 5 minutes. Stir in onion and spices. Continue cooking for another 5 minutes, or until meat is browned and onion is translucent.
Meanwhile, spread crushed tortilla chips over bottom of baking dish.
Stir in salsa, beans, corn, and half the cheese to skillet. Cook until cheese melts, about 5 minutes.
Spoon meat mixture onto chips in the baking dish. Cover evenly with remaining cheese. Bake for 15-20 minutes or until cheese is hot and bubbly. Remove from oven and top with your favorite toppings. Makes 8 servings.
Call me casserole crazy
Casseroles are a fantastic one-dish meal that usually comes together quickly without spending too much time in the kitchen! Here are more recipes you can add to your dinner rotation:
black bean enchilada casserole
Going to a potluck? Here’s a casserole that’s easy to make and transport. It can double as an entrée or side dish.
chicken spaghetti squash casserole
If you’re accustomed to making spaghetti squash in the oven, you may want to try it in an Instant Pot. It’s quicker, and the clean-up is easier. And after you cook the squash, use it in this casserole!
cottage cheese loaf
Have you ever eaten a faux meatloaf that obviously looks like the beans, vegetables, and/or grain it’s made of? Here’s a loaf that looks (and tastes) surprisingly like the real thing. And it’s made with the unlikely combination of cottage cheese and dry cereal.
goulash casserole
This comfort food is filled with ground turkey, vegetables, and macaroni. It’s also great for meal prep since it’ll stay fresh for several days in the refrigerator.
