So as mentioned the other day…this blog is back my friends, this blog is back. Some things have changed within the past few months. Well…a lot of things. But here are some big ones…
1. I’m engaged!
2. I registered for the Chicago Marathon – thankfully, before the lottery system went into place! And, Joe registered for it too! It’ll be his first marathon and I’m super pumped for him.
3. My knee has started acting up…no bueno. So running and I are taking a little break until I see a doc and he/she can tell me what’s up.
But wait…does that mean a break from working out? Uh yeah…yeah right. In the mean time, I’ve been doing yoga and some elliptical workouts. :)
Oh…and I’ve been doing some cooking and baking. I mean…I have all this extra time from not running, I might as well eat it away…right? ;) Well this past Sunday, Joe and I did just that. I made us a healthy and easy lasagna. I was a little nervous because (a) it was my first lasagna (b) I’m Italian and I’m cheating by using cottage cheese instead of ricotta (c) I’m cooking it for Joe, and I’m using fake meat (he is kind of a carnivore). The good news is this lasagna passed both of our expectations with flying colors. Thanks, Aunt Kath for the recipe!
- 1 big box of oven-ready lasagna noodles- 2 jars of your favorite spaghetti sauce – [fyi: I used about 1.5 jars]
- 2 packages of mozzarella cheese (long ones) – [fyi: I used part skim mozz]
- 2 eggs (beaten)
- 1 carton of reduced fat cottage cheese (drained)
- shredded parmesan cheese
- 1 ten-ounce package of frozen chopped spinach (thawed and drained)
- 1 package of Smart Ground (fake meat) – [*fyi: this was not in my aunt’s original recipe…and is totally and completely a (delicious) optional ingredient
1. Preheat oven to 350F. Spray a glass baking dish with cooking spray. Cover the bottom with a little spaghetti sauce.
2. Mix the cottage cheese, spinach, 2 eggs, and 1/4 of shredded parmesan together in a bowl.
3. Layer the lasagna noodles over the spaghetti sauce, add half of the cottage cheese/spinach mixture, place mozz cheese slices over that. If you’re using the smart ground meat, but that on top of the cheese. Then, cover with more spaghetti sauce. Repeat the layers as many times as you desire. End by pouring sauce over entire lasagna. Cover with foil.
4. Bake at 350F covered for 60 minutes. Let stand for 10 minutes after. FYI: After it has baked for 50 minutes, take the lasagna out, sprinkle some shredded parm cheese over the top and let it continue to bake for the last 10 minutes uncovered.
This lasagna was amazing. Best part? It was healthy, vegetarian, and my carnivore fiance liked it. Even better part? My Italian future mother-in-law tried leftovers…and loved it. Then Joe preceded to tell her that it wasn’t ricotta. She was shocked. Then he mentioned how it wasn’t real meat. Again, shock.
My advice? Make it for your friends whether they’re vegetarians OR carnivores. Or make it for yourself and eat until your heart is content. I’m not judging.