30 oz ricotta
2 cups mozzarella
1/4 cup Parmesan
2 26 oz jars of sauce
diced zucchini from the garden
10 oz package of frozen chopped spinach, thaw and squeeze out liquid
Cook mushrooms and zucchini with some minced garlic. Mix ricotta, 1 cup mozzarella, parmesan, 2 eggs, and spinach. Mix zucchini and mushrooms into sauce (also put your meat here if you like meat sauce). Put one cup of sauce in 9 x 13 pan, layer uncooked noodles to fill the pan, cup of sauce, 1/2 the ricotta mixture, sauce, noodles, sauce, ricotta, sauce, noodles, sauce. Cover with aluminum foil, bake at 375 1 hour. Remove foil, sprinkle one cup mozzarella, bake 10 more minutes. Serve!!
This uses more sauce than a traditional recipe so you can use normal lasagna noodles and skip the pre-boiling step.
For this week we have 5 doctors appointments int he day before Kyle leaves for work at 3pm. So.........I think I am going to try to prep dinner the night before so it's essentially ready otherwise we'll eat out every day while we're out at the various doctors. I think I'll just plan meals and we'll eat them as we feel like instead of assigning a day. This week in no particular order we will eat:
- spaghetti and aidell's meatballs
- 15 bean cajun soup (recipe on bag of dry beans)
- teriyaki chicken with brown rice and peas
- nachos with ground beef, black beans, tomatoes, cheese, salsa
- veggie fried rice and egg rolls