This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend. If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this…
This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend.
If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this lasagna apart from your average recipe. It’s comfort food at its finest.
This spinach lasagna recipe requires some effort, as all lasagnas do. That said, it comes together beautifully and is 100 percent worth your while. No-boil noodles save time and effort—have you ever tried working with floppy, sticky, freshly-boiled lasagna noodles? No need to struggle for this recipe.
If you’re new to making lasagnas, this is a great recipe to start with. It’s a bit easier than my veggie lasagna, which is my other go-to recipe! This one is essentially my spinach artichoke lasagna without the artichoke. It’s so delicious that it deserves the spotlight.
This pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta…
This pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.
Here’s an idea that has easy weeknight meal written all over it: pesto shrimp! Turns out this bright green, garlicky sauce is the perfect pairing for succulent shellfish. The two flavors go hand-in-hand.
Alex and I were inspired to make this recipe because of the bushy basil plant in our backyard. There’s no better use for a big patch of pesto than a pile of juicy shrimp!
How to make pesto shrimp—in 5 minutes
This is one of those 5-minute easy dinner ideas that saves us on busy weeknights. Every now and then, we like to eat healthy seafood like shrimp or salmon. What we love about shrimp is that it cooks so quickly! All you need is just a few minutes in a skillet and you’ve got dinner. Here are the basic steps to how to make pesto shrimp:
Pat the shrimp dry. This is key before you start cooking: so there’s not too much extra liquid.
Sauté the shrimp 1 to 2 minutes per side. Heat the olive oil, then pop in the shrimp and cook just 1 to 2 minutes per side.
Add pesto for 30 seconds! This gets it beautifully bright green and coats the shrimp in a beautiful sauce. Do not cook any longer than that, or the pesto will darken and turn brown.
Use best quality pesto
The main thing to know about his shrimp pesto recipe:= is to use the best quality pesto! The best, of course, is homemade. But this requires fresh basil, which is not always available. If you can’t make homemade pesto, use the best quality brand you can find. The quality varies a lot between brands, so you may need some trial and error before you find your favorite pesto.
Or try refrigerated fresh pesto, found in the produce section. In our taste tests, we’ve found this type of pesto tends has better flavor than pesto in jars. It’s often sold in tubes.
Think ahead: thawing frozen shrimp
You can use either fresh or frozen shrimp for this pesto shrimp recipe. Turns out, frozen shrimp can be just as fresh as shrimp from the fish counter at the grocery store! If you can, try to find wild caught shrimp: it’s usually a sustainable option. If you do use frozen, you’ll need to make sure to think ahead to thaw the shrimp before making the recipe. Here’s what to do:
Day before: If you think ahead, simply place the frozen shrimp in the refrigerator overnight.
Day of: Place the shrimp in a large bowl of very cold water for 15 minutes. Stir every 5 minutes to break up clumps that freeze together. The shrimp should defrost in about 15 to 20 minutes.
What to serve with pesto shrimp
Of course, this pesto shrimp isn’t a full meal in 5 minutes. But it gets you much closer to dinner! Here’s what we’d suggest serving with it to round it out into a meal:
In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
Just before shrimp are fully cooked, add the ¼ cup pesto and continue cooking for 30 seconds, stirring continuously.
Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.
More easy shrimp recipes
There are lots more easy shrimp recipes that make for a fast dinner! Here are some of our favorites to try:
This Slow Cooker Lasagna Soup is loaded with seasoned beef, tender pasta, and melty cheese, making it perfect for enjoying soup as a meal. Have the cozy and comforting flavors of lasagna without the hassle—just toss everything into the slow cooker and …
This Slow Cooker Lasagna Soup is loaded with seasoned beef, tender pasta, and melty cheese, making it perfect for enjoying soup as a meal. Have the cozy and comforting flavors of lasagna without the hassle—just toss everything into the slow cooker and come home to dinner.
Chicken broccoli rice casserole is a tasty one pot meal that’s loaded with savory flavors. It’s simple to put together, and kitchen cleanup is a breeze!
Chicken broccoli rice casserole is a tasty one pot meal that's loaded with savory flavors. It's simple to put together, and kitchen cleanup is a breeze!
I have always loved cottage cheese, even before it was trendy. I love eating it with fruit for a healthy snack or using it to make whipped cottage cheese to eat with veggies and crackers. I also love using it to make homemade ranch dip and PASTA SAUCE!…
I have always loved cottage cheese, even before it was trendy. I love eating it with fruit for a healthy snack or using it to make whipped cottage cheese to eat with veggies and crackers. I also love using it to make homemade ranch dip and PASTA SAUCE! Yes, you can use cottage cheese to…
This easy and versatile sautéed zucchini recipe pairs perfectly with any main dish. Cooked in olive oil with butter, garlic, and basil, mild zucchini develops a rich, nutty flavor. Optional add-ins are tomato, onion, or mushrooms.
This easy and versatile sautéed zucchini recipe pairs perfectly with any main dish. Cooked in olive oil with butter, garlic, and basil, mild zucchini develops a rich, nutty flavor. Optional add-ins are tomato, onion, or mushrooms.
Learn how easy it is to make delicious Vegan Eggplant Meatballs from scratch! Serve as classic spaghetti and meatballs, or add them to your favorite hoagie and make an epic Vegan Meatball Sub. All you need is 10 simple ingredients, plus spices!
Learn how easy it is to make delicious Vegan Eggplant Meatballs from scratch! Serve as classic spaghetti and meatballs, or add them to your favorite hoagie and make an epic Vegan Meatball Sub. All you need is 10 simple ingredients plus spices!
When it comes to our favorite vegan eggplant recipes, these eggplant meatballs are easily in the top 5! They’re a hearty, savory flavor-explosion and a must-make recipe for weeknights, family dinner, or even entertaining during the holidays.
Chia seeds: Acts as an egg replacer and helps to bind the vegan meatball mixture together. If desired, you can replace the chia seeds with an equal amount of ground flaxseeds to make a flax egg.
Aromatics: A simple combination of white onion, celery, and a few cloves of fresh garlic create a flavorful base for the meatballs and infuse so much flavor!
Eggplant: We used an Italian eggplant to make these meatballs. Italian eggplants are typically a bit smaller and denser than other varieties, making them perfect for chewy vegetarian meatballs! If you have one large eggplant, start with half and increase as needed to achieve the right texture.
Garbanzo beans: Adds protein and addition texture to the meatballs that makes them extra hearty. We used canned chickpeas to make this recipe as quick as possible, but feel free to cook chickpeas from dry (you’ll need 1 cup).
Panko breadcrumbs: We prefer panko breadcrumbs in these vegan eggplant meatballs because they have a lighter, more airy texture that creates more tender, juicy meatballs. With that being said, regular breadcrumbs are the next best option.
Fresh herbs: Fresh parsley and fresh basil leaves add fresh Italian flavor that brings these meatballs ot life! We highly recommend using fresh herbs!
Nutritional yeast: Adds a natural cheesiness and umami flavor that adds depth of flavor to the meatballs. If you’re buying nutritional yeast for the first time, look near the other spices in the grocery store.
Spices: You’ll need a simple blend of salt, dried oregano, and freshly ground black pepper to round out the flavor in the nutritional yeast and fresh herbs. Feel free to swap the dried oregano with an Italian seasoning, if needed.
Prepare the chia egg. Combine the chia seeds with 3 tablespoons of water in a small bowl. Set aside for about 15 minutes until the chia egg thickens.
Preheat and prep. Preheat a convection oven to 375°F or 400°F if using a conventional oven. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
Sauté the aromatics. Heat about 2 tablespoons of oil in a medium pan over medium heat. Once heated, add the onions and celery and cook until translucent, about 3-5 minutes. Add the garlic and cook for another minute, stirring frequently.
Sauté the eggplant. In the same pan, add the diced eggplant and cook, stirring often, until the eggplant is soft and has reduced by about half, about 8 to 10 minutes. Add additional oil if needed to prevent burning or sticking.
Combine the veggies and garbanzo beans. Remove the pan from heat and add the garbanzo beans. Mix until everything is uniform.
Process in batches. Transfer half of the eggplant mixture to a large cup food processor and pulse until chopped and uniform (be careful not to puree!). Once chopped, transfer the mixture to a large bowl and repeat the process with the remaining mixture.
Make the meatball mixture. Add the chia egg, breadcrumbs, fresh herbs, spices, and optional liquid smoke to the bowl with the pulsed eggplant mixture. Using a spatula or clean hands, mix until well combined and uniform. Taste and add additional salt as needed.
Form the meatballs. Using a cookie scooper, scoop the meatball mixture into uniform-sized meatballs (we make ours about 1.5 tablespoons large). Place them on the lined baking sheet as you go, leaving 1/2-1 inch of space between each. We yielded 34 meatballs that were about 1 inch in diameter.
Bake. Transfer the baking sheets to the oven and bake until the eggplant meatballs are firm and golden brown, about 24-30 minutes.
Serve. Allow the vegetarian eggplant meatballs to cool directly on the baking sheet for a few minutes, then serve as desired. Enjoy!
Serving Suggestions
In addition to making the perfect bowl of spaghetti and meatballs, these meatless meatballs can be used for so much more!
This recipe contains panko breadcrumbs and is not naturally gluten-free. However, it can easily be made gluten-free by swapping in your favorite gluten-free breadcrumbs.
Is this recipe oil-free?
It can be made oil-free– simply cook the vegetables with water instead of oil.
What is a convection oven?
A convection oven is very similar to an air fryer, just on a larger scale. We have tested this recipe in the oven, in an air fryer, and on the stovetop and found that the oven yields the best results. We prefer to use a convection oven for these, but they still work well if you have a regular oven!
Storage and Freezing Instructions
Leftover homemade meatballs will keep for up to 4 days in the refrigerator or up to 3 months in the freezer.
To refrigerate, allow the meatballs to cool completely to room temperature, then layer in an airtight container. Seal tightly, then store in the refrigerator until ready to reheat and serve.
To freeze, let the meatballs cool completely, then place the baking sheet in the freezer. Allow the meatballs to freeze for 1-2 hours, or until frozen solid.
Once frozen, transfer the meatballs to a freezer-safe bag or freezer-safe container and freeze for up to 3 months. Reheat directly from frozen in a convection oven.
Learn how easy it is to make delicious Vegan Eggplant Meatballs from scratch! Serve as classic spaghetti and meatballs, or add them to your favorite hoagie and make an epic Vegan Meatball Sub. All you need is 10 simple ingredients, plus spices!
Ingredients
1 tablespoon chia seeds (or flaxseed meal)
3 tablespoons water
Oil, for cooking
1 cup white onion, finely diced
1/2 cup celery, finely diced
3 cloves garlic, finely minced
1 unpeeled Italian eggplant, diced
1 cup cooked garbanzo beans
2 cups panko breadcrumbs
1/3 cup finely chopped parsley, packed
1/4 cup finely chopped basil, packed
1/4 cup nutritional yeast
Optional: 2 teaspoons liquid smoke
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
Instructions
Prepare the chia egg. Combine the chia seeds with 3 tablespoons of water in a small bowl. Set aside for about 15 minutes until the chia egg thickens.
Preheat and prep. Preheat a convection oven to 375°F or 400°F if using a conventional oven. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
Sauté the aromatics. In a medium pan over medium heat, heat about 2 tablespoons of oil. Once heated, add the onions and celery and cook until translucent, about 3-5 minutes. Add the garlic and cook for another minute, stirring frequently.
Sauté the eggplant. In the same pan, add the diced eggplant and cook, stirring often, until the eggplant is soft and has reduced by about half, about 8 to 10 minutes. Add additional oil if needed to prevent burning or sticking.
Combine the veggies and garbanzo beans. Remove the pan from heat and add the garbanzo beans. Mix until everything is uniform.
Process in batches. Transfer half of the eggplant mixture to a large cup food processor and pulse until chopped and uniform (be careful not to puree!). Once chopped, transfer the mixture to a large bowl and repeat the process with the remaining mixture.
Make the meatball mixture. Add the chia egg, breadcrumbs, fresh herbs, spices, and optional liquid smoke to the bowl with the pulsed eggplant mixture. Using a spatula or clean hands, mix until well combined and uniform. Taste and add additional salt as needed.
Form the meatballs. Using a cookie scooper, scoop the meatball mixture into uniform-sized meatballs (we make ours about 1.5 tablespoons large). Place them on the lined baking sheet as you go, leaving 1/2-1 inch of space between each. We yielded 34 meatballs that were about 1 inch in diameter.
Bake. Transfer the baking sheets to the oven and bake until the eggplant meatballs are firm and golden brown, about 24-30 minutes.
Serve. Allow the vegetarian eggplant meatballs to cool directly on the baking sheet for a few minutes, then serve as desired. Enjoy!
Notes
Gluten-free: This can be made gluten-free with gluten-free breadcrumbs.
Oil: You can cook the vegetables with water instead of oil if desired.
Storage: Leftovers will keep for up to 4 days in the refrigerator or up to 3 months in the freezer.
To refrigerate, cool completely and then layer in an airtight container. Seal tightly, then store in the refrigerator until ready to reheat and serve.
To freeze, cool completely, then place the baking sheet in the freezer. Allow the meatballs to freeze for 1-2 hours, or until frozen solid. Once frozen, transfer the meatballs to a freezer-safe bag or freezer-safe container and freeze for up to 3 months. Reheat directly from frozen in a convection oven.
We have also tested this recipe in an air fryer and stovetop and found that the oven yields the best results. We prefer to use a convection oven for these, but they still work well if you have a regular oven!
Prep Time:25 mins
Cook Time:30 mins
Category:Entree
Method:Oven
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Fall is near, but summer veggies are still here. Enter: A cozy soup with a mix of fall and summer produce! This easy, flavorful, 1-pot minestrone is LOADED with veggies and white beans for a fiber- and nutrient-packed dish.
It’s light yet satisfy…
Fall is near, but summer veggies are still here. Enter: A cozy soup with a mix of fall and summer produce! This easy, flavorful, 1-pot minestrone is LOADED with veggies and white beans for a fiber- and nutrient-packed dish.
It’s light yet satisfying, comes together with simple ingredients and methods, and is perfect for the seasonal transition. Grab your bread because soup is on!
We’ve shared a minestrone recipe before and this one is similar…but with a twist: potatoes instead of pasta!
Friends, today we’re sharing the ULTIMATE salmon burger of all salmon burgers! Inspired by our go-to order at Café No Sé, this burger is SO satisfying and full of flavors you wouldn’t expect to go together but are truly meant to be.
Our inspired versio…
Friends, today we’re sharing the ULTIMATE salmon burger of all salmon burgers! Inspired by our go-to order at Café No Sé, this burger is SO satisfying and full of flavors you wouldn’t expect to go together but are truly meant to be.
Our inspired version is equally hearty and comes together in just 30 minutes! Or, if 10-minute dinners are more your style, you can prep and freeze the patties in advance.
When it comes to home cooking, you can’t go wrong with a good ol’ chicken parmesan! 
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I have always loved cottage cheese, even before it was trendy. I love eating it with fruit for a healthy snack or using it to make whipped cottage cheese to eat with veggies and crackers. I also love using it to make homemade ranch dip and PASTA SAUCE! Yes, you can use cottage cheese to… 
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