Sweeter Than Your Sweetheart Strawberry Cupcakes

Sweeter than your Sweetheart Strawberry Cupcakes: A lighthearted, sweet, strawberry cake littered with real strawberry chunks, topped with scrumptious white chocolate buttercream, a luscious, juicy hidden strawberry middle, and an elegant strawberry rose perched on top.

Mood: That feeling when you’re hanging out with that special someone, and you look over at them for no particular reason and you’re hit with a wave of affection, your stomach filling with butterflies and your mouth breaking into an unconscious beaming smile; in that moment, there is nothing sweeter to you than their presence in your life.

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Doesn’t that sight just make your heart melt? 🙂

Wow. I am super behind in the blogging. I guess that’s what a full time job will do to you- not much will power to keep up with the ol’ baking blog. Loyal fans, I’m sorry that I’ve deprived you from my crafty wit, delicious photos, and fun recipes. My bad.

I made this recipe around Valentine’s Day (yes, I’m literally 5 months late on this one. Oops.) because I thought it was seasonally appropriate. Even though I myself did not have anything close to a valentine in my life when I made these, I suppose the bitterness of my last breakup had worn away enough that the mere thought of a romantic cupcake did not make me want to vomit. Progress!

But really, ever since the inception of “Eat My Feelings” I had plans for this cupcake, because as we all know, love is a strong emotion that deserves a themed cupcake of its own. Strawberry just seemed to be fitting- apparently they’re red and faintly heart-shaped and people associate them with romance or something. I dunno.

My friend Heather came to visit the weekend that I decided to create these literal love muffins, and helped me with the strawberry roses. Let’s just say… it was a time for both of us! It is harder to make a strawberry rose than those online tutorials would have you believe! Internet trickery. We did it though, and as you can see, they’re still fairly impressive (yes, I’m tooting my own horn. You know I have a baking ego don’t be surprised. I’m basically a wizard).

So here you go. All you lucky people who have significant others that you enjoy, use this recipe to woo them and make them realize that they are damn lucky to have someone as amazing as you making them these awesome, delicious, sweet, delectable bundles of joy. Edible love. And then give me full credit for the success of your romantic life.

And for you reluctantly single people out there, make these for that crush in your life. After you feed them these cupcakes, they definitely won’t be able to resist you. Just make sure you’re physically there when they chow down. They’ll falsely attribute the happiness they feel from eating the cupcake to being caused by your presence, and fall madly in love with you. Attribution error. Basic Psychology.

When these cupcakes positively impact your love life (and they will), I expect compensation. Obviously not creating this one for myself, as I have no use for romantic cupcakes. It’s all for you. I know, I’m so selfless, you’re welcome. Now pay up 🙂

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Yes my friends, these cupcakes are basically a strawberry explosion. Strawberry on top, strawberry on the inside, and even strawberry bits scattered throughout! A strawberry delight.

 Long Instructions:

First pre-heat your oven to 350 F. Then, prep your strawberries. Chop 3/4 cup of strawberries into small pieces. Hull the equivalent to 1/2 a cup as well (for the puree) as 12 additional strawberries (for the filling).

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This is approximately the size you’re going for. You might want bigger or smaller chunks. You do you my friend. You do you.

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Look at those strawberries, all hulled and ready to go into your delicious baking. They’re so excited!

Also, take 1/2 cup of whole strawberries (hulled) and pop ’em in a blender. Blend to make 1/3 cup strawberry puree. If you have slightly more or less don’t worry too much. Your strawberries might be bigger or smaller or whatever. If you don’t have enough, blend more! Problem solved! I believe in you.

Mix the 1 2/3 cup flour, 3/4 t. baking powder, 1/4 t. baking soda, and 1/4 t. salt in a medium bowl. Pretty basic. Yawn.

In another large bowl, whip the 1/2 cup butter until nice and fluffy. Add the 3/4 cup sugar and whip together. Then whip in the 2 eggs, one at a time. You want these cupcakes to be the lightest and fluffliest that anyone ever did see. Like you’re eating a cloud. A cloud made of strawberries.

In yet another bowl (small), combine the 1/3 cup strawberry puree, 1/2 t. vanilla, and 1/4 c. buttermilk (alternatively 1/2 cup regular milk and 3/4 teaspoon white vinegar, my favourite buttermilk substitute. Who actually has buttermilk on hand? Definitely. Not. Me.). Then, add everything together! Alternate adding 1/3 of the dry and 1/2 buttermilk mixture  to the butter/sugar mix, beginning and ending with the dry.

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Using strawberry puree instead of strawberry flavouring is such a good choice. Then you get hte real deal

Stir in the chopped strawberry bits.

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Eating batter is probably one of my favourite parts of baking. Almost as good as the finished product 🙂

Stick your finger in the bowl and eat a glob of batter. Yes that is a necessary step. I see you there, you salmonella-phobes, horrified of eating raw egg. Well, I say to you, you only live once. #YOLO. Just eat the batter. You *probably* won’t die.

Pour batter into 12 lined cupcake wells.

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This was a great excuse to use up some of my pink cupcake liners. I hate the colour pink, so I try to avoid using them at all costs. However, here they are the appropriate colour.

Then, Take a whole hulled strawberry and place it smack dab in the middle of the cupcake. Whoa, crazy I know. I came up with this on an  impulse because I had extra strawberries, and had no idea how it would turn out, but it was amazing. No regrets. A nice change from my usual ganache filling.

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So much strawberry goodness I know. Your heart will probably explode.

Bake for 20-23 minutes.

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These poor naked cupcakes. Quick, cover them with icing so the strawberry inside is a delightful surprise! I love surprises.

While cupcakes are baking, prepare the icing.Melt the 4 ounces white chocolate using your favourite method, whether in the microwave or on the stove. Then whip up the 1/3 cup butter until very light and fluffy. Slowly add in the white chocolate, 1/3 t. vanilla, and 1/3 cup of powdered sugar. Whip together and set aside.

Now the strawberry roses. See the tutorial for how to make the roses. I’m so very sorry I don’t have step by step pictures of the rose making process, I somehow failed to take pictures. I have failed you my dear readers. Hopefully you will forgive me and allow this charming man with a southern accent to walk you through the mystery and magic that is creating a strawberry rose.

Once the cupcakes are done, squeeze out some icing swirls and then top with a luscious strawberry rose.

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Pre-rose. They look pretty plain and unassuming. But just wait!

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BAM! Cupcake made. Now go woo your lover.

Ingredients (makes 12 cupcakes):

  • 1 2/3 cups white flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 egg whites
  • 1/3 cup fresh strawberry puree
  • 1/4 cup buttermilk (or regular milk mixed with 3/4 teaspoon vinegar)
  • 1/2 teaspoon vanilla
  • 3/4 cup diced strawberries
  • 12 whole strawberries

Icing:

  • 1/3 cup unsalted butter, softened
  • 4 ounces white chocolate
  • 1/3 cup powdered sugar
  • 1/3 teaspoon vanilla extract

Garnish:

  • 12 whole strawberries (or maybe a few extra in case you mess up. You probably will. Sorry!)

Brief Instructions:

FIrst pre-heat your oven to 350 F. Then, prep your strawberries. Chop 3/4 cup of strawberries into small pieces. Also, take 1/2 cup of whole strawberries (hulled) and pop ’em in a blender. Blend to make 1/3 cup strawberry puree.

Mix the 1 2/3 cup flour, 3/4 t. baking powder, 1/4 t. baking soda, and 1/4 t. salt in a medium bowl.

In another large bowl, whip the 1/2 cup butter until nice and fluffy. Add the 3/4 cup sugar and whip together. Then whip in the 2 eggs, one at a time.

In yet another bowl (small), combine the 1/3 cup strawberry puree, 1/2 t. vanilla, and 1/4 c. buttermilk. Then, add everything together! Alternate adding 1/3 of the dry and 1/2 buttermilk mixture to the butter/sugar mix, beginning and ending with the dry. Stir in the chopped strawberry bits.

Pour batter into 12 lined cupcake wells. Then, Take a whole hulled strawberry and place it smack dab in the middle of the cupcake. Bake for 20-23 minutes.

While cupcakes are baking, prepare the icing.Melt the 4 ounces white chocolate using your favourite method, whether in the microwave or on the stove. Then whip up the 1/3 cup butter until very light and fluffy. Slowly add in the white chocolate, 1/3 t. vanilla, and 1/3 cup of powdered sugar. Whip together and set aside.

Now the strawberry roses. See the tutorial for how to make the roses. Once the cupcakes are done, squeeze out some icing swirls and then top with a luscious strawberry rose.

Cupcake recipe adapted from Cooking Classy –
http://www.cookingclassy.com/2014/06/strawberry-cupcakes-strawberry-buttercream-frosting/

Icing recipe from Food and Wine –
http://www.foodandwine.com/recipes/white-chocolate-buttercream

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I’m Snow Happy Eggnog and Rum Cupcakes

I’m Snow Happy Rum and Eggnog Cupcakes: A smooth, rich eggnog cupcake with a splash of dark rum to give it depth, filled with divine white chocolate ganache, frosted with eggnog and rum butter cream, and topped with a delicate white chocolate snowflake.

Mood: Just picture yourself curled up on the couch with your coziest blanket, a hot mug of tea in your hand, warmed by a crackling fire, watching the snow fall gently out the window and carpet the ground with a soft white blanket which softens the harshness and nakedness of winter, transforming it into a magical winter wonderland. That is what this cupcake tastes like, the bliss and utter contentment you can only find watching the snow fall on a cold winter night.

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Let it snow, let it snow, let it snow! Man if it snowed cupcakes, that’d be the tastiest winter ever. I’d be ok with that.

I LOVE winter. Absolutely love it. I might even say I have an unhealthy emotional attachment to snow. Even though February 2015 has been one of the coldest Februaries experienced in a long time in Southern Ontario, I’m not ready for winter to be over and am quite saddened by the melting snow and above-freezing temperatures that are coming this week. I mean, really, we only got 2 months of actually good proper winter and it’s already starting to warm up! 2 months out of the year! How am I supposed to wait a whole 10 months for it to come around again?

I think I need to move further north…

I understand that most other people don’t share my enthusiasm for winter but I do not care! I will frolic about in the snow like a young filly in a grassy meadow and I will never not love winter. The instant the first snow fall of the year dusts the ground, my heart soars with yearning anticipation for the cold harsh beauty of winter to finally settle in our corner of the world yet again.

Also, you can see why climate change distresses me. You thought I was an environmentally conscious person- ha! I fooled you! I only care about my favourite season. Though so far it seems to have brought us some extreme cold weather, in general an average warming of the planet is the absolutely last thing I want. Who cares about saving the planet, I want to save winter! Somehow I doubt that many people would join the cause if I phrased it that way…

“Ok Ok we get it Emily! You’re a crazy person who loves winter. Enough already.” Fine sorry guys I could go on about my love for winter forever. The point is, to me, snow makes me so unbelievably happy that of course I was going to make a happy cupcake that was snow/winter themed. Obviously I thought the rum and eggnog went well as rum and eggnog is a holiday drink, and around Christmas time most people still feel positively about snow as winter is still in its infancy. So even if you’re not a crazy winter person like me you can still feel happy about snow and the holidays. And if you also hate Christmas and winter and eggnog and think these cupcakes are ridiculous, not my problem! Make your own damn happy summer cupcakes. I hope you choke on them (not really please don’t die I’m sure you’re a lovely person).

I made this cupcake specifically for the office Christmas potluck; yes, definitely trying to impress the co-workers. (And it worked- they loved them by the way. How could you not they were delicious!). And also why they’re gluten free- it would just be cruel of me to make these amazing cupcakes that could not be enjoyed by all of my co-workers!

Enough chitchat already- let’s start baking!

Instructions: 

Preheat the oven to 350 F. Line your cupcake pan with 18 paper liners (to go with the theme I recommend a pale blue or white. I used white).

Make the ganache- take a half cup of whipping cream and bring it to a boil in a small saucepan. Then pour it over the cup of white chocolate chips, let set for a minute, and stir together until smooth. Refrigerate until needed.

In a bowl, combine 1 1/3 cups flour (gluten free or regular), 1/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. I know that there are tricks to gluten free baking that are fancy, but I just substituted 1 for 1 and they were delicious anyway sooo if you want to be all fancy with your gluten free baking you go figure that out. I thought it worked out satisfactorily.

In another bowl, mix together with an electric mixer the 1/4 cup of dark rum, 1 cup of eggnog, 1/4 cup vegetable oil, 1 tablespoon apple cider vinegar, 1 teaspoon of vanilla, and 1 cup of white sugar. The original recipe says that rum is optional, but I do not. Don’t be a pansy and just put the liquor in- and feel free to use the “shot for me, shot for the cupcakes” method, generally makes baking more fun. It is essential to deliciousness.

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Rum and eggnog, a match made in heaven. You can imagine what happened with the leftover eggnog and rum… yup. #noregrets

Add the dry ingredients and beat until incorporated. Divide among the muffin cups and bake for 22-24 minutes. Woo. If you’re doing gluten free, they probably won’t puff up as nicely as normal gluteny cupcakes. Just be aware of that- that’s why mine look kind of flat!

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Slightly flat but still hella tasty!

While the cupcakes are baking, make the snowflakes. Melt 1/2 cup of white chocolate on the stove. If you’re feeling lucky and are generally an attentive person, do it right in a stove pot. Otherwise make a double boiler type setup to be safe and not burn chocolate. I mess up melting chocolate all the time because I am too lazy to double boiler. Don’t be me. If you screw up or need more chocolate, melt more.

Then take wax paper (or if you’re fancy like me a nonstick silicone baking mat) and spread it out on the table. Put the icing into either an icing bag with a super small tip or a plastic bag in which you can cut a very small hole. Then pipe out the shape of a snowflake! I tend to make mine like little asterisks (*). Do a lot, including some extra, as you will likely break some by accident like myself, and not all of them will come out as you hope. Stick them in the fridge and let set.

Now prep the icing. Take your 1/2 cup of softened butter and whip it up in a mixer until nice and fluffy. Add the 1/2 teaspoon of rum and vanilla and 1.5 tablespoon of eggnog and blend well. Gradually add 3 3/4 cup of powdered sugar until well incorporated. Tasted the icing because it is unreasonably delicious. Feel free to add more rum/vanilla/eggnog if you feel like it could use more flavour, but I feel like the icing should be a more subtle eggnog flavour than the cupcake, which is where it’s at.

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Mmmm frosting. So great.

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Into the icing bag it goes- I always like to use a cup to hold open the bag, works well.

Now fill the cupcakes by cutting the cones out of the top, putting in a dollop of ganache, and putting the cone back on (again, detailed instructions can be found in my Going Banana’s Cupcake Recipe).

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Filled with the nectar of the gods- white chocolate. Mmmmm yes.

Pipe on the icing in a nice delicate swirl. Take your snowflakes out of the fridge and carefully (VERY CAREFULLY) peel them off of the wax paper/silicone mat, and stick them onto your cupcakes! And there you have it folks. Once you try one of these cupckes you’ll be “snow happy” I guarantee it!*

*Disclaimer* I don’t actually guarantee it I do not know your baking skills. You could have totally screwed them up and that is not my fault. My cupcakes were awesome. So I suppose I should say if you do it correctly and then eat them you will be “snow happy.” But probably not if you screw everything up. Sorry kids.

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Tell me these aren’t happy cupcakes! They’re just sitting there all happy and snowy and wonderful. Winter in edible form.

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*happy sigh*

Ingredients (Makes 18 cupcakes)

Cupcakes

  • 1 1/3 cup flour (either gluten free or all purpose)
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp salt
  • 1/4 cup dark rum (mandatory)
  • 1 cup eggnog
  • 1/4 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp. vanilla extract
  • 1 cup white sugar

Icing

  • 1/2 cup room temperature butter (1 stick/8 tablespoons)
  • 1/2 tsp. rum
  • 1/2 tsp. vanilla extract
  • 1.5 tbsp. eggnog
  • pinch of nutmeg
  • 3 3/4 cup powdered sugar

Ganache

  • 1/2 cup whipping cream
  • 1 cup white chocolate

Snowflakes

  • 1/2-1 cup white chocolate (depending on your snowflake making skill)

Brief Instructions:

Preheat the oven to 350F and line cupcake pans with 18 cupcake liners, preferably white or light blue.

Make the ganache by bringing 1/2 cup of whipping cream to a boil. Right when it starts boiling pour it over the 1 cup of white chocolate. Let sit for a minute then stir together. Put in fridge to cool.

In a medium bowl, mix 1 1/3 cup flour, 1/4 tsp. baking soda, 1/2 tsp. baking powder and 1/2 tsp. salt.  In a mixer, blend together 1/4 cup dark rum, 1 cup eggnog, 1/4 cup vegetable oil, 1 tbsp. apple cider vinegar, 1 tsp vanilla extract, and 1 cup white sugar. Add the dry ingredients.

Pour into cupcake liners and bake for 22-24 minutes; cool.

While the cupcakes are baking, prepare the snowflakes by melting 1/2 cup of white chocolate. Put the white chocolate into a piping bag with a very small tip or put in a ziplock bag and cut a tiny hole out of the tip. Pipe snowflakes onto a piece of wax paper and make lots of extra! Place in the fridge to cool.

Prep the icing: whip up the 1/2 cup of butter. Add the 1/2 tsp of rum, 1/2 tsp vanilla, pinch nutmeg, and 1 1/2 tbsp. eggnog. Then gradually add 3 3/4 cup of powdered sugar until well incorporated.

When the cupcakes are cool, cut out cones in the top, fill with chocolate ganache, and put the cone back on. Then pipe on the icing, carefully peel the snowflakes from the paper, and set on top!

Sources:

Red and White Roasted Vegetable Lasagna

This isn’t your normal lasagna. No sir. This lasagna will blow all of your other lasagnas out of the water. “But I like my lasagnas with meat because I’m a carnivore” you say. Trust me. This lasagna is freaking delicious, and meat is overrated and unnecessary when you have a plethora of juicy vegetables swimming in 2 delicious sauces and a mountain of cheese.

I also made Red Lobster cheesy biscuits to go along with, which isn’t traditionally a lasagna side dish but still super tasty. Along with an avocado semifreddo for dessert (yes, avocado in a dessert. Mind blowing). Basically the best meal ever.

Anywho this lasagna was pretty easy to make, just roast some veggies, make some sauce, shred some cheese and bam! Assemble into deliciousness. I made the sauces from scratch because a) I don’t know if i can find premade sauce here in Peru and b) making things from scratch is more bad ass and fun. Although I do hate peeling tomatoes. However, I do love a day of working hard in the kitchen while rocking out to my favourite playlist.

veggie lasagna (18)First is the preparation of the vegetables and the sauce. Chop up all the veggies, toss them with some oil and garlic, and roast them in the oven until they start to brown- the egg plant and mushrooms will take less time than the pepper and zucchini. This is a picture of post-rosted veggies- don’t they look delicious?! And the great thing about roasted vegetables is that you can use them in tons of things- pastas, lasagnas, noodle bakes, just eat them as a side. So versatile.

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Then start on the sauces- for the tomato sauce, boil a big pot of water and then throw your tomatoes in. The tomatoes, when ready to peel, should look like the above picture, like the skin is splitting a bit. That is when you know to take them out. Throw them in a blender and toss in the rest of the sauce ingredients and simmer for a while. For the white sauce, melt the butter and stir in the flour. Then add the milk and stir constantly over medium heat until thickened.

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I wanted to keep the two sauces distinct, so I decided to mix the white sauce with the vegetables, keep them nice and moist and it will make a nice layer in the lasagna. Mmm. Also soak the lasagna noodles if necessary, mine needed to be soaked.

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Now to assemble the lasagna. First off, grease the pan. Then, put a nice layer of your freshly made tomato sauce down as the base. If you put noodles first they will stick, and no one wants that! Look at the steam coming off, that is some fresh sauce right there.

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Next put a layer of noodles over the sauce. Then put half the vegetable sauce mix on top of the noodles, 1/2 of the basil, 1/3 of the cheese, 1/4 of the red sauce on top of that, and then 4 more noodles on top. Then repeat- vegetables, basil, cheese, sauce, noodle. For the end, put the rest of the red sauce on top of the noodles, and the rest of the cheese on top. If you don’t have enough sauce, red or white, to do all the layers, omit one or two in the middle. As long as everything is in the pan, it’s all good.

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Finished lasagna, ready to go in the oven! My pan was super full, and halfway through baking I smelled some burn- it had overflowed a bit into the oven, so I took a larger pan to put underneath and catch the drips. Just beware if your lasagna is really full.

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After baking for a while, it’s finally done!!! Smelled so good, couldn’t wait to dig in. Have you ever seen such beauty.

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Tell me you don’t want to eat that. Go ahead. I’m waiting. That’s right, no one could resist! Except maybe lactose intolerant people. Or people allergic to tomatoes. Other than that…

veggie lasagna (12)Barely any left in the pan! It was an instant hit at the house. And lasagna is one of those foods that tastes super good as leftovers!

Red and White Roasted Vegetable Lasagna

adapted from http://www.yummly.com/recipe/external/Roasted-Vegetable-Lasagna-TasteOfHome

Ingredients:

Tomato Sauce:

  • 15 tomatoes
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 6 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup red wine
  • 3 Tablespoons tomato paste

White Sauce:

  • 3 cups milk
  • 6 Tablespoons butter
  • 6 Tablespoons flour

Assembly:

  • 1 medium eggplant, cut into slices
  • 1/2 pound mushrooms, cut into slices
  • 3 small zucchini, cut into slices
  • 2 red peppers, cut lengthwise
  • 3 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 2 Mozzarella cheese
  • 2-3 cups another kind of cheese (you can go for ricotta, I got some mozzarella type thing with herbs. Just basically, get lots of cheese)
  • 2 eggs
  • 1 jar meatless spaghetti sauce or the sauce made above
  • 12 ready to bake lasagna noodles
  • 3 tablespoons minced fresh basil

Yield: 1 awesome lasagna.

Directions:

First off, vegetables! Chop the vegetables and put the zucchini and red pepper in one bowl and the eggplant and mushroom in another. Combine the 3 T oil and 2 cloves garlic and split between the two bowls, coating the vegetables with the oil. Sprinkle with salt and pepper.

Bake the pepper and zucchini at 400 F for 10 minutes, then add the mushrooms and eggplant until tender and edges are browned.

While the vegetables are cooking, start on the sauce. For the red sauce, boil a large pot of water and once boiling put in the tomatoes. When the skin starts to split, take them out and submerge in cold/icy water. Peel and chop the tomatoes, the skin should come off easily, and purée in a blender. Then saute the onion, bell pepper, and garlic in the oil and butter until the onion softens. Pour in the pureed tomatoes, and add the 1/4 cup basil, 1 T oregano, 1/4 cup red wine, and 3 T tomato paste. Bring to a boil and simmer for a while, until you’re ready to assemble the lasagna, at least a half hour.

For the white sauce, melt the 6 T butter in a pot, and when melted add the 6 T flour. Stir well, and add the 3 cups milk. Stir until the sauce thickens then remove from heat.

When the vegetables are done, mix them with the white sauce- this will keep them nice and juicy! Mix all the cheeses together with the  eggs. My lasagna noodles said to be soaked in water first, so if yours are the same put them in some water to soak.

Now time for assembly! Best part. Layer 1/4 of the sauce on the bottom of a greased 13 x 9 pan. Then put 4 noodles, and try not to let them touch the edge. Then put half the vegetable sauce mix on top of the noodles, 1/2 of the basil, 1/3 of the cheese, 1/4 of the red sauce on top of that, and then 4 more noodles on top. Then repeat- vegetables, basil, cheese, sauce, noodle. For the end, put the rest of the red sauce on top of the noodles, and the rest of the cheese on top. If you don’t have enough sauce to do all the layers, omit one or two in the middle. As long as everything is in the pan, it’s all good. Most important is that the last few layers are noodles, red sauce, and cheese. The middle doesn’t matter.

Baking time! Cover and bake at 350 for 40 minutes. Uncover and bake for 10 minutes longer. Then eat it! Delicious lasagna time 🙂 You won’t be able to keep from having seconds. Or maybe 3rds. Veggies are healthy!